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Grain Free Chocolate Crinkles

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Grain Free Chocolate Crinkles are soft, fudgy cookies with a beautiful crackly top. Delicious and sweet, this healthier real food, Paleo-friendly version is naturally sweetened and sure to please. 

Plates of chocolate crinkle cookies.

Chocolate Crinkles are one of the best holiday cookies! 

This classic cookie, also known as Kringle Cookies, has been around forever. 

Every bite is true bliss. If you’ve never had one before, you’ve been missing out. Chocolate Crinkles are so good! They’re similar to fudgy brownies, but in cookie form. The bonus with them being in cookie form is you get that crackly deliciousness in every bite.

Plate of chocolate crinkle cookies.

Christmas is not complete without Chocolate Crinkles!

I can’t remember a Christmas without chocolate crinkles. As a young kid, every holiday season I baked holiday cookies with my grandma – and sometimes my mom or dad. But the tradition originated with my grandma.

I would get to go visit my grandma overnight and we’d bake all kinds of holiday cookies. Out of all of the goodies we made, my favorite was always chocolate crinkles {… okay, and gingerbread too, they tie for favorite, but chocolate always wins in my book}.

One cookie was never enough, they were just so good! BUT … the ones I grew up with were loaded with refined sugars and were gluten-packed. Both are a no no for me now.

Chocolate crinkle cookies on a baking sheet.

REAL FOOD Grain Free Chocolate Crinkles are THE best!

You can still enjoy the goodness of this classic cookie WITHOUT all of the powdered sugar, white sugar and regular flour.

My grain free version tastes just as good {if not better in my humble opinion} and is so much healthier than the original refined sugary version.

Stack of chocolate crinkle cookies.

Grain Free Chocolate Crinkles are so fun to make! 

All you need is some of my favorite grain free flour, quality fair-trade cocoa powder, grass-fed butter, maple sugar and some other basic cookie ingredients.

You won’t find any powdered sugar in this recipe, only organic maple sugar. It’s naturally a little powdery, so all you have to do is give it a quick blitz in your blender and in seconds you’ll have a super fine homemade unrefined “powdered sugar”.

Plate of chocolate crinkle cookies.

The hardest part about this recipe is that the dough has to be cold. Waiting for cookies is always a hard thing! But it’s worth it in the end. Once you have the dough made, you’ll pop it in the freezer if you need it to set up fast and you just can’t wait or you can set it in the refrigerator for several hours until it’s chilled through.

Before you know it you’ll be rolling up little chocolate balls of cookie dough then rolling them in a dust bath of maple sugar. And for a final touch, a little sprinkling of beautiful flaked sea salt. The flaked salt is optional, but it sure does add a nice touch.

Plate of chocolate crinkle cookies.

Grain Free Chocolate Crinkles are the best holiday cookies!

So make up a batch, share them with friends and family, and make sure you enjoy some too! 

Plates of chocolate crinkle cookies.

Grain Free Chocolate Crinkles

Grain Free Chocolate Crinkles

Grain Free Chocolate Crinkles

Yield: 40 small cookies
Prep Time: 30 minutes
Cook Time: 13 minutes
Inactive Time: 6 hours
Total Time: 6 hours 43 minutes

Grain Free Chocolate Crinkles are soft, fudgy cookies with a beautiful crackly top. Delicious and sweet, this healthier real food, Paleo-friendly version is naturally sweetened and sure to please.

Ingredients

Instructions

  1. In a large mixing bowl, add melted butter or ghee and maple sugar. With a hand-held mixer, mix on medium speed for about 30 seconds. Add eggs and vanilla extract and mix on medium speed just until batter comes together, about 1 minute.
  2. In a separate mixing bowl combine cassava flour, cocoa, baking soda and sea salt. Give it a quick stir to mix it up. Add dry mixture to the wet mixture. Mix on low speed just until the batter comes together - do not over-mix! You can always finish mixing the batter by hand in order to not over-mix the cookie dough.
  3. Place cookie dough in the refrigerator to set up for at least 6 hours or until completely chilled through. I recommend making the dough the day before you want to bake them and let the dough set up in the fridge over night. If you truly need to make a batch of cookies fast, pop the dough in the freezer for about 30 minutes to set up fast.
  4. While the dough is chilling, make your homemade maple powdered sugar. Place 1/2 cup maple sugar in a high powered blender of food processor and pulse/blend until it becomes a fine powder, about 15 seconds. Set aside.
  5. Preheat oven to 350 degrees F and line a cookie sheet with unbleached parchment paper. Set aside.
  6. When dough is fully chilled, roll tablespoon balls of cookie dough in your hands. Drop cookie dough balls into the powdered maple sugar and give them a roll around in the "dust bath" until they are fully coated. Place balls on lined cookie sheet, spaced about 2 inches apart. Do not press them down. Add a little sprinkling of sea salt flakes to the tops of the cookie dough balls. Bake for 10-13 minutes or just until cracks have formed, DO NOT OVER BAKE or they will not be as fudgy. Every oven is different, I find that my oven bakes them perfectly at 11 minutes. Remove from oven and allow to cool for 10 minutes before removing them from the parchment paper. If you're really careful, you can carefully lift the parchment paper with cookies on it off of the baking sheet and transfer over to a cookie rack, but if you're not too careful the cookies could fall off. Fair warning on that, but it does help the cookies cool quicker. Repeat the same steps above until all cookies are baked.

