These Gluten Free Chocolate Crinkle Cookies are rich and fudgy in the middle and crisp around the edges. They’re a festive addition to any Christmas cookie platter.
If you enjoy crinkle cookies, you’ll also like my Gluten Free Red Velvet Crinkle Cookies.
I remember the chocolate crinkle cookies my Aunt Linda would make at Christmas time. The cookies were crisp on the outside, chewy in the middle, and full of chocolate goodness.
Posting a gluten free version of those tasty cookies was bound to happen sooner or later. The holiday season seemed like a great time to share these fudgy chocolate crinkles with you. Although you don’t need a special occasion to enjoy these tasty cookies.
The cookies are a great blend of rich brownie center and crisp sugar cookie edge. They’re sweet, chocolatey, and melt-in-your-mouth delicious.
My husband will tell you these cookies go great with coffee. To add some holiday flair, try serving these crinkle cookies with peppermint flavored ice cream.
If you love cookies as much as we do, check out my other gluten free cookie recipes.
(This post contains affiliate links. Read my disclosure policy here.)Why this Recipe Works
- Using cocoa powder adds rich chocolate flavor to the cookies.
- Chilling the dough gives the cookies a chewy texture.
- Rolling the cookie dough balls in powdered sugar produces the classic crinkle-look.
These chocolate crinkle cookies are made with everyday ingredients you probably have on hand. All you need is:
- Gluten free flour blend - I use Bob’s Red Mill 1 to 1 Baking Flour. If your local store doesn't carry Bob's Red Mill, you can find it online at Amazon and Thrive Market. I haven’t tried the recipe with almond or coconut flour.
- Cocoa powder - Unsweetened cocoa powder. I use Hershey’s cocoa powder.
- Baking powder - The baking powder gives lift to the crinkle cookies.
- Salt - Table salt.
- Sugar - White granulated sugar.
- Oil - I use vegetable oil, but canola oil will also work.
- Eggs - Use large room temperature eggs. Ingredients at room temperature combine more easily.
- Vanilla - Pure vanilla extract.
- Powdered sugar - Also known as confectioner’s sugar, the powdered sugar gives the cookies their crinkle.
How to Make Gluten Free Chocolate Crinkle Cookies
- Whisk together the flour, cocoa powder, baking powder, and salt until combined.
- In a separate bowl, beat together oil and sugar until light and fluffy, then beat in eggs and vanilla.
- Slowly beat flour mixture into egg mixture until completely combined.
- Chill the dough in the refrigerator.
- Roll dough into balls, then roll dough balls in powdered sugar.
- Bake and enjoy.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
In a medium mixing bowl, whisk together the gluten free flour, cocoa powder, baking powder, and salt until combined.
In a large mixing bowl, beat the oil and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes.
Reduce the speed to low and add 1 egg at a time until combined.
Continue beating on low speed and add in the vanilla extract.
Add the flour mixture in 2 or 3 portions, and beat on low speed after each addition until completely combined.
Transfer the dough to a smaller bowl and cover the bowl with plastic wrap. Chill the dough in the refrigerator for at least 2 hours.
When you're ready to bake the cookies, preheat the oven to 350 degrees and line baking sheets with parchment paper.
Place the powdered sugar in a small bowl. Roll the dough into 1-inch balls, then roll dough balls in powdered sugar and coat completely.
Place on the prepared baking sheets at least 2 inches apart.
Bake for 10 minutes. Allow the cookies to rest on the hot cookie sheets for 2 minutes, then transfer to a wire rack to cool completely.
Tips for Making Perfect Gluten Free Chocolate Crinkles
- Check the ingredients in your gluten free flour blend for xanthan gum. If your gluten free flour blend doesn’t contain xanthan gum, try adding ¼ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Chilling the dough for a minimum of 2 hours is a necessary step. The chilled dough is easier to work with and will add a chewy texture to the cookies. You can make the cookies in two stages. Prepare the dough, refrigerate overnight, then roll and bake the cookies the next day.
- Use a teaspoon to scoop enough dough out of the ball to create a 1-inch ball. Spray your hands with non-stick cooking spray or wet your hands with water to keep the dough from sticking while you roll it into balls. When the dough starts to stick, wash your hands and repeat.
- Roll all the dough into balls and place on the prepared baking sheets. After all the dough balls are made, roll them in powdered sugar and place back on the baking sheets.
- Completely coat the dough balls in powdered sugar. The powdered sugar gives the cookies their signature crinkle.
- Don’t over bake the cookies. Over baking will lead to hard and crunchy cookies.
