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!
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.
Add these delicious, soft and chewy, Paleo sweet beet chocolate crinkles to your holiday cookie baking tradition.
Paleo Sweet Beet Chocolate Crinkles
- 6 oz. chocolate chips or chopped good-quality chocolate (not baking chocolate)
- 3 egg whites
- 1 tsp 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
- 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.
- 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.
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: 1
Amount Per Serving:Calories: 68 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 106mg Carbohydrates: 13g Fiber: 0g Sugar: 12g Protein: 1g
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