Gluten Free Chocolate Crinkle Cookies (Paleo)
Gluten Free Chocolate Crinkle Cookies (Paleo)
Gluten Free Chocolate Crinkle Cookies (Paleo)
Gluten Free Chocolate Crinkle Cookies (Paleo)
Gluten Free Chocolate Crinkle Cookies (Paleo) cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Gluten Free Chocolate Crinkle Cookies (Paleo)

Ingredients

0 allergens identified

Gluten Free Chocolate Crinkle Cookies (Paleo)

For the maple sugar coating

Instructions

1
First, sift almond flour, tapioca flour, coconut sugar and cocoa powder into a large mixing bowl.
2
Mix in baking soda.
3
Then, add in egg, syrup, vanilla extract and melted coconut oil.
4
Once combined, refrigerate dough for 20 minutes.
5
While dough is chilling, make the powdered maple sugar coating. Add maple sugar and tapioca flour to a blender.
6
Then, blend until mixture is powdered, about 1 minute in a high speed blender. Add powdered maple sugar to a shallow bowl.
7
Next, preheat oven to 350 degrees and line a baking sheet with parchment paper.
8
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.
9
Then, bake cookies for 9 to 10 minutes or until edges are set.
10
Lastly, cool cookies on the baking sheet for 3 minutes before transferring to a cooling rack.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Chill Your Dough Thoroughly ❄️
    Refrigerate the dough for at least 2 hours before baking to prevent spreading and achieve those signature crinkles on the surface while keeping the centers fudgy.
  • Dust with Coconut Sugar Before Baking 🍫
    Roll chilled dough balls in extra coconut sugar before placing on the baking sheet to create the distinctive crackled appearance and add textural contrast.
  • Don't Overbake for Maximum Chewiness ⏱️
    Remove cookies when the edges are set but centers still jiggle slightly (about 11-13 minutes), as they continue cooking on the hot pan and will firm up as they cool.
  • Bloom Your Cocoa Powder 🔗
    Whisk cocoa powder with a small amount of hot water or melted coconut oil before mixing into your batter to intensify chocolate flavor and eliminate any grainy texture.
  • Use Quality Almond Flour Consistency 🌰
    Ensure your almond flour is finely ground and fresh, as coarser or rancid flour will result in dry, crumbly cookies instead of the desired chewy, fudge-like texture.
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