Description
Soft, fudgy, and rich paleo chocolate crinkle cookies with deep cocoa flavor and a naturally sweetened twist. These grain-free cookies feature a beautiful crackled coating and a tender, slightly gooey center.
Ingredients
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, melted and slightly cooled
1/2 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1/2 cup dairy-free dark chocolate chips (optional)
1/4 cup powdered monk fruit sweetener or coconut sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Fold in chocolate chips if using.
- Chill the dough for 20–30 minutes to firm up and enhance the crinkle effect.
- Scoop tablespoon-sized portions and roll into balls. Roll each ball generously in powdered monk fruit sweetener or coconut sugar.
- Place cookies 2 inches apart on the prepared baking sheet.
- Bake for 9–11 minutes until tops are cracked and edges are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps control spreading and improves the crackled appearance.
Add a pinch of espresso powder to intensify the chocolate flavor.
Chopped walnuts or pecans can be substituted for chocolate chips for added crunch.
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Freeze for up to 3 months and thaw at room temperature or microwave for 10–15 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 7 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
