Gluten Free Chocolate Crinkle Cookies
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
- ¾ cup coconut flour
- ¼ cup arrowroot starch
- 2 tbsp cocoa powder sub carob powder for AIP
- 1 tbsp gelatin
- ¼ tsp baking soda
- ¼ cup maple syrup
- 5 tbsp coconut oil melted
- ¼ 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.
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 24.5g | Protein: 3.7g | Fat: 11.1g | Fiber: 4.9g