Cocoa Almond Flour Chocolate Chip Crinkle Cookies

These festive crinkle cookies are made with rich cocoa almond flour, and just the right touch of sweetness. Soft, fudgy centers with crackly, powdered-snow tops make them the perfect holiday treat—without the heaviness of traditional cookies. Gluten-free, nutrient-dense, and irresistibly chocolatey, they prove that you can enjoy all the holiday magic while still choosing foods that nourish your body.

Cocoa Almond Flour Chocolate Chip Crinkle Cookies

Makes approximately 14-16 cookies

Ingredients

• 2 cups Cocoa Almond Flour

• 2 teaspoons of baking powder

• 1 dash of sea salt

• ¼ cup coconut oil (melted)

• 3/4 cup Agave or coconut sugar (I used both – divided by 2)

• 1 large egg at room temperature or Bob’s Red Mill Egg Replacer

• 1 teaspoon pure vanilla extract

• 1 cup of Lily’s Hot Cocoa baking chips 

For Rolling

• 1/2 cup powdered monk fruit sweetener

Instructions

1. In a mixing bowl, combine the cocoa almond flour, baking soda and salt. In a separate large mixing bowl mix together the coconut oil and agave / coconut sugar until creamy, then mix in the egg and vanilla until creamy.

2. Mix the dry and wet ingredients together to form a thick dough. Then fold in the chocolate chips. Cover and place in refrigerator for 20 minutes.

3. Preheat oven to 350 degrees and line your baking sheets with parchment paper.

4. Take a tablespoon of the dough and roll into a ball.

5. Roll each cookie ball into your powdered monk fruit and place on your prepared cookie sheet.

6. Bake for 14-16 minutes.

7. Let cool right on the cookie sheet for 5 minutes.

8. When cool enough, transfer to a cooling rack when they feel ready to eat.

Enjoy!

Store in your refrigerator for 3-5 days covered.