Double Chocolate Cookies (Grain

Growing up, Chocolate Crinkles were a favorite in our house– the rich, chocolate cookies that are smothered in powdered sugar.

Naturally, I needed to try making a grain-free version this year. If you ask me, the main requirement for Chocolate Crinkles is that they are chewy and chocolate-y, almost like a brownie. They also tend to be drenched in powdered sugar!

Sadly, I have yet to find a suitable substitute for refined powdered sugar. Coconut sugar can be ground in the Vitamix to create a “powdered sugar,” but the flavor is rather strong and it doesn’t seem to work in the same way that traditional powdered sugar does. Trust me, I’ve tried!

Luckily, these double-chocolate cookies don’t need a coating of powdered sugar to be delicious. They are rich in chocolate flavor, and have the brownie-like texture my family loves. I hope you and your family enjoy them, too!

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Double Chocolate Cookies (Grain-Free) makes 2 dozen

Adapted from Elana’s Brownies

Ingredients:

1 cup creamy almond butter 1/2 cup cocoa powder 1/2 cup honey 1 egg 1/2 teaspoon fine sea salt 2 teaspoons vanilla 1/2 teaspoon baking soda 1/2 cup dark chocolate chips

Directions:

Preheat your oven to 350F and line a baking sheet with parchment paper, or a Silpat . Combine all of the ingredients in a medium bowl, and mix until a smooth and sticky batter is formed. Drop the batter by tablespoons onto the lined baking sheet, spacing about 2 inches apart.

(If you’d like, you can add the chocolate chips on the top of each cookie, rather than mixing them into the batter. They look a little more decorative that way!)

Bake for 8-9 minutes at 350F, or until firm.

Allow to cool for 10 minutes on the pan, before removing to cool completely.

Serve warm, or at room temperature, with an ice-cold glass of homemade almond milk!

IngredientsUS CustomaryMetric1x2x3x

1 cup creamy almond butter
1/2 cup cocoa powder
1/2 cup honey
1 egg
1/2 teaspoon fine sea salt
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 cup dark chocolate chips

Instructions

Preheat your oven to 350F and line a baking sheet with parchment paper, or a Silpat. Combine all of the ingredients in a medium bowl, and mix until a smooth and sticky batter is formed.
Drop the batter by tablespoons onto the lined baking sheet, about 2 inches apart. (If you’d like, you can add the chocolate chips on the top of each cookie, rather than mixing them into the batter. They look a little more decorative that way!)
Bake for 8-9 minutes at 350F, or until firm.
Allow to cool for 10 minutes on the pan, before removing to cool completely. Serve warm or at room temperature.

Nutrition

Notes:

When shopping for dark chocolate chips, look for chips with 60-70% cocoa content, to avoid too many additives. I like the 70% dark chocolate chunks from Whole Foods, but when those aren’t available, I’ll use the Ghiradelli 60% chocolate chips. Sunspire also offers fair-trade and organic 65% chocolate chips that are fantastic.
Use raw almond butter, rather than roasted, for best flavor.
For vegans, a flax egg will probably work as a substitute for the egg, and try using maple syrup as a replacement for the honey.

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Reader Feedback : Are you a fan of Chocolate Crinkles? Any ideas on a good substitute for powdered sugar?