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It’s really hard not to like fudgy things. Desserts are always a favorite in our house, and making these fudgy crinkle cookies was an awesome surprise.
I didn’t know how a cookie without dairy would fare. I hoped it would work out, but sometimes you just don’t know.
These ended up awesome though! And they’re incredible. No white sugar, no dairy, but some ridiculously amazing cookies.
How to make these fudgy crinkle cookies
First you start by combining your dry ingredients – almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt.
Combine them until they’re well incorporated. You can do this with a spatula, or the whisk attachment on your stand mixer or hand blender. The idea is to make sure everything is evenly mixed so your cookies come out consistently.
You can sprinkle in your sweetener of choice. I used Truvia Natural Sweetener for these cookies, but use whatever serves you best. Swerve is my other favorite alternative for baked goods. You won’t need to stir this in.
Then add in your wet ingredients – vanilla extract, eggs, avocado oil.
Next, chill your dough for about 30 minutes, and up to an hour. You want them to be nice and cold when you press them.
Once the dough is chilled properly, spread out some extra granulated sweetener onto your baking sheet. For easy cleanup, line it with a Silpat mat, or parchment paper.
With an ice cream scoop or dough scoop, scoop your dough and roll it into balls. I like using a scoop for this because it gets each dough ball roughly the same size. Consistency is key for cookies!
Roll your dough balls around in the granulated sweetener.
Then, with a glass, or your hand, smush the dough balls down until they’re flat, and about a half-inch thick. This is how you get that perfect fudgy crinkle cooke!
Bake at 350 for 10 minutes, cool, sprinkle with powdered sugar, and enjoy!
I really love this fudgy crinkle cookies recipe because the cookies are a little imperfect, and I really like that part about home baking.
The taste is so delicious, though. As always, I ran them by my taste tester, Bryan. He loved how rich they were and liked the sweetener choice.
He couldn’t tell that these didn’t have dairy in them, and really liked the chocolatey taste.
Anyhow! Get the full, printable recipe card below. Don’t forget to follow my Instagram for baking adventures, and check out this video for this recipe in the post to see it quickly done, step by step.
If you love it, make sure to save a pin to Pinterest!
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Fudgy Crinkle Cookies
- Total Time: 45 minutes
- Yield: 16 cookies 1x
Description
No dairy or white sugar in these fudgy crinkle cookies! It’s an easy recipe that takes a few minutes to come together, and finishes with a rich, soft, chocolatey cookie.
Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 6 tablespoons unsweetened cocoa powder
- 1/8 teaspoon xanthan gum
- pinch of salt
- 6 tablespoons of Truvia + 1 teaspoon to roll the dough in
- 2 eggs
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- Powdered sweetener for dusting (confectioner’s swerve is good here).
Instructions
- Preheat your oven to 350F degrees.
- First you start by combining your dry ingredients – almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt.
- Combine them until they’re well incorporated. You can do this with a spatula, or the whisk attachment on your stand mixer or hand blender. The idea is to make sure everything is evenly mixed so your cookies come out consistently.
- You can sprinkle in your sweetener of choice. I used Truvia Natural Sweetener for these cookies, but use whatever serves you best. Swerve is my other favorite alternative for baked goods. You won’t need to stir this in.
- Then add in your wet ingredients – vanilla extract, eggs, avocado oil. Beat until the dough fully comes together.
- Next, chill your dough for about 30 minutes, and up to an hour. You want them to be nice and cold when you press them.
- Once the dough is chilled properly, spread out some extra granulated sweetener onto your baking sheet. For easy cleanup, line it with a silpat mat, or parchment paper.
- With an ice cream scoop, or dough scoop, scoop your dough and roll it into balls. I like using a scoop for this because it gets each dough ball roughly the same size. Consistency is key for cookies!
- Roll your dough balls around in the granulated sweetener.
- Then, with a glass, or your hand, smush the dough balls down until they’re flat, and about a half inch thick.
- Bake at 350F for 10 minutes, cool, sprinkle with powdered sugar, and enjoy!
Notes
- These can be stored on the counter for up to a week, longer in the fridge.
- You can use whatever sweetners you’d like for this. In my tests, Truvia Natural Sweetener and Swerve won by far.
- These are definitely a soft and chewy cookie. I hope you enjoy!
- Prep Time: 35
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 81
- Sugar: 0.8 g
- Sodium: 162.3 mg
- Fat: 4.1 g
- Carbohydrates: 4.4 g
- Fiber: 1.8 g
- Protein: 2.7 g
- Cholesterol: 23.3 mg
2 Responses
Hi. Mila. Can you sub. Coconut oil for the avacado oil? If so, I’ll be making these today! Merry Christmas!
Yes, you can! Make sure to melt your coconut oil first and you should be good to go. You may get a little bit of a different, stronger coconut flavor using coconut oil. Happy baking!