Chocolate Crinkle Cookies

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5 from 2 votes

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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 Time12

Cook Time15

Total Time27

Servings: cookies

Calories: 153.8kcal

Author: Carine Claudepierre

Ingredients

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)

US Customary - Metric

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.

Nutrition