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paleo-vegan-chocolate-crinkle-cookies

Paleo Chocolate Crinkle Cookies (Gluten Free, Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 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

  • 1/2 cup drippy almond butter (unsweetened, unsalted)
  • 1/4 cup maple syrup*
  • 1 tsp vanilla extract
  • 1/3 cup blanched almond flour (35g)
  • 3 Tbsp cacao powder (15g)
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Coating


Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine almond butter, maple syrup and vanilla.  Mix with a spatula until well combined.
  3. Add in remaining cookie ingredients.  Mix with a spatula until well combined.
  4. 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.
  5. Place the cookies in the preheated oven and bake at 350 degrees F for 11-12 minutes.  
  6. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack.
  7. 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.