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.
Crinkle cookies are laid perfectly on parchment paper

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.

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.

Options to Make them Keto or Paleo

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!

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.

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

Crinkle cookies are stacked perfectly on parchment paper with a bite taken out of one

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

Crinkle cookies are laid perfectly on parchment paper with one broken in half

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

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Crinkle cookies are laid perfectly on parchment paper with one broken in half

Crinkle cookies are stacked perfectly on parchment paper with a bite taken out of one

Get the recipe:Chocolate Crinkle Cookies {Almond Flour}

These moist, grain-free Chocolate Crinkle Cookies have a melty chocolate inside and a crinkly texture on the outside.
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Ingredients

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

rolling/dusting

  • 3/4 cup powdered sugar

Instructions 

  • 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.
  • Enjoy!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.