Choco Crunch Cookies
Choco Crunch Cookies
ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ cup cocoa powder
- ½ cup coconut oil, melted
- ¾ cup coconut sugar
- ¼ cup oat milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips
- ¼ cup pumpkin seeds
steps
- 1.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a mixing bowl, combine the melted coconut oil, coconut sugar, oat milk, and vanilla extract. Whisk until well combined.
- 3.
Sift in the gluten-free all-purpose flour, cocoa powder, baking powder, and salt. Mix until a thick dough forms.
- 4.
Fold in the dairy-free chocolate chips and pumpkin seeds, ensuring they are evenly distributed throughout the dough.
- 5.
Scoop out tablespoon-sized portions of dough and shape them into balls. Place the dough balls onto the prepared baking sheet, leaving space between each. Gently press down on each dough ball with the back of a fork to create a crisscross pattern.
- 6.
Bake for 10-12 minutes, or until the edges are slightly firm. The cookies will continue to firm up as they cool, so avoid overbaking.
- 7.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- 8.
Once cooled, enjoy these delicious Choco Crunch Cookies with a glass of oat milk or your favorite hot beverage.