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
- 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.