Fudgy, grain-free chocolate cookies with a classic crinkle top. Made with almond flour and coconut sugar for a healthy, easy holiday treat.
Ingredients
- 2 cups almond flour, blanched
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.25 tsp salt
- 2 large eggs
- 0.5 cup coconut sugar
- 2 tbsp maple syrup
- 0.25 cup coconut oil, melted
- 1 tsp vanilla extract
- 0.5 cup tapioca flour or powdered sweetener (for rolling)
Instructions
- Whisk almond flour, cocoa, baking soda, and salt.
- Whisk eggs, sugar, syrup, oil, and vanilla. Stir into dry ingredients.
- Cover and chill dough for at least 2 hours.
- Roll dough into balls, then coat generously in powdered topping.
- Bake at 350°F for 10-12 minutes. Cool on baking sheet.