Why didn't my crinkle cookies crack?

This could happen if your oven isn't hot enough or if you didn't bake the cookies long enough. They need to puff up quickly and continue baking until the cracks form. If your oven isn't hot enough, the cookies won't puff up and expand as quickly as they need to for the cracks to form.

Why are my crinkle cookies dry?

The almond flour really helps keep these cookies soft and fudgy. If you didn't use enough, that could affect the texture. Or, if you used too much cocoa, this could cause the cookies to be dry. For these reasons, I like to weigh my ingredients so I'm using the exact amount a recipe calls for. The cookies may also be dry if they were over baked.

What's the best way to store these cookies?

These cookies are best stored in an airtight container on the counter and will stay moist and fudgy for up to 4 days.

Can you freeze these crinkle cookies?

Yes! After the cookies have completely cooled, place them in a freezer safe container. I like to store them in a single layer so the powdered sugar doesn't get too disturbed. They'll keep for up to a month in the freezer.

Almond Flour Chocolate Crinkle Cookies (No Chill!)

Description

These gluten-free almond flour chocolate crinkle cookies are thick, rich and fudgy with a crisp, crackly exterior and require zero chilling!

Ingredients

1 3/4 cups (182g) fine blanched almond flour
1/3 cup (30g) Dutch-processed cocoa
1/2 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup (76g) unsalted butter, room temperature
1/3 cup (76g) packed light brown sugar
1/4 cup (55g) granulated sugar, plus 2 tablespoons for rolling
1 large egg, room temperature
1 teaspoon vanilla extract
1/3 cup (45g) powdered sugar, for rolling

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Instructions

Preheat oven to 350F and line a large baking sheet with parchment paper.
In a medium-sized bowl, whisk together the almond flour, cocoa, cornstarch, baking soda and salt.
In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar and granulated sugar, stopping to scrape down the sides of the bowl as necessary. This will take about 3-5 minutes.
Add the egg and vanilla and beat until combined.
On low speed, gradually add the dry ingredients to the wet mixture and mix until just combined. The dough will be thick.
Place the remaining 2 tablespoons of granulated sugar in a small bowl and place the powdered sugar in a separate small bowl.
Use a 1.5 tablespoon cookie scoop to portion out the cookie dough and roll into balls. Roll each ball in the granulated sugar and then in the powdered sugar.
Arrange the cookie dough balls on the prepared baking sheet, about 2-3 inches apart. (I usually bake 8 per pan).
Bake 10-12 minutes, or until the cookies are puffed up and cracked on top.
Let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Repeat with remaining cookie dough.

Notes

The dough will be sticky to handle, so you’ll want to rinse and dry your hands a few times while rolling the dough into balls.
Rolling the cookie dough balls in granulated sugar before rolling in powdered sugar creates a crispy exterior and helps prevent the powdered sugar from dissolving.
For a soft, thick and chewy cookie with a brownie like texture, it’s better to under bake these cookies. You know they’re done when they’ve puffed up and cracked. They won’t spread very much.
If you don’t have a kitchen scale to weigh your ingredients, be sure to use the spoon and level method to measure out your almond flour and cocoa.