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Decadent Paleo Chocolate Crinkle Cookies

Delicious and guilt-free chocolate crinkle cookies made with wholesome ingredients like almond butter and maple syrup, perfect for satisfying your sweet cravings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snacks
Cuisine: Healthy, Paleo
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup drippy almond butter (unsweetened, unsalted) I love using Justin's for its smooth texture and rich flavor.
  • 1/4 cup maple syrup Opt for a pure grade A, not the imitation stuff, for that authentic sweetness.
  • 1 tsp vanilla extract Homemade is best, but Nielsen-Massey is my go-to.
  • 1/3 cup blanched almond flour Bob's Red Mill is a great option for a light texture.
  • 3 Tbsp cacao powder I prefer Ghirardelli or Valrhona for deep chocolate flavor.
  • 1/2 tsp baking soda For that perfect rise.
  • 1/4 tsp salt Enhances all flavors beautifully.
  • 1 Tbsp tapioca starch/flour Helps with the chewy texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine almond butter, maple syrup, and vanilla extract. Mix well until smooth and creamy.
  3. Add almond flour, cacao powder, baking soda, salt, and tapioca starch. Mix until a uniform dough forms (don’t overmix).
  4. Scoop dough into balls using a cookie scoop or tablespoon. Roll in tapioca starch and place on the baking sheet.
  5. Gently press down each ball to create a flat disc shape for even baking.
  6. Bake for 11-12 minutes until edges are firm, and center is slightly soft.
  7. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Dough can be prepped in advance and refrigerated.