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Paleo Crinkle Cookies

December 8, 2021 Modified January 27, 2023 By Nicole Charles 20 Comments
This post may contain affiliate links.

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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.

gluten free AIP/paleo chocolate crinkle cookies sprinkled with arrowroot starch on a piece of parchment paper

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!
hand holding a gluten-free, AIP/paleo chocolate crinkle cookie broken in half to reveal the fluffy interior texture above a baking tray of crinkle cookies

How to make AIP Crinkle Cookies:

  1. In a large bowl combine tigernut flour, arrowroot starch, carob or cacao powder, maple or coconut sugar, sea salt, and baking soda.
  2. In a small bowl, combine gelatin powder, apple cider vinegar and hot water and whisk to combine until frothy.
  3. Make a well in the center of the dry ingredients and fold in olive oil, vanilla and gelatin egg.
  4. Place batter into fridge for 15-20 minutes.
  5. Once chilled, scoop out clumps of the chilled dough and roll them into 1-inch-sized balls using your hands,
  6. 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.
  7. Bake 10-12 minutes and allow to cool slightly before transferring to a wire rack to cool completely.
  • clear glass bowl with chocolate crinkle cookie batter
  • balls of chocolate crinkle cookie dough on a parchment-lined cookie sheet
  • balls of chocolate crinkle cookie dough rolled in arrowroot starch on a parchment-lined baking tray

FAQs

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.

a chocolate crinkle cookie broken in half, surrounded by other gluten-free AIP/paleo crinkle cookies

Here are some other festive AIP/Paleo Holiday Cookies you might enjoy:

  • Linzer Cookies
  • Christmas Sugar Cookies
  • Gingerbread Cookies
  • Gingersnaps
  • AIP Speculaas

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 @healmedelicious 

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gluten free AIP/paleo chocolate crinkle cookies sprinkled with arrowroot starch on a piece of parchment paper

Paleo Crinkle Cookies (AIP, grain-free, dairy-free)


★★★★★

4.9 from 10 reviews

  • Author: Nicole @healmedelicious
  • Total Time: 41 minutes
  • Yield: 8–9 cookies 1x
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Description

These small batch AIP/Paleo Crinkle Cookies are a delight. They make the perfect soft and cake-y holiday cookie that are also coconut-free and cassava-free.


Ingredients

Scale
  • 1/2 cup tigernut flour
  • 1/4 cup arrowroot starch (plus more for coating cookies)
  • 1/4 cup carob powder or cacao powder (aip reintroduction)
  • 1/4 cup maple sugar or coconut sugar
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 TBSP gelatin
  • 2 TBSP apple cider vinegar
  • 2 TBSP hot water
  • 3 TBSP olive oil
  • 1 tsp pure vanilla extract

Instructions

  1. Heat oven to 350F and line a large sheet pan with parchment paper.
  2. In a large bowl combine tigernut flour, arrowroot starch, carob or cacao powder, maple or coconut sugar, sea salt, and baking soda.
  3. In a small bowl, combine gelatin, apple cider vinegar and hot water and whisk to combine until frothy.
  4. Make a well in the center of the dry ingredients and fold in olive oil, vanilla and gelatin egg.
  5. Place batter into fridge for 15-20 minutes.
  6. Once chilled, scoop out clumps of the chilled dough and roll them into 8-9, 1-inch-sized balls using your hands.
  7. Place about 1/4 cup arrowroot starch in a wide bowl to coat balls of dough.
  8. Generously coat each ball of dough in the arrowroot starch and place onto prepared cookie sheets.
  9. Bake 10-12 minutes in the middle rack of the oven.
  10. Allow to cool for 2-3 minutes before transferring to a wire rack to cool completely.
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Category: Cookies

Keywords: aip, paleo, chocolate, carob, crinkle cookies, grain free cookies, aip holiday cookies, paleo cookies, christmas cookies, coconut free, cassava free

Did you make this recipe?

Share a photo and tag @healmedelicious — we can’t wait to see what you’ve made!

Categories: AIP, All Recipes, Coconut Free, Cookies, Dairy Free, Desserts, Gluten Free, Paleo Tagged With: AIP, cassava free, coconut free, cookie season, cookies, desserts, holiday dessert, Just In, paleo, valentine's

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Reader Interactions

Comments

  1. Margot

    February 3, 2023 at 3:04 am

    Ohhh WOW!! These are better than my regular flour, eggs and sugar recipe I used to make every weekend before I got sick! It’s been 18 months since I’ve had a cookie and these did not disappoint! They are a perfect soft chewy texture and not too sweet!. Yummy!! Thank you so much!

