Gluten Free Chocolate Crinkle Cookies
These delicious gluten free chocolate cookies are allergy friendly and half the sugar! They are still rich in chocolate and perfect to bake this holiday season, all while being paleo, dairy free, and nut free.
Servings 16 cookies
Ingredients
- 1 cup tigernut flour or almond flour
- ½ cup tapioca starch
- ⅓ cup cocoa powder
- ¼ cup coconut sugar
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 egg room temperature
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 2 teaspoon vanilla extract
- ½ cup powdered sugar *See notes on how to make your own
Instructions
- Whisk together the dry ingredients (flours, cocoa powder, sugar, salt, baking soda) in a small bowl.
- Whisk or beat together the egg, coconut oil, maple syrup, and vanilla.
- Add the dry ingredients to the wet and use a spatula to combine.
- Place the dough in the fridge for 20 minutes.
- Preheat oven to 350F.
- Roll tablespoon sized balls of dough into an even circle (any lumps will result in lumpy cookies that aren't very round) and roll in the powdered sugar.
- Place cookies 2 inches apart on a parchment lined baking sheet. Bake one cookie sheet at a time on the middle rack for 12-15 minutes, until the edges are just firm.
- Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to finish cooling.
- Dust with more powdered sugar, if desired.
Notes
*You can make your own powdered sugar at home by blending together 1 cup of sugar with 1 Tbsp. of starch (tapioca, arrowroot, or corn works). Blend on high for several minutes until you get the light, fluffy consistency of powdered sugar.