These Gluten-Free Vegan Chocolate Crinkle Cookies are rich, soft and fudgy. They're also secretly healthy, and are refined sugar free, grain-free and paleo too.
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain the soaked dates and place in a blender or food processor with the oil, almond milk and salt.
Whizz until completely smooth.
Transfer into a bowl, add the ground almonds and cocoa powder, and mix well.
Place in the fridge for at least 10 minutes for the cookie dough to firm up slightly.
Place the powdered sugar in a small bowl.
Take a heaped tablespoon of the cookie dough and use your hands to form it into a round ball.
Roll the ball of cookie dough in the powdered sugar until completely covered.
Use your hands to flatten the ball into a circular, thick patty - don't worry, unlike traditional cookies, these won't spread out as they bake.
Lay it out onto a baking tray lined with greased baking paper.
Repeat until the rest of the cookie dough is used up - you should be able to make 10 cookies.
Bake in the oven for around 10 minutes - don’t worry if they’re still quite soft when you take them out as they will firm up as they cool down. Be careful not to over-bake them!
Leave to cool completely before storing in an airtight container - keeps in the fridge for a good few days.
Notes
*You can alternatively use almond flour.** For a refined sugar free version, you can replace the powdered sugar (icing sugar) with cornstarch (cornflour).