Chocolate lovers, this one’s for you. These Easy Gluten Free Chocolate Crinkle Cookies bake up with crisp, powdered-sugar tops and soft, fudgy centers that taste like a brownie in cookie form. They’re the kind of treat you bring to a party and watch disappear, yet they come together so easily you can make them on a weekday just because.
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Why These Easy Gluten Free Chocolate Crinkle Cookies Work
These cookies balance everything we crave in a chocolate dessert rich, soft, and full of real cocoa flavor. The bittersweet chocolate adds depth, while the gluten-free flour with xanthan gum gives the dough structure so the cookies hold their shape. They bake in about 12 minutes and are easy enough for new bakers, yet reliable for seasoned ones too.
Ingredients You’ll Need
Start with good quality cocoa powder and a gluten-free all-purpose flour blend. Xanthan gum helps the dough stay chewy instead of crumbly. Baking powder and baking soda create lift, while kosher salt sharpens the chocolate flavor. Melted bittersweet chocolate and butter make the base rich, and two room-temperature eggs give just enough moisture. Roll each cookie in confectioners’ sugar for that signature snowy crinkle. Altogether, the batch offers around 2600–2800 calories, with 28–32 grams of protein, 110–120 grams of fat, and 380–400 grams of carbs.
Step-by-Step: How to Make Gluten Free Chocolate Crinkle Cookies
Mix the Dry Ingredients
Whisk the gluten-free flour blend, cocoa powder, baking powder, baking soda, salt, and sugar together. This ensures everything mixes evenly so no clumps of cocoa or baking soda sneak into your dough.
Melt the Chocolate and Combine the Wet Ingredients
Melt chopped bittersweet chocolate and butter in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly so it doesn’t scramble the eggs. Then whisk in the eggs and vanilla extract. The mixture should be thick, glossy, and smell like pure chocolate heaven.
Form, Coat, and Bake the Cookies
Scoop about 2 tablespoons of dough per cookie. Roll them between damp palms, then coat them generously in confectioners’ sugar. Flatten slightly into half-inch disks, roll again in sugar, and set on a parchment-lined baking sheet about 2 inches apart. Bake one sheet at a time for 12 minutes until the centers just set. Let them cool before transferring to a rack. They’ll firm up as they rest.
Pro Tips for Perfect Crinkle Cookies Every Time
Chill the dough for at least two hours to control spreading and deepen flavor. Always roll each ball twice in sugar so the coating stays visible after baking. Use high-quality chocolate something between 60% and 70% cacao tastes best. Pull the cookies out while they still look slightly underdone; they’ll finish on the pan and stay fudgy inside.
Easy Ingredient Swaps and Dietary Modifications
For dairy-free versions, use plant-based butter and keep the same ratio. Replace the eggs with two flax eggs if you want an egg-free option. Dutch-process cocoa works too but gives a darker color and milder taste. You can also swap bittersweet for semisweet or dark chocolate, depending on your preference. If you use salted butter, reduce the kosher salt to a pinch.
What to Serve With These Cookies
These cookies pair beautifully with a glass of milk, a hot mug of coffee, or even a spoonful of whipped cream. For dessert platters, mix them with Soft Gingerbread Cookies for the Holidays or Easy Apple Pie Oatmeal Cookies. They also make a great gift stacked in a tin or wrapped in parchment for teachers and friends.
Storage, Freezing, and Make-Ahead Tips
Store cookies at room temperature for up to five days in an airtight container with parchment between layers. To freeze, place baked cookies in a freezer bag for up to three months. You can also freeze uncoated dough balls, then roll in sugar right before baking. If baking from frozen, add 2–3 minutes to the bake time. Thaw baked cookies at room temperature for 30 minutes or warm briefly in a 300°F oven.
Frequently Asked Questions
What is the secret to crinkle cookies?
The key is rolling the dough twice in powdered sugar and chilling it before baking. The contrast between the warm oven and cold dough creates those perfect cracks.
Can you make gluten-free cookies without xanthan gum?
Yes, but the cookies might spread more and become crumbly. If your flour blend doesn’t include xanthan gum, add about ¾ teaspoon to mimic gluten’s structure.
What are common gluten-free cookie mistakes?
Overmixing or skipping the chill step often leads to flat or dry cookies. Also, using the wrong flour blend can change the texture completely, so choose a reliable gluten-free mix.
How to convert a cookie recipe to gluten-free?
Start by replacing the flour cup-for-cup with a gluten-free blend that already includes xanthan gum. Then test the dough; if it feels too soft, chill longer or add 1–2 tablespoons more flour.
More Such Recipes
- No-Bake Pineapple Cream Cheese Pie for Summer Desserts
- Classic Pumpkin Chocolate Chip Cookies
- Pumpkin Cheesecake Cookies with Spiced Flavor
- Crumbl Pumpkin Pie Cookies Copycat
- Easy Cherry Pie Bars Recipe
Conclusion
Bake these Easy Gluten Free Chocolate Crinkle Cookies when you crave something chocolatey, comforting, and just a little fancy. They’re soft, shiny, and deeply satisfying every time. Try a batch, share them with friends, and don’t forget to show your results on Pinterest or Facebook.
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Easy Gluten Free Chocolate Crinkle Cookies Recipe
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Soft, rich, and chocolatey, these Simple Gluten Free Chocolate Crinkle Cookies have a fudgy center and a beautiful crackled sugar top. Perfect for holidays, cookie swaps, or anytime you crave a gluten-free treat.
Ingredients
5 tbsp unsweetened cocoa powder
1.5 cups gluten-free all-purpose flour blend (with xanthan gum, or add 0.75 tsp separately)
0.75 tsp baking powder
0.125 tsp baking soda
0.5 tsp kosher salt
1 cup granulated sugar
4 oz bittersweet chocolate, chopped
6 tbsp unsalted butter, room temperature
2 eggs, room temperature
2 tsp vanilla extract
1 cup confectioners’ sugar (for coating)
Instructions
1. Preheat oven to 325°F and line baking sheets with parchment.
2. Melt chopped chocolate and butter together using the microwave in 30-second intervals or a double boiler; stir until smooth, then cool slightly.
3. In a large bowl, whisk together flour, xanthan gum (if needed), cocoa powder, baking powder, baking soda, salt, and granulated sugar.
4. Add cooled chocolate mixture, then mix in eggs and vanilla until a soft dough forms.
5. Scoop dough into 24 balls (2 tbsp each), roll between damp palms, coat generously in confectioners’ sugar, flatten slightly, and roll again in sugar.
6. Arrange on baking sheets about 2 inches apart and bake for 12 minutes, until just set in the center.
7. Let cookies cool 10 minutes on the pan, then transfer to a wire rack to cool completely.
Notes
Chill dough for at least 2 hours before baking for best crinkle effect.
Double-roll in sugar for a thicker snowy coating.
Do not overbake—cookies should look slightly underdone for fudgy centers.
Use high-quality chocolate (60–70% cacao) for best flavor.
For dairy-free, use dairy-free butter; for egg-free, replace with 2 flax eggs (2 tbsp ground flax + 5 tbsp water, rested 5 mins).
Store in airtight container up to 5 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 16g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg