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An easy recipe for gluten-free chocolate crinkle cookies. These gluten-free cookies have a fudgy center with a delicate powdered sugar topping. These traditional gluten-free Christmas cookies are like brownies in a cookie.
Gluten-Free Chocolate Crinkle Cookies
If you’re a fan of our Gluten-Free Brownies recipe you are going to love these gluten-free chocolate crinkle cookies! These gluten-free cookies have everything you love about fudgy brownies but are made into a bite-sized cookie.
These are also a Christmas cookie classic because of their festive snow-covered look. The rich cocoa flavor of these gluten-free cookies is always popular at holiday celebrations. While these gluten-free crinkle cookies look quite impressive, they are surprisingly easy to make at home.
You can see just how easy it is to bake a batch of these gluten-free cookies by following the simple step-by-step instructions and detailed recipe step photos below.
Ingredients For Gluten-Free Chocolate Crinkle Cookies
- Butter: Unsalted butter adds richness and texture.
- Granulated sugar: The main sweetener.
- Eggs: The primary binding agent that brings together the cookie dough.
- Pure Vanilla Extract: Enhances the flavors of the cookie.
- Cocoa Powder: Adds the chocolate flavor and deep brown color.
- Gluten-Free All-Purpose Baking Flour with Xanthan Gum: The main gluten-free base. Use your favorite gluten-free baking flour.
- Baking Soda: Gives the cookies a nice chewiness.
- Baking Powder: Keeps the cookies light and fluffy.
- Salt: For taste.
- Chocolate Chips: Adds more chocolate flavor and texture.
- Powdered Sugar: Creates the snow-covered look.
Gluten-Free Flour
We researched and tested the best gluten-free flours on the market to use for anything you’re looking to bake.
How to Make Gluten-Free Chocolate Crinkle Cookies
- In a mixing bowl, combine the butter and sugar and beat together for 1 minute. (photo 1)
- Add the eggs and pure vanilla extract and beat until combined. (photo 2)
- Add the cocoa powder, gluten-free flour, baking soda, baking powder, and salt and mix until combined. Be sure to spoon and level the flour and cocoa. Fold in the chocolate chips. (photo 3)
- Place the dough in the fridge for 2 hours to set.
- Once the dough is chilled, preheat the oven to 350°F. Line a large baking sheet with parchment paper. In a small dish, whisk together the powdered sugar and white sugar.
- Scoop the dough into 1 ½-inch balls and roll in the sugar. Place on the baking sheet with enough space in between each for spreading. (photo 4)
- Bake for 10 to 12 minutes. Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling.
Tips for Making Gluten-Free Crinkle Cookies
- If you don’t want to roll the cookies in powdered sugar, you can add a gluten-free frosting or sprinkles. Just note that you won’t get the snow-covered look that crinkle cookies are known for.
- You can easily change the type of chocolate chips. White chocolate chips, dark chocolate chips, and mint chocolate chips would all taste great!
- Don’t overbake the cookies. Since the chocolate color makes it hard to see the golden-brown edges, be sure to pay attention to the baking time.
- Let the cookies cool on the baking rack first before moving them or else they’ll break apart.
How to Store Gluten-Free Cookies
More than likely, you’ll have leftovers of these delicious gluten-free chocolate crinkle cookies. The best way to store them is in an airtight container.
Be sure to let the gluten-free cookies cool down completely before storing. Add a layer of parchment paper between stacks of cookies so that they don’t stick together while being stored. These gluten-free cookies can be stored at room temperature or in the fridge.
Easy Gluten-Free Chocolate Crinkle Cookies
These gluten-free chocolate crinkle cookies are beautiful and simply irresistible! Once you give this gluten-free cookie recipe a try, they’re certain to become a regular holiday tradition for parties, cookie swaps, and other festive celebrations.
More Gluten-Free Christmas Cookie Recipes To Try!
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Gluten-Free Chocolate Crinkle Cookies
Ingredients
- ¼ cup butter, room temperature
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup cocoa powder, plus 1 Tbsp
- 1⅛ cup gluten-free all-purpose baking flour with xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
- ½ cup powdered sugar
- ¼ cup granulated sugar
Instructions
- In a mixing bowl, combine the butter and sugar and beat together for 1 minute.
- Add the eggs and pure vanilla extract and beat until combined.
- Add the cocoa powder, gluten-free flour, baking soda, baking powder, and salt and mix until combined. Be sure to spoon and level the flour and cocoa.
- Fold in the chocolate chips.
- Place the dough in the fridge for 2 hours to set.
- Once the dough is chilled, preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a small dish, whisk together the powdered sugar and white sugar.
- Scoop the dough into 1 ½-inch balls and roll in the sugar.
- Place on the baking sheet with enough space in between each for spreading.
- Bake for 10 to 12 minutes.
- Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling.
Notes
- If you don’t want to roll the cookies in powdered sugar, you can add a gluten-free frosting or sprinkles. Just note that you won’t get the snow-covered look that crinkle cookies are known for.
- You can easily change the type of chocolate chips. White chocolate chips, dark chocolate chips, and mint chocolate chips would all taste great!
- Don’t overbake the cookies. Since the chocolate color makes it hard to see the golden-brown edges, be sure to pay attention to the baking time.
- Let the cookies cool on the baking rack first before moving them or else they’ll break apart.
- To store: Place the cookies in an airtight container. Be sure to let the cookies cool down all the way before storage. Add a layer of parchment paper between stacks of cookies so that they don’t stick together while being stored.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This are the best version of Chocolate Crinkle Cookies I have ever tasted. I made them low carb with a special flour by Victoria’s Keto Kitchen. I am gonna go check out some more of your recipes. Thank you so much!!!
Texture, flavor, and appearance are great!
I used Cup 4 Cup gf flour blend and these turned out better then when I had them as a kid. Crispy in the outside, chewy on the inside. Perfection!
does the gluten free flour have to have xanthan gum in it?
Hi Joan! If you can’t find gluten-free flour with xantham gum in it, you can just add 1/3 teaspoon of xantham gum to your gluten-free flour.