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Growing up, Chocolate Crinkles were a favorite in our house– the rich, chocolate cookies that are smothered in powdered sugar.
double chocolate grain-free cookies

Naturally, I needed to try making a grain-free version this year. If you ask me, the main requirement for Chocolate Crinkles is that they are chewy and chocolate-y, almost like a brownie. They also tend to be drenched in powdered sugar!

Sadly, I have yet to find a suitable substitute for refined powdered sugar. Coconut sugar can be ground in the Vitamix to create a “powdered sugar,” but the flavor is rather strong and it doesn’t seem to work in the same way that traditional powdered sugar does. Trust me, I’ve tried!

Luckily, these double-chocolate cookies don’t need a coating of powdered sugar to be delicious. They are rich in chocolate flavor, and have the brownie-like texture my family loves. I hope you and your family enjoy them, too!

Double Chocolate Cookies (Grain-Free)
makes 2 dozen

Adapted from Elana’s Brownies

Ingredients:

1 cup creamy almond butter
1/2 cup cocoa powder
1/2 cup honey
1 egg
1/2 teaspoon fine sea salt
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 cup dark chocolate chips

Directions:

Preheat your oven to 350F and line a baking sheet with parchment paper, or a Silpat. Combine all of the ingredients in a medium bowl, and mix until a smooth and sticky batter is formed. Drop the batter by tablespoons onto the lined baking sheet, spacing about 2 inches apart.

(If you’d like, you can add the chocolate chips on the top of each cookie, rather than mixing them into the batter. They look a little more decorative that way!)

double chocolate cookie dough

Bake for 8-9 minutes at 350F, or until firm.

Allow to cool for 10 minutes on the pan, before removing to cool completely.

double chocolate cookies on a plate

Serve warm, or at room temperature, with an ice-cold glass of homemade almond milk!

double chocolate cookies

Double Chocolate Cookies (Grain-Free)

5 from 20 votes
Chewy and rich chocolate cookies, that are grain-free and naturally sweetened.
prep10 mins cook8 mins total18 mins
Servings:24

Ingredients
 
 

  • 1 cup creamy almond butter
  • 1/2 cup cocoa powder
  • 1/2 cup honey
  • 1 egg
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1/2 cup dark chocolate chips

Instructions

  • Preheat your oven to 350F and line a baking sheet with parchment paper, or a Silpat. Combine all of the ingredients in a medium bowl, and mix until a smooth and sticky batter is formed.
  • Drop the batter by tablespoons onto the lined baking sheet, about 2 inches apart. (If you'd like, you can add the chocolate chips on the top of each cookie, rather than mixing them into the batter. They look a little more decorative that way!)
  • Bake for 8-9 minutes at 350F, or until firm.
  • Allow to cool for 10 minutes on the pan, before removing to cool completely. Serve warm or at room temperature.

Nutrition

Calories: 113kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 79mg | Potassium: 135mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Calcium: 51mg | Iron: 0.7mg
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, dairy free, grain free, paleo, vegan
Calories per cookie: 113, Fat: 7g, Carbohydrates: 10g, Fiber: 1g, Protein: 3g

Notes:

  • When shopping for dark chocolate chips, look for chips with 60-70% cocoa content, to avoid too many additives. I like the 70% dark chocolate chunks from Whole Foods, but when those aren’t available, I’ll use the Ghiradelli 60% chocolate chips. Sunspire also offers fair-trade and organic 65% chocolate chips that are fantastic.
  • Use raw almond butter, rather than roasted, for best flavor.
  • For vegans, a flax egg will probably work as a substitute for the egg, and try using maple syrup as a replacement for the honey.

Reader Feedback: Are you a fan of Chocolate Crinkles? Any ideas on a good substitute for powdered sugar?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. I’ve made theses with peanut butter before which were delicious. would these work with cashew butter?

  2. Made these with few modifications based on what I had in the pantry. I used peanut butter and maple syrup and they are delicious! Thank you so much!!!

  3. I’ve developed a nut allergy in the last few months, and since I’m also allergic to gluten, corn and rice, it was kind of a blow. I’d been pretty much subsisting on avocado pudding for my sweet fix, but a couple of weeks ago I was out of avocados so I was looking for an alternative. I tried this recipe, but replaced the almond butter with sunflower seed butter — I used the one from Trader Joe’s that is sweetened — and they were freaking delicious! I was just looking up the recipe because I’m going to make them again right now, so thought I would let everyone with a nut sensitivity so they could also experience the absolute joy of these cookies.