Holiday GF Crinkle Cookies

holiday crinkle cookies

Prep Time 10 minutes

 Cook Time 10 minutes

 Servings 6

Equipment

  • Baking tray

Ingredients

  • 12 tbs FINE & RAW chocolate hazelnut butter spread
  • 1 cup Sugar 
  • 1/3 cup Oil 
  • 1 tbsp Flaxseed
  • 2 tbsp water
  • 1/2 tsp Vanilla
  • 1/3 cup Plant based milk 
  • 1 1/4 cup Gluten Free flour 
  • 1/2 cup Cocoa powder 
  • 1 tsp Baking Powder
  • 1 cup Powdered Sugar 

Instructions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. 
  2. Begin by spooning 12 tsp of the chocolate hazelnut spread onto one of the prepared baking sheets. Set the tray in the freezer while you make the cookie dough.
  3. Combine the flaxseeds and water and set aside for 5 mins.
  4. In a separate bowl, add the sugar and oil mix until combined and smooth. Add the flax seed mixture, non-dairy milk and 1/2 tsps vanilla, and mix well.
  5. Next sift in the flour, cocoa powder, baking powder into the wet ingredients and stir until combined and has formed a soft dough. 
  6. Scoop out a heaped tablespoon of dough at a time, flatten and place a tsp of the frozen chocolate hazelnut spread in the centre. Fold over the dough to seal the cookie dough and shape into a ball.
  7. Roll the ball in the powdered sugar very generously, covering all sides.
  8. Place 4-6 cookies on a tray evenly spaced and bake for 10-12 mins. Allow to cool before devouring with a glass of plant based milk or your favourite warm milk.
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