Bursting with antioxidant-rich cacao on the inside and coconut sugar sweetness on the outside, these chocolate crinkle cookies are a Paleo dessert dream!
Making these chocolate crinkle cookies could not be easier! To start, whisk together the eggs, vanilla extract, coconut sugar and salt. Then in a separate bowl, sift together the coconut flour, cocoa powder and baking powder. Add the flour to the wet mixture with the coconut oil and dark chocolate chips. The batter will be moist and silky. Just what you want for a soft and chewy cookie!
Next, shape the batter into balls with your hands. Then roll each ball over a Paleo sugar dusting made from tapioca flour and coconut sugar mixed together (that’s the Paleo hack to making powdered sugar!). The wet cookie batter soaks up the coconut sugar sweetness and the tapioca flour helps it stick to the batter while it bakes, giving the outside of the cookies that signature crinkle cookie crunch.
Love coconut flour recipes? Get our free coconut flour recipe cookbook here!
Once the balls are ready, place them on a prepared baking sheet and gently flatten them with your fingers to form a cookie. Bake for 10 minutes and serve these chocolate crinkle cookies immediately. I’m sure that won’t be a problem because the fudgy inside is irresistible!
Coconut Flour Chocolate Crinkle Cookies
Coconut Flour Chocolate Crinkle Cookies
Megan Olson- Baking sheet
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Wooden spoon
- Small ramekin
- Wire rack
For the cookies:
- 2 large eggs, room temperature
- 1/2 cup coconut flour
- 1/3 cup raw cacao powder
- 1/3 cup coconut sugar
- ¼ cup melted coconut oil
- 2 T dark chocolate chips
- 1 t vanilla extract
- ½ t baking powder
- 1/8 t sea salt
For the sugar dusting:
- 2 T tapioca flour
- 2 T coconut sugar
- Preheat oven to 350°F. Prepare a baking sheet with parchment paper.
- In a large mixing bowl, whisk together eggs, sugar, vanilla and salt.
- In a separate smaller bowl, sift together the coconut flour, cacao powder and baking powder.
- Add the flour mixture to the wet mixture with the coconut oil and dark chocolate chips. Stir to combine. The batter should be moist.
- In a small ramekin, add the tapioca flour and coconut sugar. Stir to combine. Place the sugar dusting on a piece of parchment paper.
- Roll the batter into 9 balls and roll each ball over the dusting. Place on prepared baking sheet.
- Use your fingers to gently flatten each ball to form the shape of a cookie.
- Bake for 10 minutes. Remove from the oven and transfer to a wire rack to cool. Sprinkle leftover dusting on top.
Tip: During the holidays, swap the vanilla for peppermint extract for a festive treat!
(You’ll Also Love: Dark Chocolate-Dipped Shortbread Cookie Recipe)
Rainy Day Beef Tomato Soup
Show Comments