Gluten-Free Chocolate Crinkle Cookies
These Gluten-Free Chocolate Crinkle Cookies have a rich chocolate flavor, a soft, fudgy center, and a generous powdered-sugar coating that cracks as they bake. The result is a soft, chewy chocolate cookie with that classic crinkle finish.
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Chocolate holiday cookies
These cookies have a soft, fudgy center and a slightly chewy texture, with a generous coating of powdered sugar that creates their signature crinkle effect. The powdered sugar coating is what gives these cookies their distinctive cracked pattern. As the cookies expand in the oven, the dough breaks through the sugar, creating those characteristic white lines against the rich chocolate surface.
These chocolate crinkle cookies are especially fun for holiday baking, whether you’re adding them to a Christmas cookie tray, making a batch for a cookie exchange, or simply looking for an easy gluten-free holiday treat. If you love the crinkle effect, try these Red Velvet Crinkle Cookies for another festive variation.
What goes in: ingredients notes
Some NOTES about the main ingredients for this recipe:
- Flour: gluten-free all-purpose flour blend.
- Cocoa powder: unsweetened cocoa powder gives the cookies their chocolate flavor.
- Eggs: room-temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Powdered sugar: to coat the cookies and get the classic crinkle look.
How to make these chewy chocolate cookies
Whisk gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat the eggs and sugar until well combined. Add the cocoa powder and vegetable oil and mix until smooth.
Add the dry ingredients to the chocolate mixture and stir until incorporated. The dough will be sticky. Cover and refrigerate for at least 2 hours.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
Scoop the chilled dough into small balls. Roll each ball generously in powdered sugar, making sure it is completely coated. For a thicker white coating and more defined crinkles, roll each ball in powdered sugar a second time.
Place the cookies on the prepared baking sheet, leaving space between them as they will spread while baking.
Bake for 10–12 minutes. The edges should be set while the centers still look slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days. Can I freeze cookies? Yes, you can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
Good to know: baking tips
- Chill the dough: The dough is sticky before chilling. Refrigerating it for at least 2 hours makes it much easier to scoop and shape.
- Coat generously: Roll the dough balls well in powdered sugar. A second coating helps create a thicker white finish and more defined cracks.
- Leave space between cookies; they spread as they bake.
- Make sure the oven is fully preheated before baking. This helps the cookies spread properly and develop their signature crinkled tops.
- Don’t overbake: The edges should be set, but the centers should still look slightly soft when you take them out of the oven.
You might know: FAQ
Why aren’t my chocolate crinkle cookies cracking? Make sure the dough is thoroughly chilled and the oven is fully preheated before baking. Coat each dough ball generously with powdered sugar, then coat it a second time for a thicker layer. If the dough is too warm or the sugar coating is too thin, the cookies may spread without developing those signature cracks.
Can I make the cookie dough ahead of time? Yes. You can prepare the dough, cover it tightly, and refrigerate it until you’re ready to bake. If the dough becomes very firm after a longer chill, let it sit at room temperature for a few minutes before scooping.
For more holiday desserts
- Lemon ricotta cookies.
- Almond thumbprint cookies.
- Chocolate peanut butter balls (Vegan + GF + No bake)
Gluten-Free Chocolate Crinkle Cookies (Soft & Chewy)
Ingredients
- 1 ¼ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs, room temperature
- ¾ cup granulated sugar
- ½ cup cocoa powder (50g)
- ¼ cup vegetable oil
- ½ cup powdered sugar, for rolling
Instructions
- Whisk gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the eggs and sugar until well combined. Add the cocoa powder and vegetable oil, and mix until smooth.
- Add the dry ingredients to the chocolate mixture and stir until incorporated. The dough will be sticky. Cover and refrigerate for at least 2 hours.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop the chilled dough into small balls. Roll each ball generously in powdered sugar, making sure it is completely coated. For a thicker white coating and more defined crinkles, roll each ball in powdered sugar a second time.
- Place the cookies on the prepared baking sheet, leaving space between them as they will spread while baking.
- Bake for 10–12 minutes. The edges should be set while the centers still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
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