I can’t believe we are 10 days from Christmas! Every year the season seems to go by faster.. and things get even busier. I keep trying to remind myself to slow down, play with the kids, and be present. They’re only going to be little for so long.. and the Christmas magic is fleeting.
I didn’t always make crinkle cookies, but my son and I made them for the first time a few years ago and we LOVED them. I wanted to make them without refined sugar and carbs. They’re not keto, but they are certaily a healthier option and you can feel good about making and eating them!
These cookies are SO ridiclously easy to make. You don’t need any equipment, just a couple of bowls, a few ingredients, and 30 minutes of your time. You I do find it MUCH easier to use a cookie scoop for these. That way your hands stay stick-free, and they’ll be dry to roll in the powdered sugar. I know powdered sugar isn’t paleo, but you can use powdered swerve, powdered monkfruit, or powdered maple syrup if you’d like!
I love that these cookies aren’t overly-sweet.. they have the perfect amount of sweetness, they’re fudgy, and super decadent! My kids LOVED them and couldn’t even tell they were gluten-free, refined-sugar free, and even dairy free!
Paleo Crinkle Cookies
Ingredients
- 2 1/4 cups almond flour not almond meal
- 1/4 cup tapioca flour or arrowroot powder
- 1/2 cup maple sugar, coconut sugar, or date sugar
- 1/2 cup cocoa powder good quality
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 1/2 cup pure maple syrup or raw honey
- 2 tsp vanilla extract
- 1/4 cup olive oil
- 2 eggs room temperature
- 1 cup powdered sweetener (I used powdered swerve)
Instructions
- Preheat oven to 350° F and prep ingredients.
- In a large bowl, combine all dry ingredients (minus powdered sugar) with a whisk or a fork until thoroughly combined.
- Add all wet ingredients to dry mixture and mix with a fork until combined.
- Let batter rest for 5 minutes at room temperature.
- Add powdered sugar to another bowl.
- Using a cookie scoop, scoop batter one scoop at a time, directly into the powdere sugar. Use your hands to coat each cookie in the powdered sugar.
- Place cookies on a cookie sheet lined with parchment paper. Space them 3" apart.
- Bake for 11-13 minutes, or until done.
- Cool cookies at room temperture, then enjoy!
Yum!
Can’t wait to make this
do you franchise? I’ve got a nephew is all.