These classic holiday cookies are a popular family favourite. They turn out fudgy and flavourful every time. These treats are gluten free, dairy free, and sweetened with coconut sugar! Substitute the vanilla extract with peppermint extract to make chocolate peppermint crinkles!
Serving size: About 16 cookies
½ cup cacao
1 cup coconut sugar
1/3 cup coconut oil
1 ½ tsp vanilla extract (substitute with peppermint extract for peppermint crinkles)
½ cup gluten free flour (sifted)
½ cup almond flour (sifted)
2 tsp baking powder
¼ cup confectioner’s sugar (for rolling)
In a large bowl, mix cacao, sugar, and coconut oil.
Add eggs and vanilla, and mix well.
Stir in flour, baking powder, and salt.
Refrigerate dough for at least an hour.
Preheat oven to 350F and line a baking pan with parchment paper.
Roll dough into balls and roll each ball in the confectioner’s sugar.
Place balls onto prepared baking sheet and press down slightly.
Bake cookies for 10 minutes. Let cool slightly before transferring to cooling rack. Enjoy!
About Paola McConnell Paola McConnell is a mother, elementary school teacher, former Pilates instructor, and a healthy lifestyle enthusiast. During her free time, she loves transforming traditional recipes into healthier alternatives. Paola currently lives in Vancouver with her husband and two young daughters. Follow her on Instagram (@ohsothymely)to explore her healthy recipes.