Halloween crinkle cookies (gluten free, and dairy free)
Ingredients
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1/3 cup coconut flour
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup raw cane sugar or coconut sugar
- 1/4 cup maple syrup
- 1/3 cup melted refined coconut oil
- 2 large eggs + 1 yolk
Topping
- 1/4 cup organic powdered sugar or powdered inositol for coating
Instructions
Preheat and Prep:
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
Mix Wet Ingredients:
- In a large bowl, whisk together the eggs, yolk, melted coconut oil, maple syrup, and sweetener of choice (raw cane or coconut sugar) until combined and smooth.
Combine Dry Ingredients:
- In another medium bowl, whisk together the almond flour, tapioca starch, coconut flour, black cocoa powder, baking powder, and baking soda. Slowly incorporate the dry mixture into the wet mixture, stirring until a dough forms.
Shape and Coat:
- Once the dough is ready, prepare the powdered sugar (or inositol powder) in a small bowl. Roll the dough into 1.5-tablespoon-sized balls, then coat each ball generously in the powdered sugar. Place the coated dough balls on the lined baking sheet, spaced evenly apart.
Bake:
- Bake the cookies for about 15 minutes or until the tops are set. You want the cookies to have a soft, crinkly exterior, so be careful not to overbake them!
Finishing Touch:
- If cookies don’t spread enough while baking, you can use the top of a glass to gently press down and flatten a bit more.
Store:
- Once cooled, store the cookies in an airtight container at room temperature to keep them fresh and soft.
Tried this recipe?Let us know how it was!