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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?
I use applesauce in place of the egg – makes them fudge-like AND You can eat the batter!
Wboa my gosh!!..I just ate the entire batch of cookies!..lol!
These cookies were a hit with my pickiest eater. Thank-you for reliably having quality, gluten-free recipes.
Can I use Carob powder in place of cacao. Love you recipes. Thank you.
These are amazing! They don’t last a second in our house. I have made them several times. I find they are different depending on whether I use the electric mixer or just mix by hand. I like the electric mixer because they are fluffier.
We were introduced to this website and I am very excited to try it! One thing though, we are allergic to nuts in our family, which includes almond butter and peanut butter. What could we substitute for them? I am just barely starting to learn how to cook without most ingredients but still am learning!
Sunflower butter usually makes a good substitute for other nut butters. (But be aware that baked goods can turn green when sunflower butter and baking soda are combined! They are still safe to eat, they just look weird.)
Question: how would my recipe differ if I use cacao powder instead of cocoa powder?
Not at all– they taste the same to me.
Wow wow wow! I made these for the Holiday potluck and people were begging me for the recipe. They were incredible. Thank you for finding a healthy ish cookie recipe that actually tastes like the real deal. Yummy!
@Rania – yes, these cookies have a rather delicate texture and may break easily. I’m not sure though because they’ll be eaten so quickly by my family that we won’t have a chance to try packing them in lunches. 🙂
These are the best gluten free cookies that we’ve ever tried. If you didn’t know, you would never guess that they’re gluten free. They are absolutely delicious! Very rich, chocolaty flavor, delicate brownie-like texture, and just enough sweetness. Thanks for the recipe!