Description
Rich, fudgy, gluten-free Chocolate Crinkle Cookies with crackly sugar tops. Perfect for Christmas and completely dairy-free.
Ingredients
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 cup coconut sugar (or brown sugar)
1/4 tsp baking soda
1/4 tsp salt
1/4 cup avocado oil (or light olive oil)
1/4 cup maple syrup
1/2 tsp vanilla extract
1 egg
1/2 cup powdered sugar (for rolling)
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, and salt.
3. In another bowl, mix oil, maple syrup, vanilla, and egg.
4. Combine wet and dry ingredients until a dough forms.
5. Chill dough in the refrigerator for 20–30 minutes.
6. Scoop 1-tablespoon portions, roll into balls, and coat generously in powdered sugar.
7. Place on prepared baking sheet, leaving space between cookies.
8. Bake for 10–12 minutes until crackled and just set.
9. Cool on baking sheet for 2–3 minutes before transferring to a wire rack.
Notes
Chill dough before baking for best texture.
Coat generously with powdered sugar for deep crinkles.
Do not overbake; cookies should stay soft inside.
Store in an airtight container for up to 3 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 94
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg