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Growing up, Chocolate Crinkles were a favorite in our house– the rich, chocolate cookies that are smothered in powdered sugar.
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!
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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!)
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, with an ice-cold glass of homemade almond milk!
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 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.
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Reader Feedback: Are you a fan of Chocolate Crinkles? Any ideas on a good substitute for powdered sugar?
These cookies are amazing!
I’ve made theses with peanut butter before which were delicious. would these work with cashew butter?
These look terrific! Can you substitute date syrup for the honey?
These are amazing!! Very fudgey and satisfying. I will be making these often.
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!!!
Best cookie ever!! 🙂 I made them for a house warming and they were gone fast!
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.