Keto Chocolate Crinkle Cookies
Keto Chocolate Crinkle Cookies - a classic holiday favorite made healthier with low carb, gluten free ingredients. Soft, chewy, fudgy and perfect for Christmas cookie platters.
Ingredients
- 1 cup superfine blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder OR cacao powder
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum , leave out if desired but helps to add structure
- 1/8 teaspoon fine sea salt
- 3/4 cups granulated monk fruit sweetener / low carb sweetener OR coconut sugar for paleo
- 2 large eggs , room temperature
- 1/4 cups melted refined coconut oil OR avocado oil (can sub with ghee or unsalted butter if not dairy-free)
- 1 1/2 teaspoons pure vanilla extract
FOR ROLLING:
- 4 tablespoons granulated monk fruit sweetener OR coconut sugar for paleo
- 3/4 cup powdered monk fruit sweetener , for rolling (plus more if needed) OR powdered coconut sugar (can make your own in a vitamix)
Instructions
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In a medium mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt, set aside.
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In the bowl of a stand mixer or using a hand mixer on high speed, beat together the melted oil and granulated sweetener until light and fluffy, for 3 minutes. Add the eggs and vanilla and beat for 1 minute.
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Slowly add the dry ingredients and beat on medium-low speed until combined. Form the dough into a ball and wrap in plastic wrap. CHILL in the fridge for at least 2 hours or overnight or freezer for 45 minutes.
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When ready to bake, preheat oven to 350 degrees then line a large baking sheet with parchment paper.
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Remove cookie dough from fridge. Place granulated sweetener in a small bowl and the powdered monk fruit sweetener in a separate small bowl.
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Scoop and shape into 1-inch balls. Roll into granulated sweetener then generously into powdered monk fruit sweetener then place on prepared baking sheet.
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Bake in preheated oven for 9-10 minutes, or until nearly set.
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Allow to sit for about 2-3 minutes until cool enough to handle, then take each cookie and roll in powdered sweetener and place on clean baking sheet until all the cookies are done.
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Store cookies in an airtight container once they are nearly cool.