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    Home » Recipes » Cookies, Brownies, and Bars

    Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

    Published: Aug 24, 2023 by Rebecca Taig · This post may contain affiliate links · 3 Comments

    Jump to Recipe Pin Recipe Print Recipe

    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! 

    A large gluten-free chocolate crinkle cookies with a dusting powder powdered sugar, and two chocolate cookies in each opposite corner.

    December rolls around and this chocolate crinkle cookie 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!

    Looking for more indulgent chocolate gluten-free cookies? Check out my Fudgy Brownie Cookies, Chocolate Mint Cookies, and Double Chocolate Chip Cookies.

    Jump to:
    • Ingredients
    • How to Make Gluten-Free Chocolate Crinkle Cookies
    • Variations
    • FAQ
    • Recipe
    • Reviews

    Ingredients

    Ingredients for chocolate crinkle cookies.
    • Coconut Oil: Melted refined coconut oil works well in the recipe for a neutral oil flavor. You can also use melted butter.
    • Sugar: The granulated sugar helps to sweeten the cookies. I love to use organic cane sugar.
    • Brown Sugar: Brown sugar help to tenderize the dough.
    • Eggs: Two large eggs help the cookies to rise.
    • Vanilla Extract: 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 to 1 Gluten-Free Flour.
    • Unsweetened Cocoa Powder: I love using Guittard's Red Dutch Process Dark Cocoa Powder, it creates a fudgier flavor.
    • Baking Powder: Helps the cookies to rise, and gives a soft fudgy cake-like texture.
    • Espresso Powder: Optional but highly recommended, a tiny bit of espresso powder helps enhance the chocolate flavor.
    • Salt: Salt helps bring out the sweetness and balance the cookie flavors.
    • Powdered Sugar: This will coat the cookies, giving them the crinkle effect.

    How to Make Gluten-Free Chocolate Crinkle Cookies

    A large white bowl with brown sugar, sugar, and oil.

     In a large mixing bowl or stand mixer, add the sugar, brown sugar, and melted oil. Mix until combined.

    A large white bowl with mixed sugar, two large eggs, and vanilla extract.

    Add the room-temperature eggs and vanilla extract. Continue to beat until light and creamy.

    A large white bowl of chocolate crinkle cookie ingredients. Mixed eggs, sugar, oil, cocoa powder, and flour.

    In a separate bowl sift together the flour, cocoa powder, baking powder, expresso powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.

    A large white bowl of wet chocolate crinkle cookie dough, fully mixed.

    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 refrigerator for 3-4 hours, or overnight.

    A large clear bowl with powdered sugar, and a ball of chocolate cookie dough being rolled in the middle of the powdered sugar.

    Preheat the oven to 350°F.

    Line a baking sheet with parchment and place the powdered sugar in a small bowl. Use a scoop or a tablespoon to roll out 1″ balls of chilled dough (30 grams). Roll each cookie dough ball in the powdered sugar to coat well. Place 6 coated cookie dough balls on the prepared baking sheet.

    Tray oat gluten-free chocolate crinkle cookies.

    Bake for 8-10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.

    Allow the cookies to cool for 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack. Repeat with the remaining dough until all the cookies are baked.

    Variations

    Here are some variations for the perfect chocolate crinkle cookies.

    • Espresso Powder: This is my favorite version. The espresso powder helps enrich the chocolate flavor. Add 1 teaspoon to the dry ingredients.
    • Peppermint Extract: Add 1 teaspoon along with the vanilla extract. Peppermint and chocolate are a match made in heaven.
    • Almond Extract: For an amaretto flavor add 1 teaspoon of almond extract along with the vanilla extract.
    • Chocolate Chips: For more chocolate goodness, fold in ⅔ cup of chocolate chips to the wet batter.
    A picture of a large chocolate crinkle cookie with white powdered sugar on top.

    FAQ

    Why are my chocolate crinkle cookies flat?

    If your chocolate crinkle cookies are flat, it could be a couple of reasons.

    Make sure the dough is very cold, do not skip the chilling method. Ideally, the cookie dough should rest in the refrigerator for a minimum of 3 hours, or preferably overnight. Work fast when rolling the dough into balls, and place the bowl of dough in the refrigerator in between batches. The colder the cookie dough, the better the results.

    Why did my crinkle cookies not crack?

