Chocolate Crinkle Cookies
Chocolate crinkle cookies are rich, fudgy treats known for their crackled appearance and chewy interior, perfect for holiday celebrations and everyday enjoyment.
Ingredients
Dry Ingredients
- 2 cups almond flour Creates a tender texture and nutty flavor.
- ½ cup cocoa powder Provides rich chocolate undertones.
- 1 tsp baking soda Helps the cookies rise and become fluffy.
- ½ tsp salt Enhances flavor and balances sweetness.
Wet Ingredients
- 1 cup coconut sugar Adds sweetness with a hint of caramel flavor.
- 1 tsp apple cider vinegar Reacts with baking soda for leavening.
- 1 large egg Binds the ingredients for a chewy texture.
- ½ cup butter Adds richness and flavor.
Optional Ingredients
- 1 cup chocolate chips For extra chocolatey goodness.
- ½ cup powdered sugar For rolling and creating the signature crinkle effect.
Instructions
Preparation
- Combine the apple cider vinegar, egg, butter, and coconut sugar together in a bowl.
- In a separate bowl, mix the almond flour, cocoa powder, baking soda, and salt until no clumps are left.
- Gently incorporate the wet and dry ingredients until just combined.
- If desired, gently fold in the chocolate chips.
- Cover and freeze the dough for 30 minutes or refrigerate overnight for enhanced flavor and texture.
Cooking
- Scoop the dough into cookie dough balls and roll them in tapioca flour, then in confectioner sugar.
- Place the rolled dough balls on a parchment-paper-lined baking sheet, ensuring there is enough space between each ball.
- Bake at 350°F for 9 – 10 minutes. If the confectioner sugar on top melts away, dust a generous amount on top of the cookies after baking.
Serving
- Allow cookies to cool slightly before enjoying them warm or at room temperature.
Notes
For best results, chill the dough to improve flavor and texture. These cookies are perfect for sharing at gatherings and holidays.