Gluten Free Chocolate Crinkle Cookies | Fudgy & Irresistible

There’s something magical about watching these gluten free chocolate crinkle cookies puff and crack open in the oven, their dark cocoa centers peeking through a coat of snowy sugar. Each bite feels like a tiny holiday celebration soft, chewy, and rich with deep chocolate flavor. Whether it’s a cozy winter evening or just a Tuesday craving, these cookies deliver pure chocolate bliss without the gluten.

Why You’ll Love These Gluten Free Chocolate Crinkle Cookies

These cookies strike the perfect balance between crisp edges and a fudgy, brownie-like center. The gluten free flour with xanthan gum gives them structure, so they stay soft inside while keeping that signature crackle on top. Even better, they taste identical to classic wheat flour cookies. The espresso powder (optional but worth it) deepens the cocoa flavor beautifully.
If you’re new to gluten free baking, don’t worry the dough is easy to handle once chilled, and the results are nothing short of bakery-quality. They make wonderful gifts, especially when wrapped in parchment and ribbon for the holidays.

Ingredients You’ll Need

Dry Ingredients

• ½ cup + 1 tbsp cocoa powder
• 1 cup + 1 tbsp gluten free all-purpose flour (with xanthan gum)
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½–1 tsp espresso powder (optional)

Tip: Use the spoon-and-level method when measuring cocoa and flour to avoid compacting them. It helps keep your cookies light and tender.

Wet Ingredients

• ¼ cup butter (room temperature)
• ½ cup white sugar
• ½ cup dark brown sugar
• 2 eggs
• 2 tsp vanilla extract

Brown sugar keeps these cookies moist and chewy, while butter adds that classic richness you can’t skip.

Add-ins and Coating

• ½ cup chocolate chips
• For rolling: 1 cup powdered sugar, ¼ cup white sugar

The sugar coating gives that irresistible crinkle effect while keeping the cookies slightly crisp outside.

Step-by-Step: How to Make Gluten Free Chocolate Crinkle Cookies

Step 1 – Cream Butter and Sugars

Using an electric mixer, beat the butter, white sugar, and brown sugar for 30 seconds until the mixture looks lighter in color and smooth in texture. This helps create an even base for your cookies.

Step 2 – Add Wet Ingredients

Beat in the eggs and vanilla extract until the batter looks glossy and cohesive. This step builds that rich, fudgy texture you want.

Step 3 – Combine Dry Ingredients

In a separate bowl, whisk together cocoa powder, gluten free flour, baking powder, baking soda, salt, and espresso powder. Gradually add these dry ingredients into the wet mixture until just combined don’t overmix.

Step 4 – Fold in Chocolate Chips

Use a spatula to gently fold in chocolate chips. Even distribution means every bite gets a bit of melted chocolate.

Step 5 – Chill the Dough

Cover and chill the dough for at least 2 hours, though 4 is ideal. This step is key it prevents the cookies from spreading too much and intensifies the chocolate flavor.

Step 6 – Shape and Coat

Preheat the oven to 350°F. Mix powdered sugar and white sugar in a shallow bowl. Scoop 1½–2 tbsp of dough per cookie, roll them into balls (damp hands help), and coat heavily in the sugar mix.

Step 7 – Bake and Cool

Place the dough balls on a parchment-lined baking sheet, spacing them apart. Bake for 9–13 minutes, just until the tops crack and the edges firm up. Let them rest on the sheet for 15 minutes before moving them to a cooling rack.

Expert Tips for Perfect Crinkles

Chilling is non-negotiable it gives those signature crinkled tops and chewy centers. If you want perfectly round cookies, use a cookie cutter to “scoot” around the edges while they’re still warm. Slightly underbaking keeps the centers gooey. You can freeze dough balls and bake from frozen at 325°F, just adding a few extra minutes.

Storing and Freezing Instructions

Store the cookies at room temperature for 3–5 days in an airtight container. To freeze, let baked cookies cool completely, then freeze them for up to 2 months. Reheat at 300°F for 4–5 minutes to bring back that just-baked texture. You can also freeze chilled dough balls and bake directly from frozen. The texture stays rich and soft even after thawing.

Nutrition Snapshot

Each cookie: 201 calories, 51g carbs, 6g protein, 5g fat, 3g saturated fat, 35mg cholesterol, 6g fiber, 32g sugar.

More Such Recipes

• Salted Butterscotch Cookies for a Sweet and Chewy Treat
• Fudgy Homemade Brownies with Deep Chocolate Flavor
• Easy No-Bake Chocolate Oreo Lasagna Dessert
• Best Fudgy Chewy Brookies Recipe
• Pumpkin Cheesecake Cookies for a Seasonal Twist
• Cookie Monster Cookies Loaded with Chocolate Chunks
• Halloween Oreo Dirt Cake for a Festive Chocolate Dessert

Conclusion

These gluten free chocolate crinkle cookies prove that indulgent baking doesn’t need compromise. The snowy sugar coating, the chewy center, and the deep chocolate aroma make them the kind of cookie that draws everyone to the kitchen. Whether fresh from the oven or pulled from the freezer for a last-minute chocolate craving, they’re guaranteed to disappear fast.

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