Gluten-Free Chocolate Crinkle Cookies Recipe

5 from 7 votes

An easy recipe for gluten-free chocolate crinkle cookies. They're perfectly fudgy and chewy with a delicate powdered sugar topping!

Prep Time10

Cook Time10

Chilling Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: gluten free crinkle cookies, Gluten-Free Chocolate Crinkle Cookies

Servings: cookies

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.

Be careful not to overbake the cookies. Keep an eye on the bake times, as you cannot rely on the color of the cookies to determine if they're done.
To store: Place them 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!”