If you have a sweet tooth and love the taste of a crispy on the outside, chewy on the inside kind of cookie, these chocolate crinkles are for you. The cocoa is absolutely decadent, the texture is phenomenal, and they are a one-bowl wonder so you can whip them up in no time at all:

ingredients:

• 3/4 c. coconut sugar
• 1/3 c. melted coconut oil
• 1 T. flax
• 1/3 c. coconut milk (or vegan milk of choice)
• 1 1/2 t. vanilla
• 1 c. 1:1 gluten-free flour
• 1/2 c. cocoa powder
• 1 t. baking powder
• 1/2 t. salt
• monk fruit powdered sugar for dusting

let’s bake!

1. Grab your favorite baking bowl (I use my Grandma’s glass pyrex) and start by adding your coconut sugar, melted coconut oil, flax, and vanilla. Whisk until well incorporated.
2. Start your oven at 350.
3. Do you have a sifter? This step will be worth it. Sift through your flour, cocoa powder, and baking soda on top of your wet mixture. Don’t forget the salt at the end.
4. Now you’ll mix it all in (it gets a little sticky here but give it a minute and it will come together). Depending on the GF flour you’re using, it could eat up all the moisture and feel a little dry. If that’s the case, add a touch extra of your vegan milk. We used Bob’s for this and didn’t need any adjustments, but when I have used the Whole Foods brand, I needed a little extra milk at the end.
5. Bake in your 350 degree oven for 10 minutes, unless you like them a little extra crispy, go for 12-13.
6. Wait a couple of minutes after you take them out of the oven, then dust with powdered sugar (we use the Lakanto monk fruit option to keep them refined sugar-free.

One note: every other time I bake these, I will add in a single serving packet of instant coffee. If you want to make the flavor really bold and change it up, I highly recommend!

No gluten, no dairy, no refined sugar and a whole lot of flavor. Well-blended for well-being. Enjoy, kind friend!