Vegan Chocolate Fudge Crinkle Cookies with Immune Defence Mushrooms (Gluten Free)

Vegan Chocolate Fudge Crinkle Cookies with Immune Defence 8 Mushroom Blend

Ingredients:

• 1/2 cup cacao powder
• 1/4 cup mini chocolate chips (optional)
• 1/2 cup coconut sugar
• 1 tsp Teelixir Immune Defence Mushroom 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 monkfruit sweetener (or regular powder sugar)

Directions:

1. Preheat oven to 350 degrees Fahrenheit or 177 celsius
2. Line a baking sheet with parchment paper
3. 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
4. Slowly add in gluten-free flour, baking powder, cocoa powder, cinnamon, Immune Defence mushroom blend and salt. Mix well until fully combined with wet ingredients and you are left with a dough
5. 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.
6. Place cookies about 2 inches apart on the parchment-lined baking sheet. Bake for 10-12 minutes
7. 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
8. Serve and enjoy your delicious vegan fudge crinkle cookies with Immune Defence mushroom blend!

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