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Gluten Free Chocolate Crinkle Cookies are delightfully rich and fudgy. A classic, must-bake, cookie for every chocolate lover!
I remember the chocolate crinkle cookies my aunt Linda used to make. The cookies were crisp on the outside, chewy in the middle, and full of chocolate goodness.
Those of you who’ve been around the blog for a while know I’m a huge fan of chocolate. My favorite is dark chocolate, but I’d never turn down anything made with milk chocolate, semi-sweet chocolate, or even white chocolate.
Posting a gluten free version of chocolate crinkle cookies was bound to happen sooner or later. The holiday season seemed like the ideal time to share this fudgy chocolate cookie recipe with you. Although you don’t need a special occasion to enjoy these sweet cookies.
Making Gluten Free Chocolate Crinkle Cookies
These chocolate crinkle cookies are easily made with every day ingredients you probably have on hand. All you need is:
- Gluten free flour
- Unsweetened cocoa powder
- Baking powder and salt
- Sugar (granulated and powdered)
- Vegetable oil
- Eggs
- Vanilla extract
Whisk the dry ingredients (minus the sugars) together and set aside. Beat together the oil and granulated sugar, and then beat in the eggs and vanilla. Add the flour mixture and beat until everything is combined.
Refrigerate the dough before rolling into balls and coating with powdered sugar. Bake at 350-degrees for 10 minutes, cool, and enjoy.
Tips For Making Gluten Free Chocolate Crinkle Cookies
- Check the ingredients in your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain xanthan gum, try adding 1/4 teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Chill the dough for a minimum of 2 hours. You can make the cookies in two stages. Simply prepare the dough, refrigerate overnight, then roll and bake the cookies the next day.
- The cookie dough is rather sticky. Use a teaspoon to scoop enough dough out of the bowl to make a 1-inch ball. Spray the palms of your hands with cooking spray to keep the dough from sticking while you roll it into balls. When the dough starts to stick, wash your hands and reapply cooking spray.
- Roll all the dough into balls and place on prepared baking sheets. After all the dough balls are made, roll them in the powdered sugar and place back on the baking sheets.
- Allow the baked cookies to set for 2 minutes on the cookie sheets before transferring them to a wire rack. The freshly baked cookies are delicate and need a couple of minutes to set up before being moved.
My husband, Jim, will tell you the cookies go great with coffee. If you want to add some holiday flair, try serving them with peppermint flavored ice cream.
These chocolate crinkle cookies will last for several days stored in an airtight container. I believe the cookies will freeze nicely, but they never last long enough at my house for me to find out.
Do you want to please the chocolate lovers in your life? Give these Gluten Free Chocolate Crinkle Cookies a try. I know they’ll be glad you did. Happy Baking!
More Gluten Free Chocolate Recipes
- Gluten Free Chocolate Toffee Bars
- Old-Fashioned Chocolate Icebox Cake
- No-Bake Gluten Free Nut Butter Pretzel Squares
- White Chocolate Coconut Brownies
Find more tasty recipes in the Recipe Index.
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Gluten Free Chocolate Crinkle Cookies are delightfully rich and fudgy. A classic, must-bake, cookie for every chocolate lover!
- 1 cup gluten free flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
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 fluffly, 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.
- Check the ingredients in your gluten free flour mix for xanthan gum. If your flour mix doesn't contain xanthan gum, try adding 1/4 teaspoon to the recipe.
- Chill the dough for a minimum of 2 hours.
- Use a teaspoon to scoop enough dough out of the bowl to make a 1-inch ball. Spray the palms of your hands with cooking spray to keep the dough from sticking while you roll it into balls.
- Roll all the dough into balls and place on prepared baking sheets. After all the dough balls are made, roll them in the powdered sugar and place back on the baking sheets.
- Allow the baked cookies to set for 2 minutes on the cookie sheets before transferring them to a wire rack.
Recipe adapted from Gimme Some Oven
Melt in your mouth! So good.
Thanks for stopping by Patty. I’m happy to hear you enjoyed the cookies.
Absolutely yummy!!
Hi Ellen – Thanks for stopping by and taking time to rate the recipe. Happy to hear you like the cookies.