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Delicious homemade chocolate crinkle cookies on a baking tray.

Chocolate Crinkle Cookies

Deliciously fudgy with a delightful outer crunch, these Chocolate Crinkle Cookies are easy to make and bring sweet joy to any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/4 cup coconut oil, melted
  • 1/2 cup honey or maple syrup can substitute with agave syrup for a vegan option
  • 1 teaspoon vanilla extract
For Rolling
  • 1/4 cup powdered sugar for rolling the cookie dough balls

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine almond flour, cocoa powder, baking powder, and salt. Mix well.
  3. In another bowl, whisk together melted coconut oil, honey or maple syrup, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Chill the dough in the refrigerator for about 30 minutes.
Baking
  1. Scoop tablespoon-sized amounts of dough, roll them into balls, and then roll them in powdered sugar.
  2. Place the cookies on the prepared baking sheet, spaced apart.
  3. Bake for 10-12 minutes or until the edges are set.
  4. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months with layers separated by parchment paper. Tips: Chill the dough to help cookies hold their shape, and don't worry if they crack—this gives them a unique look.