Rich, chewy, chocolatey, soft, low sugar, & gluten-free, crinkle cookies. They take only 20 minutes to make, from start to finish, and each cookie has only 106 calories; a perfect reason to enjoy more than one! Because who can stop after eating only one cookie?
These cookies bake perfectly when you use an ice cream scoop to drop them on the sheet pan. They flatted out just enough and form into crinkled, chewy cookies. The outside is chewy and the inside is soft. YUM!
Double Dark Chocolate Crinkle Cookies
This recipe is free of eggs, & gluten.
Makes 2 dozen cookies
Nutritional info for 1 cookie: 106 calories, 4g protein, 11.2g carbs, 6.8g fat, 1.7g sugar, 1.7g fiber
- 1/3 cup unsweetened chocolate almond milk (see notes)
- ¼ cup coconut oil, melted
- ¼ cup chocolate almond butter (see notes)
- ½ cup brown rice flour
- ¾ cup almond meal flour
- 2 scoops chocolate protein powder (see notes)
- ½ cup unsweetened dark cocoa powder
- ½ cup xylitol (see notes)
- 1½ teaspoons baking powder
- ¼ cup dark chocolate chips
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- Whisk together egg, almond milk, coconut oil, and almond butter in a mixing bowl until smooth.
- Stir in flours, protein powder, cocoa powder, xylitol, & baking powder until smooth.
- Stir in chocolate chips until well combined.
- Using an ice cream scoop, drop about 3 tablespoons of cookie dough onto sheet pan.
- Bake in the oven for 10-14 minutes. Let cool and enjoy!
- You can substitute chocolate almond milk with your favorite chocolate milk of choice.
- If you can’t find chocolate almond butter, using regular almond butter also creates a perfectly delicious cookie.
- To omit the protein powder, you can use an additional 1/4 cup dark cocoa powder in its place.
- You can use any granulated sweetener, like brown sugar, cane sugar, or coconut sugar.
- Look for a chocolate protein powder made of wholesome ingredients, like this organic plant-based chocolate protein powder.