Powdered sugar coats these gluten-free chocolate crinkle cookies prepared with almond flour and cocoa powder. They're great for holidays or anytime! Dairy-free, vegan.
Put organic cane sugar, maple syrup, and a mix of tapioca starch in a medium-sized bowl. Mix with a whisk. Add the vanilla flavoring and melted coconut oil to the bowl.
1
Combine almond flour, cocoa powder, baking powder, and salt in a large bowl. Mix wet and dry ingredients in the bowl. Stir ingredients with a rubber spatula until combined.
2
Place cane sugar and organic powdered sugar on separate plates. Scoop dough with a tablespoon and roll into a ball. Roll the dough ball in organic cane sugar, then in powdered sugar, coating it generously.
3
Use your palm to lightly press each cookie dough ball. Bake cookies for 12-14 minutes until edges are firm. After 4-5 minutes on the baking sheet, move biscuits to a cooling rack to finish cooling.