Sugar-Free Chocolate Crinkle Cookies
Indulge guilt-free with these irresistibly rich and fudgy **Sugar-Free Chocolate Crinkle Cookies**, a healthy twist on the classic holiday treat! Made with unsweetened cocoa powder and a granulated sugar substitute, these cookies boast deep chocolate flavor while keeping sugar at bay. Their signature crinkled exterior, coated in powdered sugar substitute, gives a delightful contrast to the soft, chewy interior. Crafted with pantry staples like all-purpose flour and melted coconut oil, this recipe is quick to prepare and perfect for anyone following low-sugar or keto-friendly diets. With just 15 minutes of prep time and a breeze of 12 minutes to bake, you’ll have 24 gorgeous cookies ready to share—or keep all to yourself! Perfect for holiday gatherings or everyday sweet cravings, these sugar-free delights prove that healthier baking can still be decadently delicious.
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Recipe Information
Ingredients
- 0.75 cup unsweetened cocoa powder
- 1 cup granulated sugar substitute (erythritol blend)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.25 cup coconut oil, melted and slightly cooled
- 0.5 cup powdered sugar substitute (erythritol blend, for coating)
Instructions
In a medium-sized mixing bowl, whisk together the unsweetened cocoa powder, granulated sugar substitute, all-purpose flour, baking powder, and salt until well combined.
In a separate large bowl, beat the eggs and vanilla extract together until smooth.
Add the melted coconut oil into the egg mixture and whisk until fully incorporated.
Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a thick dough forms. It should be slightly sticky.
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or until firm enough to handle.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Place the powdered sugar substitute in a shallow bowl or plate.
Using a small cookie scoop or tablespoon, scoop out dough and roll into 1-inch balls.
Roll each cookie dough ball thoroughly in the powdered sugar substitute until coated.
Place the sugar-coated dough balls onto the lined baking sheets, spaced about 2 inches apart as they will spread slightly when baking.
Bake in the oven for 10-12 minutes, or until the cookies have cracked and have a matte finish.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your sugar-free chocolate crinkle cookies!
Nutrition Facts
Calories |
67 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.3 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
