Description
These Paleo Chocolate Crinkle Cookies are fudgy, slightly crispy on the outside, and completely paleo-friendly—gluten-free, dairy-free, and refined sugar-free, making them a guilt-free chocolate treat.
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)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together coconut sugar, eggs, melted coconut oil, and vanilla extract until smooth.
- Add wet ingredients to dry ingredients and mix until dough forms. If using, fold in chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in powdered coconut sugar to coat.
- Place dough balls on the baking sheet, spacing them 2 inches apart. Press down slightly.
- Bake for 10-12 minutes, until cookies are crinkled and edges are set. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- For a mint chocolate variation, add a few drops of peppermint extract.
- For extra chocolate flavor, use 1/2 cup cocoa powder and 1/4 cup dark chocolate chips.
- For a richer texture, add 2 tablespoons of almond butter or peanut butter.
- Substitute half the almond flour with coconut flour for a coconutty flavor (adjust liquid accordingly).
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
