Chocolate Crinkle Cookies {Almond Flour}
These moist, grain-free Chocolate Crinkle Cookies have a melty chocolate inside and a crinkly texture on the outside.
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!