Mix sugar, cocoa powder, oil, almond butter, vanilla extract, and water in a bowl.
Mix flour, chocolate chips, baking powder, and salt in a separate bowl.
Add the flour mixture to the cocoa mixture and mix until combined. If necessary, add water gradually.
Cover the dough with a cling film, and refrigerate for 3 hours.
Preheat oven to 170 Celsius 338 F.
Form balls and roll them in your palms using a cookie scoop with a diameter of 2-3 cm (about 1 inch). (see video).
Roll in powdered sugar and place on a baking tray lined with baking paper. Leave a space of about four cm (1.5 Inches) between the cookies.
Bake for 11-12 minutes, and remove from the oven. The cookies will be soft, but they will harden after they cool.
These crinkled chocolate cookies will keep in an airtight container for about a week.
