Gluten Free Chocolate Crinkle Cookies

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Dive into a world of gluten-free decadence with these divine Gluten Free Chocolate Crinkle Cookies! Perfect for satisfying your sweet tooth without gluten, these cookies boast a fudgy, brownie-like texture that’s simply irresistible. Picture a crackly exterior giving way to a gooey, chocolatey center – it’s the stuff dreams are made of! Whether you’re a gluten-free guru or just looking to switch things up in the cookie department, these little bites of joy will have you reaching for seconds. Whip up a batch, grab a glass of milk, put on a cozy Christmas movie, and get ready to indulge in the gluten-free goodness of these chocolate crinkle wonders!

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Single Gluten Free Chocolate Crinkle Cookie with missing bite

Ingredients You’ll Need for Gluten Free Chocolate Crinkle Cookies

Granulated Sugar: Adds sweetness and helps to create a soft and tender texture by retaining moisture in the cookie dough.

Light Brown Sugar: Contributes moisture and a subtle molasses flavor, enhancing the chewiness of the cookies.

Vegetable Oil: Provides moisture to the cookies, resulting in a softer texture. It also helps create a tender crumb.

Butter: Adds richness and flavor to the cookies. It also contributes to the texture, creating a delicate balance with the vegetable oil for a delicious combination of taste and mouthfeel.

Cocoa Powder (Dutch Processed): Infuses a deep chocolate flavor and dark color into the cookies, creating a rich base for the peppermint toppings.

Eggs: Act as a binding agent, providing structure to the cookies. They also contribute to moisture and help create a tender texture.

Vanilla Extract: Enhances the overall flavor profile of the cookies, adding a warm and aromatic quality.

Gluten-Free All-Purpose Flour: Substitutes traditional flour for those on a gluten-free diet, providing structure and texture to the cookies.

Baking Powder: Leavening agent that helps the cookies rise, contributing to a softer and more delicate texture.

Salt: Enhances the flavor of the cookies by balancing sweetness and intensifying the chocolate taste.

Espresso Powder (Optional): Intensifies the chocolate flavor without adding a distinct coffee taste, providing a depth of richness to the cookies.

Powdered Sugar (for rolling): This is the finishing touch that turns our cookies into little works of art. Rolling the dough in powdered sugar not only creates the classic crinkle appearance but also adds that extra hint of sweetness. Get ready to indulge!

Stack of Gluten Free Chocolate Crinkle Cookies

Tips for Successful Gluten Free Chocolate Crinkles

Room Temperature Eggs: Let those eggs Come to room temp on the counter before adding them to the cookie dough. Room temperature eggs blend seamlessly into the mix, ensuring a smoother, more harmonious cookie dough.

Dutch Cocoa for the Win: Don’t skimp on the Dutch-processed cocoa powder; it’s the chocolate MVP here. Invest in quality cocoa for an extra dose of richness and depth – your taste buds will thank you. I love using the Rodell Dutch Processed Cocoa Powder.

Uniform Cookie Size: Scoop the cookie dough using a consistent size scoop for uniform cookies that bake evenly. This is the Cookie Scoop that I use for this recipe! If you want PERFECTLY round beautiful cookies I recommend checking out this video for How to Get Perfectly Round Cookies!

Don’t Skip the Chill Time: Pop that cookie dough in the fridge before rolling. Chilled dough is not only easier to handle, and it helps those cookies keep their shape, but it also lets that cookie dough rest and lets all that chocolatey goodness intensify.

Espresso Elegance (Optional): Feeling fancy? Espresso powder is your ticket to a sophisticated flavor profile. Adding espresso powder will bring that chocolatey flavor up a notch that’s oh so delicious!

Keep an Eye on the Oven: Every oven has its quirks, so check on your cookies a minute or two before the suggested time. You want the edges of the cookies to be just set while also having a gooey center. We’re aiming for chewy, not crunchy.

Gluten Free Chocolate Crinkle Cookie

Frequently Asked Questions

Why are my crinkle cookies not crinkling?

