Gluten-Free Chocolate Cranberry Crinkle Cookies

2 servings

⅕ cupsgluten-free all-purpose flour

⅕ cupcoconut sugaror any granulated sweetener

⅕ cupEarth Echo Cacao Bliss

⅕ tspbaking powder

⅕ tspsalt

⅕ cupvegan butter or regular buttermelted

⅕ cupplant-based milk

⅕ cupdried cranberriessweetened or unsweetened

⅕ cuppowdered sugar

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Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the flour, sugar, Cacao Bliss, baking powder, and salt. Mix well.
To the same bowl, add the butter, and milk. Mix until smoothly combined.
Fold in the dried cranberries.
Place the powdered sugar on a shallow dish or plate.
Roll the dough into 1-inch balls. Roll each ball generously in powdered sugar to coat completely.
Place the coated dough balls on the prepared baking sheet, flattening them slightly with the palm of your hand.
Bake for 12 minutes, or until the cookies puff up slightly and a crinkle effect appears.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!