Print Recipe

Chocolate Crinkle Cookies



  • 1/2 cup dairy free chocolate chips
  • 1 tbsp coconut oil
  • 3/4 cup coconut flour plus 2 tbsp
  • 1/2 cup arrowroot powder plus 2 tbsp
  • 1/4 tsp unrefined salt
  • 1 tsp baking soda
  • 1/4 cup cocoa powder
  • 1/2 cup coconut sugar
  • 3 eggs
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil, melted
  • 1/4 cup Swerve icing sugar for coating



  • Preheat oven to 375F and line a baking sheet with parchment paper. 
  • Melt chocolate plus 1 tbsp of coconut oil in a double boiler and set aside to cool. 
  • Add the coconut flour, arrowroot powder, salt, baking soda, cocoa powder, and coconut sugar in a food processor. Process to combine.
  • In small bowl add the eggs, apple cider vinegar, vanilla, and 1/2 cup of coconut oil, add to food process with the dry ingredients. 
  • Process until well combined. Add the melted chocolate and process again, scraping down the sides. Consistency should be of a thick batter. 
  • Transfer dough from the food process to a bowl. If dough is too soft place in the fridge to firm up. 
  • In a separate bowl add of the Swerve icing sugar. Take 1 tsp of dough, roll into a ball and coat with the icing sugar.
  • Place on the prepared baking sheet, slightly flatten with your hand and bake for 8-9 minutes. 
  • Remove from the oven, let cool slightly before transferring to a cooling rack.