Paleo Chocolate Fudge Crinkle Cookies
Ingredients
The cookie dough
-
⅔
cup
almond flour
-
½
cup
tapioca flour or arrowroot flour or corn starch
-
½
cup
unsweetened cocoa powder
-
1 ½
tsp
baking powder
-
¼
tsp
sea salt
-
¾
cup
coconut sugar
-
¼
cup
coconut oil, melted
-
2
large
eggs
-
2
tsp
vanilla extract
-
¾
cup
dairy-free chocolate chips
For coating
Instructions
- Whisk together the almond flour, tapioca flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a stand mixer, beat the coconut oil, vanilla extract, coconut sugar, and eggs until light and fluffy for about 5 minutes.
- Gradually add half of the flour mixture and mix on low speed until combined, then add the remaining flour mixture.
- Turn off the mixer and stir in the chocolate chips.
- Transfer the dough to a bowl, cover, and chill for at least two hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Put the tapioca flour for coating in a bowl.
- Form round cookies and dip each one in the tapioca flour before placing them on the baking sheet.
- Bake for 8-9 minutes until the tops are cracked but still soft.
- Transfer to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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