Almond Flour Chocolate Crinkle Cookies
Almond Flour Chocolate Crinkle Cookies: A Decadent and Healthy Treat
Are you ready to indulge in a classic chocolate cookie with a healthy twist? These Almond Flour Chocolate Crinkle Cookies are everything you love about the traditional crinkle cookie recipe—rich, fudgy, and with that signature powdered sugar crackle—while being naturally sweetened and gluten-free.
Whether you’re baking for the holidays, a special gathering, or just a cozy treat at home, these cookies are a surefire hit. With a touch of espresso powder to enhance the chocolate flavor and almond flour for a nutty base, you won’t believe they’re guilt-free.
Enjoy!
xoxo
SiLLibake
Almond Flour Chocolate Crinkle Cookies
These gluten-free Almond Flour Chocolate Crinkle Cookies are everything you want in a treat—fudgy, soft, and irresistibly chocolatey.
Why You’ll Love These Almond Flour Chocolate Crinkle Cookies
Healthier Ingredients: Made with almond flour and coconut sugar, they’re perfect for those seeking gluten-free or less processed options.
Rich Flavor: Semi-sweet or dark chocolate and cocoa powder make these cookies a chocolate lover’s dream, while espresso powder deepens the flavor.
Soft and Fudgy Texture: The melted chocolate and butter or coconut oil ensure every bite is moist and decadent.
Tips for Success:
Tips for the Best Chocolate Crinkle Cookies
Don’t Skip the Chill: Chilling the dough helps the cookies hold their shape and develop a fudgy texture.
Generously Coat with Powdered Sugar: This step creates the signature crinkle effect, so don’t skimp.
Use Good-Quality Chocolate: The better the chocolate, the better the cookies!
Frequently Asked Questions
1. Can I Make These Cookies Dairy-Free?
Yes! Use dairy-free chocolate chips and ensure your powdered sugar is vegan-friendly.
2. Can I Substitute Coconut Sugar?
Light brown sugar works as a substitute, but coconut sugar adds a subtle caramel flavor that’s hard to beat.
3. How Do I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months! Freeze the batter into cookie balls without the powdered sugar. Roll in powdered sugar just before baking.
Almond Flour Chocolate Crinkle Cookies
RECIPE:
Almond Flour Chocolate Crinkle Cookies:
Yield: 18-20 Cookies
Prep 45 min (30 minutes to chill)
Cook 12-14 min
Total 1 hour
Almond Flour Chocolate Crinkle Cookies:
These Almond Flour Chocolate Crinkle Cookies are everything you love about the traditional crinkle cookie recipe—rich, fudgy, and with that signature powdered sugar crackle—while being naturally sweetened and gluten-free.
Ingredients:
1 cup chocolate chips - I used semi-sweet (you can use dark chocolate or sugar free chocolate)
2 tablespoon butter or coconut oil
2 tsp espresso powder
2 eggs - room temperature
3/4 cup coconut sugar - or light brown sugar
1 teaspoon vanilla
1/2 cup almond flour (toasted, brings out the flavor, optional)
2 tablespoon cocoa powder
2 teaspoon baking powder
1/2 teaspoon sea salt
½ cup powdered sugar - for rolling the dough in
Directions
Preheat oven to 350F. Spread your almond flour on a baking sheet, toast in oven or toaster oven for 7-8 min until golden. Set aside to cool.
For Cookies: Line a large baking sheet with parchment paper. Set aside.
In a heat proof bowl, add the chocolate chips, butter or coconut oil and espresso powder and gradually melt the chocolate, stirring consistently. If you have one, a double boiler is great for melting chocolate. Set aside once melted.
Whisk your dry ingredients: toasted almond flour, cocoa powder, baking powder and salt.
In a large mixing bowl, whisk together the eggs, coconut sugar, and vanilla until well combined. Mix in the melted chocolate.
Fold in the dry ingredients and mix until just combined. Transfer the bowl to the fridge and allow the batter to set for at least 30 minutes (batter can remain in fridge for up to 24hr)
Once the batter is firm to the touch, preheat the oven to 350 F and add the powdered sugar to a shallow bowl.
Scoop the chilled cookie dough into 1.5-2 Tbsp-sized balls and place in the powdered sugar and roll really well until it achieves a nice thick coat (they need more powdered sugar than you think, the thicker the better). Work quickly in batches, place them on a baking sheet and bake in the oven for 12 - 14 minutes until the cookies have crinkled and the edges are rounded. You want the cookies to be chilled going into the oven so transfer any batched rolled cookies to the fridge while the others are baking if needed.
Allow the cookies to cool slightly before enjoying!
How to Store:
· Allow the cookies to cool down completely before storing in an airtight container. They will keep for up to 5 days at room temperature or a week in the fridge.
· Uncooked Batter – Can be left in the fridge for up to 24hr. I would recommend freezing the cookie balls with out the powdered sugar. Once you are ready to bake, remove from freezer, coat with powdered sugar and bake. May need a few more minutes of bake time.
Macros (Approximate) 1 cookie: Calories: 115 | Protein: 1.6g | Carbs: 16.5g | Fat: 5.2g
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