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Healthy chocolate crinkle cookies on a dark plate

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
Cook Time 11 minutes
Chill 1 hour
Total Time 1 hour 26 minutes
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.