Inspired by my viral brownie cookies, these crinkle chocolate cookies are a rich, indulgent treat with a stunning powdered sugar crackle on top. You’d never guess they’re both gluten-free and dairy-free! Perfectly foolproof, they’re a delightful way to whip up something sweet and festive for the holidays!
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I absolutely adore the holidays, and one of my favorite ways to get into the festive spirit is by baking cookies! But not just any cookies—they have to be homemade and a little out of the ordinary, like my sugar cookies or marble cookies, or pecan cookies, making them feel extra special for such a joyful occasion... because the holidays deserve nothing less!
Crinkle Cookies Ingredients and Substitutions
- Chocolate - an entire cup is melted down and mixed into the cookie dough. I like to use dark chocolate for a more indulgent flavor but semi-sweet or milk chocolate will work too.
- Coconut oil - this helps melt the chocolate into a thin and smooth consistency. Swap with avocado oil or butter if needed.
- Coconut sugar - used to sweeten the cookies and provide a deep, slightly caramel flavor. Use light brown sugar if needed.
- Eggs - these help the cookies keep their rounded shape with a gooey fudgy inside. Swap with 2 flax eggs if needed.
- Almond flour - only ½ cup is used and helps to bind all of the ingredients together. Substitute with ⅓ cup gluten free 1:1 or all purpose flour if desired.
How to Make Chocolate Crinkle Cookies
You will need a large mixing bowl or stand mixer, cookie scoop, and a baking pan.
Step 1 : Melt the chocolate. You can do this in a skillet or pot over low very low heat or in a double boiler. I like to make my own double boiler by resting a skillet on top of a pot of simmering water.
Step 2 : Whisk the wet ingredients. Use a stiff whisk or stand mixer to beat together the eggs, coconut sugar, and vanilla then mix in the melted chocolate.
Step 3 : Fold in the dry ingredients. Add the almond flour, cocoa powder, baking powder, and sea salt to the bowl and gently fold into the batter.
Step 4 : Chill the dough. You need the cookie dough to be chilled for crinkle cookies as the powdered sugar will soak into anything that is wet or oily. The dough only needs about 30 minutes in the fridge to stiffen up but you can leave it in there for a few hours if needed. Once set, scoop the dough into 2 Tbsp-sized balls and roll between the palms of your hands.
Generously coat the cookie dough balls in powdered sugar. You want a really thick coat on the outside so cover it in more powder sugar than you think. Place the cookie balls on a baking sheet and bake.
Meanwhile, if you have extra cookie dough or balls already rolled, transfer them back to the fridge so they remain chilled before it's time to bake.
How to Store
Allow the cookies to cool down completely before storing in an airtight container. They will keep for up to 5 days at room temperature or a week in the fridge.
Expert Tips
- Stir the chocolate continuously when melting it. Don't walk away from the stove or you risk burning the chocolate (I know from experience!).
- Only fold the dry ingredients into the batter until the flour is just dissolved. Over mixing the dough can result in dry tough cookies.
- Don't forget to chill the dough! This is not some extra step that can be bypassed. Chilled dough is 1, easier to roll into balls and 2, allows the powdered sugar to remain powdery. If the dough is too warm the powdered sugar will melt into it and you won't get that crinkle effect.
- Roll the cookie balls really really well in powdered sugar. I will triple roll them to make sure they have a nice thick coat.
Frequently Asked Questions
The cookie expanding when baked provides a "crinkle" effect when dusted with powdered sugar beforehand.
You either didn't roll the cookie dough in enough powdered sugar or the dough was too warm and soft.
Check out even more festive cookies :
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Crinkle Cookies
Ingredients
- 1 cup chocolate chips - I used dark chocolate
- 2 tablespoon coconut oil
- 2 eggs - room temperature
- 1 cup coconut sugar - or light brown sugar
- 1 teaspoon vanilla
- ½ cup almond flour
- 2 tablespoon cocoa powder
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup powdered sugar - for rolling the dough in
Instructions
- In a skillet, add the chocolate chips along with the coconut oil and gradually melt the chocolate, stirring consistently. If you have one, a double boiler is great for melting chocolate. Set aside once melted.1 cup chocolate chips, 2 tablespoon coconut oil
- In a large mixing bowl, whisk together the eggs, coconut sugar, and vanilla until well combined. Mix in the melted chocolate.2 eggs, 1 cup coconut sugar, 1 teaspoon vanilla
- Fold in the almond flour, cocoa powder, baking powder, and sea salt until flour is just combined. Transfer the bowl to the fridge and allow the batter to set for at least 30 minutes.½ cup almond flour, 2 tablespoon cocoa powder, 2 teaspoon baking powder, ¼ teaspoon sea salt
- Once the batter is firm to the touch, preheat the oven to 350 F and add the powdered sugar to a shallow bowl.
- Roll the chilled cookie dough into 2 Tbsp-sized balls between your palms. Roll the balls in the powdered sugar really well until it achieves a nice thick coat (they need more powdered sugar than you think, the thicker the better). Work quickly in batches, place them on a baking sheet and bake in the oven for 12 - 14 minutes until the cookies have crinkled and the edges are rounded. You want the cookies to be chilled going into the oven so transfer any batched rolled cookies to the fridge while the others are baking if needed.½ cup powdered sugar
- Allow the cookies to cool slightly before enjoying!
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