Fudgy Mint Chocolate Crinkle Cookies
Ingredients
The cookie dough
-
1
cup
dutch processed cocoa powder
-
½
cup
coconut oil, melted
-
4
large
eggs
-
¾
cup
sugar
-
2
cups
1:1 gluten free baking flour
-
2
teaspoons
vanilla extract
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
1
cup
mint andes candies pieces
For rolling
Instructions
- Mix cocoa powder, sugar, and melted coconut oil in a stand mixer until gritty.
- Add eggs one at a time, followed by vanilla extract, and mix well.
- Slowly add flour, baking powder, and salt, mixing until just combined, then fold in andes candies.
- Chill the dough in the refrigerator for at least 3 hours.
- Preheat the oven to 350°F.
- Prepare a baking sheet with a silicone mat or parchment paper.
- Roll chilled dough into 1-inch balls and coat in powdered sugar before placing on the baking sheet.
- Lightly press down on each cookie and bake for 10-12 minutes.
- Let cookies cool on the baking sheet for a minute before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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