Low Carb Crinkle Cookies Recipe

If you love dark chocolate these are the cookies for you. The outside is sweet and crunchy and the center is soft like a fudgy brownie. Traditionally a Christmas cookie but great any time of the year. Easily customizable and picky teen approved.

Course Dessert

Cuisine American

Keyword gluten free

Prep Time 15

Cook Time 15

Chilling 2

Total Time 2 30

Servings cookies

Calories 70kcal

Author Brandy

Equipment

Ingredients

1 cup almond flour
¼ cup coconut flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp xanthan gum helps to add structure
1/8 tsp salt
¾ cup allulose
2 eggs room temperature
¼ cup butter 4 tbsp - melted
1 tsp vanilla extract

Crackle Topping

⅓ cup powdered allulose for rolling (plus more if needed)

Optional additions

sugar free chocolate chips * I used ½ cup in a batch but found it made the cookies very sweet.
cinnamon
cayenne pepper

Instructions

In a medium mixing bowl, mix together all of the dry ingredients (except the powdered sweetener topping of course).
In another small bowl mix the melted butter and all other wet ingredients.
Slowly add the wet ingredients to the dry ingredients and mix until well combined. Cover and chill for at least two hours until cold. You can pop the dough in the freezer to speed up this process or you can chill overnight if that's easier.
When you are ready to bake, preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Remove cookie dough from fridge. Roll the dough into one inch balls and then roll the ball into the powdered sweetener. Place on the prepared baking sheet.
Bake in preheated oven for 9-10 minutes, or until nearly set.
Allow to cool enough to handle and roll in the remaining powdered sweetener if you want a "snowy" look. Serve or store cookies in an airtight container for up to a week.

Notes

The nutritional info is based on making 20 cookies.

Nutrition