Rustic and delicious chocolate crinkle cookies with a twist!
Flax egg: Start by mixing the flax eggs. In a small bowl, combine flax meal with water and let set for about 10 minutes. It will become gelatin like in the meantime.
Combine dry ingredients: In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder and sugar, mix until well combined. Set aside.
Melt Chocolate + Oil:
Add remaining wet ingredients: Add the flax eggs and vanilla to the chocolate and stir until well combined.
Combine the wet & dry ingredients: Add the wet ingredients to the dry ingredients and stir until just combined, some lumps are OK.
Chill: Cover and refrigerate until the dough has set, about 3 hours and up to 36. Overnight refrigeration is recommended.
Prep: Preheat oven to 350 degrees F. Line a baking sheet with parchment, silpat or lightly grease with coconut oil. Place powdered sugar in a small bowl.
Scoop and roll: Using a cookie dough scoop or ice cream scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into powdered sugar, roll until well coated. Place sugared cookies on prepared cookie sheet.
Bake: Place in the oven and bake for 8 – 10 minutes or until edges have set.
Makes 24 cookies.
Store cookies in a loosely covered container for 3 – 4 days.
*You won’t experience much of a difference if you don’t use any espresso powder and will still have a winning cookie.