Fudgy Almond Flour Chocolate Crinkle Cookies | Gluten-Free Holiday Treat!

Easy Almond Flour Chocolate Crinkle Cookies | Gluten-Free & Delicious! 🍪
Looking for a healthier twist on a classic holiday treat? These Almond Flour Chocolate Crinkle Cookies are soft, fudgy, and full of rich chocolate flavor! Made with simple ingredients like almond flour, coconut sugar, and cocoa powder, they’re naturally gluten-free and perfect for any occasion.
✨ What You’ll Love About These Cookies:
• Gluten-free & made with almond flour
• Naturally sweetened with coconut sugar
• Perfect for holidays, parties, or anytime chocolate cravings hit!
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Macros (Approximate) 1 cookie:
Calories: 115 | Protein: 1.6g | Carbs: 16.5g | Sugar: 7.4g | Fat: 5.2g
Almond Flour Chocolate Crinkle Cookies: Serving 18-20 cookies
Ingredients
1 cup chocolate chips - I used semi-sweet
2 tablespoon coconut oil
2 tsp espresso powder
2 eggs - room temperature
3/4 cup coconut sugar (or brown sugar/brown sugar sweetener)
1 teaspoon vanilla
½ cup almond flour (toasted, brings out the flavor, optional )
2 tablespoon cocoa powder
2 teaspoon baking powder
1/2 teaspoon sea salt
½ cup powdered sugar - for rolling the dough in
Instructions
Preheat oven to 350F. Spread your almond flour on a baking sheet, toast in oven or toaster oven for 7-8 min until golden. Set aside to cool.
Line a large baking sheet with parchment paper. Set aside.
In a heat proof bowl, add the chocolate chips , butter or coconut oil and espresso powder and gradually melt the chocolate, stirring consistently. If you have one, a double boiler is great for melting chocolate. Set aside once melted.
Whisk your dry ingredients: toasted almond flour, cocoa powder, baking powder and salt.
In a large mixing bowl, whisk together the eggs, coconut sugar, and vanilla until well combined. Mix in the melted chocolate.
Fold in the dry ingredients and mix until just combined. Transfer the bowl to the fridge and allow the batter to set for at least 30 minutes.
Once the batter is firm to the touch, preheat the oven to 350 F and add the powdered sugar to a shallow bowl.
Scoop the chilled cookie dough into 1.5-2 Tbsp-sized balls and place in the powdered sugar and roll 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.
Allow the cookies to cool slightly before enjoying!
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.
Uncooked Cookie Batter - Can be left in the fridge for up to 24hr. I would recommend freezing the cookie balls without the powdered sugar. Once you are ready to bake, remove from freezer, coat with powdered sugar and bake. May need a few more minutes of bake time.
NOTE: These cookies spread out quite a bit in the oven. If you don't want them to be a flat cookie, decrease baking soda to 1 tsp.
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[@ChantelKehoe]

I tried these last night and they turned out great! Recipe was easy to follow and cookies turned out perfect, nice and soft on the inside. And they taste sooo good. Will definitely make these again!!!

[@sillibake]

I'm so glad you loved them! 😊 Thank you for your support.

[@jacquicunha3531]

These cookies are delicious!!!

[@sillibake]

So glad you enjoyed them! 😊

[@brooklyn9501]

SO GOOD 😍

[@sillibake]

Thank you!! So glad you enjoyed them! 😊

[@milacikova]

Hi, I just followed your recipe and baked these cookies of yours. They turned out delicious!!! Not perfect - I'll have to make some adjustments, they puffed up a lot in the oven then spread out too flat, therefore I ended up baking them 5 minutes less, or else they'd turn out hard. Taste wise they're delicious though, just like brownies. Next batch I'll try less baking powder and a pinch of baking soda. Thank you so much for this delicious recipe!!! It will definitely become a staple ❤ happy holidays

[@sillibake]

Amazing to hear! Thank you. Leave them in the fridge a little longer next time. That seems to help! 😊

[@sillibake]

I think you could decrease baking powder to 1 tsp if you want them to keep their rounded shape. I hope that helps. 😉

[@JulieCrudele]

Agree. Mine fell when I took them out of the oven, so I think less baking powder is in order. Delicious though!

[@monagirlnyc5781]

💥😋😋😋😋😋

[@pinadiana7681]

Can I use all purpose flour as I’m not GF

[@sillibake]

I haven’t tried to gem with all-purpose but 1/3 cup should work. Enjoy! 😊