Paleo Crinkle Cookies

Keto Chocolate Crinkle Cookies – Low Carb Paleo

WEBNov 29, 2019 · Instructions. In a medium mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, xanthan gum …

1. In a medium mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt, set aside.
2. In the bowl of a stand mixer or using a hand mixer on high speed, beat together the melted oil and granulated sweetener until light and fluffy, for 3 minutes. Add the eggs and vanilla and beat for 1 minute.
3. Slowly add the dry ingredients and beat on medium-low speed until combined. Form the dough into a ball and wrap in plastic wrap. CHILL in the fridge for at least 2 hours or overnight or freezer for 45 minutes.
4. When ready to bake, preheat oven to 350 degrees then line a large baking sheet with parchment paper.

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Paleo Chocolate Crinkle Cookies Real Food with Jessica

WEBFeb 1, 2020 · Instructions. Preheat oven to 350° and line a sheet tray with parchment paper. Melt the chocolate. If using a microwave, place in …

Rating: 4.9/5(8)

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Paleo GlutenFree Crinkle Cookies (Peppermint Chocolate)

WEBNov 28, 2017 · These peppermint chocolate paleo gluten-free crinkle cookies are fudgy and rich, perfect for the holidays. chocolate …

1. In a medium bowl, whisk together the almond flour, 1/4 cup tapioca starch, arrowroot, cocoa powder, baking powder, and salt until combined and no lumps remain.
2. In the bowl of a stand mixer, combine coconut oil, coconut sugar, and eggs, then beat on medium-high speed until mixture is lighter in color and fluffy, about 3 minutes. Add in vanilla extract, Pure Chocolate Extract, and Pure Peppermint Extract, beating on medium-low speed until combined. Gently add in half the flour mixture, then beat on medium-low speed until combined. Repeat with remaining half of flour mixture. Stir in chocolate chips. The dough will look like soft like brownie dough; this is good! Transfer to a medium bowl and cover; chill at least 2 hours or until completely chilled.
3. Preheat the oven to 350ºF. Line a couple large cookie sheets with parchment paper and put the 1 cup tapioca starch in a small bowl. Using a disher, roll the cookie dough into 1-inch balls, then dip each ball in tapioca starch and toss until coated. Tap on the side of the tapioca starch bowl to remove excess, then place on baking sheet. Repeat with remaining cookie dough, placing cookie dough balls 2 inches apart from each other.
4. Bake 8-9 minutes or until tops are crackled and sides are formed and lightly firm. You want them to be gooey inside, so don't overbake. We prefer ours after about 8 minutes baking. Transfer cookies to a wire rack and let cool to room temperature. Serve immediately or keep in an airtight container for 4-5 days.

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