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 FOR GLUTEN FREE CHOCOLATE CRINKLE COOKIES
ALMOND FLOUR: Almond flour is a very common Paleo baking flour. In addition, it adds a hint of nutty flavor to baked goods.
TAPICOA FLOUR: Tapioca flour is the Paleo equivalent of cornstarch. In this case, it adds an elasticity to these cookies.
COCOA POWDER: I used dark cocoa powder for the ultimate chocolate cookie!
COCONUT SUGAR: Coconut sugar is a refined sugar free sweetener, making it perfect for Paleo baking.
PURE MAPLE SYRUP: Use pure maple syrup (not the “light” kind) for the best results.
POWDERED MAPLE SUGAR: Maple sugar and tapioca flour are blended together to make a Paleo friendly powdered sugar.
OTHER INGREDIENTS: baking soda, egg, vanilla extract, coconut oil
HOW TO MAKE GLUTEN FREE CHOCOLATE CRINKLE COOKIES
First, sift in the dry ingredients to a large mixing bowl. Then, mix in wet ingredients.
Chill dough for 20 minutes.
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.
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.
Bake cookies for 9 to 10 minutes or until edges are set.
Finally, remove from oven and cool on the baking sheet for 3 minutes before removing to a cooling rack.
WHAT CAN BE USED IN PLACE OF 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.
REFRIGERATING THE CHOCOLATE CRINKLE COOKIE 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 GLUTEN FREE CHOCOLATE CRINKLE COOKIES
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)
- 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.