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+ servings

Paleo Chocolate Fudge Crinkle Cookies

5 from 2 votes
Nicole Modic
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
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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