Chocolate Crinkle Cookies

Jump to Recipe·Print Recipe

Irresistibly yummy Chocolate Crinkle Cookies with a chewy brownie-rich cookie covered in powdered coconut “sugar” for an easy healthier holiday dessert. Vegan, gluten-free, and paleo!


I tested these cookies five times, and I don’t regret a single not-quite-perfect batch because all those cookies got us to THESE cookies. These ridiculously fudgy, powdered sugar-free, crispy-edged, too good to be true cookies.

If there is one chocolate cookie you make amidst all the ginger molasses and almond spritz and jammy thumbprints, let it be this one. Let it be these vegan/paleo Chocolate Crinkle Cookies.

Unless it’s paired with peppermint, chocolate seems to get pushed aside at the holidays. But I will not let that happen. Fudgy, festive, snow-dusted crinkle cookies will not let that happen. Hu Gems will not let that happen. Open up a bag of those babies and you’ll forget gingerbread even exists. But before you eat the whole bag…CRINKLE COOKIES.

Hu Gems are only the very best chocolate baking/snacking chunk made deliciously simply with just three organic ingredients, lightly sweetened with coconut sugar, and the base of this cookie recipe. They melt more magnificently than any chocolate chip I’ve ever seen (vegan or otherwise), and replace any nut butter or oil you would usually need to make a cookie THIS moist and decadent.

Another fun fact about Gems: once you open a bag, you finish a bag. Whether it be in cookie form or handful-to-face form.

Another ‘nother fun fact about Gems: you can try them 20% off by using code FEASTINGONFRUIT on their website. And by can I mean for your own well-being should.

Other key players in the perfect crinkle cookie include…

  • Coconut sugar and maple syrup. I know I know, two sweeteners? Yes it may seem extra, but trust me it is key to proper cookie spreading.
  • Almond flour. Which makes these cookies vegan and grain-free.
  • Cacao powder. Or cocoa powder works too.
  • Flax egg. To hold the crinkles together.
  • Salt and vanilla. Because both make ultra chocolatey things even better.
  • Coconut. Unsweetened, shredded, and blended up EXTRA fine so we can skip the usual powdered sugar and keep these cookies on the holiday healthier side.

This is a very simple, one-bowl kind of baking situation. A few words of wisdom: 1) make sure your maple syrup is room temp or the chocolate may seize up and make it hard to mix 2) if the dough is too sticky to roll, chill it for 30 minutes or so and 3) let them cool for at least 10 minutes before getting in there with your cookie-loving paws.

The melted chocolate in the recipe will make them very soft when they first come out of the oven, but they will cool to the perfect crinkly/crispy outside chewy/fudgy inside if you just give them a little time.

Bake, bite, and revel in crazy good chocolate cookie decadence that will make all the gingerbread men jealous.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Crinkle Cookies

4.9 from 9 reviews

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american

Print RecipePin Recipe


Irresistibly yummy Chocolate Crinkle Cookies with a chewy brownie-rich cookie covered in powdered coconut “sugar” for an easy healthier holiday dessert. Vegan, gluten-free, and paleo!



  • 1 cup (180g) Hu Gems
  • 1 flax egg (1 tbsp flax meal + 3 tbsp water)
  • 1/4 cup (40g) coconut sugar
  • 1/4 cup (80g) maple syrup
  • 1 tsp vanilla extract
  • 1 cup (120g) almond flour
  • 1/4 cup (25g) cacao powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (50g) shredded coconut (for coating)


  1. Preheat the oven to 350ºF.
  2. Prepare the flax egg and set aside to gel.
  3. Melt the Hu Gems.
  4. Stir in the coconut sugar, maple syrup (make sure it’s at room temp), flax egg, vanilla.
  5. Add the almond flour, cacao powder, baking soda, and salt. Mix to form a thick dough.
  6. Scoop and roll into balls. 
  7. Blend the coconut until super fine/powdery (don’t blend too long/high or it will start to turn into coconut butter).
  8. Roll each ball in coconut. Arrange on a lined baking sheet (do not flatten).
  9. Bake for 10-12 minutes at 350ºF.
  10. Cool then eat!
  11. Keep leftovers in an airtight container in the fridge, or freeze for longer storage.


  • Serving Size: 1 cookie
  • Calories: 193
  • Sugar: 15g
  • Sodium: 114mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 2g

Keywords: baking, christmas, coconut, dairy-free, egg-free, healthy, holiday, sugar-free

Did you make this recipe?

Tag @feastingonfruit on Instagram



Leave a Reply

Your email address will not be published. Required fields are marked *