These easy paleo chocolate crinkle cookies are sure to become a holiday baking favorite! They have double the chocolate and a chewy brownie-like inside. Gluten free, grain free and dairy free.
Chewy, brownie like chocolate crinkle cookies are definitely a top choice at my house!
This paleo version is surprisingly easy to throw together and tastes like original crinkle cookies.
I used dutch processed cocoa powder and added in dark chocolate chips for extra chocolate flavor. My family devoured them in hours!
These double chocolate crinkle cookies are sure to make your holiday season a lot sweeter! Let’s get into the recipe details.
What You Need to Make Paleo Chocolate Crinkle Cookies
An almond flour base gives these grain free cookies the taste and texture of the classics!
Here’s everything you’ll need to prepare them:
- blanched almond flour
- unsweetened cocoa powder or raw cacao powder
- baking soda
- salt
- ghee or vegan butter
- maple sugar or coconut sugar
- eggs
- pure vanilla extract
- dairy free chocolate chips (I used Evolved Chocolate)
- organic powdered sugar or powdered monk fruit sweetener
How to Make Paleo Chocolate Crinkle Cookies
In a mixing bowl, combine the almond flour, cocoa powder, baking soda and salt.
In a separate bowl, cream together the ghee with the maple sugar until creamy, then beat in the egg and vanilla until creamy.
Mix the dry mixture into the wet until a thick dough forms, then fold in the chocolate chips. Cover with plastic wrap and chill for 15-20 minutes.
Preheat your oven to 350° F and line 2 cookie sheets with parchment paper.
Place the powdered sugar or monk fruit in a shallow bowl.
Take about 1 1/2 tablespoons of the dough (use a medium cookie scoop to measure, if you want) and roll it into a neat ball. Roll generously in the powdered sugar or sweetener, then place on the prepared baking sheet.
Repeat the process to use up the dough, spacing cookies 2” apart on the baking sheet.
Bake one batch at a time in the preheated oven for 11 minutes. The cookies will not spread (“crinkle”) until the last 2 minutes or so. Cookies will be very soft when done.
Cookies will be chewy and brownie like on the inside when cooled.
Store the leftover cookies loosely covered at room temperature for up to 2 days, or keep them in a sealed container in the refrigerator to keep them longer. Enjoy!
Paleo Friendly Powdered Sugar
If you don’t mind using cane sugar in this recipe, you can use organic powdered sugar which is grain free.
If you want to keep the cookies lower in sugar and strictly paleo, I recommend using powdered monk fruit sugar.
I’ve used this one from Lakanto and it also works well for icings and frostings.
I sometimes use maple sugar to make powdered sugar that’s paleo friendly, but for this recipe I prefer the snow-white look of one of the above choices.
I hope you’re ready for a delicious new recipe for your holiday cookie rotation!
Grab your ingredients (and maybe a loved one or two!) because it’s time to bake – let’s go!
Paleo Chocolate Crinkle Cookies with Chocolate Chips
Paleo Chocolate Crinkle Cookies with Chocolate Chips
Ingredients
- 1 cup blanched almond flour
- 2/3 cup unsweetened cocoa powder or raw cacao powder
- 1 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 6 tablespoons ghee or vegan butter
- 3/4 cup maple sugar or coconut sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup dairy free chocolate chips I used Evolved Chocolate
For Rolling:
- 3/4 cup organic powdered sugar or powdered monk fruit sweetener
Instructions
-
In a mixing bowl, combine the almond flour, cocoa powder, baking soda and salt. In a separate large mixing bowl using an electric hand mixer, cream together the ghee with the maple sugar until creamy, then beat in the egg and vanilla until creamy.
-
Using a spoon, mix the dry mixture into the wet until a thick dough forms, then fold in the chocolate chips. Cover with plastic wrap and chill for 15-20 minutes.
-
Preheat your oven to 350° F and line 2 cookie sheets with parchment paper. Place the powdered sugar or monk fruit in a shallow bowl. Take about 1 1/2 tablespoons of the dough (use a medium cookie scoop to measure, if you want) and roll it into a neat ball. Roll generously in the powdered sugar or sweetener, then place on the prepared baking sheet.
-
Repeat the process to use up the dough, spacing cookies 2” apart on the baking sheet.
-
Bake one batch at a time in the preheated oven for 11 minutes. The cookies will not spread (“crinkle”) until the last 2 minutes or so. Cookies will be very soft when done.
-
Remove from the oven and cook on the cookie sheet for 5-8 minutes or until you can easily transfer them to a cooling rack to fully cool.
-
Cookies will be chewy and brownie like on the inside when cooled. Store leftover cookies loosely covered at room temperature for up to 2 days, or keep in a sealed container in the refrigerator to keep them longer. Enjoy!
Nutrition
Want More Paleo Holiday Cookie Recipes? Try One of These!
Perfect Paleo Cut Out Sugar Cookies
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