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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!
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.
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