Chocolate Crinkle Cookies {Almond Flour}

These moist Chocolate Crinkle Cookies have a melty chocolate inside and a crinkly texture on the outside.

Nothing screams the holidays like those traditional powdered sugar, Chocolate Crinkle Cookies. They are the perfect sweet treat to snuggle up to with a warm cup of coffee.

Additionally, this is a delicious healthier alternative! They are made with almond flour and sweetened with coconut sugar.

It’s the perfect dessert for the entire family to enjoy.

If you like this recipe, you’ll also probably love my Vegan Double Chocolate Chip Cookies and my White Chocolate Chip Cookies with Macadamia Nuts.

Ingredients for Chocolate Crinkle Cookies

These gluten-free crinkle cookies are made of the following ingredients:

Chocolate Crinkle Cookies

Almond flour

Cocoa powder

Coconut sugar

Baking soda

Apple cider vinegar

Salt

Egg, room temperature

Butter, melted and cooled

Chocolate chips, optional

For rolling/dusting

Powdered sugar

How to Make Chocolate Crinkle Cookies

First of all, check the expiration date on ALL of your ingredients. It is important and will make a difference.

The cookies will expand a lot, so leave them in a ball shape and have plenty of room in between each cookie ball.  

Then, bake at 350F for 9 – 10 minutes. If the confectioner sugar on top melts away, dust a generous amount on top of the cookies when you take them out of the oven!

Enjoy!

Frequently Asked Questions

Why are my chocolate crinkle cookies flat?

In this case, you probably didn’t chill the dough for long enough before baking. Personally, I really enjoy refrigerating them overnight for the best results.

Why did my crinkles not crack?

Often, this has to do with the oven not being hot enough. For this reason, I like to use an oven thermometer to make sure it’s 350F before popping the cookies in. In many cases, ovens do not reach preheat temperature until several minutes after the first beep.

Why are my crinkle cookies dry?

Generally, this has to do with overmixing or using too much of an ingredient. In this case, I like measuring my ingredients to be more precise!

Spice up your Chocolate Crinkle Cookies

If you are baking these healthier crinkle cookies during the holidays and want to spice them up, here are a few ideas:

• GIANT chocolate crinkle cookies – double the chocolatey goodness
• Add 1 tsp peppermint extract – I’ve been obsessed with anything peppermint mocha
• Top with crumbled candy cane – especially good if you’re going for the peppermint vibe
• Rolling in confectioner sugar – after baking this will give you that traditional white exterior

For this recipe, rolling the cookie dough balls in confectioner sugar before baking results in the sugar melting.

For this reason, I coat the cookies with a little bit of tapioca or coconut flour then roll in confectioner sugar. OR you can dust a VERY generous amount when they just came out of the oven.

Yum!

Ways to Enjoy Chocolate Crinkle Cookies

Generally, I love these cookies most when they are fresh and warm – that way I get to enjoy all the melty chocolate.

However, you can also enjoy them with a cup of coffee or tea. Additionally, you can even use 2 cookies as a sandwich between a scoop of ice cream.

Without a doubt, they are going to taste delicious either way!

How to Store Chocolate Crinkle Cookies

For the most part, you can leave these cookies covered on the kitchen counter for the first day.

Following that, place in an airtight container at room temperature for 2 – 3 days. On the other hand, they last 5-7 days when kept in the fridge.

What other cookie recipes would you like to see? Comment below

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