Chocolate Crinkle Cookies ~using our Chocolate Cupcake Mix

using CorEats Chocolate Cupcake Mix

Sometimes we just need a no-brainer in the form of a really yummy cookie. BUT we also need it to be free of grains, gluten, and sugar, while also being low carb. This is definitely the one you’ve been looking for!

The search is over, my friend :-) Enjoy.


1 CorEats Chocolate Cupcake Mix 

½ cup coconut sugar

1 tsp baking powder

1/4 tsp salt

1/2 cup coconut oil*

1 large egg

1 tsp vanilla



For Rolling

1 cup arrowroot flour**


*use your favorite dairy or non-dairy butter
**or use your favorite powdered sugar variety. Try Coconut or maple sugar for extra flavor. To powder simply add to a high-speed blender until processed into a light and fluffy consistency




1. Empty contents of CorEats Brownie Mix into a bowl. Add almond flour, baking powder, and salt. Mix together.

2. Add oil and eggs. Mix until combined and a dough forms.

3. Transfer the dough to an airtight container and allow for it to chill in the refrigerator for 30 minutes.


How to bake Gluten Free Chocolate Crinkle Cookies

1. When ready to bake, preheat your oven to 350 F.

2. Line two baking sheets with parchment paper and set them aside.

3. With a medium cookie scoop (around 1.5 tablespoons), portion out the cookie dough and roll into balls. Will be crumbly, just gently roll and press into a smooth ball.

4. Roll each ball into arrowroot flour or, if using, powdered sugar.

5. Divide your cookies between your baking sheets.

6. Bake at 350 F, one tray at a time, for 10 minutes for a fudgy interior. Add up to an additional 2 minutes if you prefer them fully baked.

7. Remove the cookies from the oven and allow for them to cool on the sheet for 5-10 minutes before transferring them to a cooling rack.

8. Store cookies at room temperature in an air-tight container for up to 5 days.



Try rolling in crushed candy canes or your favorite chopped nuts!


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