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These Paleo Chocolate Crinkle Cookies are perfect for the holidays! This easy Paleo Christmas cookie recipe is made with almond flour, has a crisp exterior and fudgy center, and is not too sweet, but still tastes amazing.
Squeezing in one last Paleo Christmas cookie recipe and it's a good one! These Paleo Chocolate Crinkle Cookies are by far the best chocolate cookies I've made to date.
This is a delicious, small batch crinkle cookie recipe - perfect for sharing with your immediate family or doubling and sharing with a crowd. Either way, everyone is sure to love these secretly healthy cookies.
Here's the rundown...
Chocolate Crinkle Cookie Highlights
This paleo crinkle cookie recipe is:
- paleo, vegan and easily made keto
- only 8 ingredients
- crisp on the outside with a chewy, gooey center
- gluten free: made with almond butter and almond flour
- lower in sugar than your average cookie
I've tested these again and again and the outcome was delicious each time. I promise, the whole family is sure to love these gluten free, vegan chocolate crinkle cookies!
Ingredients
These low sugar chocolate crinkle cookies require just 8 ingredients. They're paleo and vegan, and can easily be made keto with a few simple ingredients swaps.
Here's what you need:
- almond butter
- maple syrup
- vanilla extract
- almond flour
- cacao powder (or cocoa)
- baking soda
- salt
- tapioca flour (for rolling)
Nut Free Substitutions
I have not tested this recipe without almond butter and almond flour, so cannot stand 100% behind substituting these ingredients. However, I assume that sunflower seed butter and tigernut flour would work. The taste will change quite a bit with these subs, but it's worth a try if you want to make this recipe and cannot consume almonds.
Keto Substitutions
To make these keto chocolate crinkle cookies, you can substitute the maple syrup for a sugar free liquid sweetener (such as Lakanto maple flavored syrup).
In addition, the tapioca flour may be replaced with powdered monk fruit. One thing to note about this swap is that the cookies will look slightly different if they're not coated in tapioca flour. They taste just a great though!
How to Make Paleo Chocolate Crinkle Cookies
These paleo chocolate cookies are no chill - yes, the cookie dough doesn't require any chilling! Meaning, this cookie recipe is super easy and can be completed (start to finish) in under 30 minutes.
First, preheat your oven to 350 degrees F.
Combine the almond butter, maple syrup and vanilla in a medium-sized mixing bowl. Mix with a spatula until well combined.
Next, add in the remaining cookie ingredients. Mix with a spatula until well combined. The dough is thick and slightly greasy, but should easily form into a ball.
Grab a medium-sized cookie scoop (2 Tbsp in size) and scoop the dough, then form it into a ball. Roll the dough in tapioca flour, place it on a baking sheet and then press it down to form a disc (see photos below). Repeat until all the cookie dough is used up (recipe makes 7 cookies).
Place the cookies in your preheated oven and bake for 11-12 minutes. The cookies should slightly spread and crack on top - giving you that crinkle look.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. If desired, sprinkle the cookies with additional tapioca flour, or powdered monk fruit sweetener.
The cookies should have a crisp and crunchy exterior after baking, but be moist and chewy on the inside.
More Paleo Christmas Cookie Recipes
Looking for more easy Paleo cookie recipes to make this holiday season? Check out these popular ones from the blog:
- Cassava Flour Sugar Cookies
- Paleo Snickerdoodles
- Healthy Paleo Gingerbread Cookies
- Healthy Gingersnap Cookies
Enjoy!
Paleo Chocolate Crinkle Cookies (Gluten Free, Vegan)
5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews
- Author: Katie
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 7 cookies 1x
Description
These Paleo chocolate crinkle cookies are crisp on the outside with a fudgy center. They're also Vegan friendly and easily made keto.
Ingredients
Scale
Cookies
- ½ cup drippy almond butter (unsweetened, unsalted)
- ¼ cup maple syrup*
- 1 tsp vanilla extract
- ⅓ cup blanched almond flour (35g)
- 3 Tbsp cacao powder (15g)
- ½ tsp baking soda
- ¼ tsp salt
Coating
- 1 Tbsp tapioca flour **
Instructions
- 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
Notes
This recipe makes 7 cookies (2 Tbsp of dough per cookie) but may easily be doubled to serve more.
*for keto, use a maple flavored syrup or any other preferred liquid sugar free sweetener.
**for keto, use powdered monk fruit in place of the tapioca flour (you will probably need 2 Tbsp of monk fruit). The cookies will look slightly different when baked, but you may top them with additional monk fruit after they've cooled.
