Chocolate Crinkle Cookies

It’s the Holidays and that means cookie time at our home! Lots and lots of baking, fun and delicious treats. This recipe is a new favorite – Chocolate Crinkle Cookies adapted from “salt and baker.” When you bite into this rich and decadent chocolate cookie, it’s sure to satisfy any chocolate craving. Oh…and don’t forget the perfect treat to leave for Santa.

Yes, this cookie recipe is easy but…. gooey to make. I found that I had to add a 1/4 cup more brown rice flour after mixing all the ingredients. The dough was still a little gooey but easier to manage when dipping into the sugar topping.  It also helped to refrigerate the dough for about 30 minutes to 1 hour, this way it’s easier to manage. You can also refrigerate the cookies on the cookie sheet before you put them in the oven for about 15 minutes. Your fingers will be a chocolaty mess, but it will be delicious and fun making.


Chocolate Crinkle Cookies


  • 2/3 cup blanched almond flour
  • 1/3 cup brown rice flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups sucanat or turbinado sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 4 ounces unsweetened chocolate, finely chopped – I used Chocolove 70% chocolate bar, any of your favorite chocolate bars will work or you can use unsweetened
  • 4 tablespoons unsalted butter – I used Earth Balance Buttery Spread
  • 1/3 cup turbinado sugar for topping


  1. Preheat oven to 325. Line baking sheet with unbleached parchment paper or use silicone baking mat. Set aside.
  2. In medium bowl, whisk flour, cocoa, baking powder and baking soda.
  3. In a large bowl, whisk eggs and add sugar and vanilla and whisk together until smooth.
  4. In a small bowl add finely chopped chocolate and butter. Microwave on high for 30 seconds, remove and stir. If not completely melted, microwave for about 10 to 15 seconds more. Remove from microwave and stir until melted.
  5. Whisk chocolate mixture into egg mixture until combined.
  6. Stir in flour mixture until well combined.
  7. Place 1/3 cup turbinado sugar in small bowl.
  8. If you can, roll the cookie dough into a ball, about tablespoon size. I had to use a tablespoon because the dough was to gooey to roll, and dip into turbinado sugar or roll in sugar, whichever is easiest, and place on cookie sheet about 3 cookies to a row.
  9. Bake cookies for 12 to 14 minutes, until tops begin to show cracks. Remove from oven and let cool on sheet for a few minutes and then place on cookie rack. I left them on the parchment paper to cool.



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