Welcome to your new favorite holiday cookie recipe! There is something truly magical about the deep, dark cracks that form on a perfect Gluten Free Chocolate Crinkle Cookies, revealing a fudgy center under a blanket of powdered sugar.
Table of Contents
This recipe for Gluten-Free Chocolate Crinkle Cookies delivers that iconic look and an incredible, brownie-like texture. They are rich, chewy, and deeply chocolatey.
This is the only gluten free chocolate crinkle cookie recipe you’ll ever need. It’s surprisingly easy and produces stunning, delicious results every time.
A Little Story About This Dish
A plate of chocolate crinkle cookies has always signaled the start of the holiday season for me. When I first went gluten-free, I was worried I’d have to miss out on that tradition. So many recipes I tried were dry or didn’t “crinkle” properly.
My mission was to create gluten free chocolate crinkle cookies. Almond flour wasn’t necessary for that, but it still yielded a rich, moist, and fudgy center.
This recipe is the glorious result. The texture is so perfect, and the chocolate flavor is so intense, that no one ever believes they are gluten-free. They are a true holiday miracle!
Get Ready to Cook!
You’re about to create a batch of stunning and delicious Gluten Free Chocolate Crinkle Cookies. Let’s go over a few key tips to guarantee those beautiful, dramatic crinkles.
What to Expect
Time: About 45 minutes from start to finish.
Difficulty: Easy! A simple mix-and-bake cookie with a fun decorating step.
Before You Begin
The number one rule for a rich, fudgy texture is to use both melted chocolate and cocoa powder. This combination provides a deep, complex chocolate flavor that is simply irresistible.
For the most dramatic “crinkle” effect, a very generous coating of powdered sugar is essential. We’ll roll the dough balls in it not once, but twice, to ensure a thick, beautiful white coat.
Finally, a gentle press is all you need. Flattening the dough ball slightly before baking helps the cookies spread and encourages those gorgeous cracks to form in your Gluten Free Chocolate Crinkle Cookies.
The Heart of the Dish: Ingredients You’ll Need
Here are the simple ingredients for your rich and fudgy Gluten Free Chocolate Crinkle Cookies.
| Ingredient | Amount |
| Bittersweet or Semisweet Chocolate, chopped | 4 ounces |
| Unsalted Butter, chopped | 6 tablespoons (84g) |
| All-Purpose Gluten-Free Flour Blend | 1 ½ cups (210g) |
| Xanthan Gum (if not in your flour blend) | ¾ teaspoon |
| Unsweetened Cocoa Powder | 5 tablespoons (25g) |
| Baking Powder | ¾ teaspoon |
| Baking Soda | ⅛ teaspoon |
| Kosher Salt | ½ teaspoon |
| Granulated Sugar | 1 cup (200g) |
| Large Eggs, at room temperature | 2 |
| Pure Vanilla Extract | 2 teaspoons |
| Powdered Sugar, for rolling | 1 cup (115g) |
Let’s Get Cooking! Step-by-Step Guide
Follow these instructions for a perfect batch of Gluten Free Chocolate Crinkle Cookies.
1. Melt the Chocolate and Butter:
First, preheat your oven to 325°F and line two baking sheets with parchment paper. In a medium, heat-safe bowl, combine the chopped chocolate and butter. Melt them in the microwave in 30-second bursts, stirring in between, until smooth. Set aside to cool slightly.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), cocoa powder, baking powder, baking soda, salt, and granulated sugar.
3. Form the Dough:
Pour the cooled chocolate-butter mixture into the dry ingredients and mix to combine. In a small bowl, beat the two eggs, then add them along with the vanilla to the main bowl. Mix until a thick, soft dough forms.
4. Shape and Roll (First Coat):
Using a medium cookie scoop, drop mounds of dough (about 2 tablespoons each) onto a prepared baking sheet. Lightly wet your palms and roll each mound into a smooth ball. Roll each ball in the powdered sugar to give it a generous first coat.
5. Press and Roll (Second Coat):
Gently press each sugar-coated ball into a disk about ½-inch thick. Now, roll each disk in the powdered sugar for a second time, making sure it is very thickly and completely covered. Place them back on the baking sheet, about 2 inches apart.
6. Bake to Perfection:
Bake one sheet at a time for 12 minutes, until the cookies are puffed and the centers are just set.
7. Cool and Enjoy:
Let your Gluten Free Chocolate Crinkle Cookies cool on the baking sheet for at least 10 minutes. This allows them to set fully. Afterward, transfer them to a wire rack to cool completely before enjoying their fudgy, brownie-like goodness.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips to ensure your gluten free chocolate Crinkle Cookies are picture-perfect.
For Deeper Cracks: If you love an extra dramatic crinkle, press the dough balls down less, leaving them closer to 1-inch thick. This creates a higher mound that will crack more deeply as it spreads.
Storage: These cookies stay wonderfully soft and fudgy. Store them in a single layer in an airtight container at room temperature for up to 4 days.
These recipes can offer some fresh inspiration if you’re looking for new gluten-free meal ideas: Hearty Gluten Free Oatmeal Cookies, Gluten Free Peanut Butter Cookies, and Cinnamon Roll Cookies.
Your Burning Questions Answered!
Here are answers to some common questions about making these classic cookies.
1. Why didn’t my cookies crinkle?
A lack of crinkles usually happens for two reasons. First, the dough may have been too warm or soft. A slightly firm dough cracks better as the outside sets before the inside expands. Second, and more often, the powdered sugar coating wasn’t thick enough. A super generous, thick double-coating of sugar is essential, as it dries out the surface and creates cracks when the cookie spreads.
2. Can I chill the cookie dough?
Yes, you can. If your dough feels overly soft and sticky, you can refrigerate it for about 30 minutes to make it easier to roll into balls. You can also refrigerate the dough for up to 3 days if you want to make it ahead of time.
3. What is the best chocolate to use for these cookies?
For the richest, deepest flavor in this gluten free chocolate crinkle cookie recipe, using a chopped bar of good-quality bittersweet (around 70% cacao) or semisweet chocolate will give you the best results. Melting chocolate chips is not recommended as they often contain stabilizers that prevent them from melting smoothly.
Dig In & Enjoy!
You’re all set to bake a batch of cookies that are as beautiful as they are delicious. Enjoy every fudgy, chocolatey, and picturesque bite of your perfect Gluten Free Chocolate Crinkle Cookies!
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Gluten Free Chocolate Crinkle Cookies: Best Blissful Magic
- Total Time: 45 minutes (includes cooling)
- Yield: 24 cookies 1x
Description
The ultimate Gluten-Free Chocolate Crinkle Cookies! This recipe delivers a rich, fudgy, brownie-like center with the classic dramatic ‘crinkle’ on the outside. They are chewy, deeply chocolatey, and a perfect holiday treat.
Ingredients
4 ounces bittersweet chocolate, chopped
6 tablespoons (84 g) unsalted butter, chopped
1 ½ cups (210 g) all-purpose gluten-free flour blend
¾ teaspoon xanthan gum (omit if your blend has it)
5 tablespoons (25 g) unsweetened cocoa powder
¾ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon kosher salt
1 cup (200 g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (115 g) confectioners’ sugar, for rolling
Instructions
1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. In a heat-safe bowl, melt the chopped chocolate and butter in the microwave in 30-second bursts until smooth. Set aside to cool slightly.
3. In a large bowl, whisk together the gluten-free flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and granulated sugar.
4. Pour the cooled chocolate-butter mixture into the dry ingredients and mix. Beat the eggs in a small bowl, then add them and the vanilla to the dough and mix until a soft, thick dough forms.
5. Using a cookie scoop, portion the dough into 2-tablespoon mounds. With slightly wet hands, roll each into a smooth ball.
6. Roll each ball generously in powdered sugar. Gently press the ball into a disk about ½-inch thick.
7. Roll the disk in powdered sugar a second time, ensuring a very thick coat. Place on the prepared baking sheet.
8. Bake one sheet at a time for 12 minutes, until the centers are just set.
9. Let the cookies cool on the baking sheet for at least 10 minutes before moving to a wire rack to cool completely.
Notes
Use Good Chocolate: For the best fudgy flavor, use a chopped baking bar of bittersweet or semisweet chocolate, not chocolate chips.
Double Roll is Key: A very thick, double-coating of powdered sugar is essential for creating the signature dramatic crinkles.
Don’t Overbake: Pull the cookies from the oven when the centers are just set. They will firm up as they cool, which keeps the inside chewy and fudgy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 166
- Sugar: 14g
- Sodium: 108mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.3g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 29mg