Chocolate Crinkle Cookies
These moist Chocolate Crinkle Cookies have a melty chocolate inside and a crinkly texture on the outside. A great grain-free, paleo, and keto customizable holiday dessert.
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.
Moreover, they are grain-free, paleo, and can be made keto. It’s the perfect dessert for the entire family to enjoy.
How to Make them Keto
Simply, use keto-friendly brown sugar and keto-confectioner sugar. Generally, they do not affect the texture, but I have found that they are a bit sweeter than regular sugar – so sweeten based on your preferences!
How to make them paleo and dairy free
In this case, use vegan butter or coconut oil to replace the butter. Other than that, just be sure that you are using dairy-free chocolate chips.
Are Chocolate Crinkle Cookies Healthy?
Certainly, these cookies have lots of wholesome ingredients:
Almond Flour/Almond Butter – almonds are full of monosaturated fats and omega-3 fatty acids. In a similar fashion, it is linked to increased levels of good cholesterol and has been shown to lower the risk of heart disease.
Furthermore, learn more about the health benefits of almond butter here.
Eggs – not only are eggs a great source of protein and have several antioxidants, but they also have been linked to reduced risk of heart disease as well.
Learn more about the health benefits of eggs here.
Cocoa powder – in truth, it is like a superfood. It has been shown to decrease inflammation, improve heart and brain health, control blood sugar and weight, and promote healthy teeth and skin.
Explore more of the health benefits of cocoa powder here.
Apple Cider Vinegar – is full of acetic acid, which helps kill harmful bacteria in the body. Additionally, it’s been linked to lowering blood sugar and managing diabetes.
Learn more about the health benefits of apple cider vinegar here.
Ingredients for Chocolate Crinkle Cookies
These gluten-free crinkle cookies are made of the following delicious ingredients:
Chocolate Crinkle Cookies
Apple cider vinegar
Egg, room temperature
Butter, melted and cooled
Chocolate chips, optional
How to Make Chocolate Crinkle Cookies
First, mix the apple cider vinegar, egg, butter, and coconut sugar together in a bowl.
Second, in a separate bowl, mix the almond flour, cocoa powder, baking soda, and salt until no clumps are left.
Third, combine the wet and dry ingredients gently.
Then, fold in chocolate chips (optional).
After, cover and freeze the dough for 30 minutes or refrigerate overnight.
Following, scoop the dough into cookie dough balls and roll in tapioca flour, then confectioner sugar.
Afterward, place them on a parchment-paper-lined baking sheet. 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!
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.
How to serve 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.
Can you freeze chocolate crinkle cookies?
I have not tried freezing the cookies after baking. BUT you can freeze the dough! Let it thaw slightly (soft enough to scoop) and bake away!
What other cookie recipes would you like to see? Comment below
Other cookie recipes to try
Get the recipe:Chocolate Crinkle Cookies
Chocolate Crinkle Cookie
- 130 grams almond flour, 1 cup + 3 tbsp
- 1/2 cup cocoa powder, 50 grams
- 2/3 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1 pinch salt
- 1 egg, room temperature
- 1/3 cup butter, melted and cooled
- 1/2 cup chocolate chips, optional
- 3/4 cup powdered sugar
- Mix the apple cider vinegar, egg, butter, and coconut sugar together in a bowl.
- In a separate bowl, mix the almond flour, cocoa powder, baking soda, and salt until no clumps are left.
- Combine the wet and dry ingredients gently.
- Fold in chocolate chips (optional).
- Cover and freeze the dough for 30 minutes or refrigerate overnight.
- Scoop the dough into cookie dough balls and roll in tapioca flour then confectioner sugar.
- Place them on a parchment-paper-lined baking sheet. The cookies will expand a lot, so leave them in a ball shape and have plenty of room in between each cookie ball.
- Bake at 350F for 9 – 10 minutes. If the confectioner sugar on top melts away, dust a generous amount on top of the cookies.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.