Ancho Chili & Cherry Chocolate Crinkle Cookies

Ingredients: 

• 2.5 C. flour

• 2 ¼ tsp. baking powder

• Pinch salt

• 2 C. sugar

• 1 cup coconut oil, melted but not hot

• 1 C. cocoa powder, unsweetened

• 2.5 tsp. ancho chili powder

• 5 eggs

• 1 tsp. cherry extract

• Candied Cherries, 1 per cookie (approx. 50)

• Powdered Sugar for rolling

Method:

1. Preheat oven to 350. In a mixing bowl of a stand mixer with a paddle attachment, combine the flour, baking powder, salt, sugar, coconut oil, cocoa powder and ancho powder. Mix until combined, but do not overmix.

2. Add the eggs, one at a time until combined.  When the eggs are all incorporated, add the cherry extract.

3. Scoop out into rounded tablespoons and roll in powdered sugar.  Place balls evenly spaced on a  cookie sheet.  Top each cookie ball with a candied cherry and press down slightly.

4. Bake for 12-14 minutes. Remove from oven and cool on rack.