Gluten-Free Chocolate Crinkle Cookies have a soft pillowy texture with a chocolate brownie-like flavor. Finished with a dusting of powdered sugar, these holiday cookies will melt in your mouth!
This Gluten-Free Chocolate Crinkle Cookies recipe is an absolute favorite! Soft and fudgy center with a brownie-like texture, these cookies are easy to make and perfect for the holidays. We make this recipe every year for Christmas, but really you can serve these chocolate crinkles at any time of the year. Last year, I made a big batch for our holiday party, and people were raving about them all night long. These rich and decadent cookies are a family favorite, and now they can be yours too this holiday season!
Gluten-Free Chocolate Crinkle Cookies Ingredients
These fudgy gluten-free Christmas cookies are easy to make with simple ingredients.
- Coconut Oil or Unsalted Butter: Refined coconut oil or unsalted butter works well in this recipe. I love using Nutivias Butter Flavored Coconut Oil.
- Sugar: The granulated sugar helps to sweeten the cookies. I love to use organic cane sugar.
- Eggs: Two large eggs help the cookies to rise. For a vegan option, try using chia or flax eggs as a substitute.
- Vanilla Extract: Try to choose a high-quality vanilla extract for the best results.
- Gluten-Free Flour: My favorite gluten-free flour blend is Bob’s Red Mill 1:1 Gluten-Free Flour.
- Unsweetened Cocoa Powder: I love using Guittard’s Red Dutch Process Dark Cocoa Powder.
- Baking Powder: Helps the cookies to rise, and gives a soft fudgy cake-like texture.
- Salt: For flavor.
- Powdered Sugar: This will coat the cookies and gives them their crinkle effect.
How to Make Gluten-Free Chocolate Crinkle Cookies
These cookies are super easy to make! The secret is to make sure the dough is very cold and to re-roll the cookies twice in powdered sugar for a guaranteed crackle effect.
- Whisk together the dry ingredients in a medium-sized bowl and set the bowl aside.
- In a large mixing bowl or stand mixer, add the sugar and oil, mix together for 30 seconds. Add the eggs and vanilla, continue to beat until light and fluffy.
- At low speed, slowly combine the dry ingredients with the wet ingredients until well combined. The dough will be wet and sticky, do not be tempted to add more flour. Cover the dough with plastic wrap or aluminum foil, and place the bowl in the freezer for 1 hour.
- After 1 hour remove the bowl of cookie dough from the freezer.
- Line two large baking sheets with parchment paper. Scoop dough into 1-inch balls, then place the balls of dough onto the lined baking sheets. Once all the dough is used, place the baking sheets in the freezer for 30 minutes.
- Preheat oven to 350°F.
- Remove the baking sheets from the freezer. In a small bowl add the powdered sugar. Roll each ball of dough in the powdered sugar until fully coated. Then re-roll the balls a second time.
- Place the cookie dough balls back onto each cookie sheet, about 2- inches apart.
- Bake for 10 minutes.
- Remove the cookies from the oven and allow them to rest on the tray for 3 minutes. Then transfer the cookies to a cooling rack for up to 1 hour.
- Store these gluten-free chocolate crinkles in a tightly sealed air-tight container for up to 3 days.
Why Are My Chocolate Crinkle Cookies Flat?
If your chocolate crinkle cookies are flat, it could be a couple of reasons. First, make sure the dough is very cold, do not skip the chilling methods.
You could always make this dough ahead and store it in the freezer overnight. The next day, proceed with rolling the dough into cookie dough balls and place them in the freezer for 30 minutes, prior to rolling and baking. Another good tip is to make sure to properly measure your flour when gluten-free baking. I recommend using a food scale, as not all gluten-free flours weigh the same. This will help to ensure you have a brownie-like cookie and not flat chewy chocolate cookies.
Why Did My Crinkle Cookies Not Crack?
In order to get chocolate crinkle cookies to crack properly, make sure the dough is very cold, and roll them in the powdered sugar twice before baking.
Can I make Gluten-Free Chocolate Crinkle Cookie Dairy-Free?
Yes, these chocolate crinkle cookies can be made dairy-free by using unrefined coconut oil, dairy-free baking sticks, avocado oil, or vegetable oil. Try choosing an oil with a neutral flavor.
For More Tasty Holiday Recipes Check Out The Links Below
- Mint Chocolate Cookies ( Gluten-Free)
- White Chocolate Macadamia Nut Cookies (Gluten-Free)
- Gluten-Free Gingerbread Crinkle Cookie
- Cookie Dough Truffles (Gluten-free & Dairy-Free)
Gluten-Free Chocolate Crinkle Cookies {Dairy-Free}
Ingredients
- 1/4 cup refined coconut oil or unsalted butter
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup gluten-free flour
- 1/2 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
Instructions
- Whisk together the dry ingredients in a medium-sized bowl and set the bowl aside.
- In a large mixing bowl or stand mixer, add the sugar and oil, mix together for 30 seconds. Add the eggs and vanilla, continue to beat until light and fluffy.
- At low speed, slowly combine the dry ingredients with the wet ingredients until well combined. The dough will be wet and sticky, do not be tempted to add more flour. Cover the dough with plastic wrap or aluminum foil, and place the bowl in the freezer for 1 hour.
- After 1 hour remove the bowl of cookie dough from the freezer.
- Line two large baking sheets with parchment paper. Scoop dough into 1-inch balls, then place the balls of dough onto the lined baking sheets. Once all the dough is used, place the baking sheets in the freezer for 30 minutes.
- Preheat oven to 350°F.
- Remove the baking sheets from the freezer. In a small bowl add the powdered sugar. Roll each ball of dough in the powdered sugar until fully coated. Then re-roll the balls a second time.
- Place the cookie dough balls on each cookie sheet, about 2- inches apart. Bake for 10 minutes.
- Remove the cookies from the oven and allow them to rest on the tray for 3 minutes. Then transfer the cookies to a cooling rack for up to 1 hour.
- Store these gluten-free chocolate crinkles in a tightly sealed air-tight container for up to 3 days.
Very easy to make . They taste so good. Cant wait to try your gingerbread version next.
Thank you for the lovely compliment, I’m so glad you enjoyed them!