Gluten-Free Chocolate Cranberry Crinkle Cookies
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 18 cookies
Ingredients:
1 ½ cups gluten-free all-purpose flour
¾ cup coconut sugar or any granulated sweetener
½ cup Earth Echo Cacao Bliss
1 tsp baking powder
½ tsp salt
⅓ cup vegan butter or regular butter melted
1/2 cup plant-based milk
½ cup dried cranberries sweetened or unsweetened
½ cup powdered sugar
Directions:
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the flour, sugar, Cacao Bliss, baking powder, and salt. Mix well.
In the same bowl, add the butter, and milk. Mix until smoothly combined.
Fold in the dried cranberries.
Place the powdered sugar on a shallow dish or plate.
Roll the dough into 1-inch balls. Roll each ball generously in powdered sugar to coat completely.
Place the coated dough balls on the prepared baking sheet, flattening them slightly with the palm of your hand.
Bake for 12 minutes, or until the cookies puff up slightly and a crinkle effect appears.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!
Notes:
Use the code YUM for 25% off Earth Echo Cacao Bliss.
Nutritional Facts:
Serving: 1 cookie | Calories: 113kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 137mg | Potassium: 39mg | Fiber: 2g | Sugar: 10g | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 1mg
Recipe courtesy of Moon and Spoon and Yum.com
