You’ll enjoy this gluten-free version of Christmas crinkle cookies made with almond and coconut flours. They are the perfect cookie for the holiday season. Give them a quick upgrade by adding some dried cherries, white chocolate chips, or macadamia nuts for a whole new tradition!
What Are Chocolate Crinkle Cookies?
If you’ve made any other type of cookie, it most likely baked with a soft, smooth, and flexible finish. But when it comes to crinkle cookies, there’s a certain science that has to occur in order for it to get the crackly finish.
The key to the chocolate crinkle cookie is to have the top surface dry out before the rest of the cookie is finished rising and spreading. During this time the surface will harden, crack, and pull apart. And that’s how you get that crinkle look.
There’s also another part to the science – what you coat the dough ball in before baking them. The combination of regular sugar with confectioner’s sugar will aid in the crinkling process, resulting in beautiful (and yummy) Christmas crinkle cookies.
What You Need to Make Christmas Crinkle Cookies
As I mentioned earlier, you’ll use almond and coconut flour for this recipe which is what makes it gluten-free. These flours combine to give the cookie a nice texture that’s pleasant and still moist.
The remaining ingredients needed for these cookies are coconut oil, vanilla extract, eggs, and salt. These are all common ingredients when baking even the most basic cookie.
How to Make Christmas Crinkle Cookies
Before getting started, preheat your oven to 350° F and prepare 2-3 large baking trays with parchment paper.
Mix the sugar and coconut oil. Add the eggs and vanilla.
Mix the dry ingredients in a different bowl. Add the dry ingredients to the wet and stir until combined.
Roll the batter into approximately 1 ½″ balls – you should get about 20 of them. Place them in a small bowl with the 2 sugars and GENEROUSLY coat them.
Place the balls on the prepared baking tray and lightly flatten them with the bottom of a glass or ramekin.
After baking, dust with extra powdered sugar if desired and enjoy. Most would agree that the more the merrier!
How can I keep the powdered sugar from melting?
Adding a little granulated sugar to the confectioner’s sugar will help the cookies ‘crinkle’ and crack. Just using confectioners sugar can melt due to these cookies being on the moist side.
Can I freeze crinkle cookies?
Yes! In fact, you can store baked cookies in the freezer for up to three months! Just don’t forget to put the date on them so you can remember when you made them. If you want to make some cookie batter ahead of time, simply stack the cookies keeping them separate with a layer of parchment (or wax) paper.
What should I serve with the Christmas crinkle cookies?
These cookies are wonderful by themselves but they also pair perfectly with other holiday-inspired treats. Have a few with a cup of hot chocolate or a warm mug of apple cider. You can also have your favorite holiday fruit on hand such as cranberries or dried cherries.
And since we’re talking about the Christmas season, consider making an extra batch to share as a gift to friends and family.
Looking for other recipes to try this holiday season?
- These candied pecans would be the perfect treat to keep around the house, especially if you’ll be having visitors. They are easy to make and your guests will enjoy snacking on them.
- Keep it simple with the flourless peanut butter cookies, another great cookie to make around the holidays.
- Have a go at making these delicious oatmeal cranberry cookies and be sure to leave a few for others to eat as well (yes, they’re that good!).
- 1 ½ Cups Almond flour
- 2 Tbsp. Coconut flour
- ¾ Cup Sugar
- 2 Eggs, room temperature
- ½ Cup Cacao powder
- ¼ Cup Unflavored Coconut oil
- 1 ½ teaspoons Vanilla extract
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 3 Tablespoons Sugar
- 1 Cup Confectioners Sugar
Preheat the oven to 350° F and prepare 2-3 large baking trays with parchment paper.
Mix the sugar with the melted and cooled coconut oil until well combined and creamy. Then add two eggs. Whisk until frothy. Add vanilla extract and combine.
Mix the dry ingredients in a different bowl. (almond flour, coconut flour, cacao powder, salt and baking powder). Add the dry ingredients to the wet and stir until combined.
Roll the batter into 20 1.5 inch balls. Place them in a small bowl with the 2 sugars and GENEROUSLY coat them.
Place the balls on the prepared baking tray and lightly flatten them with the bottom of a glass or ramekin. Leave at least 1 inch in between cookies for them to expand whiles baking.
Bake the cookies on the center rack for 10 minutes. The cookies will come out soft from the oven but will harden up as they cool.
After baking, dust with extra powdered sugar if desired and enjoy!
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking