These gluten free chocolate crinkle cookies are rich, easy to make and perfect for the Holidays. With a fudgy and chewy texture, this dairy free recipe is totally crowd pleasing.
Good old chocolate chip cookies are usually my go-to, but oh my god these gluten free chocolate cookies are easily one of my new favorites.
It starts with a fudgy gluten free chocolate cookie base, then they’ll be rolled in powdered sugar to create that crackly crinkle look.
While this particular type of cookie is often associated with Christmas, they’re honestly perfect any time of year.
This recipe uses a mix of baking soda and baking powder to ensure the cookies spread, but not too much while baking. We want them to retain some thickness to them so they don’t spread flat, which is where the baking powder comes into play.
FLOUR. These gluten free chocolate cookies use gluten free all purpose flour. Be sure to use a blend with xanthan gum! I used the Bob’s Red Mill 1:1 Baking Flour.
COCOA. Key for that chocolate flavor! I love adding in some espresso powder to really enhance it, but this is optional.
BUTTER. You can use either regular butter or dairy free butter.
SUGAR. A mix of white and brown sugar will give these the perfect chewy texture and rich flavor. You can sub the brown sugar for coconut sugar, but I don’t recommend subbing the white sugar or powdered sugar for a sugar-free replacement.
This is definitely more of an indulgent cookie, so let’s keep it that way!
EGGS. You need two large eggs for this recipe which will help bind all ingredients together.
Unfortunately, the eggs are a key ingredient in this recipe and I don’t recommend leaving them out or using an egg substitute to make these vegan. You can try my vegan chocolate cookies instead!
How to make gluten free chocolate cookies
Cream together the sugar and butter with an electric mixer for about 30 seconds. Beat in the eggs and vanilla.
Beat in all dry ingredients except for the chocolate chips. Be sure to spoon and level the cocoa and flour, don’t scoop from the bag. Fold in the chocolate chips.
Place the dough in the fridge for at least 2 hours (ideally 4) to set. After the dough has set, preheat the oven to 350 degrees Fahrenheit.
In a small bowl, combine the powdered sugar and regular sugar.
Use a medium cookie scoop (about 1 1/2 tbsp) and roll the dough into a ball. It helps to use slightly damp hands if you notice the dough sticking at all. Roll in the sugar and place on a baking sheet lined with parchment paper.
Bake for 9-12 minutes, all ovens are different, but I usually do 10 minutes in my oven. They will continue to harden as they cool.
Use a round cookie cutter to scoot around the cookies to create perfect circles. Let cool on the cookie sheet for about 15 minutes, then transfer to a cooling rack. Enjoy!
Do you have to chill cookie dough?
Yes! Please do not skip this step. Chilling the dough is very important to ensure these gluten free chocolate cookies don’t spread too much while baking.
The dough will seem fairly sticky when you first mix it together, but will firm up when it sits in the fridge, which is exactly what we want.
I recommend a minimum of two hours, but three to four is ideal if you can.
What holds gluten free cookies together?
It will depend on the recipe, but the eggs and xanthan gum will help bind all the ingredients together for these cookies.
Gluten free baking can get a bad rap, but I promise, when done correctly, it can be just as good as the real thing!
How to store and freeze
Once prepared, these gluten free chocolate cookies will keep for abut 3-5 days at room temperature.
You can freeze the cookies either before or after baking. If you want to freeze before baking, still follow the instructions to chill the dough for at least 2 hours (so important!), then roll in sugar and freeze in a freezer safe zip lock bag. Bake at 325 for a few extra minutes to account for the frozen dough.
To freeze after baking, just allow the cookies to cool completely, then transfer to a freezer safe bag or container and freeze for up to 2 months. Reheat in the oven at 300 until warm through the center.
You’ll also love..
- Gluten Free Chocolate Cake
- Gluten Free Brownies
- Brownie Bites
- Red Velvet Crinkle Cookies
- Gluten Free Protein Cake
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Chocolate Crinkle Cookies
by: claire cary
- ¼ cup butter at room temperature
- ½ cup white sugar
- ½ cup dark brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 cup powdered sugar
- ¼ cup white sugar
- Cream together the sugar and butter with an electric mixer for about 30 seconds.
- Beat in the eggs and vanilla.
- Beat in all dry ingredients except for the chocolate chips. Be sure to spoon and level the cocoa and flour, don't scoop from the bag.
- Fold in the chocolate chips.
- Place the dough in the fridge for at least 2 hours (ideally 4) to set.
- After the dough has set, preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the powdered sugar and regular sugar.
- Use a medium cookie scoop (about 1 1/2-2 tablespoons) and roll the dough into a ball. It helps to use slightly damp hands if you notice the dough sticking at all.
- Roll in the sugar and place on a baking sheet lined with parchment paper.
- Bake for 9-13 minutes, all ovens are different, but I usually do 10-11 minutes in my oven. They will continue to harden as they cool.
- Use a round cookie cutter to scoot around the cookies to create perfect circles.
- Let cool on the cookie sheet for about 15 minutes, then transfer to a cooling rack. Enjoy!