Vegan Chocolate Fudge Crinkle Cookies with 8 Medicinal Mushrooms (Vegan, Gluten Free)
Ingredients:
- 1/2 cup cacao powder
- 1/4 cup mini chocolate chips (optional)
- 1/2 cup coconut sugar
- 1 tsp Teelixir Mushroom Immunity Blend
- 1/3 cup coconut oil
- 1/3 cup dairy-free milk
- 1 tbsp ground flaxseed
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp vanilla extract (optional)
- 1 1/4 cup gluten-free all-purpose flour
- 1 tsp baking powder
- 1 cup Lakanto sugar-free powdered monk fruit sweetener (or regular powder sugar)
Directions:
- Preheat oven to 350 degrees Fahrenheit or 177 celsius
- Line a baking sheet with parchment paper
- In a large mixing bowl add coconut sugar and oil, mix with a wooden spoon until combined. Add milk, flaxseed, and vanilla. Mix well until combined and smooth
- Slowly add in gluten-free flour, baking powder, cocoa powder, cinnamon, Mushroom Immunity blend and salt. Mix well until fully combined with wet ingredients and you are left with a dough
- Add powdered sugar to a medium-size mixing bowl. Take about tbsp size portion of the dough and roll it into a ball into your palm, then dip it into the powdered sugar making sure to fully coat all sides.
- Place cookies about 2 inches apart on the parchment-lined baking sheet. Bake for 10-12 minutes
- Remove from oven and let cool for 15 minutes. I like to sprinkle more powdered sugar over the cookies once they’ve cooled, but this is of course optional
- Serve and enjoy your delicious vegan fudge crinkle cookies with Mushroom Immunity blend!
