Gluten-Free Chocolate Crinkle Cookies
Easy GF Chocolate Crinkle Cookies are a classic holiday favorite. These soft fudge cookies are made with cocoa powder and rolled in powdered sugar for their characteristic look. With their chewy center and slightly crisp edges, they’re so easy and quick to make! They’re a holiday classic, but they’re perfect for any occasion.
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About these easy GF holiday cookies
These fudgy GF crinkle cookies are soft, chewy, and delicious, a sibling to the popular red velvet crinkle cookies. With their chewy center, slightly crisp edges, and powdered sugar coating, they’re ideal for Christmas cookie trays or as an easy gluten-free dessert to enjoy year-round.
They’re super easy to make and take simple ingredients. They’re made with cocoa powder and have a crackled look that comes from rolling the dough in powdered sugar before baking. As the cookies spread and rise in the oven, the sugar coating separates, creating the signature crinkle pattern. Whether you’re baking for the holidays or just craving a chocolaty snack, these flourless cookies are simple to make and always a crowd-pleaser.
Ingredients
The main ingredients for this recipe are:
- Flours: gluten-free all-purpose flour.
- Cocoa powder: unsweetened cocoa powder.
- Eggs: room temperature eggs are better.
- Oil: vegetable oil, like sunflower oil.
- Powder sugar: to coat the cookies and get the classic crinkle look.
How to make these soft and 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 with the sugar. Add the cocoa powder and the oil, and mix well.
Add the dry ingredients to the egg mixture and mix until well incorporated. The dough is sticky. Let the dough chill in the refrigerator for at least 2 hours.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
With a tablespoon or cookie scoop, portion out the dough into small balls, and roll the dough balls generously in powdered sugar, then roll a second time before baking for a thicker coating.
Place the balls into the prepared baking sheet and bake for 10/12 minutes. Keep in mind that all ovens are different.
Let cool before removing to a wire rack.
Storing
Cookies can be stored 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.
Troubleshooting & Baker’s Notes
- The cookies didn’t crack on top, and the dough is too sticky to handle. Chilling the dough for at least 2 hours will help with handling the dough, and when baking, not spread too quickly.
- Give all the cookies the same size, so they cook at the same time.
- Give the cookies some space on the baking sheet since they expand when cooked.
- Dry Cookies: don’t overbake them; the edges must be set, but the centers still look slightly soft.
- The cookies didn’t crack on top; the powdered sugar melts. Roll the dough balls a second time before baking for a thicker coating.
- The oven must be completely preheated before placing the cookies. This prevents our cookies from spreading too much.
For more holiday desserts
- Lemon ricotta cookies.
- Almond thumbprint cookies.
- Chocolate peanut butter balls (Vegan + GF + No bake)
Chocolate Crinkle Cookies (Gluten-Free)
Ingredients
- 1 ¼ cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder (50g)
- 1/4 cup vegetable oil
- 1/2 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 with the sugar. Add the cocoa powder and the oil, and mix well.
- Add the dry ingredients to the egg mixture and mix until well incorporated. The dough is sticky. Let the dough chill in the refrigerator for about 2 hours.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- With a tablespoon or cookie scoop, portion out the dough into small balls, and roll the dough balls generously in powdered sugar, then roll a second time before baking for a thicker coating.
- Place the balls into the prepared baking sheet and bake for 10/12 minutes. Keep in mind that all ovens are different.