Chocolate Crinkles: Low-Carb, Sugar-Free, THM:S
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Chocolate Crinkles just got a Trim Healthy makeover! These little morsels of goodness are a holiday classic and will be a staple at your table for years to come.
If you’ve been a Grace-Filled Homemaking reader for some time, you probably remember my original recipe for Chocolate Crinkles that I posted a couple of years ago. I decided to give that recipe a makeover using Trim Healthy Mama’s Baking Blend. Baking Blend is a blend of flours that creates light, fluffy baked goods. I really enjoy using it in my holiday baked goods when I’m more likely to splurge on special ingredients.
My husband brought a few of these cookies to work for his co-worker who is a diabetic and eats limited sugar. His employee really liked these cookies and wants me to make more! My husband loved them too, as did my two boys. I didn’t get to sample as many as I wanted because a certain 3-year-old kept sneaking in the fridge. 🙂
Trim Healthy Mamas, this recipe is an S fuel. It’s also low-carb and sugar-free. The recipe makes 1 dozen cookies.
Tips for Chocolate Crinkle Success!
- Scoop the dough by rounded tablespoon and then shape them into flattened balls using your hands. This makes them “crinkle” like traditional cookies. It also helps them to cook evenly.
- Be sure to spray your baking sheet with coconut oil spray.
- Let the cookies cool completely on the sheet before trying to remove them.
- The cookies are great at room temperature but taste even better when left in the fridge overnight, like many low-carb goodies.
- The peppermint extract takes it into over the top holiday goodness, but if you don’t have it on hand increase the vanilla to 1/2 t.
- You can sub almond milk or water for coffee and get the same result texture-wise, but coffee gives the cookies a deeper flavor.
Special Items Mentioned:
Want More Holiday Goodies? Check out these recipes!
Salted Caramel Chocolate Chip Cheesecake
Pin my Chocolate Crinkles for later here!
- 1/4 C. Unsalted Butter (Melted) If using salted, omit additional 1/4 t. salt.
- 1/4 C. Coffee
- 2 Eggs
- 1/4 t. Vanilla
- 1/4 t. Peppermint Extract
- 1 C. Baking Blend
- 3/4 C. Gentle Sweet (Plus additional for sprinkling)
- 1/4 C. Cocoa Powder
- 1/4 t. Salt (Omit if using salted butter)
- 2 t. Baking Powder
- Preheat oven to 350. Mix all wet ingredients together. Add dry ingredients and mix well. Drop in tablespoon sized scoops on a greased cookie sheet. Bake for 8-10 minutes. Let cool completely. Sprinkle with additional Gentle Sweet if desired.