Chocolate Crinkle Cookies (Grain Free, Dairy Free)
If you love a good holiday cookie, these chocolate crinkle cookies taste EXACTLY like the ones I had as a child, but they are grain free, and made with unrefined sugar. If you don't mind using refined sugar, an organic powdered sugar coating works well too.
If you want to keep these exclusively unrefined, use a monk fruit/erythritol powdered sweetener.
What flours do we use in this recipe?
The combination of 3 flours: almond, coconut flour and tapioca starch create the ideal soft, chewy and slightly cake-y texture. I have tried omitting and playing with just one or two, and the results just haven't been quite as good. So trust me, it is worth using the blend!
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Tips for the best cookies:
- Because we are using monk fruit powdered sugar blend, it may or may not dissolve a bit after baking. If that is the case, no worries, you just reapply after it.
- if you want to use a paleo powdered sugar, you can blend equal parts maple sugar and tapioca starch in a blender until the texture is fine.
Chocolate Crinkle Cookies
Get ready for the chewy, melt in your mouth chocolate Holiday cookies we all adore!
Ingredients
- 2 eggs, plus 1 egg yolk
- 1/4 Cups maple syrup
- 1 Cups almond flour
- 1/2 Cups coconut sugar
- 1/2 Cups tapioca starch
- 1/3 Cups coconut flour
- 1/4 Cups cacao or cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Powdered Sugar Topping
- 1/4 Cups paleo confectioners sugar, monk fruit powdered sugar, or organic powdered sugar
Instructions
Make the cookie dough
- Preheat oven to 325 degrees Fahrenheit, and line a baking sheet with parchment paper. Set aside
- In a large bowl, combine all wet ingredients and sugar.
- In a smaller bowl, combine all dry ingredients and whisk with a fork or whisker.
- Stir dry ingredients into wet ingredients. Fully combine to form dough
- If dough is too sticky, cover and refrigerate for 30-60 minutes
- Place confectioners/powdered sugar into a small bowl
- Form 1.5-2 tbsp sized dough balls, and roll/coat in powdered sugar
- Bake for 15 minutes, or until cookies have set. They will look slightly gooey inside and firm along the edges.They will bake as they set.
- If using paleo or keto powdered sugar, you may need to sprinkle more on top.
- Store cookies in airtight container at room temp.
Tried this recipe?Let us know how it was!
