Crinkle Cookies

• 1 cup gluten-free flour (can sub for all-purpose flour)
• ½ cup cocoa powder
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ cup coconut oil
• ½ cup brown sugar (or coconut sugar)
• ½ cup cane sugar
• 1 heaping scoop whey protein powder*
• 1 egg
• 2 teaspoons vanilla extract
• ¾ cup chocolate chips
• ¾ cup confectioners’ sugar (for rolling)

*We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.

Step 1
In a mixing bowl, whisk flour, whey protein powder, cocoa powder, baking soda and salt.

Step 2
In another large mixing bowl, use a handheld or stand mixer to combine coconut oil, cane sugar, brown sugar until creamed, about 3 minutes.

Step 3
Beat in egg and vanilla extract and mix until incorporated.

Step 4
Add dry ingredients to wet and mix on low speed.

Step 5
Fold in chocolate chips and chill dough for about 2-4 hours.

Step 6
Preheat oven to 350^oF and line baking sheet with parchment. Scoop heaping tablespoons of dough and roll into a ball and then roll in powdered sugar.

Step 7
Place on baking sheet and bake for 8 minutes, remove from oven and bang on counter 2-3 times to trigger the spread of the dough and sugar, and then place back in the oven for about 3-4 more minutes. Allow to cool and enjoy!