Healthy Chocolate Crinkle Cookies! Made lower in sugar and nutritious with almond and coconut flour, these fudge-like cookies are so chocolaty good they’re hard to resist! Gluten Free + Low Calorie + Paleo
Oh crinkle cookies….oh crinkle cookies…how lovely are thy chocolate, sugary cookie goodness!
My scripted lyrics may not be the best. But my Healthy Chocolate Crinkle Cookies sure are good! I’m seriously dying over how delicious these turned out. They were an unplanned addition to my holiday baking, but a welcomed one!
I’ve made three batches in the past week, all with loving intentions of giving them away as gifts but it seems I have no self control around these. That said, I don’t feel that guilty indulging a little because I workout everyday and eat healthy 90% of the time.
Tis the season!
If there were one thing I could ask Santa for Christmas, it would be a gallon of these glorious Healthy Chocolate Crinkle Cookies. Oh, and maybe a wonderfully sweet boyfriend wrapped in a bow, new Lulu yoga pants, a housekeeper, and that healthy cafe I’ve always dreamed of under the tree. Okay, so I’ve gotten out of control. I’ll just stick with the cookies and a man. Okay, fine. Just the cookies, but a girl can dream 😉
The good news is these Healthy Chocolate Crinkle Cookies are much healthier than the original version. I used almond and coconut flour to balance the carbs giving them more protein and fiber. Helpful for slowing the sugar rush!
I also neglected to roll them around in a bunch of powdered sugar and opted to “sprinkle” the sugar on top to lower the sugar count. A much healthier option and one I’m sure your waist will thank you for!
I’m off to spend the weekend with friends after I teach spin tomorrow. Hopefully I can resist eating these goodies on my way but there’s no guarantee. Before I go, I want to wish you a very happy and healthy holiday. I’m so blessed to have you here every day!
Healthy Chocolate Crinkle "Sprinkle" Cookies
- Preheat oven to 350 F. Prepare a baking sheet by lining with parchment paper.
In a large bowl, whisk together 1/2the cocoa powder, coconut sugar and oil until it becomes a shinny, silky dough.
- Whisk one egg into the batter at a time, mixing fully before adding the next egg. Then add vanilla and salt.
In a separate bowl, sift together almond flour, coconut flour, the other 1/2 of the cocoa powder and baking powder.
- Fold the dry ingredients into the wet and mix just to combine.
- Transfer the batter to prepared baking sheet by dropping 1-2 tablespoons of batter to form a cookie. They will appear small, but will puff up when they cook.
- After all cookies have been formed, sprinkle powdered sugar over the top of the cookies. I used a small hand held colander to do this.
- Place in the oven and bake at 350 F 10-12 minutes until the edges are done. The center may still be a little soft & that is okay.
- Transfer to a wire baking rack to cool 5 minutes before devouring!
I sprinkled the tops with peppermint, this is optional!
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