Chocolate crinkle cookies
- 1 cup white spelt flour (or all-purpose)
- ½ cup cacao powder
- ¾ cup coconut sugar (or granulated)
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup melted coconut oil
- 2 eggs
- 1 tsp vanilla extract
- ½ cup powdered sugar, for coating
- Note: 1 cup = 250 ml
- In a mixing bowl combine flour, cacao powder, baking powder and salt. Set aside.
- In another mixing bowl using electric mixer beat sugar, oil. eggs and vanilla extract until you get pale thick mixture.
- Beat in flour mixture and mix until all ingredients are well combined.
- Form a ball of dough and wrap it in transparent kitchen foil. Place it in the fridge for at least 2 hours but best overnight.
- Before baking cookies, preheat oven to 180 C / 350 F.
- Line baking tray with baking paper.
- Scoop small pieces of chilled dough and roll them into small balls.
- Roll each ball generously in the icing sugar.
- Place them on baking tray leaving enough space between as they will spread a little.
- Bake for 10 min or until cookies are baked and crinkled.
- Leave them to cool for few minutes before transferring to cooling rack.
- Keep them stored in cookies box / airtight container. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2018/12/chocolate-crinkle-cookies/
3.5.3229