Keto Chocolate Crinkle Cookies: A holiday favorite! These soft, cakey cookies are a chocolate lovers dream—and they’re packed with plant based super foods you can feel good about.
Preheat an oven to 350 degrees. Line two cookie sheets with parchment paper.
In a large bowl, combine Noosh Keto Almond Baking Flour, cocoa powder, baking powder, xanthan gum, and salt.
In the bowl of a stand mixer, cream together the sweetener and butter. On low speed, slowly add in eggs and vanilla. Gradually mix in dry ingredients. Combine until the dough just barely holds together.
Cover with plastic wrap and refrigerate for at least 30 minutes. This process hydrates the Keto Baking Flour and cools down the butter in the cookies so they’ll be crisp when they bake. It’s important not to rush this part.
Remove dough from the fridge and shape into 1-inch balls with your hands. Do not roll in the powdered sweetener just yet! Because most sweeteners are made of alcohol, not sugar, it will melt as it bakes. We’ll give it a good dusting afterward.
Lay each ball on parchment paper about 1 inch apart and flatten the cookies slightly using the back of your hand or the bottom of a glass. Since the cookies don’t expand in the oven, make them as fat or thin as you want.
Bake between 20-25 minutes or until they’re slightly firm to the touch.
Remove the cookies from the oven. Using a slotted spoon or a mesh sifter, dust the cookies with powdered sweetener while they’re still hot.
Allow the cookies to sit for 5 minutes on the baking sheet before transferring to a wire cooling rack, shaking off any excess powdered sweetener. Enjoy!