Paleo Sweet Beet Chocolate Crinkles are a fun twist on the classic holiday favorite! These healthier, grain free cookies have a delicious, crackly top and are full of dark chocolaty flavor with a hint of sweet earthy beets.
This post is sponsored by Sprouts Farmers Market, all opinions, recipe and photography are my own.
Healthier holiday cookies are the best!
Hands down, chocolate crinkles have been a favorite since I was a little girl. I grew up making holiday cookies with my grandma and my mom. I LOVED gingerbread cookies and soft and chewy ginger molasses cookies, but without fail, chocolate almost always wins.
If you’ve never had chocolate crinkles before, they’re an amazing, chocolate cookie with a soft, chewy, brownie-like texture.
When they bake, they begin to crack and develop the beloved crinkly crust – the perfect crusty (not crunchy) bite.
These grain free, Paleo sweet beet chocolate crinkles are a fun spin on the traditional cookies.
They have beets in them! Yes beets! Beets and chocolate actually go quite well together.
It’s time for holiday treats!
I know my pantry is stocked so I can make holiday cookies, fudge, chocolate peanut butter truffles, brownies, hot chocolate and more.
Sprouts Farmers Market carries some of my favorite ingredients used in these Paleo sweet beet chocolate crinkles.
They have an awesome sale coming up, the “Incredible Bulk Sale“! All bulk items in their Bulk Department (excluding pre-packaged items) will be 25 percent off between 12/8/17 and 12/10/17.
Sprouts Farmers Market has all kinds of baking items in their bulk section like cocoa powder, one of the main ingredients in these cookies.
They have a great selection of organic produce, frozen organic produce and organic dried fruit too.
Organic beets are an important ingredient in these chocolaty cookies.
Beets are great for helping support the liver and aid in the detoxifying process, but they also add to the soft texture of theses cookies.
Do you have Sprouts Farmers Markets where you live? Their produce department is great and their store always seems to be adding more and more organic options plus staying with the trends of a healthier lifestyle with great prices and sales too!
Where to Find Sprouts Farmers Markets
Sprouts Farmers Markets can be found in many states! Right now stores are open in Alabama, Arizona, California, Colorado, Georgia, Kansas, Missouri, New Mexico, Nevada, Oklahoma, Tennessee, Texas, Utah, Florida and North Carolina.
Sprouts Farmers Market is a natural foods grocery store that focuses on healthy habits and a healthy lifestyle. Their store is packed with hundreds of top quality organic Sprouts Brand items, non-GMO, gluten free, Paleo, grass-fed, dairy free and seasonal items.
I love that Sprouts Farmers Market is an everyday grocery store with a local, home-town feel. Plus they sell so many organic and natural food items, and you know I’m all about that!
They offer great savings too! If you head over to their site, you can check out their clip and save mobile coupons!
You can also check out lots of healthy, seasonal and delicious recipes featuring Sprouts Brand products over at their Sprouts Brand blog.
Check out these other delicious recipes that I’ve created for Sprouts Farmers Market too: Gluten Free Fruity Riced Cauliflower Stuffing, Frozen Vegetable Asian Chicken Stir Fry Cauliflower Bowl, Summer Bolognese Gluten Free Spaghetti, Grain Free Mini Berry Yogurt Breakfast Tarts, One Pan Roasted Chicken with Citrus Beets, Healthy Orange Cacao Black Bean Tacos and Healthy Rice Cake Topping Ideas.
Don’t miss out on the “Incredible Bulk Sale” at Sprouts Farmers Market!
Add these delicious, soft and chewy, Paleo sweet beet chocolate crinkles to your holiday cookie baking tradition.
Paleo Sweet Beet Chocolate Crinkles
Paleo Sweet Beet Chocolate Crinkles
Paleo Sweet Beet Chocolate Crinkles are a fun twist on the classic holiday favorite! These healthier, grain free cookies have a delicious, crackly top and are full of dark chocolaty flavor with a hint of sweet earthy beets.
