Healthy Chocolate Crinkle Cookies (Almond Flour)

Deep, fudgy chocolate cookies with those dramatic crinkle tops, made with almond flour and coconut sugar instead of white flour and white sugar. The secret to the crinkles is a full hour of chilling, so don’t skip it.

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Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Chocolate Crinkle Cookies

Fudgy chocolate crinkle cookies made with almond flour and coconut sugar. All the dramatic cracks, no white sugar or white flour.

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Prep Time 15 minutes mins

Cook Time 11 minutes mins

Chill 1 hour hr

Total Time 1 hour hr 26 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: American

Calories: 104

Ingredients Method Notes

Ingredients

  

• 2 eggs
• ½ cup coconut sugar 96g
• 2 tbsp coconut oil melted
• 1 tsp vanilla extract
• 1½ cups blanched almond flour 150g
• ½ cup cocoa powder 45g
• 1 tsp baking powder
• Pinch of salt

Coating

• 3 tbsp coconut sugar
• 1 tbsp arrowroot powder

Method

 

1. Whisk the eggs and coconut sugar for 1 minute, until slightly foamy. Whisk in the coconut oil and vanilla.
2. Stir in the almond flour, cocoa, baking powder and salt.
3. Chill 1 hour. Don’t skip this, or you won’t get crinkles.
4. Blend the coating ingredients in a blender until powdery.
5. Heat the oven to 350°F (175°C) and line a baking sheet.
6. Roll the dough into 18 balls and coat them generously in the powder.
7. Bake 10–11 minutes, until cracked on top. Cool on the pan.

Notes

For the classic snow-white look: coat them in powdered monk fruit sweetener instead.

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.