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.
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: firstname.lastname@example.org (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.
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.
Paleo Chocolate Crinkle Cookies
Powdered Sugar Coating
- ¼ cup maple or coconut sugar
- 1 teaspoon arrowroot powder/starch
- 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.