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Chocolate cookies rolled in white confectioner's sugar on a piece of parchment paper.

Get the Recipe: Gluten Free Chocolate Crinkle Cookies (Paleo)

These Gluten Free Chocolate Crinkle Cookies are filled with rich, dark chocolate. The cookies are fudge like and chewy. They are a fun and festive Paleo cookie and dessert!
5 from 17 votes


Maple Sugar Coating


  • 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.


  • 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.
Calories: 181kcal, Carbohydrates: 25g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 59mg, Potassium: 86mg, Fiber: 2g, Sugar: 15g, Vitamin A: 20IU, Calcium: 46mg, Iron: 1mg