Ingredients
- 6 oz. chocolate chips or chopped good-quality chocolate (not baking chocolate)
- 3 egg whites
- 1 tsp sea salt (<-- this is my favorite sea salt)
- 1 cup powdered coconut sugar (see notes)
- ½ cup Sprouts Brand sifted cocoa powder
- 1 pre-cooked, peeled and steamed beet – pureed or finely grated
- 1 tsp Sprouts Brand organic vanilla extract
- 2 tbsp grain free flour (see notes)
- ½ tsp baking soda
- ½ cup powdered maple sugar or coconut sugar for dusting
Instructions
- In a double boiler over medium-low heat, add the chocolate chips, stirring occasionally until the chocolate is melted and glossy. [If you don’t have a double boiler, you can use a heat-safe glass bowl over a small saucepan. Add about ½ inch of water to the saucepan and place the bowl on the top of the pan.] Remove from the heat (or remove the bowl from the saucepan) and allow to the chocolate to cool while you make the cookie batter.
- In a large mixing bowl (or standing mixer), add the egg whites and mix with a handheld mixer on medium-speed, gradually increasing to high-speed, until the egg whites have doubled in size, become frothy like meringue and form stiff peaks, about 1 minute. Add the sea salt and continue to mix just until incorporated, then add the powdered coconut sugar mixing on medium speed just until incorporated. Add the melted chocolate, mixing just until blended in, then add the cocoa powder, beet, vanilla extract, grain free flour and baking soda, mixing just until incorporated.
- Place the cookie batter in the refrigerator to set up for at least 6 hours or until completely chilled through. I recommend making the cookie batter the day before you want to bake the cookies and let the batter set up in the refrigerator overnight. If you need to make a batch of cookies fast, pop the batter in the freezer for about 1 hour to set up fast.
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- When the cookie batter is fully chilled, roll ½ tablespoon balls of cookie dough in your hands. Drop the cookie dough balls into the powdered maple sugar or coconut sugar and give them a roll around in the “dust bath” until they are fully coated. Place the cookie balls on the lined cookie sheet, space about 1 ½ inches apart. Do not press them down.
- Bake cookies in a preheated 350° F preheated oven for about 10-12 minutes, or until the cookie tops have crinkled cracks on the top. DO NOT OVER BAKE or they will not be as fudgy. Allow the cookies to rest for 20-30 minutes ON the pan before carefully removing them and serving. After 30 minutes, I simply lift the parchment paper off of the pan and allow to rest at room temperature.
- Repeat the same steps above, lining the baking pan with fresh parchment paper each time, until all of the cookies are baked.
Notes
- Advance preparation is required.
- To make powdered coconut sugar, place coconut sugar in a food processor and pulse until it becomes a powdered consistency (about 5 pulses or 10 seconds).
- For the grain free flour, you can use coconut flour or almond flour. If using coconut flour, I recommend using a combination of both, 1 tablespoon of each or 1 tablespoon of coconut flour and 1 tablespoon of arrowroot flour. Alternately, you can use 2 tablespoons grain free cassava flour or an all-purpose gluten free flour if you don’t need the cookies to be grain-free.
- Maple sugar can be substituted for the coconut sugar.
- Yield: 30 small cookies.
- Storage: The cookies are delicious the next day. If left out at room temperature overnight, they’re softer and chewier. They can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for a month. They taste delicious out of the freezer too.
Recommended Products
-
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
OXO Good Grips Cookie Scoop, Medium, Stainless Steel
-
Silicone Spatula - 6 Spatulas Silicone Heat Resistant - Mini Rubber Spatula Set - Cooking Spatulas for Nonstick Cookware - Colorful Baking Kitchen Spatula Set - One Piece Design Spoon (Multicolor)
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 68Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 106mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 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.
Find your local Spouts Farmers Market online (location finder here) and on Facebook, Twitter, Instagram, Pinterest and YouTube.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Winter Favorites and Gluten Free Treats! Come follow along.
MORE RECIPES YOU MIGHT ENJOY
Grain Free Chocolate Crinkles (Paleo)
Grain Free Ginger Molasses Cookies
Healthy Chocolate Peppermint Marshmallows
Healthy Real Food Chocolate Peanut Butter Truffles {aka Buckeyes}
Easy Nourishing Chocolate Sunflower Freezer Fudge
Grass-fed Collagen, Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!
I mis beets! I love that you added them to these cookies. Lovely!
🙂 such a fun way to use them!
I love how you’ve been combining beets and chocolate lately! This are so pretty!
