DARK CHOCOLATE CRINKLE COOKIES

Recipe by Feasting on Fruit
Serves 12 cookies

Irresistibly delicious Hu Dark Chocolate Crinkle Cookies with a chewy brownie-rich cookie covered in powdered coconut “sugar” for an easy healthier holiday dessert. Vegan, gluten-free, and paleo!

INGREDIENTS

• 1 cup (180g) Hu Gems
• 1 flax egg (1 tbsp flax meal + 3 tbsp water)
• 1/4 cup (40g) coconut sugar
• 1/4 cup (80g) maple syrup
• 1 tsp vanilla extract
• 1 cup (120g) almond flour
• 1/4 cup (25g) cacao powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (50g) shredded coconut (for coating)

INSTRUCTIONS

1. Preheat the oven to 350ºF.
2. Prepare the flax egg and set aside to gel.
3. Melt the Hu Gems.
4. Stir in the coconut sugar, maple syrup (make sure it’s at room temp), flax egg, vanilla.
5. Add the almond flour, cacao powder, baking soda, and salt. Mix to form a thick dough.
6. Scoop and roll into balls. 
7. Blend the coconut until super fine/powdery (don’t blend too long/high or it will start to turn into coconut butter).
8. Roll each ball in coconut. Arrange on a lined baking sheet (do not flatten).
9. Bake for 10-12 minutes at 350ºF.
10. Cool then eat!
11. Keep leftovers in an airtight container in the fridge, or freeze for longer storage.

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