Go Back
–+ servings
Almond Flour Chocolate Crinkle Cookies arranged close together on a wire rack.
Print

Almond Flour Chocolate Crinkle Cookies (No Chill!)

These gluten-free almond flour chocolate crinkle cookies are thick, rich and fudgy with a crisp, crackly exterior and require zero chilling!
Course Dessert
Cuisine American, Canadian
Keyword almond flour, chocolate crinkle cookies, Christmas, gluten-free, no chill
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 15 cookies
Calories 164kcal
Author Leanne

Ingredients

  • 1 3/4 cups fine blanched almond flour
  • 1/3 cup Dutch-processed cocoa
  • 1/2 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup unsalted butter room temperature
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated sugar plus 2 tablespoons for rolling
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup powdered sugar for rolling
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 164kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 83mg | Potassium: 42mg | Fiber: 2g | Sugar: 11g | Vitamin A: 144IU | Calcium: 37mg | Iron: 1mg