    ★★★★★

    Reply
  2. Laura Tanner

    December 22, 2022 at 11:58 pm

    Great flavor, but my dough was really crumbly and the gelatin egg mixture didn’t blend smoothly into the mix. Is there a trick to getting gelatin egg more homogenous?

    ★★★★

    Reply
    • Heal Me Delicious Team

      December 23, 2022 at 3:30 pm

      Hi Laura, try making a paste first by mixing together the gelatin and apple cider vinegar. Then slowly add in the hot water, a little bit at a time so that the gelatin begins to dissolve, and whisk vigorously to eliminate any clumps.

      Reply
  3. Julia

    December 2, 2022 at 8:04 pm

    Those are so delicious! I undercooked them a bit and they are like fondant in the middle, so delicious. The first time I made them very tiny and so they were way over cooked, ooops.

    Reply
  4. Kelsey

    December 1, 2022 at 12:23 pm

    These are amazing. Not too sweet and so fun to make and eat.

    ★★★★★

    Reply
  5. Janelle

    July 12, 2022 at 2:01 pm

    Can a flax egg be used instead of the gelatin? Or do you have any other suggestions for a replacement? Thanks!

    Reply
    • Nicole Charles

      September 26, 2022 at 1:14 pm

      I haven’t tried myself but suspect it might work!

      Reply
  6. Maria

    February 14, 2022 at 3:59 pm

    I wonder if I did something wrong. Mine turned out with a texture between gelatin gummies and marshmallows. Any idea what might have happened?

    Reply
    • Nicole Charles

      February 17, 2022 at 4:45 pm

      Hi Maria, sorry to hear that. I’m not sure – did you make any substitutions to the recipe or use collagen instead of gelatin?

      Reply
    • David

      September 17, 2022 at 6:27 pm

      I had the same issue, I just baked them an extra 10-15 minutes and they were a very nice crunchy texture. Just keep them in the oven and check on them until their the texture you like.

      Reply
  7. Claire

    January 4, 2022 at 9:31 pm

    Ohmygoodness. !!! Amazing! And so easy!

    ★★★★★

    Reply
  8. Wendy

    January 3, 2022 at 4:39 pm

    Great recipe! Love the cakey texture, these cookies are delicious and not too sweet. I will definitely be making these again and again!

    ★★★★★

    Reply
  9. Monica

    January 2, 2022 at 2:13 pm

    These are awesome .. like mini brownie floats ! Great texture I- Yum thanks Nicole I’ll def be making again! They’d go so well with some AIP vanilla icecream !

    ★★★★★

    Reply
  10. Jess

    December 27, 2021 at 11:23 pm

    These are SO good. By far my favorite AIP cookie, your speculaas recipe is my other favorite. But these cookies are awesome. They kind of taste like a chocolate reeses brownie cookie.

    ★★★★★

    Reply
  11. Lea

    December 22, 2021 at 11:20 am

    Can you use maple syrup instead of maple sugar?

    Reply
    • Nicole Charles

      December 22, 2021 at 11:22 am

      no, but you can use coconut sugar

      Reply
  12. Rachel

    December 18, 2021 at 12:08 pm

    Such an amazing recipe! I LOVE the texture of these cookies. I even had a “normal” person try them, and they said the cookies were really good! I love that these cookies look like the “regular” kind too. They were one of my favorite kind of cookies growing up. Thanks for creating this recipe!

    ★★★★★

    Reply
  13. ahs

    December 15, 2021 at 7:57 pm

    Wow! These crinkle cookies are delightful! As described, cakey and such a nice texture/bite! I made a double batch and am so glad I did! So lucky to receive your recipe brilliance, Nicole! Thank you : )

    ★★★★★

    Reply
    • ahs

      January 25, 2022 at 10:23 pm

      these cookies are indeed wonderful year round! I revisited this recipe and happily kept the dough in the fridge in order to make two warm cookies at a time over the course of a stressful few weeks!

      ★★★★★

      Reply
      • Nicole Charles

        January 26, 2022 at 9:06 pm

        Thank you so much for your reviews, as always! Much appreciated!

        Reply

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Hi! I’m Nicole, the recipe developer, food enthusiast and photographer behind Heal Me Delicious. Read More

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