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Soft Paleo Chocolate Fudge Crinkle Cookies

Deliciously fudgy and slightly chewy cookies that are gluten-free and dairy-free, perfect for satisfying chocolate cravings while adhering to a paleo lifestyle.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: Paleo
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 cups blanched almond flour, finely ground Use fresh almond flour for best texture.
  • 1/2 cup unsweetened cocoa powder, sifted Use high-quality Dutch-process or natural cocoa.
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/3 cup melted coconut oil, cooled slightly Can substitute avocado oil for a neutral flavor.
  • 2 large eggs, room temperature For egg-free paleo, see tips below.
  • 1/2 cup maple syrup or honey Maple keeps a more paleo profile and a subtler flavor.
  • 1 tsp pure vanilla extract
  • 1/2 cup dark paleo-friendly chocolate chips or chopped dark chocolate Optional for extra fudginess.
For Rolling
  • 1/3 cup coconut sugar or extra almond flour for dusting Coconut sugar gives a subtle caramel note.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
  2. In a bowl, whisk together the almond flour, cocoa powder, baking soda, and sea salt until evenly combined.
  3. In a separate bowl, whisk the eggs, melted coconut oil, maple syrup, and vanilla until smooth and slightly glossy.
  4. Pour the wet ingredients into the dry and gently fold until a sticky dough forms. If using chocolate chips, fold them in now.
  5. Cover the dough and chill for 20-30 minutes in the refrigerator.
  6. Scoop about 1.5 tablespoons of dough and roll into balls. Roll each ball in coconut sugar or almond flour until coated.
  7. Place the balls 2 inches apart on prepared baking sheets.
  8. Bake for 9-12 minutes at 350°F (175°C) until tops have developed glossy cracks.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Use room-temperature eggs for best results. To make egg-free, substitute each egg with 1/4 cup applesauce plus 1/2 tsp flaxseed meal slurry. Avoid overbaking and keep cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.