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Parve
Easy
10 Servings
Allergens 
40 Minutes
Diets
We all know that fudgy crinkle cookies top the cookie popularity charts. Here’s a new version of those delicious chewy cookies that uses coffee sugar for coating the dough.
You can also use this cookie recipe to make coconut crinkles, simply by rolling the dough in shredded coconut for that classic coconut-chocolate combination that’s always a hit.
Yields 30 cookies
1 cup sugar
1/4 cup oil
2 eggs
1/2 cup Gefen Cocoa Powder
3/4 cup potato starch
3/4 cup Gefen Almond Flour
1 teaspoon vanilla extract (optional)
1/3 cup confectioners’ sugar (see note)
2 teaspoons instant coffee granules, such as Gefen Nescafe Taster’s Choice
finely shredded or flaked coconut
Stir the sugar, oil, and eggs in a large mixing bowl until well-combined. Add the cocoa, potato starch, and almond flour and mix well, until a stiff dough forms. Add the vanilla extract, if using.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place instant coffee into a ziplock bag and crush the coffee into a powder using a rolling pin. Add confectioners’ sugar, and seal; shake to combine. Pour coffee sugar into a small dish.
Using moistened fingers, create walnut-sized balls of dough. Roll in the coffee sugar and place onto the prepared baking sheet. Bake for 12 minutes. Remove from oven and allow to cool.
Use some of the dough to form coconut-coated cookies by rolling them in shredded or flaked coconut instead of coffee sugar.
Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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Thanks so much: looking forward to making these for pesach..sounds yummy 😋