Your crinkle cookies might not be crinkling due to a few reasons. First, ensure the cookie dough is well-chilled before baking. Additionally, make sure to generously coat the dough balls in powdered sugar – this is crucial for the crinkle effect. Monitor your oven temperature to ensure its accurate and allow the cookies to bake until they set but maintain a soft center. Consistency in dough texture is also important. If your cookie dough is too sticky/wet it will absorb that beautiful, powdered sugar coating leaving minimal cracks in the cookies. Following these steps should help you achieve those perfect crinkles in your cookies.

Why are my chocolate crinkles dry?

If your Gluten Free Chocolate Crinkle Cookies are turning out dry, a few factors could be at play. Most of the time the main culprit is that they are unfortunately overbaked. Pull them out of the oven when they’re set but still soft in the center. Additionally, check the amount of flour used – too much flour can lead to a drier texture. You may be measuring your flour incorrectly. Check out my video here about How to Properly Measure your Flour. And lastly, you might also want to evaluate the freshness of your ingredients, especially the cocoa powder and any leavening agents.

What if I don’t have time to chill my cookie dough?

Not a problem at all! If you don’t have time to let this Gluten Free Chocolate Crinkle Cookie dough chill in the bowl for 1-2 hours, I recommend scooping the cookie dough onto the parchment lined sheet trays and placing the sheet trays in the freezer for 10-15 minutes. Once the dough has been chilled in the freezer, roll the scooped cookie dough into smooth balls, and then roll them in the powdered sugar and then continue following the baking instructions.

Group of Gluten Free Chocolate Crinkle Cookies
Single Gluten Free Chocolate Crinkle Cookie with missing bite

Gluten Free Chocolate Crinkle Cookies

Delight in gluten-free decadence with these divine Chocolate Crinkle Cookies! Perfect for satisfying your sweet tooth, these fudgy, brownie-like treats boast a crackly exterior and gooey, chocolatey center. Whether gluten-free or simply looking for a festive treat, these bites of joy are a must, ideal for pairing with a cozy Christmas movie and a glass of milk.
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course cookies, Dessert
Servings 24 Cookies


  • Electric mixer w/ paddle attachment
  • Mixing bowls
  • Rubber spatula
  • Measuring Cups & Spoons
  • Liquid Measuring Cup
  • Cookie Sheets
  • Parchment Paper
  • cookie scoop


  • 1 1/2 c. (350g) Granulated Sugar
  • 1/2 c. (120g) Brown Sugar light
  • 3/4 c. (157g) Vegetable Oil
  • 3/4 c. (92g) Cocoa Powder Dutch processed
  • 4 Eggs
  • 2 tsp. (10g) Vanilla Extract
  • 2 1/2 c. (331g) Gluten Free All-Purpose Flour
  • 2 tsp. (8g) Baking Powder
  • 1/2 tsp. (3g) Salt
  • 1/4 tsp. (1g) Espresso Powder optional
  • Powdered Sugar for rolling


  • In the bowl of a stand mixer fitted with the paddle, cream together the sugar, light brown sugar, and oil on a medium-low speed until all the ingredients are mixed together.
  • Add the cocoa and espresso powder to the mixture and mix on a low speed until completely mixed in.
  • Next, scrape down the sides of the bowl and add in the eggs one at a time, scraping down the sides of the bowl after each addition. Then add the vanilla and mix until combined.
  • In a separate bowl, stir together flour, baking powder, and salt. Add the dry ingredients to the batter, then mix on a low speed until all the flour is mixed in.
  • Cover the dough with plastic wrap and refrigerate for at least 1-2 hours.
  • Preheat oven to 350°F and line cookie sheet(s) with parchment paper.
  • Using a large cookie scoop, scoop the cookie dough into a ball and roll it between the palms of your hands to create a smooth cookie dough ball. Then roll the cookie dough balls in the powdered sugar.
  • Place the cookie dough balls 2 in. apart from each other on a cookie sheet.
  • Bake the cookies for 15-18 minutes, allow the cookies to cool completely and enjoy 🙂
Keyword chocolate, Chocolate cookies, Chocolate crinkle, Christmas cookie, Cookie, Diary free, Gluten
Tried this recipe?Let us know how it was!

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