Coconut Oil Mexican Chocolate Crinkle Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 cup 100% unsweetened cocoa powder, unsweetened
  • 1/2 tablet Abuelita mexican chocolate
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on isabeleats.com

Description

Directions

• In a large bowl, add the coconut oil, white sugar and ground Abuelita Mexican Chocolate tablet. Beat on medium speed with a handheld mixer (or whisk together) until fully combined. 
• Add in the eggs one at a time followed by the vanilla extract, beating each until combined. Then add in the flour, baking powder and salt and mix together with a fork until combined and the mixture has formed a dough.
• Form the dough into a large ball and cover it completely with a sheet of plastic wrap or place it in a bowl and cover it it with a towel. Refrigerate for 1 hour until completely chilled through.
• After 1 hour, preheat the oven to 350 degrees. Line a large cookie sheet (or two smaller cookie sheets) with parchment paper. Add the powdered sugar into a small bowl.
• Remove the dough from the fridge and using a tablespoon measure, grab a heaping tablespoon of the dough and form it into a ball. Roll the ball in the powdered sugar until it is completely covered and place it on the cookie sheet. Do this until about 24 cookies are formed.
• Bake for 10 minutes, remove from oven and let the cookies cool on the baking sheet until they reach room temperature. Serve and enjoy!