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.
Ingredients
Units
Scale
- 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)
Instructions
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- 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 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.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baked
Nutrition
- Serving Size: 1 serving
- Calories: 207
- Fat: 11.1g
- Carbohydrates: 24.5g
- Fiber: 4.9g
- Protein: 3.7g