Chocolate Crinkle Cookies - Almond Flour, no eggs

It's day five of the Christmas Countdown Cookie Advent Calendar for 2021. Chocolate crinkle cookies are one of my kid's favorite cookies. They have a nice shell and the inside is so rich and chocolatey. With a nice powdery coating, they will leave you licking your fingers and reaching for another.

Makes: ~15 cookies Best served: Fresh+

Prep Time: ~30 minutes Cook time: 10 minutes

Before we found out that we had food allergies, chocolate crinkle cookies were one of

my kid's favorites. Once we discovered that we had food allergies my kids were so disappointed that they couldn't have them anymore. Thankfully I have a recipe that brings these cookies back into the 'can I have one more' category.

These taste so much like the original recipe that almost anyone will have a tough time picking the original over this cookie

Ingredients

2 1/2 cups almond flour, lightly packed

3/4 cup cocoa powder

1/2 cup honey, room temperature

1/4 cup coconut oil, room temperature

1/2 cup of Homemade Powder Sugar

Pinch of kosher salt

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a mixer, beat together the coconut oil and the honey. Scrape the sides to make sure that everything is well combined.

In a separate container combine the flour, cocoa powder, and salt. Slowly add the dry ingredients to the wet ingredients. Make sure that in between adding the dry ingredients that everything is completely combined. Scrape the sides once all the dry ingredients have been added. Mix together one last time.

Step 1. Form the dough into balls. Then one by one press the dough in-between your hands to achieve the standard 'crinkle' shape. Then place in the oven

OR

Step 2. Form the dough into balls. Roll the dough in the powder sugar and then press the dough in-between your hands to achieve the standard 'crinkle' shape. Then place in the oven

Bake for about 10 minutes.

Step 3. Take off the baking sheet and put on a cooling tray. Be careful so you don't burn yourself. Before the cookies are completely cooled dust and coat the top with the powder sugar. You can sprinkle the sugar on with your fingers or use a sifter and sift the sugar on top.

OR

Step 4. Take off the baking sheet, be careful so you don't burn yourself, and place in a small container filled with the powder sugar. Coat the cookie and then place on a cooling tray.

Enjoy!

Here is the difference between the different steps. The ones that are completely coated are the ones that followed step 2. The only problem with step 2 is once the cookies are baked, they have absorbed the powdered sugar. Follow with steps 3 or 4 to achieve the standard crinkle cookie look.

I followed steps 1 and 3 for the other cookies. I prefer step 3 because I can control how much sugar I put on the cookie.