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.
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.
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.
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.
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”.
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.
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!
Grain Free Chocolate Crinkles
Grain Free Chocolate Crinkles
Prep
Cook
Inactive
Total
Yield 40 small cookies
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
- 3/4 cup grass-fed butter or ghee, melted
- 2 cups maple sugar
- 4 pastured or organic eggs
- 2 tsp vanilla extract
- 2 cups Otto's cassava flour {or you can find it online here}
- 3/4 cup cocoa powder, sifted
- 1/2 tsp baking soda
- 1/2 tsp Celtic sea salt
- Sea salt flakes - optional
- 1/2 cup maple sugar - for cookie rolling
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees F and line a cookie sheet with unbleached parchment paper. Set aside.
- 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.
Courses Dessert
Cuisine American
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats + Winter Favorites + Christmas too. Come follow along.
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I’ve never had a chocolate crinkle! I can’t wait to try these!
No way! I hope you get to try some, they’re such a fun cookie. They’re always a hit with the kiddos. 🙂
Ohhh these look delicious, and definitely scream Christmas time!
Thanks so much 🙂
They look sooo yummy, Emily!! Sure to be a favorite of ours!
Thank you Megan! I hope you get to make some 🙂
These look easy, delicious and healthy. I love it!
Thanks Chandice! They’re so yummy 🙂
I made 2 batches of chocolate crinkles over the weekend!
How fun! They’re so addictive! 🙂
Please, please, PAH-lease enter these in the Gluten-Free Cookie Swap! How yummy! So many people would love to have this recipe!!!!
🙂 thanks for letting me know about it!
one of my favorite cookies as a child. I love that these chocolate crinkles are grain free too!
I love that! They were mine too 🙂
Oh these sound fabulous! Adding to my must make list.
Thanks so much Theresa! Hope you get to make some. 🙂
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!
They’re so good Kelsey! I hope you get to make some. They were a favorite of mine too … and still are 🙂
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.
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. 🙂
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!
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.
Those ingredients are incredible! I am adding these to the list of cookies I will be making for an exchange. Thank you!
Thank you Kristen! I hope you get to try some 🙂 They’re so yummy!
Finally ordered some cassava flour! These are on my Christmas cookie list!
Yay!!! That’s so exciting! I hope you get to make some 🙂
Yum! I love these crinkley little cookies!
Thank you Linda! 🙂
I can’t wait to try them! they look delicious!
I hope you get to try some Brittany 🙂
My grain free/gluten free cookies never look this good. Lol! I need to give your recipe a try.
Oh no! 🙂 lol I’m sure yours look great too! Kind of you though. I hope you get to try some of these.
What a delicious treat for the holidays!
Thanks Melissa! They’re so yummy 🙂
I’ve never had these before ! Hopefully I get some time to try this recipe during break.
I hope you get to try some Rochelle! If you like brownies, you’ll LOVE these cookies.
These cookies are some of my favorites! I love that they are healthier! Yummy!
Chocolate Crinkles are the best! I love that you love them too 🙂
These grain free choc crinkles look so yummy. You’re making me crave them now! Super excited to have this recipe to give them a try. I’m sure I’ll LOVE them!!!
Thanks Jessica! I hope you get to make some 🙂
Mmm, so delicious!! Can’t wait to try the recipe–sharing to Pinterest. Thanks!
Thanks Cathy! Appreciate the pin! I hope you get to enjoy some 🙂
These cookies will be absolutely perfect for my paleo friends this Christmas! It is always so tough making treats for them!
Yes! These are awesome Paleo cookies 🙂 I hope you get to make some for them.
I’ve never had crinkle cookies before! They’re so small I might eat a whole bunch at once (sort of like gingersnaps), LOL!
LOL you will, they’re that good 🙂 You can make them bigger though, I just like to make big batches with smaller ones.
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!!
Hi Jess, it is possible that it could work. I use an egg-replacer in this gluten free gingerbread cookie recipe and it works perfectly. You could try doing that in this recipe and see if it works.
EEE! These cookies sound fantastic! These have always been one of my favorites – thanks for the recipe!
Thanks Kristine! I love that you love them too. They’re such a fun classic holiday cookie. 🙂
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!
Right?! I love that about these cookies. Such fun memories with these cookies. 🙂
it just doesn’t seem right if you don’t have cookies this time of year, these look fabulous and I love that they are grain free.
I couldn’t agree more Dahn 🙂
Yummy! I love vegan cookies these look so good.
Thanks 🙂
These do look very good and are certainly very seasonal.
Thanks Brian!
I love that you recreated a cookie that you used to make with your grandma- how special! These look so delicious and I could definitely go for a couple right now!
Thank you Jessica! It’s so fun recreating recipes that my grandma made. I love how food takes you back to special memories 🙂
These look AMAZING!!!
Thank you Orleatha! xo
Ok, this recipe has finally convinced me to try out Cassava flour! These cookies look AMAZING! I can’t wait to make this recipe!
Thank you Kelly! I hope you get to try some! It’s my favorite flour 🙂
These look so good! What a great Christmas cookie recipe, and perfect with a cup of cocoa!
Thank you! That sounds perfect! What a fun treat 🙂
I love that these are grain free!
Thank you Tess! 🙂
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 🙂
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!
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.
The butter should be measured prior to melting. It should be 3/4 cup solid butter, then melt. Hope that helps!