Paleo Fudge Cappuccino Crinkles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Dessert
Servings: 32 cookies
Author: Kristin McConnell
Ingredients
  • 1/3  cup Grass-fed butter softened
  • cup packed Coconut brown sugar
  • 2/3  cup   Cacao powder
  • tablespoon Instant coffee granules preferably Organic
  • teaspoon Baking soda
  • teaspoon  Cinnamon
  • 2 Egg
  • 2/3  cup Vanilla Greek yogurt
  • 2 tablespoons Flax Seed ground
  • cups Almond flour
  • 1/2 cups Coconut Flour
  • 1/4  cup Coconut sugar or stevia
Instructions
  1. Heat oven to 350 degrees F. 
  2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. 
  3. Add the coconut brown sugar, Cacao powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally.
  4.  Beat in eggs and yogurt until combined. 
  5. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
  6. Place coconut sugar or Stevia in a small bowl. 
  7. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. 
  8. Place balls 2 inches apart on an ungreased cookie sheet.
  9.  Bake for 10 minutes or until edges is firm. Transfer cookies to wire racks and cool. Makes about 32
Recipe Notes

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