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These gluten-free chocolate crinkle cookies are perfect for the holidays! They’re made with coconut flour, no dairy, and are easy to make paleo and AIP.

What are crinkle cookies?

Crinkle cookies are such a holiday classic! They’re basically what they sound like… rich cookies that have a crinkled appearance that are rolled in powdered sugar to draw out the crinkles even more along with the sweetness. What’s not to like?

These are one of those Christmas cookies that you don’t want to miss if you’re doing a big cookie exchange and if you’re gluten-free, now you don’t have to! These crinkle cookies are made with coconut flour and are rolled in organic powdered sugar.

How to make gluten-free crinkle cookies with coconut flour

• Sift the coconut flour, arrowroot starch, cocoa powder, gelatin powder, and baking soda together.
• Stir in the maple syrup and coconut oil and stir well until a dough forms.
• Roll the dough into small balls and roll each ball in the powdered sugar until well coated.
• Place the cookies onto the baking sheet and flatten it with your palm. Transfer to the oven and bake for 12-15 minutes or until baked through. Allow to cool on a cooling rack before enjoying.

Can you make them coconut free?

I have not tried any other flour other than coconut in this recipe and cannot guarantee any other that would yield the same results.

What healthier powdered sugar should you use?

Most powdered sugar is made with corn starch, but I chose to use this powdered sugar which is made with tapioca starch!

Can you skip the powdered sugar?

Yes!  You can either leave it off or make a paleo powdered sugar made from coconut sugar. 

The Ingredients for the Crinkle Cookies

Coconut flour 

I tried these cookies with a few different GF flours and found that coconut flour was the best. Coconut flour is a bit drier and naturally crinkles which makes perfect crinkle cookies! I cannot recommend any swaps.

Arrowroot starch

You can likely also use tapioca starch.

Maple syrup 

Powdered Sugar

I love using this powdered sugar that’s corn-free and organic! You can easily make it white sugar-free with a coconut powdered sugar like this. 

You’ll also love…

• Cut-out sugar cookies
• Paleo thin mints

Gluten Free Chocolate Crinkle Cookies

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• Author: Michelle
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 7 cookies 1x
• Category: Dessert
• Method: Baked

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Description

These gluten-free chocolate crinkle cookies are perfect for the holidays! They’re made with coconut flour, no dairy, and are easy to make paleo and AIP.

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Ingredients

Units USM Scale 1x2x3x

• 3/4 cup coconut flour
• 1/4 cup arrowroot starch
• 2 tbsp cocoa powder (sub carob powder for AIP)
• 1 tbsp gelatin
• 1/4 tsp baking soda
• 1/4 cup maple syrup
• 5 tbsp coconut oil, melted
• 1/4 cup powdered sugar (this or this for paleo/AIP)

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Instructions

1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
2. Sift the coconut flour, arrowroot starch, cocoa powder, gelatin powder, and baking soda together.
3. Stir in the maple syrup and coconut oil and stir well until a dough forms.
4. Roll the dough into small balls and roll each ball in the powdered sugar until well coated.
5. Place the cookies onto the baking sheet and flatten with your palm. Transfer to the oven and bake for 12-15 minutes or until baked through.
6. Allow to cool on a cooling rack before enjoying.

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Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

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Nutrition

• Serving Size: 1 serving
• Calories: 207
• Fat: 11.1g
• Carbohydrates: 24.5g
• Fiber: 4.9g
• Protein: 3.7g