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    Chewy Chocolate Crinkle Cookies

Prep Time 15 minutes | Cook Time 30 minutes | Chill Time 1 hour | Total Time 1 hour 45 minutes | Servings 24 cookies

Ingredients

  • 1 cup unsweetened cocoa powder
  • 2 cups Flourish Chocolate Protein Pancake Mix
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup coconut oil, softened
  • 1 ½ cups coconut sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • ½ cup powdered sugar

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Instructions

  1. In a medium bowl combine cocoa powder, Flourish Chocolate Protein Pancake Mix, baking powder, and salt. Set aside.
  2. In a large bowl, using an electric hand mixer, beat coconut oil, sugar and vanilla until combined. Add eggs, one at a time, on medium-low speed until just combined. 
  3. Add dry ingredients to the wet mixture and mix on low speed until incorporated. 
  4. Cover the bowl and chill the dough for at least 1 hour or up to overnight (the longer you chill, the thicker the cookies will be).
  5. Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
  6. Place powdered sugar in a small bowl. Roll the dough into tablespoon-sized balls and roll the balls in sugar until completely covered. 
  7. Place on a lined baking sheet with enough space between them. Bake for 10-15 minutes, or until they spread and crackled. Cookies will be soft, so let them cool on the baking sheet for 5 minutes before moving them to a cooling rack to completely cool. 

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