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Double Chocolate Crinkle Cookies

Indulge in triple chocolate decadence with these Paleo Double Chocolate Crinkle Cookies! Packed with rich chocolate flavor in every bite, these chewy, fudgy treats are a holiday must-have. Forget dry, cakey cookies – ours are perfectly soft on the inside with delightful crispy edges. The classic powdered sugar coating adds a festive touch that screams Christmas. Get ready to elevate your cookie game!
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These Paleo Chocolate Crinkle Cookies use chocolate three different ways for the ultimate chocolate crinkle cookie. This is one of my favorite holiday cookies. There is something about cookies dusted in powdered sugar that scream Christmas time! We love to make these in December every year and it just kicks off the holiday baking extravaganza in our house. If you are a chocolate lover these cookies are for you my friend! Many chocolate crinkle cookie recipes tend to have a cake like texture and miss the mark on that rich chocolate flavor. Cookies should be soft and chewy on the inside and have perfectly crisp edges. These cookies are fudgy soft, chewy, have a rich chocolaty flavor and are oh so delicious. 

Ingredients Needed for Paleo Chocolate Crinkle Cookies

Hu gems and Hu chocolate chips-Hu gems are a darker chocolate and melted with butter and then added to the dough, the chocolate chips are a semi sweet and are folded into the dough. 

Almond flour-Blanched almond flour.

Tapioca flour

Butter-For melting the chocolate

Cacao powder-Raw cacao powder or you could use cocoa powder.

Coconut sugar

Baking soda 

Eggs

Vanilla extract-Could substitute with peppermint if preferred. 

Salt

Maple Sugar-For rolling the dough in.

Arrowroot Starch-For rolling the dough in.

Note: If you are okay with powdered sugar, you can use powdered sugar for rolling instead of the maple sugar/arrowroot mixture. Powdered sugar is still grain free, but not paleo. 

How to make Paleo Chocolate Crinkle Cookies

  1. Using a saucepan over low heat melt 2 tbsp of grass-fed butter and 1/4 cup dark chocolate chips. I like to use Hu gems for my melting chocolates.

  2. In a mixing bowl combine almond flour, tapioca flour, raw cacao powder, baking soda, and salt.

  3. In a separate bowl, cream together coconut sugar, eggs, vanilla and melted chocolate. 

  4. Mix dry ingredients into wet until dough forms (it will be very sticky, and a little thicker than brownie batter but firms up more after refrigeration), then fold in your semisweet chocolate chips Hu semisweet chocolate chips are great to use in this recipe they are paleo and keto. Cover dough with plastic wrap and chill for at least 2 hours. 

  5. While the dough is chilling you can make your paleo powdered sugar. Place maple sugar in a blender and blend until powdery. Pour into bowl and add arrowroot starch.

  6. Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Roll dough into 1 1/2 tbsp size balls and then roll generously into the powdered sugar mixture and place on prepared cookie sheet spacing cookies about 2 inches apart from each other. Bake for 8-10 minutes.

Note: See additional tips below. 

Tips and Tricks

Refrigeration– These cookies need to be refrigerated for a minimum of 2 hours prior to baking. I personally like making the dough and the refrigerating overnight and baking them the next day. 

Baking- Cookies bake between 8-10 minutes depending on your oven. These cookies will look slightly under baked when taken out, but after 30 minutes they firm up. These cookies are meant to be like brownies soft and chewy. 

Storing- Store cookies covered on counter for several days or in airtight container in the refrigerator for 1 week. These can also be frozen. You can freeze these cookies two separate ways depending on what your preference is. One way is to roll into balls and then freeze the balls and store in Ziploc bag, pull out and thaw in refrigerator for 1 hour then roll in powdered sugar and bake. The second option is to bake and allow cookies to cool completely then freeze them and store in Ziploc bag. They can be eaten right from the freezer, if thawing then be sure to thaw in refrigerator to keep the powdered sugar from melting and becoming cakey/sticky. 

Try These Other Delicious Cookies!

Paleo Samoa Cookies

Peanut Butter Gem cookies

Paleo Molasses Cookies

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Double Chocolate Crinkle Cookies (Paleo)

Jennifer Hall
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Prep Time 15 minutes
Cook Time 8 minutes
Chill/refrigeration time 2 hours
Course Baking, Dessert
Servings 16 Cookies

Equipment

  • 1 Cookie sheet
  • 2 Medium mixing bowls
  • 1 kitchen aid or hand mixer

Ingredients
  

  • 1/4 cup Chocolate chips (HU gems or other dark chocolate paleo chips) For melting
  • 2 tbsp Butter
  • 2 Eggs
  • 1/4 cup Cacao powder
  • 1 tsp Baking soda
  • 1 cup Coconut sugar
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Salt
  • 1 cup Almond flour
  • 3/4 cup Tapioca flour
  • 3/4 cup Chocolate chips- semisweet paleo chocolate chips HU brand or other semisweet chocolate chips

Rolling sugar "confectioners"

  • 1/4 cup Maple sugar
  • 2 tbsp Arrowroot starch

Instructions
 

  • Over Medium low heat, melt butter and 1/4 cup hu dark chocolate gems until just melted. Take off heat and set aside.
  • In one bowl add almond flour, cacao powder, tapioca flour, salt and baking soda. Set aside.
  • In a separate bowl cream together eggs, coconut sugar, vanilla and melted chocolate. Add your dry ingredients to your wet and blend until incorporated. Batter will be sticky and fudge like. Fold in your chocolate chips.
  • Cover your dough and refrigerate for 2 hours. While the dough is refrigerating you can make your paleo powder sugar mixture. Simply use a blender, or spice grinder and pulverize your maple sugar until it becomes a powdering substance. in a bowl combine the powdered maple sugar with the arrowroot starch. Set aside until ready to roll your cookies.
    Note: You can use regular powdered sugar if you are okay with using regular sugar for rolling, it is not paleo but it is grain free.
  • Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Once cookies have chilled, roll into 1.5 inch balls and then into your powdered sugar mixture. Place on cookie sheet several inches apart and bake for 8-10 minutes.
Keyword Chocolate, Crinklecookie, Double chocolate, glutenfree, Paleo
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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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