I have woken up every day this week thinking it was Friday. A cruel Groundhog Day of sorts. And while I won’t analyze too deeply why this is so, my disappointment in realizing it is not Friday quickly dissolves as I quietly leave our house in the cold, early hours to head to coach morning practice. There is such a peaceful stillness at that hour. The Christmas lights that outline the houses on my route blink and twinkle silently. Secretly. And while it is not Friday, I am once again excited for the holiday season. Groundhog Day continues.
I have made several versions of these dark chocolate crinkle cookies over the last few months. Each time changing one ingredient or another until I landed on a cookie that was rich and chocolatey, slightly crisp on the outside, chewy on the inside, and with a perfect crackle.
These cookies are flourless, made with antioxidant-rich cacao powder, blended into a simple meringue. The unrefined coconut sugar in these cookies may be my favorite part, adding a caramel-ish hint to each bite. Rolled in powdered sugar for that classic snow-dusted crinkle effect, this is a cookie I will be making again and again this holiday season.
Gluten-Free Dark Chocolate Crinkle Cookies
Ingredients
- 1 1/2 cups dairy-free or regular dark chocolate chips I use Enjoy Life brand
- 3 egg whites room temperature
- 1/2 cup cacao powder*
- 2 cups organic coconut palm sugar
- 1 tablespoon arrowroot starch
- 1/4 teaspoon salt
- 1/2 cup organic powdered sugar
- non-stick vegetable oil spray
Instructions
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Heat oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silpat.
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In a glass bowl, heat 1 cup chocolate chips in microwave for 2 minutes at 30 second intervals, stirring between intervals. Set aside.
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In a large bowl, beat egg whites with an electric mixer until soft peaks form. Beat in 1 cup coconut sugar, until sugar has dissolved and mixture has creamy appearance.
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In a medium bowl, whisk cacao powder, 1 cup coconut sugar, arrowroot starch, and salt until blended. With the electric mixer on low, beat the dry ingredients into the meringue.
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By now, the melted chocolate should be lukewarm. Stir melted chocolate and chocolate chips into meringue mixture. The cookie dough will become stiff. Place bowl of dough in freezer for 5 minutes.
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Once dough has chilled, place powdered sugar in a bowl. Spray hands with non-stick spray to prevent dough from sticking. Roll 1 rounded tablespoon of dough in hands, roll to coat (thickly) in powdered sugar, and place on prepared baking sheet. Repeat with remaining dough. Bake 9-10 minutes until cookies have puffed and tops have cracked. Place baking sheet on wire rack for 10 minutes to cool, then remove from baking sheet and cool for the remainder on wire rack. Store in an airtight container.
Christina @ Bake with Christina says
Yum how delicious looking! I’ve always loved chocolate crinkle cookies, and your version looks amazing!
Tessa says
Thanks, Christina! Crinkle cookies have always been a favorite of mine, I hope you enjoy this version!
Sarah @ SnixyKitchen says
I admire you for getting up and out the door in the cold early morning hours. I’ve been trying to roll myself out of bead early enough to have a solid chunk of day to write, and hoping Friday doesn’t come quickly so I have more time! Funny how that works. These cookies sound amazing – I’ve never used coconut sugar in my baking before, but the way you describe the caramely flavor is inspiring me to pick up a bag.
Tessa says
Haha, I totally understand! Cold and dark are just such an anti-wake up combo. I think you’d like using coconut sugar – it definitely adds a subtle caramel/brown sugar flavor that I love, and you can use it one-for-one with regular sugar.
Kathryne says
Tessa, your photos are killing me! Gorgeous work. These cookies look so tasty, hope I get a chance to try them soon! ;)
Tessa says
Thank you!! :) I think you will get to try them very soon…quite different from those awful experimental cookies I tried to pawn off on you guys!
jordan says
beautiful pictures Tess! These look delicious
Tessa says
Thanks, Jordan! :)
Alison @ Food by Mars says
Yum! These look divine, Tessa!
Tessa says
Thanks, Alison! They are pretty addictive – I made them a few (or more) times over the holidays. :)
Kelly says
Hi Tessa, I just found your blog and your recipes look great – can’t wait to make some of them. I just to let you know that Costco carries a 4.5lb bag of gluten- and dairy-free semi-sweet chocolate chips. I can’t remember the price, but they are WAY cheaper than Enjoy Life and, IMHO, taste better. Costco also carries organic coconut sugar. Actually, they carry lots of healthy items – almond flour (maybe organic), organic can sugar, organic coconut oil, hemp and chia seeds (maybe organic), organic frozen fruit, etc. I like being able to buy organic, healthy food locally at a great price.
Tessa says
Thanks so much, Kelly! I had no idea they carried all those organic items – going to have to check it out! :)
hazel says
Hi I’m looking for a chewy & dark crinkles recipe and your post came out. I will try this one especially the coco sugar. Thank you. ;)
Tessa says
Thanks, Hazel! :)
Alison @ Food by Mars says
OMG How perfect do these look, Tessa?! These cookies are my fave – I have to try this recipe, looks so simple. <3 xo
Tessa says
Thanks, Alison!! I feel like crinkle cookies are the gateway cookie to holiday baking. ;) Hope you enjoy! xo.
Barbara Van de Castle says
They tasted great but the batter could never really roll up even after the freezer for four hours? It was still soft, any ideas?
Tessa says
Thank you, Barbara! I have not had that happen, so I’m not quite sure what the cause of that would be. I’m sorry it didn’t firm up. I do plan to make these this week so will troubleshoot as I do. The only thing that comes to mind is if the meringue needed to be whipped for a little longer? I’m glad you were still able to enjoy them and will report back if I have any ideas!