Soft and chewy tocos chocolate crinkle cookies are also super healthy for your skin thanks to vitamin-E rich tocos, a creamy like powder that resembles coffee creamer in texture and is full of nutrition. These cookies are vegan, dairy-free and gluten-free and easy to make.
Combine flour, salt, baking powder and tocos in a mixing bowl. Stir to combine.
In a larger bowl, stir together the cacao (or black cocoa), sugar, applesauce, oil, and vanilla until smooth. Add in the flour mixture. Stir by hand or use a hand-mixer until dough is well combined.
Cover bowl and refrigerate to chill and make it easier to roll into balls, about 1 hour.
Preheat the oven to 350 F and line a cookie sheet with parchment paper.Set the tocos in one small bowl and the powdered sugar in another. Scoop out about two tablespoons of dough and roll into a ball. Toss it in the tocos first, and then the sugar.
Put them on the cookie sheet, pressing gentle so they are flattened a bit.
Bake 11-13 minutes and until you see the cookie cracks. The center might be a bit under-baked. Cool about 5 minutes.Set them on a cooling rack. Melt the chocolate in a pyrex measuring cup in the microwave in 60 second intervals and dip each cookie half-way. Sprinkle on crushed candy mints and cool.Store cookies in air-tight container at room temperature about 3 days or freeze.