These small batch AIP/Paleo Crinkle Cookies are chocolatey and delicious. They’re the perfect holiday cookie but also great year round when you’re in the mood for a soft and cake-y cookie. Bonus: they’re coconut AND cassava free.
I challenged myself this year to create a holiday cookie that was both coconut and cassava free. I know many readers are sensitive to both these ingredients and it’s tricky to find AIP compliant recipes that satisfy both these criteria. These cookies are made in one bowl with just a few ingredients, chilled for 15-20 minutes and baked in under 15 minutes. Super simple as we want all baking to be!
This recipe makes a small batch of cookies so be warned, you might wanna double it 🙂
Here are the main ingredients in these Chocolate Paleo Crinkle Cookies:
- carob powder – if you have reintroduced chocolate, feel free to use cacao powder instead for the real deal
- maple sugar or coconut sugar – if you want to keep the recipe coconut free, opt for the maple sugar. otherwise, coconut sugar is a lot less expensive and works just as well here.
- olive oil – I love the soft texture and mild flavor the olive oil lends to these cookies.
- apple cider vinegar – used here as the acid to activate the baking soda
- tigernut flour and arrowroot starch – I don’t recommend any substitutions to this combination. Arrowroot starch is also used as a replacement for powdered sugar which is typically used in crinkle cookies to coat the dough in before baking.
- gelatin – this is used to bind the cookies!
How to make AIP Crinkle Cookies:
- In a large bowl combine tigernut flour, arrowroot starch, carob or cacao powder, maple or coconut sugar, sea salt, and baking soda.
- In a small bowl, combine gelatin powder, apple cider vinegar and hot water and whisk to combine until frothy.
- Make a well in the center of the dry ingredients and fold in olive oil, vanilla and gelatin egg.
- Place batter into fridge for 15-20 minutes.
- Once chilled, scoop out clumps of the chilled dough and roll them into 1-inch-sized balls using your hands,
- Place a small amount of arrowroot starch in a wide bowl to coat your cookies. Generously coat each ball of dough in the arrowroot starch and place onto prepared cookie sheets.
- Bake 10-12 minutes and allow to cool slightly before transferring to a wire rack to cool completely.
Can I substitute any of the flours?
To keep this recipe coconut and cassava free, I don’t recommend substituting any of the flours here and can’t guarantee results with any different combinations.
Can I freeze these?
I haven’t tried myself but if you would like to try, I would recommend freezing them unbaked as balls of dough without arrowroot starch. When you’re ready to bake, I would let them come to room temperature on the counter and then roll in arrowroot starch and bake. You might need to add some baking time to them if they aren’t fully thawed.
Can I use a different oil?
Avocado oil will probably work here as a substitute for the olive oil. I wouldn’t recommend coconut oil because of the chilling process.
Here are some other festive AIP/Paleo Holiday Cookies you might enjoy:
If you try these AIP/Paleo Crinkle Cookies I would love if you gave the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedeliciousPrint