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Gluten-free, Vegan, Paleo Chocolate Fudge Crinkle Cookies

theresahealey.com
YUMMY YUMMY YUMMY!
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Course Dessert
Cuisine American
Servings 15 cookies

Ingredients
  

  • 1 cup dark chocolate chips
  • 2 tbsp coconut oil
  • 1 flax egg 1 tbsp flax meal + 3 tbsp water **sub regular egg if not making vegan**
  • 1/4 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour **sub coconut flour or regular GF flour**
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup shredded unsweetened coconut

Instructions
 

  • Preheat oven to 350F and grease/line a baking tray
  • Prepare the flax egg by combining flax meal with water, stir and refrigerate for 25 minutes to thicken. Skip this step if using a regular egg (not making vegan).
  • In a saucepan melt the chocolate along with 2 tbsp coconut oil (helps with the melting).
  • In a bowl add in melted chocolate along with coconut sugar, maple syrup, and vanilla extract. Mix well.
  • Add in almond flour, cocoa powder, baking soda, and salt. Mix until a thick dough forms.
  • In a blender blend coconut flakes until a powder forms.
  • Roll dough into balls, about 1 tbsp size big, roll in coconut powder, place on grease/lined baking sheet and very lightly press down. Repeat.
  • Bake for 11 minutes.
  • Let sit for 10 minutes, IMPORTANT! Then ENJOY :)