LOL thanks! 🙂 Trying to find more ways to use them.
My mom always made chocolate crinkles during the holidays, so I was glad to see your much healthier version to try this year!
I love that! Such a fun memory to have. 🙂
Such a fun way to get some beets into the kids! This will be a fun project to make with the girls! Thanks!
LOL yes! 🙂 Fun indeed! I hope the girls enjoy them.
Love the addition of beets! It’s so great to see dessert recipes with healthy ingredients snuck in. What a great idea!
Thanks so much Jean! It’s a fun way to sneak some veggies in 🙂
mmmmm been craving delish chocolate cookies lately – this sounds perfect!
LOVE chocolate cookies! 🙂
These look so festive and I love the addition of beets!
Thank you Joni! 🙂
Those cookies look perfect! What a great way to sneak beets into your family’s diet. 🙂
Exactly 😉 Thanks Raia!
Oh nice! We also make beets cookies around here and they turn out so red 🙂 I love that you add cacao powder in there and your photos are so stunning!
How fun! Red cookies would be so pretty! 🙂
I have read and re-read recipe and it’s delightful. It is also dairy-free, right? I am looking for dairy free cookies to make for my niece! Sounds SO good… and good for you too.
Thanks ~ as always for your nourishing treats!
Yes these are dairy free too 🙂 You’re so sweet to think of your niece and what she can have.
Thankfully my body loves beets, and I love what they add to treats. Such a fun recipe, Emily! Can’t wait to make these; thank you!
Thank you for your sweet words Megan! 🙂 I’m so glad you’re able to have beets too.
I can’t believe these cookies have beets in them! They look so good and soft. What a fun recipe!
🙂 they do! Fun right? A nice way to sneak in some veg.
I have never made crinkle cookies before but I’m so keen to try them now! You’ve described them very enticingly 🙂 I love chocolate and beets together so these sound awesome!
I hope you get to enjoy them! They’re such a fun cookie. 🙂
You’re speaking my language sneaking veggies into treats. Yum! Thanks for another awesome recipe, Emily.
🙂 love that Carrie!
Hands down one of my favourite desserts. You really have a knack for adding beets to the mix, and I absolutely love it. No excuse for not getting in those veggies -definitely going to try this one. Love serving cookies and people not knowing there’s a “secret” ingredient.
Right?! 🙂 So fun to sneak a little veg in there. xo
You’ve knocked it out of the ballpark again with this one Emily!
You’re so sweet, thank you! 🙂
I have never tried chocolate crinkles before but your beautiful description makes me want to try them very soon! Beets and chocolate are such a great combination, these look delicious!
I hoe you get to try some 🙂 They’re so yummy!
These are so creative and yummy!
Thanks Stacey! 🙂
These are amazing! Love the combination of beet and chocolate, yum!
These cookies are the perfect Christmas treat. I hope you have a great day!
Thanks Carrie! 🙂
These cookies are so adorable ! I’m so excited about this new flavor with chocolate and beet ! Definitely need to try it.
Thanks so much ChihYu! 🙂 I hope you get to try some.
I’ve never had crinkle cookies, but cookies with veggies, I am SOLD!
🙂 I hope you get to try some
Love the idea of using beets in cookies! I wish Sprouts would come to Chattanooga!
Who knows, maybe there will be one? It seems like they’re popping up in more cities and states. 🙂
I love the addition of beets in these! So delicious and a nice way to sneak in veggies 😉
I tried the cookies and they do taste yummy. My only problems are that they were thinner than those in your pictures and they did not get that crinkle appearance. What did I do wrong?
Hi Theresa, I’m so glad that you thought they were yummy. 🙂 It’s really hard to pinpoint why they didn’t have the crinkle appearance and were thinner – there are lots of ingredient and brand variations that could come into play. The size of the beet could also have been an issue (if it was a larger beet). What type of grain free flour did you use? I like to use cassava flour for these, but do list a few other grain free flour options. A couple of other possibilities is the size of the dough ball and how cold the dough was – if it wasn’t chilled long enough, it could cause a difference in the shape. I wish I knew the exact answer, but it can be very hard to narrow down the exact issue when it comes to baking – ingredients, brands, temperatures, etc. I hope you’ll come back again!