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Fudgy Chocolate Crinkle Cookies

Cookies do not contain wheat flour or baking powder. Ground walnuts, coconut flour and chocolate powder give them the structure, and a fluffy cloud of beaten egg whites gives them tenderness and lightness. You will get your hands a little dirty and sticky, but the cookies are quick to make and definitely worth the effort.


  • 3 eggs
  • 250 g of coconut flour
  • 120g of chocolate powder (for the less sweet version, half of 60g can be replaced with unsweetened cocoa)
  • 100 g ground walnuts
  • 250 g of confectioner's sugar or icing sugar
  • few spoons of icing sugar for sprinkling


Separate the yolks from the egg whites. Grind the nuts, add the yolks, sugar, chocolate and coconut flour and mix everything well.

Whisk the egg whites to the point of stiff peaks, then gently mix it into the mixture of walnuts, coconut and sugar (above).

In a small bowl, prepare a few tablespoons of icing sugar.

Using your hands and using a spoon, form walnut-sized balls and roll them in sugar bowl. I prefer to hold the edges of the cup and rotate it in circles so that the sugar gently clings to the balls surface.

Place the balls on a baking tray covered with baking paper, about 3 cm apart, as the cookies will grow slightly and spread during baking. For example: I manage to arrange cookies from this mass into three large baking trays.

The cookies are baked in the owen at 200 degrees Celsius (392 degrees Fahrenheit) for about 8 minutes or until the surface cracks. Do not bake them for too long, as over-baked ones will lose their lightness and softness.

When removed from the oven, they are still soft and moist. They may not seem baked enough, but they are. Thin cracked crust hides a soft and fudgy inside.

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