Healthy Chocolate Crinkle "Sprinkle" Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1 cup Almond flour
  • 2 tsp Baking powder
  • 1 cup Cocoa powder, unsweetened
  • 2 tbsp Coconut flour
  • 1/2 cup Coconut sugar
  • 2 tbsp Powdered sugar
  • 1/4 tsp Sea salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

Found on skinnyfitalicious.com

Description

Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup almond flour
• 2 tbsp coconut flour
• ¼ tsp sea salt
• 2 tsp baking powder
• ½ cup coconut sugar
• 4 large egg whites, room temperature
• ½ tsp vanilla extract
• ½ cup extra virgin olive oil
• 2 tbsp powdered sugar for sprinkling

Directions

• Preheat oven to 350 F. Prepare a baking sheet by lining with parchment paper.
• In a large bowl, whisk together the cocoa powder, coconut sugar and oil until it becomes a shinny, silky dough.
• Whisk one egg into the batter at a time, mixing fully before adding the next egg. Then add vanilla and salt.
• In a separate bowl, sift together almond flour, coconut flour, cocoa powder and baking powder.
• Fold the dry ingredients into the wet and mix just to combine.
• Transfer the batter to prepared baking sheet by dropping 1-2 tablespoons of batter to form a cookie. They will appear small, but will puff up when they cook.
• After all cookies have been formed, sprinkle powdered sugar over the top of the cookies. I used a small hand held colander to do this.
• Place in the oven and bake at 350 F 10-12 minutes until the edges are done. The center may still be a little soft & that is okay.
• Transfer to a wire baking rack to cool 5 minutes before devouring!

Nutrition