Gluten Free Chocolate Crinkle Cookies Recipe

An almond flour and cocoa powder base is used in the preparation of these gluten-free chocolate crinkle cookies, which are then coated with powdered sugar before being rolled. Both during the holiday season and at any other time, they are ideal! dairy-free and vegan as well

Ingredient

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Direction

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Mix organic cane sugar, maple syrup, and tapioca starch slurry in a medium bowl. Combine with whisk. Mix melted coconut oil and vanilla. Combine almond flour, cocoa powder, baking powder, and salt in a large bowl.

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Place cane sugar and organic powdered sugar on separate plates. Scoop dough with a tablespoon and roll into a ball. Roll the dough ball in organic cane sugar, then in powdered sugar, coating it generously. Use prepared baking sheet.

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Use your palm to lightly press each cookie dough ball. Bake cookies for 12-14 minutes until edges are firm. After 4-5 minutes on the baking sheet, move biscuits to a cooling rack to finish cooling.

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Gluten Free Chocolate Crinkle Cookies Recipe

Ingredient

Direction

Mix organic cane sugar, maple syrup, and tapioca starch slurry in a medium bowl. Combine with whisk. Mix melted coconut oil and vanilla. Combine almond flour, cocoa powder, baking powder, and salt in a large bowl.

Place cane sugar and organic powdered sugar on separate plates. Scoop dough with a tablespoon and roll into a ball. Roll the dough ball in organic cane sugar, then in powdered sugar, coating it generously. Use prepared baking sheet.

Use your palm to lightly press each cookie dough ball. Bake cookies for 12-14 minutes until edges are firm. After 4-5 minutes on the baking sheet, move biscuits to a cooling rack to finish cooling.

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