Cacao Crinkles

Method

1. 1Mix the wetWhisk the avocado oil, coconut sugar, maple syrup, egg and vanilla until the sugar is mostly dissolved and the mix looks glossy, about 1 minute.
2. 2Add the drySift the oat flour, almond flour, cacao, baking soda and salt over the wet mix. Fold until no dry streaks remain. It will look like thick, glossy brownie batter, not rollable dough.
3. 3ChillCover and refrigerate 30 minutes. Do not skip this: warm dough spreads flat and the shell never cracks. If still too sticky to roll, work in 10 g more oat flour.
4. 4RollHeat the oven to 350°F (175°C) and line a sheet pan with parchment. Scoop 30 g balls, roll smooth, then roll heavily in date sugar so the whole surface is coated. Space 5 cm apart.
5. 5BakeBake 11 minutes, until the tops have cracked and the edges are set but the centers still look underdone. Do not bake past 12 minutes or fudgy turns dry.
6. 6Finish and coolPress a small pinch of flaky salt onto each cookie while warm. Leave on the pan 10 minutes; they firm up as they cool and break if moved early.