Paleo Gluten-Free Crinkle Cookies (Peppermint Chocolate)
Ingredients
The cookie dough
-
½
cup
almond flour
-
¼
cup
tapioca starch
-
¼
cup
arrowroot powder
-
½
cup
unsweetened cocoa powder
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
¾
cup
coconut sugar
-
¼
cup
coconut oil, melted
-
2
large
eggs
-
1 ½
teaspoons
vanilla extract
-
½
teaspoon
chocolate extract
-
⅛-¼
teaspoon
peppermint extract
-
½
cup
dairy-free chocolate chips
For coating
-
1
cup
tapioca starch
-
1
cup
coconut or maple sugar (optional)
Instructions
- Whisk together the almond flour, tapioca starch, arrowroot, cocoa powder, baking powder, and salt in a medium bowl until combined.
- In a stand mixer, combine coconut oil, coconut sugar, and eggs, and beat until lighter in color and fluffy.
- Add vanilla, chocolate, and peppermint extracts, and mix until combined.
- Gradually add in the flour mixture in two parts, mixing until combined each time.
- Stir in the chocolate chips, then transfer the dough to a bowl and chill for at least 2 hours.
- Preheat the oven to 350ºF and line cookie sheets with parchment paper.
- Roll the dough into 1-inch balls, coat in tapioca starch, and place on the baking sheet.
- Bake for 8-9 minutes until the tops are crackled and the sides are firm but gooey inside.
- Cool on a wire rack and serve or store in an airtight container.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
279
Total fat
10g
Total carbohydrates
48g
Total protein
3g
Sodium
118mg
Cholesterol
31mg
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