Chewy Brownie Crinkle Cookies
Oct 03, 2020, Updated Dec 02, 2024
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Calling all chocolate lovers: This one is for you.
These cookies are delightful with a cup of tea at night, or as an afternoon treat, and I’ve been known to sandwich two of them around some coconut ice cream and let me tell you… it was not a bad idea.
Do not be scared off by having to chill the dough overnight, these cookies are so simple to throw together that the hardest part is simply having to wait to bake them. The refrigeration really makes a difference in getting that puffy, crinkly top and sturdy texture.
These paleo, gluten free, and refined sugar free cookies can easily be made with all purpose flour and cornstarch if that’s what you have – see my substitutions below. If you want to try some other paleo baked goods, be sure to check out my recipes for these. You won’t be sorry.
I hope you make them and love them. Let me know!
Yes, you can substitute coconut oil with other oils such as vegetable oil or melted butter. However, coconut oil gives a unique texture and flavor to these cookies, so the results may vary slightly.
Yes, peanut butter can be used as a substitute for almond butter. Keep in mind that the flavor of the cookies will change, and peanut butter can be a bit more oily than almond butter, which could slightly alter the dough’s texture.
Yes, you can use all-purpose flour (AP flour) in place of almond flour. If you’re using AP flour, just make sure not to exceed the amount called for in the recipe (1 ¼ cup). Almond flour provides a slightly denser and chewier texture, so the cookies may be less chewy with AP flour.
Arrowroot starch is a fine, white powder derived from the arrowroot plant. It helps to give structure to gluten-free cookies. You can substitute it with tapioca starch or cornstarch (use half the amount of cornstarch — 2 tablespoons instead of ⅓ cup).
Yes, you can substitute cornstarch for the arrowroot or tapioca starch, but use only 2 tablespoons of cornstarch for the ⅓ cup needed.
Table of Contents
Chewy Brownie Crinkle Cookies
Yield: 14-18 cookies
¼ cup coconut oil, softened
¼ cup almond butter
½ cup grade B maple syrup
1 teaspoon vanilla extract
1 large egg, room temperature, whisked lightly
1 ¼ cup blanched almond flour (can sub AP flour)
⅓ cup arrowroot or tapioca starch (can sub in 2 T cornstarch)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup dark chocolate chips, melted and cooled slightly
Flaky salt, for sprinkling
Line a large baking sheet with parchment paper.
In a medium bowl, stir together the almond flour, arrowroot starch, baking soda, and salt, and set aside.
In the bowl of an electric mixer, or stand mixer, cream together the nut butter and coconut oil until smooth, then add maple syrup, egg, melted chocolate, and vanilla and mix until smooth.
Slowly mix in the flour mixture until there are no traces of flour.
Refrigerate dough for at least 4 hours, preferably overnight.
When ready to bake, preheat oven to 350 degrees F.
Using a ¼ cup cookie scoop or two large Tablespoons, drop cookies about 2 inches apart on the cookie sheets. Press down slightly with wet fingertips. Sprinkle with flaky salt.
Bake for 10-15 minutes or until cookies are soft but set. They will be very soft but that’s okay, they will continue to harden as they cool.
Cool on the baking sheets for 5 minutes, then carefully transfer to wire racks to cool completely. Enjoy!
