Gluten Free Chocolate Crinkle Cookies (Paleo)
These Gluten Free Chocolate Crinkle Cookies are so fun! These cookies are fudge like, rich and intense. They are thick, chewy, and the perfect Paleo and gluten free dessert! I grew up making chocolate crinkle cookies for holidays and special occasions, so I was super excited with how well these came out. These cookies are similar to Paleo Brownie Cookies – both are extra chocolaty and so delicious.
Ingredients
Almond flour is a very common Paleo baking flour. In addition, it adds a hint of nutty flavor to baked goods.
Tapioca flour is the Paleo equivalent of cornstarch. In this case, it adds an elasticity to these cookies.
I used dark cocoa powder for the ultimate chocolate cookie!
Coconut sugar is a refined sugar free sweetener, making it perfect for Paleo baking.
Use pure maple syrup (not the “light” kind) for the best results.
Maple sugar and tapioca flour are blended together to make a Paleo friendly powdered sugar.
Other ingredients include baking soda, egg, vanilla extract, coconut oil
How To Make
Step 1
First, sift in the dry ingredients to a large mixing bowl. Then, mix in wet ingredients.
Step 2
Chill dough for 20 minutes.
Step 3
Meanwhile, make powdered maple sugar. Add maple sugar and tapioca flour to a blender and blend until powdered. Next, add powdered maple sugar to a shallow bowl.
Step 4
Remove chilled dough and use a cookie scoop to scoop balls of dough. Then, roll each ball of dough in powdered maple sugar. Next, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 5
Bake cookies for 9 to 10 minutes or until edges are set.
Step 6
Finally, remove from oven and cool on the baking sheet for 3 minutes before removing to a cooling rack.
Paleo Powdered Sugar
Powdered sugar is not Paleo friendly, but powered maple sugar is just as delicious! To make this, blend tapioca flour and maple sugar until powdered. This took about 1 minute in my high speed blender. If desired, use regular powdered sugar.
Chilling the Dough
Why is it important to refrigerate the dough? This cookie dough is a little sticky. Chilling the dough allows the gluten free flours to settle and marinate. After chilling, the dough is much easier to work with.
How to Store
These Gluten Free Chocolate Crinkle Cookies have crispy edges and a fudge like center. They maintain their crispness at room temperature for up to 3 days. Store in an airtight container for best results.
Get the Recipe: Gluten Free Chocolate Crinkle Cookies (Paleo)
Ingredients
- 1 1/4 cups almond flour
- 1/2 cup tapioca flour
- 1/3 cup cocoa powder
- 3 tbsp coconut sugar
- 1/2 tsp baking soda
- 1 egg
- 1/4 cup pure maple syrup
- 2 tsp vanilla extract
- 2 tbsp coconut oil, melted
Maple Sugar Coating
- 1 tbsp tapioca flour, or arrowroot starch
- 1/2 cup maple sugar, or coconut sugar
Instructions
- First, sift almond flour, tapioca flour, coconut sugar and cocoa powder into a large mixing bowl.
- Mix in baking soda.
- Then, add in egg, syrup, vanilla extract and melted coconut oil.
- Once combined, refrigerate dough for 20 minutes.
- While dough is chilling, make the powdered maple sugar coating. Add maple sugar and tapioca flour to a blender.
- Then, blend until mixture is powdered, about 1 minute in a high speed blender. Add powdered maple sugar to a shallow bowl.
- Next, preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Once dough has chilled, use a cookie scoop to scoop balls of dough. Roll each ball of dough in the sugar mixture, completely coating the outside. Repeat for all remaining dough.
- Then, bake cookies for 9 to 10 minutes or until edges are set.
- Lastly, cool cookies on the baking sheet for 3 minutes before transferring to a cooling rack.
Notes
- Do not skip the dough chilling. It helps the dough become less sticky.
- Make your own maple powdered sugar for a Paleo option. Or, use regular powdered sugar.
- Store cookies covered at room temperature for up to 3 days.
25 Comments on “Gluten Free Chocolate Crinkle Cookies (Paleo)”
Do you have an alternative flour for the tapioca flour?
Hi! Cornstarch or arrowroot powder are perfect substitutes for tapioca flour. Enjoy!
Hi Addison, would these still work out great if I substitute the almond flour for coconut flour?
Hi Olivia! Unfortunately almond flour and coconut flour are very different. You’d probably only need 1/3 cup coconut flour in place of the 1 1/4 cups almond flour. You could also try making my Paleo Brownie Cookies which are made with coconut flour. Then roll them in the powdered sugar! Hope you love them either way!
Such delicious cookies! They turned out perfectly! Thank you for your recipe!
These are incredible.
Tapioca flour = game changer in my gluten free baking!
Cannot wait to make them again!
I’m not getting the powdered sugar from the maple syrup and tapioca starch. It makes maple syrup soup. I’ve added more Tapioca starch and it still stays as syrup. What’s up?
The powdered sugar is from maple SUGAR not syrup! That’s why. Hope this helps!
These cookies are so fun! Love the chewy centers! Yum!!
These were so tasty…and looked just like the photos! Thanks for the great tips and directions.
This recipe looks amazing – I love a good paleo cookie like this one ☝️
Sooo delicious!
Such a delicious paleo cookie! Love the look too!
I have really been craving something chocolately and these hit the spot!
Perfect treat for my daughter who is on a GF diet.
Fantastic recipe! Thank you will definitely make some this weekend with my daughter!
Love these cookies!
These chocolate crinkle cookies are so amazing! I can’t wait to make them again!
Loved the chocolatey goodness of these cookies. Can’t stop eating them lol
These cookies are so fudgy and delicious!! Thanks for the great recipe!
Great gluten free cookies! Yum!
I’m making these today for an afterschool snack. My kids are going to love them.