Crinkle Cookies

Ingredients

For the dough:

4 oz unsweetened chocolate

4 tbs unsalted butter

1/3 cup coconut flour

1/3 cup arrowroot flour

1/3 cup tapioca flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1 cup brown sugar

3 large eggs

4 teaspoons instant decaf coffee

1 teaspoon vanilla extract

For the sugar coating:

1/2 cup organic cane sugar

1/2 cup organic powdered sugar

Instructions

Preheat oven to 325ºF and adjust the rack to the middle position. Place the chocolate and butter in a large bowl and set over a small pot of simmering water. Heat until melted, stirring often. Remove from heat.

Meanwhile, whisk the coconut flour, arrowroot, tapioca, cocoa, baking powder, baking soda and salt in a small bowl. In a large bowl, whisk together the brown sugar, eggs, instant coffee, and vanilla. Whisk the melted chocolate mixture into the brown sugar mixture. Then, add the flour mixture and gently fold together. Let the dough sit for 10 minutes at room temperature.

Place the cane sugar in a small bowl and then place the powdered sugar in a second bowl. Using a 2 tbs. cookie dough scoop, scoop a ball of dough, and then place it in the bowl of cane sugar. Roll it around with your fingers so it’s coated with the sugar, and then place the dough ball into the bowl with the powdered sugar. Roll the dough ball around until coated and then place on a baking sheet lined with parchment paper. Repeat with remaining dough. Using your fingers, gently push each dough ball down so it spreads and is about 3/4” thick.

Bake the cookies until puffed and cracked and the edges have started to set, but the centers are still soft (they will look just a tad bit underdone), about 11-12 minutes. Cool completely and then serve.

*If you'd prefer to make your own powdered sugar, you can combine 1/2 cup coconut sugar or organic cane sugar with 1 1/2 teaspoons arrowroot and grind in a coffee grinder until it's a powder.