Description
Soft inside, crisp outside, and bursting with rich cocoa flavor, these gluten free chocolate crinkle cookies are perfect for holidays, bake sales, or cozy nights at home.
Ingredients
¼ cup butter (room temperature)
½ cup white sugar
½ cup dark brown sugar
2 eggs
2 tsp vanilla extract
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)
½ cup chocolate chips
For rolling: 1 cup powdered sugar, ¼ cup white sugar
Instructions
1. Mix butter and sugars using an electric mixer for 30 seconds until light and smooth.
2. Add eggs and vanilla extract, then beat again until glossy.
3. In another bowl, whisk cocoa, gluten free flour, baking powder, baking soda, salt, and espresso powder.
4. Gradually mix the dry ingredients into the wet mixture until combined.
5. Fold in the chocolate chips gently.
6. Chill the dough in the fridge for at least 2 hours (4 hours ideal).
7. Preheat oven to 350°F. Line a baking sheet with parchment paper.
8. Mix powdered sugar and white sugar in a small bowl.
9. Scoop 1½–2 tbsp of dough, roll into balls (damp hands help), coat well in sugar mixture.
10. Place dough balls on the sheet and bake for 9–13 minutes until the tops crack.
11. Let cookies rest on the baking sheet for 15 minutes, then transfer to a wire rack to cool.
Notes
Use the spoon-and-level method for measuring flour and cocoa.
Do not skip chilling the dough—it prevents spreading and improves texture.
Damp hands make rolling easier.
Scoot a round cookie cutter around hot cookies to create perfect circles.
Dough can be frozen after chilling; bake from frozen at 325°F with a few extra minutes.
Baked cookies can be frozen up to 2 months and reheated at 300°F for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 201
- Sugar: 32g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 35mg