Decadent Delights: Paleo-Friendly Chocolate Crinkle Cookies

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup or honey
• 1/2 cup paleo-friendly chocolate chips (optional)
• 1/2 cup powdered sugar (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt.

3. In a separate large bowl, mix together the melted coconut oil and coconut sugar until well combined.

4. Add the egg, vanilla extract, and maple syrup (or honey) to the wet ingredients. Mix until smooth.

5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. If desired, fold in the chocolate chips.

6. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

7. Place the powdered sugar in a shallow bowl. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the powdered sugar until coated.

8. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

9. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.

10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious gluten-free and dairy-free Paleo Crinkle Cookies!