Chocolate Crinkle Cookies (Paleo, Vegan) (Edit recipe)

These Chocolate Crinkle Cookies are perfect for the holidays! They're thick and fudgy on the inside with a crisp exterior. These crinkle cookies are paleo friendly, gluten free, dairy free and vegan.

5 minutes

11 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	159
Fat:	11 g
Carbohydrates:	14 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	211 mg
Fiber:	3 g
Sugars:	9 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 7

Ingredients

Cookies

0.5 cup Almond Butter, (just dry roasted almonds)
0.25 cup Pure Maple Syrup
1 tsp Vanilla Extract
0.333 cup Almond Flour, (35g)
3 Tbsp Raw Cacao Powder, (15g)
0.5 tsp Baking Soda
0.25 tsp Salt

Coating

1 Tbsp Tapioca Starch, (may swap with powdered monk fruit)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, combine almond butter, maple syrup and vanilla. Mix with a spatula until well combined.
Add in remaining cookie ingredients. Mix with a spatula until well combined.
Using a medium-sized cookie scoop (2 Tbsp per cookie), scoop the dough then roll it into a ball. Coat the cookie dough in tapioca flour, then place it on a baking sheet. Using your hand, slightly press down on the cookie, creating a disc. Repeat until all the dough is used up.
Place the cookies in the preheated oven and bake at 350 degrees F for 11-12 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack.
Optional: dust with additional tapioca flour or powdered monk fruit sweetener.