Name: Paleo Chocolate Crinkle Cookies
Prep time: 10 min
Cook time: PT-488017H43M19S
Total time: PT-488017H43M19S
Cuisine: Paleo
Ingredients: 1 cup almond flour; 2 tablespoons coconut flour; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup coconut sugar (or maple sugar); 2 large eggs; 1/4 cup melted coconut oil; 1 teaspoon vanilla extract; 1/4 cup semi-sweet or dark chocolate chips (optional); 1/4 cup powdered coconut sugar (for rolling)

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These Paleo Chocolate Crinkle Cookies are rich, fudgy, and delightfully crinkled, all while being gluten-free, dairy-free, and refined sugar-free. Made with almond flour, coconut flour, and naturally sweetened with coconut sugar, these cookies are the perfect treat for anyone following a paleo lifestyle or just craving a healthier chocolate cookie. Their slightly crispy exterior and soft, chewy interior make them a true indulgence without any of the guilt.

Why You’ll Love This Recipe

These cookies are everything you want in a chocolate treat—decadent, fudgy, and with a subtle sweetness, all while being completely paleo-friendly. They’re simple to make, with just a few ingredients, and they bake up beautifully with those signature crinkles that make them so irresistible. Plus, they’re gluten-free and dairy-free, making them suitable for a variety of dietary needs.

Paleo Chocolate Crinkle Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup almond flour
2 tablespoons coconut flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut sugar (or maple sugar)
2 large eggs
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/4 cup semi-sweet or dark chocolate chips (optional)
1/4 cup powdered coconut sugar (for rolling)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the coconut sugar, eggs, melted coconut oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until a dough forms. If you’re using chocolate chips, fold them in at this stage.
Scoop tablespoon-sized portions of the dough and roll them into balls.
Roll each dough ball in the powdered coconut sugar to coat completely.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Gently press down on each ball to flatten slightly (they’ll spread naturally as they bake).
Bake for 10-12 minutes, or until the cookies have crinkled and the edges are set. They will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 cookies.
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-25 minutes

Variations

Mint Chocolate Crinkle: Add a few drops of peppermint extract to the dough for a refreshing twist.
Double Chocolate: Use 1/2 cup of cocoa powder and add 1/4 cup of dark chocolate chips for extra chocolatey goodness.
Spiced Version: Add a pinch of cinnamon, nutmeg, or cayenne pepper for a warm, spiced flavor.
Nut Butter: Add 2 tablespoons of almond butter or peanut butter to the dough for a richer, softer texture.
Paleo-Friendly Coconut Flour: If you want a more coconutty flavor, you can substitute half of the almond flour with coconut flour. Just be aware that coconut flour is more absorbent, so you may need to add a little extra liquid or reduce the amount used.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days.
For longer storage, keep them in the fridge for up to a week, or freeze them for up to 3 months. To reheat, simply microwave them for 10-15 seconds or warm them in the oven for a few minutes.

FAQs

Can I use regular sugar instead of coconut sugar?

While coconut sugar is a paleo-friendly sweetener, you can substitute it with other unrefined sugars like maple sugar or even a blend of stevia and erythritol if you prefer.

Can I make these cookies egg-free?

Yes, you can try using a flax egg (1 tablespoon ground flax + 2.5 tablespoons water) or chia egg (1 tablespoon chia seeds + 2.5 tablespoons water) as an egg substitute, though the texture might vary slightly.

What kind of chocolate chips can I use?

Make sure to use dairy-free or paleo-friendly chocolate chips (like semi-sweet or dark chocolate with no added sugar) to keep the recipe fully paleo.

Can I make the dough in advance?

Yes! The dough can be made ahead and stored in the fridge for up to 2-3 days. Just scoop and bake when you’re ready for fresh cookies.

Do I have to use coconut flour?

Coconut flour is essential in this recipe for the texture, but if you don’t have it, you can try substituting with more almond flour (though it may change the consistency slightly).

How can I get my cookies to have the perfect crinkle?

Don’t overmix the dough, and make sure to roll them in powdered coconut sugar. This helps achieve the beautiful, crackled top.

Can I use a different type of flour?

Almond flour is key to making these cookies paleo, but you could experiment with other nut flours (like cashew flour) for a similar result. Just be aware that other flours may affect the texture.

Conclusion

These Paleo Chocolate Crinkle Cookies are the perfect treat for anyone who loves chocolate but wants to stay within the bounds of a paleo diet. Fudgy, sweet, and with that signature crinkly top, these cookies are sure to satisfy your chocolate cravings while keeping things healthy and delicious. Enjoy them with a warm cup of tea or coffee, or simply on their own for an indulgent yet guilt-free treat!

Chef MARTHA