Paleo Fudge Cappuccino Crinkles

Paleo Fudge Cappuccino Crinkles

MAKES: 32 SERVINGS PREP: 15 MINS BAKE: 10 MINS 350°F

Ingredients

1/3 cup Grass-fed butter, softened

1 cup packed Coconut brown sugar

2/3 cup Cacao powder

1 tablespoon Instant coffee granules (preferably Organic)

1 teaspoon Baking soda

1 teaspoon Cinnamon

2 Egg

2/3 cup Vanilla Greek yogurt
2 tablespoons Flax Seed, ground

1 cups Almond flour
1/2 cups Coconut Flour
1/4 cup Coconut sugar or stevia

Directions

Heat oven to 350 degrees F.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.

Add the coconut brown sugar, Cacao powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally.

Beat in eggs and yogurt until combined.

Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Place coconut sugar or Stevia in a small bowl.

Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar.

Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes or until edges is firm.
Transfer cookies to wire racks and cool.

Makes about 32

Another option that I think would be fun to add in this recipes would be to add some peppermint, that would make it even more festive.

Cacao vs Cocoa:

Chocolate is derived from the cacao plant, which grows pods. When those pods are cracked open, inside there’s a seed that looks a bit like a coffee bean. They both start in the same form. Cacao powder contains nearly four times the antioxidant power of cocoa powder—and more than 20 times the amount found in blueberries. Antioxidants protect cells from free radical damage that occurs as a result of daily exposure to toxins, stress, sun damage, and inflammation. When it goes unchecked, free radical damage can result in a chronic disease like cancer.

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Cocoa

Cocoa powder starts out as raw cacao. First, the oils are separated, then the beans are finely crushed. But here’s a big difference—cocoa powder is heated to super-high temperatures, which usually gives it a less bitter taste. And it’s not just the flavor that changes; exposure to higher temps changes the molecular structure, which reduces the enzyme content and lowers the over nutrient content of the powder. Many companies also end up adding fillers like powdered milk and sugar to bring down costs and give it a sweeter flavor, which further detracts from any lingering health benefits.

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