(Paleo) Chocolate Crinkle Cookies
November 15, 2016
This time of the year, I’m thankful for memories of family and food that I loved as a kid.
For me, Mom’s Caramel Apple Blondies and cookies like these chocolate crinkles are a trip down memory lane.
Chocolate crinkle cookies were, and definitely still are, one of my favorites, especially during this time of the year.
There’s something about the dense, chewy, chocolate loaded goodness that I just can’t resist.
And the powdered sugar on my fingers and face reminds me of good ‘ol times.
Now that I’m older (but definitely not wiser), my love for chocolate crinkle cookies remains stronger than ever and so does my lack of self-control when it comes to chocolate. Which means it’s hard for me to stop after eating just one cookie.
So, I took mom’s recipe for crinkle cookies and lightened it up a bit (just a tiny bit) for the upcoming holiday season.
Less sugar, coconut flour in lieu of all-purpose flour, just as delicious, maybe even more delicious.
These (Paleo) Chocolate Crinkle Cookies have been declared the BEST COOKIES I have ever made by Nephew.
So you might ask, what’s so special about these cookies?
First of all, these are arguably one of the easiest cookies you can make. Just very few basic ingredients and near foolproof procedure, provided you don’t tweak it too much.
Secondly they’re crunchy on the outside and super fudgy on the inside — which, if you ask me, is the best of the best.
Finally, they’re addictive. One goes a long way, but it’s very hard to stop just at ONE.
Since the first time I baked these, I have already made quite a few times more — sometimes just for myself, sometimes for the family, sometimes for my friends.
Dense, fudgy, delicious, for those who truly love intense chocolate these are hands down the best treat ever.
(Paleo) Chocolate Crinkle Cookies Print this recipe!
Makes 24 cookies
3 large egg whites
Pinch of fine grain salt
¼ teaspoon cream of tartar (or white vinegar or lemon juice)
1 cup + 2 tablespoons powdered sugar (use this recipe to make powdered coconut sugar)
½ cup cocoa powder
1 tablespoon coconut flour (I used Bob’s Red Mill)
1 tablespoon arrowroot powder (or cornstarch)
7 oz dark chocolate, roughly chopped
Preheat oven to 350°F (175°C) and place a rack in the middle. Line two baking sheets with parchment paper and set aside.
Place about ¾ of the chopped chocolate in a medium sized heatproof bowl. Place the bowl over a pot of simmering water (making sure that the bottom of the bowl does not touch the water). Stir until the chocolate has completely melted. Remove the bowl from over the boiling water, let mixture sit for a few minutes.
Alternatively place the bowl in the microwave for intervals of 20 seconds at a time, stirring in between.
In a large bowl beat egg whites with a mixer on medium speed until foamy. Add salt and cream of tartar (or vinegar or lemon juice). Increase speed to medium and beat until soft peaks form. You want the egg white to be white and foamy, with large tight bubbles.
Gradually beat in 1 cup of powdered sugar and continue beating until mixture resembles a soft white marshmallow creme.
In a small bowl combine cocoa powder, coconut flour, and cornstarch.
With the help of a spatula add cocoa mixture to egg whites and gently fold in until it becomes homogeneous.
Add melted chocolate and the remaining chocolate chunks to the mixture.
At this point the dough should harden and become dense, if not just wait for the chocolate to cool down a little bit.
Place the remaining 2 tablespoons of powdered sugar in a shallow dish.
Scoop 1 tablespoon of dough and roll into a ball, roll in powdered sugar, and place on the lined baking sheet about 2 inches apart. Repeat to make 24 cookies.
Bake for 10 minutes, until tops crack.
Let cool on the baking sheet for 10 minutes, then transfer to a rack and let cool completely.
Store in an airtight container.
One cookie yields 69 calories, 4 grams of fat, 10 grams of carbs, and 1 gram of protein.