Gluten Free Chocolate Crinkle Cookies (Paleo)
User Reviews
5
Gluten Free Chocolate Crinkle Cookies (Paleo)
Description
The cookies start by sifting almond flour, tapioca flour, coconut sugar, and cocoa powder to combine dry ingredients uniformly. Baking soda is added for leavening. Wet ingredients including egg, pure maple syrup, vanilla extract, and melted coconut oil are mixed in to form a pliable dough.
Chilling the dough for 20 minutes reduces stickiness and helps the cookies hold their shape. Meanwhile, a maple sugar coating is created by blending maple sugar and tapioca flour into a powdered mixture.
Dough balls are rolled in the powdered maple sugar, fully coating each one. Baking at 350°F for 9–10 minutes yields cookies with set edges and soft centers. Cooling on the baking sheet briefly before transferring to a rack preserves their texture.
The coating creates the characteristic crinkled appearance as the cookies spread and crack during baking.
Ingredients
- 1 1/4 cups almond flour
- 1/2 cup tapioca flour
- 1/3 cup cocoa powder
- 3 tbsp coconut sugar
- 1/2 tsp baking soda
- 1 egg
- 1/4 cup pure maple syrup
- 2 tsp vanilla extract
- 2 tbsp coconut oil melted
Maple Sugar Coating
- 1 tbsp tapioca flour or arrowroot starch
- 1/2 cup maple sugar or coconut sugar
Instructions
- 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.
Notes
- Chilling the dough is important to reduce stickiness and improve handling.
- You can make your own powdered maple sugar or substitute with regular powdered sugar.
- Store cookies in a covered container at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 59mg | 2% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 20IU | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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