Gluten-Free Chocolate Crinkle Cookies

Gluten Free Chocolate Crinkle Cookies are soft, fudgy chocolate cookies with a powdered sugar coating and classic crackled tops. Made with cocoa powder, gluten-free flour blend, and pantry staples, these cookies are perfect for holiday baking, Christmas cookie trays, and gluten-free dessert recipes. Easy to prepare and freezer-friendly, they’re a favorite for cookie exchanges and homemade treats.

These gluten-free chocolate crinkle cookies are soft, fudgy, and coated in powdered sugar with classic crackled tops. Made with simple pantry ingredients, they’re perfect for holidays, cookie swaps, or anytime you want rich chocolate cookies without gluten.

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Ingredients

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup gluten-free baking flour blend with binder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar, for rolling

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Directions

1. Mix the wet ingredients
   In the bowl of a stand mixer (or a large bowl with a hand mixer), combine the cocoa powder, granulated sugar, vegetable oil, and vanilla extract. Mix on medium speed until smooth.
2. Add the eggs
   Add the eggs one at a time, mixing on low speed just until incorporated. Scrape down the sides of the bowl as needed.
3. Incorporate the dry ingredients
   Add the gluten-free flour blend, baking powder, and salt. Mix on low speed until just combined and a thick dough forms.
4. Chill the dough
   Cover the bowl and refrigerate the dough for at least 4 hours, or overnight. This step is essential for proper texture and crinkle tops.
5. Prepare for baking
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the powdered sugar in a shallow bowl.
6. Shape the cookies
   Scoop about 1 tablespoon of dough, roll into a ball, then coat generously in powdered sugar. Place on the baking sheet, spacing evenly.
7. Bake
   Bake for 8–10 minutes, rotating the pan halfway through. Slightly underbake for soft, fudgy centers.
8. Cool
   Gently tap the baking sheet on the counter, let the cookies rest for 2 minutes, then transfer to a cooling rack to cool completely.

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Tips

• Chilling the dough is key for thick cookies and defined cracks.
• Use a gluten-free flour blend that includes xanthan gum or another binder.
• Roll the dough balls generously in powdered sugar for bold crinkle tops.

Variations and Substitutions

• Oil: Substitute melted coconut oil for vegetable oil.
• Flavor: Add espresso powder or orange zest for extra depth.
• Sweetener: Use organic cane sugar if preferred.

FAQs

Can I skip chilling the dough?
No, chilling prevents spreading and helps create the crackled appearance.

How do I store these cookies?
Store in an airtight container at room temperature for up to 4 days.

Can these cookies be frozen?
Yes, baked cookies freeze well for up to 2 months.

Serving Suggestions

• Serve with milk, coffee, or hot chocolate
• Add to holiday cookie platters
• Package as edible gifts

Why You’ll Love This Recipe

• Naturally gluten-free with simple ingredients
• Soft, fudgy texture with crisp edges
• Classic crinkle look perfect for holidays
• Easy to prepare and freezer-friendly