We love the holidays! Especially when Espresso Crinkle Cookies are involved. The cookie dough itself is sugar free/dairy free with a vegan option. You can use sugar free powdered sugar to make it completely sugar free.
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 cup monk fruit sweetener
- 1/4 cup (sugar free) dark chocolate chips
- 1/4 cup cocoa powder
- 1 tsp vanilla
- 3 tbs NITRO Espresso
- 1 egg (or flax egg for vegan)
- 2 tbs vegan butter (or coconut oil)
- Powdered sugar for rolling the dough in
Beat your softened butter and monk fruit , add in vanilla, egg and espresso and mix well. Add cocoa powder and baking powder until combined. Add in your flour until just combined and fold in the chocolate chips. Roll about 1 heaping tbs into a ball and roll in powdered sugar before placing on a Cookie sheet. Slightly flatten the cookies with a fork. Bake at 350 for 10 min. Let cool for 2 min on cookie sheet before placing on a cooling rack!
Recipe & photos by @healthyhomebakes