Notes

Storage: These cookies are still fabulous the next day. If left at room temperature overnight, they're almost softer the next day. They can also be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for months. They taste delicious out of the freezer too!

Cassava flour is not tapioca flour. Cassava is 100% Yuca, a root vegetable. Tapioca is an extracted starch. Cassava flour is a whole food; the entire root, minus the peel. I do NOT recommend using any other cassava flour than the one listed above. It is the highest quality cassava flour available.

Adapted from My Grandma's Recipe and Allergy Free Alaska's Gluten Free Chocolate Crinkles.

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Nutrition Information:
Yield: 40 Serving Size: 1
Amount Per Serving:Calories: 106 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 29mg Sodium: 99mg Carbohydrates: 15g Fiber: 1g Sugar: 8g Protein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
© Emily
Cuisine: American / Category: Dessert

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Reader Interactions

Comments

  9. I’m super excited to try this recipe! Chocolate crinkles were a childhood favorite and I haven’t made them in years! Looking forward to a healthier option!

    Reply

  10. These look and sound SO delicious!
    I don’t have maple sugar on hand.
    Do you think I can use coconut sugar, Emily?
    If so. should I somehow add some maple syrup?
    oh dear.. I know it’s awkward to change up recipes sometimes.
    Let me know what you think. If no go.. will find maple sugar.. lol..
    I am in Canada, after all. lol.

    Reply

    • Hmm I’m guessing it won’t be exactly the same. I have found that coconut sugar makes for a different texture in other baked goods. My local natural foods co-op sells maple sugar but they also sell it online too. If you used coconut sugar, I would recommend putting it into the blender to make it more fine since it’s pretty course grain. I would not add maple syrup at all since that will change the texture of the cookies – this cookie really needs a dry sweetener. Not sure if that helps much. 🙂

      Reply

  11. I love a good grain free cookie recipe and have never thought to do chocolate crinkle cookies grain-free! These look great! And I especially love the lack of the powdered sugar. I’ll have to try the organic maple sugar like you did – it looks so similar!

    Reply

    • Thanks Marlynn 🙂 I think maple sugar is becoming easier to find these days depending on where you live. I’m able to find it at my local natural foods co-op, but I used to buy it online before. It works so well in baked goods as a dry sugar replacer.

      Reply

  24. These look delish! Now I’m wondering if I could experiment to make them egg free for my allergic daughter (no grains, eggs, nuts (butter and almonds ok) among various other allergies). Anyway, thanks for the inspiration! Happy holidays!!

    Reply

  26. I feel like everyone has a fond memory involving crinkle cookies! Your recipe sounds wonderful…definitely worthy of being a star on the Christmas dessert table!

    Reply

  35. Hi Emily.
    There is no cassava flour in Brazil.
    I have tapioca. It’s the same?
    Or can I sub cassava flour for oat flour?
    Thanks 🙂

    Reply

    • Hi Fernando, such a bummer. Unfortunately, tapioca isn’t the same. Cassava, also known as Yuca, is a root vegetable. Tapioca is the bleached and extracted starch of the cassava root. Cassava flour is the whole root; peeled, dried, and ground. “Otto’s Cassava Flour and tapioca flour/starch have very different actions in both baking and your digestive system.” You could try using oat flour, I’m guessing that will have a similar texture, although it probably won’t be exactly the same. Cassava flour ends up having a similar texture to regular white flour. I hope that was somewhat helpful. Happy holidays to you!

      Reply

  36. Question – do you measure the butter after melted or prior and then melt it down. I think I went wrong the first time making these.

    Reply

  40. Soft, fudgy and crackly on top is the best of all cookie combinations! We made these in the weekend and they were just perfect! I’m going to make a few batches to give to friends 🙂

    Reply

  45. So my MIL used to make these with boxed cake mix! I admit: they were reallllllly good. But your version is one I’d happily eat now! I haven’t had hers in YEARS. Love that crinkly top!

    Reply

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