These chocolate subutter crinkle cookies are so delicious! This is the perfect gluten free and nut free holiday cookie recipe.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Place the ground flax seed and the water in a small cup and let it sit for about five minutes, until it forms a gel.
Place the creamy sunbutter and 3/4 cup sugar in a bowl and stir with a spoon. Add the flax egg replacer, cocoa powder, baking soda, and salt, and stir well. The dough will be quite thick.
Place the 1/3 cup sugar in a bowl. Roll the dough into one inch balls, and roll each ball in the sugar to coat.
Place the cookie dough balls on the cookie sheet. Bake at 350 degrees for 10-12 minutes.
Allow to cool on the cookie sheet, then enjoy!
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 4-5 days.