Chocolate Crinkle Cookies (5 Ingredients, Healthy, No Gluten, No Eggs)

These Chocolate Crinkle Cookies are simple 5-ingredient cookies with a rich chocolate flavor and a fudgy texture, but made with no eggs, no dairy, and no gluten!

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are simple 5-ingredient cookies with a rich chocolate flavor and a fudgy texture, but made with no eggs, no dairy, and no gluten!

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Prep Time: 12 minutes mins

Cook Time: 15 minutes mins

Total Time: 27 minutes mins

Course: Dessert

Cuisine: American

Servings: 9 cookies

Calories: 153.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Almond Flour - (note 1)
• ▢ ⅓ cup Coconut Sugar - (note 2)
• ▢ ⅓ cup Melted Dairy-Free Butter (Unsalted) - (note 3)
• ▢ ⅓ cup Unsweetened Cocoa Powder
• ▢ 1 teaspoon Vanilla Extract - (note 4)

To coat cookies

• ▢ ⅓ cup Powdered Sugar - (note 5)

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, stir almond flour, coconut sugar, melted dairy-free butter, cocoa powder, and vanilla extract, if used.
• Stir with a rubber spatula to combine at first, then lightly oil your hands, and use your hands to squeeze and form a dough ball. If the dough is too dry, simply add a little bit more melted vegan butter until it sticks together, and you can form cookie balls.
• Divide the dough into 9 equal pieces, roll each gently into a ball, and place in a bowl filled with the powdered sugar to roll and coat. Place the coated cookie dough ball on the baking sheet, leaving an inch of space between each cookie dough. They will spread a little.
• Bake the cookies for 15-17 minutes at 350°F (180°C) on the center rack until dry outside, cracked, and the inside of the cracks looks fudgy and moist.
• Let the cookies cool on the baking sheet for 15 minutes before gently transferring them to a cooling rack.
• When fully cooled down, dust extra powdered sugar on top.

Notes

Note 1: The recipe won’t work with oat flour or all-purpose flour. Other options are cashew flour or sesame seed flour.

Note 2: Or any sugar like brown sugar, sugar, or unrefined cane sugar.

Note 3: Or melted coconut oil – use a refined coconut oil to avoid an overpowering coconut flavor. The recipe works with mild oils like olive oil, but it tastes better with the melted plant-based butter – or butter if you use dairy in your kitchen.

Note 4: Or 1/4 teaspoon almond extract if you prefer an almond flavor, or both

Note 5: Or powdered allulose for a refined sugar-free option.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cookies in an airtight box in the fridge for up to 5 days.

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Nutrition

Serving: 1cookie | Calories: 153.8kcal | Carbohydrates: 14.3g | Protein: 3.3g | Fat: 12.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.2g | Trans Fat: 1.2g | Sodium: 63.7mg | Potassium: 50.2mg | Fiber: 2.5g | Sugar: 4.4g | Calcium: 30.5mg | Iron: 0.9mg | Magnesium: 16mg | Phosphorus: 23.8mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need 5 simple ingredients to make this recipe. Here’s how to pick and swap them.

• Almond Flour – This is the base of the cookie dough and provides a rich, tender, and slightly moist texture without using all-purpose or wheat flour. You can also use cashew flour or sesame seed flour here.
• Coconut Sugar – This adds sweetness to the cookies. It has a deeper, caramel-like flavor compared to white sugar. You can also use brown sugar, regular white sugar, or unrefined cane sugar if you like.
• Melted Dairy-Free Butter – This is the fat that binds the ingredients and creates a rich, fudgy texture. You can also use refined coconut oil to avoid a strong coconut flavor, or even a mild-flavored olive oil, although the plant-based butter gives it a richer taste.
• Unsweetened Cocoa Powder – This is where the rich, chocolate flavor comes from. It’s important to use unsweetened cocoa powder to control the sweetness of the cookies.
• Almond Extract – This enhances the chocolate flavor with a subtle nutty taste. You can also use vanilla extract if you prefer.
• Powdered Sugar – This creates the classic crinkle effect on the cookies. When you bake the cookies, the sugar coating cracks, revealing the dark chocolate dough underneath. You can also use powdered allulose for a refined sugar-free option.

How to Make Chocolate Crinkle Cookies in Pictures

Carine’s Baking Tips

Let me share a few more tips for a perfect cookie.

• Let it Snow – The powdered sugar coating on the unbaked cookies will melt as they bake, which can give the finished cookies a grayish color. For a classic, snowy-white look, simply dust them with a little extra powdered sugar once they have cooled down.
• A Sugar-Free Option – If you want a refined sugar-free cookie, you can use powdered allulose instead of powdered sugar for the coating. Allulose has no carbohydrates, calories, or sugar, so it is a great choice.
• Add a Nutty Crunch – For a little extra texture and flavor, you can stir 1/3 cup of very thinly chopped walnuts or pecans into the dough. It will give each cookie a nice, crunchy bite.

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