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    Home » Recipes » Cookies

    Gluten Free Chocolate Crinkle Cookies

    Published: Nov 21, 2021 by Flavor Walk · This post may contain affiliate links · 14 Comments

    Thanks for sharing this recipe!

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    Jump to Recipe - Print Recipe
    Three gluten free chocolate crinkle cookies on white plate with more cookies in the background. Red, white, and black text overlays near top for Pinterest.

    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.

    Close up of three gluten free chocolate crinkle cookies on round white plate with more cookies in the background.

    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.
    A wire cooling rack filled with gluten free chocolate crinkles with a red kitchen towel on the left.

    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

    1. Whisk together the flour, cocoa powder, baking powder, and salt until combined.
    2. In a separate bowl, beat together oil and sugar until light and fluffy, then beat in eggs and vanilla.
    3. Slowly beat flour mixture into egg mixture until completely combined.
    4. Chill the dough in the refrigerator.
    5. Roll dough into balls, then roll dough balls in powdered sugar.
    6. 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.

    Close up view of 8 gluten free chocolate crinkle dough balls. The 4 dough balls on the left are coated in powdered sugar and the 4 dough balls on the right are not.

    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

    How should chocolate crinkle cookies be stored?

    The cookies should be stored at room temperature, in an air-tight container.

    Can you freeze crinkle cookies after baking?

    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.

    3 gluten free chocolate crinkle cookies on round white dessert plate with a holiday coffee cup and more cookies in the background.

    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!

    You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

    Recipe

    Close up of three gluten free chocolate crinkle cookies on round white plate with more cookies in the background.

    Gluten Free Chocolate Crinkle Cookies

    Connie @ Flavor Walk
    These Gluten Free Chocolate Crinkle Cookies are rich and fudgy in the middle and crisp around the edges.
    4.89 from 17 votes
    Print Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Chilling Time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American, Gluten free
    Servings 24 cookies
    Calories 90 kcal

    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

    Serving: 1cookieCalories: 90kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 15mgSodium: 30mgPotassium: 58mgFiber: 1gSugar: 11gVitamin A: 25IUCalcium: 19mgIron: 0.5mg

    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.

    More Cookie Recipes

    • Two gluten free frosted sugar cookies on a pink and white plate.
      Gluten Free Frosted Sugar Cookies
    • Three gluten free molasses cookies on a round white plate.
      Gluten Free Molasses Cookies
    • A stack of gluten free ginger snaps on a white plate with more cookies and a glass of milk in the background.
      Gluten Free Ginger Snaps
    • Three holly cookies on a small round plate.
      Holly Cookies

    Thanks for sharing this recipe!

    • 88

    Reader Interactions

    Comments

    1. Patty says

      November 27, 2018 at 8:02 pm

      Melt in your mouth! So good.

      Reply
      • Flavor Walk says

        November 27, 2018 at 8:31 pm

        Thanks for stopping by Patty. I'm happy to hear you enjoyed the cookies.

        Reply
    2. ellen jones says

      December 15, 2018 at 8:48 am

      Absolutely yummy!!

      Reply
      • Flavor Walk says

        December 15, 2018 at 10:55 am

        Hi Ellen - Thanks for stopping by and taking time to rate the recipe. Happy to hear you like the cookies.

        Reply
    3. Susan Ryan says

      February 28, 2020 at 12:54 pm

      Hi!
      Have you ever made them with butter?

      Reply
      • Flavor Walk says

        February 28, 2020 at 6:31 pm

        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.

        Reply
    4. Trashy says

      April 26, 2020 at 9:16 am

      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

      Reply
      • Flavor Walk says

        April 27, 2020 at 5:28 pm

        Glad to hear you liked the recipe. Thanks for sharing your process.

        Reply
    5. Tammy says

      December 25, 2020 at 5:14 pm

      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 😋.

      Reply
      • Flavor Walk says

        December 26, 2020 at 10:36 am

        I'm so happy to hear you enjoy the recipe, Tammy. Thank you for the 5-star rating.

        Reply
    6. zaina says

      January 30, 2021 at 3:39 am

      perfect, thanks

      Reply
      • Flavor Walk says

        January 30, 2021 at 9:20 am

        Thank you for the 5-star rating, Zaina.

        Reply
    7. Kim says

      March 17, 2023 at 7:22 am

      I substituted the eggs with applesauce, and doubled the recipe. dough was a bit sticky so I added a bit extra flour and these came out wonderful! great gluten free recipe I can make vegan as well.

      Reply
      • Flavor Walk says

        March 17, 2023 at 12:07 pm

        Hi Kim,

        Thanks for letting me know you were able to make the recipe work for you. And thank you for the 5-star rating.

        Reply

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