- Allow the baked cookies to cool for 2 minutes on the baking sheet. The freshly baked cookies are delicate and need a couple of minutes to set up before being transferred to a wire rack to finish cooling.
Recipe FAQs
The cookies should be stored at room temperature, in an air-tight container.
Yes. These chocolate crinkles can be stored in the freezer for up to 2 months.
Cool the cookies completely, then place in a freezer-safe bag or container before freezing.
These chocolate crinkles are tender in the middle and crisp around the edges. Their rich chocolate flavor is hard to beat and best of all they’re gluten free.
Are you looking for a new cookie recipe for your Christmas cookie exchange? Bake up a batch of these Gluten Free Chocolate Crinkle Cookies and let me know what you think.
More Gluten Free Holiday Cookie Recipes You’ll Love
- Gluten Free Ginger Snaps
- Gluten Free Cinnamon Roll Cookies
- Easy Gluten Free Butter Cookies
- Gluten Free Candy Bar Cookies
- Gluten Free Molasses Cookies
- Holly Cookies
- Gluten Free Peppermint Meltaway Cookies
- Gluten Free Peanut Butter Blossoms
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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Gluten Free Chocolate Crinkle Cookies
Ingredients
- 1 cup gluten free flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- In a medium mixing bowl, whisk together the gluten free flour, cocoa powder, baking powder, and salt until combined. Set aside.
- In a large mixing bowl, beat the oil and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- Reduce the speed to low and add 1 egg at a time until combined.
- Add in the vanilla extract and beat on low speed until combined.
- Add the flour mixture in 2 or 3 portions, and beat on low speed after each addition until completely combined.
- Transfer the dough to a smaller bowl. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
- When you're ready to bake the cookies, preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- Place the powdered sugar in a small bowl. Roll the dough into 1-inch balls, then roll dough balls in powdered sugar and coat completely. Place on the prepared baking sheets at least 2 inches apart.
- Bake for 10 minutes. Allow the cookies to rest on the hot cookie sheets for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Check the ingredients in your gluten free flour blend for xanthan gum. If your gluten free flour blend doesn’t contain xanthan gum, try adding ¼ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Chilling the dough for a minimum of 2 hours is a necessary step. The chilled dough is easier to work with and will add a chewy texture to the cookies. You can make the cookies in two stages. Prepare the dough, refrigerate overnight, then roll and bake the cookies the next day.
- Use a teaspoon to scoop enough dough out of the ball to create a 1-inch ball. Spray your hands with non-stick cooking spray or wet your hands with water to keep the dough from sticking while you roll it into balls. When the dough starts to stick, wash your hands and repeat.
- Roll all the dough into balls and place on the prepared baking sheets. After all the dough balls are made, roll them in powdered sugar and place back on the baking sheets.
- Completely coat the dough balls in powdered sugar. The powdered sugar gives the cookies their signature crinkle.
- Don’t over bake the cookies. Over baking will lead to hard and crunchy cookies.
- Allow the baked cookies to cool for 2 minutes on the baking sheet. The freshly baked cookies are delicate and need a couple of minutes to set up before being transferred to a wire rack to finish cooling.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Recipe adapted from Gimme Some Oven.
This post was originally published in 2018. It was republished in 2021 with updated images and additional tips.
Patty says
Melt in your mouth! So good.
Flavor Walk says
Thanks for stopping by Patty. I'm happy to hear you enjoyed the cookies.
ellen jones says
Absolutely yummy!!
Flavor Walk says
Hi Ellen - Thanks for stopping by and taking time to rate the recipe. Happy to hear you like the cookies.
Susan Ryan says
Hi!
Have you ever made them with butter?
Flavor Walk says
Hi Susan,
I haven't used butter myself, but you could certainly substitute butter for the vegetable oil. I'd suggest using 1/4 cup melted butter. Allow the butter to cool a bit before mixing with the sugar.
Trashy says
These are great, like little brownies. Thank you for the recipe! FYI I find dipping my fingers On one hand in water to scoop the dough out of a spoon works better than rolling with oil. I drop the dough into the sugar, then dust the fingers of my other hand with the sugar and roll with that hand, and use the sugared hand to place the ball on the sheet. Like a one-person assembly line lol
Flavor Walk says
Glad to hear you liked the recipe. Thanks for sharing your process.
Tammy says
Thank you for this recipe! Chocolate Crinkle are my favorite cookies. It’s so good to have a GF alternative. Each time I make them, they come out perfect 😋.
Flavor Walk says
I'm so happy to hear you enjoy the recipe, Tammy. Thank you for the 5-star rating.
zaina says
perfect, thanks
Flavor Walk says
Thank you for the 5-star rating, Zaina.