Gluten Free Chocolate Crinkle Cookies

Gluten Free Chocolate Crinkle Cookies

These Gluten Free Chocolate Crinkle Cookies are made with almond flour and cocoa powder and rolled in a powdered sugar coating. They are perfect for the holiday season or anytime! Dairy-free and vegan.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 121kcal

Author Tessa

Ingredients

1 tablespoon tapioca starch + 3 tablespoons water
4 tablespoons coconut oil, melted and cooled
½ cup (116g) organic cane sugar
2 tablespoons maple syrup
1 teaspoon pure vanilla extract
2 cups (200g) almond flour
½ cup (50g) unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt

For Rolling

2 tablespoons organic cane sugar
¼ cup (30g) organic powdered sugar

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the tapioca starch and water in a small bowl, stir to combine and allow to sit for 2-3 minutes.
In a medium bowl, combine the ½ cup organic cane sugar, maple syrup, and tapioca starch slurry. Whisk to combine. Whisk in melted coconut oil, followed by vanilla extract.
Add the almond flour, cocoa powder, baking powder, and salt to a large bowl. Pour liquid mixture into bowl with the dry ingredients. Stir with a rubber spatula until ingredients are completely incorporated. If needed, use your hands to thoroughly combine ingredients into a cohesive cookie dough. Allow dough to rest for 5 minutes.
Place cane sugar on one plate and the organic powdered sugar on another plate. (The dough may be sticky, so dampen your hand with water or spray hands with cooking spray.) Use a tablespoon to scoop out dough, then roll into a ball. Place ball on the plate with organic cane sugar, roll to coat, then transfer to the plate with powdered sugar, roll, and generously coat dough ball. Place on prepared baking sheet. Space cookie dough balls about an 1 ½ inches apart. Repeat until cookie sheet is filled with even rows.
Press down just slightly on each cookie dough ball with the palm of your hand. Bake for 12-14 minutes, or until cookies are set on the outside. Allow cookies to cool on the baking sheet for 4-5 minutes then transfer to a wire rack to cool completely.

Notes

To store: Let the cookies cool completely on a wire rack before storing them. Store in an airtight container at room temperature for up to one week. They are best within 2-3 days of baking.

Nutrition