These keto crinkle cookies are a low carb and sugar free take on classic chocolate crinkle cookies! Perfect for Christmas and using simple ingredients!
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine all your dry ingredients and mix until combined. Add your wet ingredients and mix until smooth. Cover the bowl and let sit for 10 minutes.
In a separate bowl, combine the sugar topping and mix well. After 10 minutes, remove the cover from the bowl of cookie dough. Using a cookie scoop or large spoon, drop circles of cookie dough into the sugar mixture and gently roll it until completely covered in the sugar. Carefully move the covered balls of dough onto the lined baking tray.
Bake the cookies for 10-12 minutes, until they have spread and tender around the sides. Remove from the oven and let cool on the pan completely. Once cooled, sift extra powdered sugar on top.
Notes
TO STORE: Cookies will keep well at room temperature, in a covered container, for up to 1 week. Store them in the freezer if you'd like them to keep longer. TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.