Chocolate Chunk Crinkle Cookies

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


  • 1 cup chocolate chips (I used Enjoy Life)
  • 3 egg whites
  • 1 3/4 cups powdered sugar, divided
  • 1/2 cup unsweetened cocoa or cacao powder
  • 1 tablespoon tapioca flour
  • 1/4 teaspoon sea salt
  • 1 tablespoon coconut milk
  • 1/4 teaspoon vanilla
  • 1/2 cup chocolate chunks (I used Enjoy Life)


  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 chips, 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 15-30 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.


  • Yields are an approximation. You’ll likely end up with about 12-16 cookies.
  • Make sure to beat the egg whites until they form stiff peaks. When adding the powdered sugar, make sure to keep mixing even after the powdered sugar has blended into the egg whites. You’ll want a firm marshmallow fluff consistency. 
  • When adding the dry ingredients, make sure to keep mixing even after they have blended. This will make it easier to handle the batter when it’s time to roll it into cookies.