Chocolate Crinkle Cookies


  • 2 cups PASCHA Chocolate Chips (we used 85%)
  • 1/2 cup coconut sugar
  • 1/4 cup butter replacement (we used Earth Balance)
  • 2 tsp baking powder 
  • 1/2 tsp salt 
  • 1 tsp vanilla extract
  • 2 tbsp ground chia seeds 
  • 2 cups gluten-free all-purpose flour 
  • 1 cup dairy-free milk 
  • 1/3 cup icing sugar 


  • In a bowl combine butter replacement and sugar either by hand or with a mixer. 
  • In a separate bowl, melt PASCHA Chocolate until fully melted. 
  • Add melted PASCHA to sugar mixture and stir until homogenous. 
  • Add in the ground chia, vanilla extract, baking powder, salt, and gluten-free flour and mix either by hand or with a mixture. The mixture will be very dry. Slowly add in dairy-free milking stirring after each addition. 
  • Cover dough and place in the refrigerator for 20-30 minutes. 
  • Preheat oven to 350F. Roll dough into balls and roll in icing sugar until well coated. Place each ball of dough on a parchment lined baking tray. Bake until bottoms hold together and top has begun to crack about 10 minutes.
  • ENJOY!