This easy from scratch recipe uses gluten free flour, coconut sugar, and coconut oil. This bite-sized cookie is perfect for Christmas, the holidays, or any time of the year! This fudgy version is more healthy than the regular even with the small amount of powdered sugar. They are soft, moist, and chewy AND it will be so hard to stop at just one! For more recipes like this check out groundedandsurrounded.com.
Course: Dessert, Snack
1/2cupunsweetened cocoas powder
1scant cupcoconut sugar
1/4cupcoconut oil, melted
1/3cuppowdered sugar for coating cookies
In a medium-sized bowl, mix the melted coconut oil, coconut sugar sugar, eggs, and vanilla with a whisk then add in baking powder, salt, cocoa, and flour. Plop (don't you just love that word? ha!) dough (it will be sticky) on plastic wrap and form into a ball or patty with the plastic wrap. Place dough in the fridge for at least 1 hour (up to 24 hours).
Pour the powdered sugar into a bowl and set aside.
Preheat oven to 350. Roll into small balls/bites. about 1"-1 1/2" in diameter. Roll balls in powdered sugar and place on parchment paper lined baking sheet. They will not spread much. I put 20 on one large sheet. Bake for 8-9 minutes or until crackled top. Do not over bake! Remember, they will continue to set while on the cookie sheet outside of the oven.
Remove from baking sheet after a few minutes and place on cooling rack. Store in an air tight container for a week. I place a cookie stone (link below) in there to keep them moist.
If you needing something to keep your baked goods soft try this terra cotta cookie stone aka "brown sugar saver". I soak mine for 30 minutes in a bowl of water, dry off with a towel, and place in a cookie container to help preserve the texture of the cookies.