Mocha Crinkle Cookies
 
Prep time
Cook time
Total time
 
Fudgy, chewy, sweet and salty -- these mocha crinkle cookies are the perfect treat! Vegan and gluten-free.
Author:
Recipe type: Dessert
Serves: 14 cookies
Ingredients
  • 1 cup oat flour (GF if necessary)
  • 1 cup fine almond flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 Tbs. + 1 tsp. cocoa powder
  • 1 rounded tsp. instant coffee (I use Starbucks Via)
  • ¼ tsp. fine sea salt
  • ½ cup coconut sugar
  • ¼ cup coconut oil, room temp or slightly softened
  • 3 Tbs. brown rice syrup
  • 1 tsp. vanilla extract
  • 1 Tbs. nondairy milk
  • 3 Tbs. vegan mini chocolate chips (optional)
  • 2-3 Tbs. powdered sugar (optional)
Instructions
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment.
  2. In a medium bowl, whisk together the flours, baking soda, baking powder, cocoa, instant coffee, and salt. Set aside.
  3. In a mixing bowl of an electric mixer, beat together the coconut sugar, coconut oil, brown rice syrup, vanilla, and nondairy milk on medium for about 30 seconds, until combined and fluffy.
  4. Add the dry mix, half at a time, and beat again until combined into a dough. Fold in chocolate chips.
  5. Put 2-3 Tbs. powdered sugar into a small bowl. Scoop out roughly one Tbs. dough, roll it into a ball, then roll it generously in the powdered sugar. Place on baking sheet, leaving it in a ball. Repeat until all of the dough is used up.
  6. Bake 9-10 mins. Allow cookies to cool on the baking sheet about 10 mins before transferring to a cooling rack. They will firm up as they cool. Cool completely before storing in an air-tight container at room temp or in the fridge.
Notes
Brown rice syrup is what gives these cookies their dense, fudgy texture. It can usually be found with the molasses and honey at Whole Foods. If you're not near a health foods store, you may need to order some off of Amazon.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/12/14/mocha-crinkle-cookies/