    Make sure the dough is cold and the oven is preheated. The cold dough should quickly expand in the hot oven, allowing the surface to crack. Don't forget to check your baking powder and make sure it is not expired.

    Can I make gluten-free chocolate crinkle cookies dairy-free?

    Yes, this chocolate crinkle cookie recipe is naturally dairy-free using unrefined coconut oil. You can also use other neutral oils such as avocado oil or even dairy-free butter.

    How do I store crinkle cookies?

    Crinkle cookies can be made in advance as they stay soft and chewy for 3-4 days. The best way to store these cookies is in an airtight container at room temperature.

    Recipe

    An enlarged photo of a chocolate crinkle cookie.

    Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

    Recipe Author : Rebecca Taig
    Diet :Gluten Free
    These Gluten-Free Chocolate Crinkle Cookies have a soft pillow-like texture with a chocolate brownie-like flavor. Finished with a dusting of powdered sugar, these cookies melt in your mouth! 
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American
    Prep Time 1 hour hr 45 minutes mins
    Cook Time 10 minutes mins
    Total Time 1 hour hr 55 minutes mins
    Servings 16 people
    Calories 116 kcal
    Prevent your screen from going dark

    Ingredients
     

    Wet Ingredients

    • ¼ cup refined coconut oil or unsalted butter, melted
    • ½ cup sugar
    • ¼ cup brown sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract

    Dry Ingredients

    • 1 cup gluten-free flour (136g) Bob's Red Mill 1:1 Gluten-Free Baking Flour
    • ½ cup dutch process dark cocoa powder (50g)
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon espresso powder (optional but recommend)

    For Rolling

    • ⅓ cup powdered sugar

    Instructions
     

    • In a large mixing bowl or stand mixer, add the sugar, brown sugar, and melted oil. Mix until combined. Add the room temperature eggs and vanilla extract. Continue to beat until light and creamy.
    • In a separate bowl sift together the flour, cocoa powder, baking powder, expresso powder, and salt to combine. Add the dry ingredients to the wet and beat together until 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 refrigerator for 3-4 hours, or overnight.
    • Preheat the oven to 350°F.
      Line a baking sheet with parchment and place the powdered sugar in a small bowl. Use a scoop or a tablespoon to roll out 1″ balls of chilled dough (30grams). Roll each cookie dough ball in the powdered sugar to coat well. Place 6 coated cookie dough balls on the prepared baking sheet.
    • Bake for 8-10 minutes, or until the cookies have puffed up and cracked, but are still a little gooey in the center. (I bake the cookies for 9 minutes.)
    • Allow the cookies to cool for 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack. Repeat with the remaining dough until all the cookies are baked.
    • Store these gluten-free chocolate crinkles in a tightly sealed air-tight container for up to 4 days.

    Notes

    Chill the dough:
    Make sure the dough is chilled for a minimum of 3-4 hours, preferably overnight for best results.
    Work quickly:
    This cookie dough melts in between warm palms, so make sure to work as quickly as possible. In between batches, it is advised to stick the remaining dough in the refrigerator until ready for use. 
    Espresso Powder I use. Highly recommended!

    Nutrition

    Serving: 1cookieCalories: 116kcalCarbohydrates: 19gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 23mgSodium: 83mgPotassium: 80mgFiber: 2gSugar: 12gVitamin A: 34IUCalcium: 26mgIron: 1mg
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    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

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    Reader Interactions

    Comments

      4.86 from 7 votes (5 ratings without comment)

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      Recipe Rating




    1. Lilli says

      December 29, 2022 at 10:05 pm

      5 stars
      I tried the dairy free version and used coconut oil. They came out pretty good but I am super excited to try the traditional GF recipe with butter next.

      Reply
    2. Shauna says

      December 25, 2022 at 7:12 pm

      4 stars
      I baked these on Christmas Eve, they were the cookies we left out for Santa this year! I followed the instructions exactly and they turned out beautifully- thick, moist, and a lovely crinkle on top. So pretty! The only thing I would change is to make them a bit more chocolatey- I might try adding a bit more cocoa powder and some mini chocolate chips next time- but I looove chocolate, so that’s just me! Thank you for the great recipe, I’ll definitely be making these again!

      Reply
      • Rebecca Taig says

        December 26, 2022 at 6:23 am

        Thank you for the review, Shauna!

        The more chocolate the better. 🙂

        Reply

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