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Chocolate Chunk Crinkle Cookies

Gluten-free Chocolate Chunk Crinkle Cookies are a delicious grain-free, dairy-free cookie recipe! | spiritedandthensome.com

Satisfy your sweet tooth with these Chocolate Chunk Crinkle Cookies! They are soft, melty, chewy goodness! And they’re grain-free, too! {GF + DF}

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Ingredients

Instructions

  1. Set the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a microwave-safe dish, melt 1 cup chocolate chips, according to package instructions, and set aside to cool.
  3. Beat 3 egg whites on high speed for about 3 minutes until they form stiff peaks. Slowly blend in 1/2 cup powdered sugar. Continue to blend until the mixture is firm. You can tell if the mixture is ready because it shouldn’t sink or become runny when you stop the mixer.
  4. In a separate bowl, combine 1 cup powdered sugar, cocoa powder, tapioca flour, and sea salt. Gradually pour the dry ingredients into the egg white-powdered sugar mixture and blend on a low to medium speed until well mixed. It may be helpful to add the dry ingredients in small batches as the cocoa has a tendency to get messy.
  5. Pour the melted chocolate, full-fat coconut milk, and vanilla into the batter and blend on a medium speed until combined. Continued blending until the mixture has stiffened.
  6. Stir in the chocolate chunk pieces. If the batter is soft or sticky, then chill it for about 30 minutes or until it can easily be rolled into balls.
  7. When ready, put the remaining 1/4 cup powdered sugar in a dish, roll the batter into 1 inch balls, roll them in the powdered sugar, and place them on the parchment-lined baking sheet.
  8. Bake for about 10-13 minutes. Remove cookies from the oven and let cool a few minutes before eating.
  9. For best results, store in airtight container and consume within about 1-2 days.

Notes