These Paleo Chocolate Crinkle Cookies are rich, thick and so delicious! Gluten free, dairy free, and naturally sweetened.
These are super simple to make and come together quickly. Fudgy on the inside and just the right crispiness on the outside. They are perfect for that chocolate fix and even good straight from the freezer.
BAKING CHALLENGE
This is the eighth month of my healthy baking challenge. In January I shared Paleo Whole30 Philly Cheesesteak Breakfast Casserole and Paleo Whole30 Skillet Cilantro Lime Chicken. It was so fun to see all the recreations of those recipes and I can’t wait to see these this month. Here are the instructions to enter:
- Make this recipe between February 1st-29th
- Once you make it, take a picture and post it on Instagram, Facebook, or email it to me: realfoodbakingchallenge@gmail.com (you don’t need to do all 3). If posting to Instagram, use the #realfoodbakingchallenge hashtag so I can find it. If your profile is private, send me a DM. If using Facebook, just post to my page and I’ll see it.
- Bonus entry if you come back and leave a review on the recipe you made
- I’ll randomly choose a winner to win $100 Amazon gift card. Yay!
- I also shared Paleo Whole30 Mississippi Roast and if you make both recipes you are entered twice! Then we’ll start over the next month. I’m looking forward to seeing all the recreations.
Paleo Crinkle Cookies
These are not hard to make at all and completely dairy free and grain free. The dough is a mixture of unsweetened chocolate, maple (or coconut) sugar, almond flour, and cacao powder. The powdered sugar they are rolled in is a mix of the sugar and arrowroot powder blended together to make a fine, powdery mix. I used this method for my Paleo Nut Free Muddy Buddies and Paleo Mexican Wedding Cookies and it works so well. They stay super thick as they bake which is a nice quality for a grain free cookie.
Paleo Chocolate
I used Santa Barbara Chocolate for the unsweetened chocolate chips. They are my favorite and great for recipes like this, so I can control the sweetness. But these cookies are not overly sweet and if you're looking for a sweeter cookie, using sweetened chocolate chips will work. They also sell coconut sugar sweetened chips or use whatever brand you love.
These paleo chocolate crinkle cookies have quickly become one of my favorites! I think you'll love them as well. Make sure to come back and leave a comment if you've tried them.
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Paleo Chocolate Crinkle Cookies
Ingredients
Cookies
- 1 cup unsweetened chocolate chips
- ¼ cup maple sugar or coconut sugar
- ¼ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla
- 1 cup almond flour
- ¼ cup cacao powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Powdered Sugar Coating
- ¼ cup maple or coconut sugar
- 1 teaspoon arrowroot powder/starch
Instructions
- Preheat oven to 350° and line a sheet tray with parchment paper.
- Melt the chocolate. If using a microwave, place in microwave-safe bowl and warm 30 seconds at time until melted, about 1 ½ minutes. If using the stove, warm on low until melted, stirring the whole time.
- Pour the chocolate into a large bowl and add in the maple (or coconut) sugar, maple syrup, egg and vanilla. Mix well until smooth.
- Add in the almond flour, cacao powder, salt and baking soda and mix well. Dough will be very thick and stiff.
- Make the powdered sugar. Place the maple (or coconut) sugar in a blender with the arrowroot powder and blend until powdery. I find a personal blender works great for this. Pour mixture into a small bowl.
- Scoop dough into tablespoon ball, roll between palms to make smooth, roll in powdered sugar and place on the sheet tray, evenly spaced. Repeat with remaining dough. Should make 13-15 cookies.
- Press the cookies slightly to flatten and bake 10-11 minutes.
- Store covered at room temperature or freeze.
Nutrition Information
Bri says
I always make a double batch of these and could honestly quadruple it and still not have enough. I freaking love them. They’re soft and chewy and such a wonderful treat! I do use regular powdered sugar to roll them in, but only because I don’t want more dishes. I’ve had them as the recipe states and definitely enjoyed them just as much.
My hubby likes them the most when they’re still a little frozen. But they honestly defrost so beautifully and are just as moist and chewy as the day I cooked them. For real, you’re a cookie artist with this one. Thank you!!
Jessica DeMay says
You're welcome, Bri! Thanks for making them and I'm so glad you love them!
Robin Breen says
Can you add Peppermint oil to this recipe? If so, how much would you recommend?
Katie H says
I am so happy I found an awesome paleo version of this cookie. These cookies are always a hit and always turn out so great! Thanks for the recipe!
Jessica DeMay says
Thank you so much, Katie! So glad you love them!
Bridget says
Delicious! However dough wasn’t thick and stiff at all - popped in freezer for a while and that seemed to help!
Dima Abu-Taha Zitawi says
Made these today, taste was amazing, but they looked nothing like the ones in your pictures..they looked more like normal cookies..
Also, had a hard time making them into balls, the dough wasn't thick and stiff like you described, it was quite soft...don't know where I went wrong 🙁
Jessica DeMay says
Thanks for trying them and I'm glad you like them. Hmmm- did you make any subs? The dough should definitely be thick. I'm glad they still turned out good!
Kori says
Delicious! Even substituted a flax egg and they came out perfectly.
Jessica DeMay says
Thanks, Kori! And so glad to know a flax egg works. Thanks for trying them and for the great feedback!