Gluten-free, Vegan, Paleo Chocolate Fudge Crinkle Cookies {Chocolate Heaven, GF, P, V, Healthy Dessert}

May 20, 2021

Where are all my chocolate lovers at? Because you are gonna LOVE this recipe! I guess good things do some in small packages because these mini chocolate fudge crinkle cookies are not only gluten-free and paleo but also VEGAN! They are so so delicious and are such a simple recipe.

The base is a fudgey thick brownie mixed with almond flour, melted chocolate, and coconut sugar. The dough balls are then rolled in coconut flakes that are blended into powder form. Add to a lined baking sheet, bake for 11 minutes and indulge! But….. indulge any day of the week 24/7 because of how HEALTHY they are!

Enjoy these with some vanilla ice cream, or make cookie sandwiches with some vanilla frosting in the middle!!! Like with my Paleo, Gluten-free Vegan Oatmeal Cream Pie’s!

Jump to Recipe

Ingredients

  • 1 cup dark chocolate chips
  • 2 tbsp coconut oil
  • 1 flax egg (1 tbsp flax meal + 3 tbsp water) **sub regular egg if not making vegan**
  • 1/4 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour **sub coconut flour or regular GF flour**
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup shredded unsweetened coconut

Directions

  1. Preheat oven to 350F and grease/line a baking tray
  2. Prepare the flax egg by combining flax meal with water, stir and refrigerate for 25 minutes to thicken. Skip this step if using a regular egg (not making vegan).
  3. In a saucepan melt the chocolate along with 2 tbsp coconut oil (helps with the melting).
  4. In a bowl add in melted chocolate along with coconut sugar, maple syrup, and vanilla extract. Mix well.
  5. Add in almond flour, cocoa powder, baking soda, and salt. Mix until a thick dough forms.
  6. In a blender blend coconut flakes until a powder forms.
  7. Roll dough into balls, about 1 tbsp size big, roll in coconut powder, place on grease/lined baking sheet and very lightly press down. Repeat.
  8. Bake for 11 minutes.
  9. Let sit for 10 minutes, IMPORTANT! Then ENJOY 🙂

Gluten-free, Vegan, Paleo Chocolate Fudge Crinkle Cookies

theresahealey.com
YUMMY YUMMY YUMMY!
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Course Dessert
Cuisine American
Servings 15 cookies

Ingredients
  

  • 1 cup dark chocolate chips
  • 2 tbsp coconut oil
  • 1 flax egg 1 tbsp flax meal + 3 tbsp water **sub regular egg if not making vegan**
  • 1/4 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour **sub coconut flour or regular GF flour**
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup shredded unsweetened coconut

Instructions
 

  • Preheat oven to 350F and grease/line a baking tray
  • Prepare the flax egg by combining flax meal with water, stir and refrigerate for 25 minutes to thicken. Skip this step if using a regular egg (not making vegan).
  • In a saucepan melt the chocolate along with 2 tbsp coconut oil (helps with the melting).
  • In a bowl add in melted chocolate along with coconut sugar, maple syrup, and vanilla extract. Mix well.
  • Add in almond flour, cocoa powder, baking soda, and salt. Mix until a thick dough forms.
  • In a blender blend coconut flakes until a powder forms.
  • Roll dough into balls, about 1 tbsp size big, roll in coconut powder, place on grease/lined baking sheet and very lightly press down. Repeat.
  • Bake for 11 minutes.
  • Let sit for 10 minutes, IMPORTANT! Then ENJOY 🙂

Other desserts you’ll love

Thank you so much for reading today’s post. Have a great day!

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