5 from 4 votes

Paleo Chocolate Fudge Crinkle Cookies

 December 8, 2020
A metal tray topped with a stack of the paleo chocolate fudge crinkle cookies and a tall glass of milk.

Looking for the ultimate chocolate crinkle cookie? I’ve got you. This recipe is a reader favorite every single year, so I decided to refresh the photos! These crinkle cookies are decadent and soft and chewy on the center, with a crinkle top. If I had to describe them, I’d say that they remind me of chewy brownies, but in cookie form.

So if you are looking for the ultimate holiday cookie, join the hundreds of readers who have decided that this one is their all-time favorite.

A small bowl, filled with powdered sugar, with one of the cookie dough balls inside of it. Other balls of cookie dough can be seen off to the side.

What you need to make Paleo Chocolate Fudge Crinkle Cookies

  • Almond flour: To make these cookies, you need to use a blend of almond flour and tapioca flour. The combination of the almond flour and the tapioca flour make these a little less dense than if you were to use almond flour alone.
  • Tapioca flour: See above. You do need tapioca flour in this recipe, and if you don’t have that, you can substitute for arrowroot flour or corn starch, as both will have the same effect in this recipe.
  • Cocoa powder: I recommend using unsweetened cocoa powder because this recipe is sweet enough on it’s own. You can also use cacao powder if desired.
  • Baking powder: Baking powder is an essential ingredient to make these cookies rise just the right amount.
  • Coconut oil: I like using coconut oil in this recipe, but I have tested this recipe with butter, and it will work perfectly too!
  • Coconut sugar: Coconut sugar is my favorite sugar of choice in this recipe, simply because it’s an unrefined sugar, and lends a nice taste.
  • Eggs: You will also need two eggs in this recipe. I haven’t made these with flax eggs instead of regular eggs, though I know that a few people have reported back that they turned out great with flax eggs!
  • Vanilla extract: Vanilla extract is always a magic ingredient in baking, taking baked goods from boring and basic to special!
  • Chocolate Chips: In this recipe, I used Enjoy Life Foods dairy free chocolate chips. But feel free to use any chocolate chips you like!
A close-up image of a stack of the paleo chocolate fudge crinkle cookies, with a bite taken out of the top one.

Pro tips for making sure that your cookies come out perfect

  1. Follow the instructions and chill the dough. I know we live in a society of immediate gratification, and I’m with you. When I make cookies, the last thing I want to do is chill the dough. But, it’s really important if you want the perfect texture. The taste will be perfect if you skip this step, but you won’t get that perfect crinkle top that is OH. SO. IMPORTANT. 
  2. Use your hands to flatten the cookies before baking. These cookies don’t spread that much when baking, so if you want cookies (and not balls), simply use the palm of your hand to press them down a little before baking them.
  3. Stick to the recipe. I know this goes without saying, but if you change all of the ingredients in this recipe and expect a perfect result, that’s something I can’t guarantee. I created this recipe just like you see it. So follow the damn recipe.
A metal bowl with a stack of the paleo chocolate fudge crinkle cookies inside of it.

Looking for other holiday cookies to add into the mix? Be sure to try these!

Peppermint White Chocolate Chip Cookies

Chewy Gingerbread Molasses Cookies

Gingerbread Tahini Chocolate Chip Cookies

Life Changing Tahini Chocolate Chip Cookies

I hope you guys love these cookies! If you make them, please be sure to leave a rating and a comment below, and since you all know that I live on Instagram, tag me in your creations so that I can share on my stories! 

Paleo Chocolate Fudge Crinkle Cookies

5 from 4 votes
Nicole Modic
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
SERVES 12 cookies
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These Paleo Chocolate Fudge Crinkle Cookies are a dream. They are basically brownies in cookie form and oh-so-chewy and delicious!


  • 2/3 cup almond flour 
  • 1/2 cup tapioca flour or arrowroot flour or corn starch
  • 1/2 cup unsweetened cocoa powder 
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup Enjoy Life Foods dairy-free chocolate chips
  • 1 cup tapioca flour for coating the cookies


  • In a medium bowl, whisk together the almond flour, tapioca flour (or arrowroot), cocoa powder, baking powder, and salt.
  • In a stand mixer, beat the coconut oil, vanilla extract, coconut sugar and eggs until light and fluffy. I'd say this should take about 5 minutes.
  • Gently add in half of the flour mixture and beat on low speed until combined, followed by remaining flour mixture.
  • Turn off mixer and stir in the chocolate chips.
  • Transfer to a medium bowl and cover.
  • Chill for at least two hours. This step is really important! The dough needs to be completely chilled.
  • Preheat oven to 350.
  • Line a baking sheet with parchment paper.
  • Put the 1 cup tapioca flour for the coating in a bowl.
  • Form round cookies with your hands or a cookie scoop, then dip each one in the tapioca flour.
  • Place on baking sheet a few inches apart.
  • Bake 8-9 minutes until the tops are cracked, but they are still super soft—you’ll know.
  • Transfer to a wire rack to let cool completely. ENJOY!!!

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    • Woohoo! I am so thrilled that your family loved this recipe, Stephanie! Thank you so much for making it, and for leaving such a kind review!

  1. Hi Nicole — I’m making this for Christmas this week and they seem quite sticky before going in the fridge. Is that normal?

    • Hi Haleigh, yes the dough will be sticky! If it’s a bit too sticky, you can try adding a tablespoon more of flour. I hope this helps!

  2. 5 stars
    Hands down the best paleo cookies I’ve ever made! Can these be stored room temperature or in the fridge? I don’t expect them to last long though 🙈

    • YAY! I love that Sara!! If you plan to eat them within 2-3 days, then storing them on the counter is totally fine. Any longer than that (3+ days to one week), I would put them in an airtight container in the fridge!

  3. After all of the KJ cookies I’ve tried and adored, these might be my absolute FAVORITE COOKIES EVER!!! I tried them for the first time tonight (and even substituted with flax eggs) and oh my goodness, these are literally amazing!! They are so chewy and decadent and chocolatey. If you’ve been debating on trying these, please please try them!! Thanks again, Nicole!!

    • Yay!! I am so thrilled to hear that you loved this recipe so much, Hannah! Thank you for always making my recipes and leaving the sweetest reviews, I’m so grateful for the support. You’ve made my day!

  4. 5 stars
    Great recipe! I’ve made these the past two years. I roll them in gf powdered sugar though because I wasn’t sure how tapioca would taste on the outside. I also add 1.5 tsp peppermint extract for extra holiday spirit.

    • That sounds delish!!!! I will have to try the peppermint extract next time I make them!!! 🙂