These Paleo Chocolate Fudge Crinkle Cookies are a dream. They are basically brownies in cookie form and oh-so-chewy and delicious!
Ingredients
- 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 Enjoy Life Foods dairy-free chocolate chips
- 1 cup tapioca flour for coating the cookies
Instructions
- 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!!!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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