Trying gluten free cookie recipes is like crumbly cookie roulette. It’s hard to pull off that perfect cookie texture AND be gluten free. Well… you’re in luck because I did all of the testing for you! This Gluten Free Chocolate Crinkle Cookie is everything you want a chocolate cookie — a little gooey, a little chewy, and a little crisp around the edges.
The worst part about trying a few gluten free cookie recipe is ending up with crumbly, grainy cookies after spending all that time on them. I don’t want that for you.
The good news is that you don’t need 3 different kinds of GF flours or any strange ingredients. Just a particular kind of gluten free flour that’s easy to find online (or in some stores in the Western US).
Gluten free cookies can be finicky. (IFYKYK) Make these as written, and I promise they’ll turn out amazing every single time.
These Gluten Free Chocolate Crinkle Cookies are amazing!
I’m a hardcore brownie lover which is why I’m obsessed with these cookies. Using BOTH unsweetened baking chocolate AND cocoa powder makes them extra rich and chocolatey.
They’re soft and rich and BEAUTIFUL! I love the powdered sugar “snowflake effect” after they bake — such a festive cookie! They’re perfect for a cookie exchange, a potluck party, or a snow day baking with your kids.
Gluten Free Crinkle Cookie ingredients
- Butter — I use salted. If you use unsalted, increase the salt by a pinch.
- Unsweeted chocolate bar — I use Baker’s brand (found in the baking aisle), but you can use any kind of 100% cacao chocolate bar.
- Unsweetened cocoa powder – YES! Both kinds of chocolate. It makes them extra rich and tasty.
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla Extract
- Gluten Free Flour — I use Namaste Gluten Free Flour for most of my gluten free cookies because it creates the best texture! You can find it in some stores in the Western US or on Amazon.
- Baking powder
- Sea salt
- Powdered sugar
How to make Gluten Free Crinkle Cookies
- Cream the butter and sugars together really well.
- Chop the unsweetened chocolate into small pieces and melt in the microwave for 20-sec intervals until melted and smooth.
- Add the eggs, melted chocolate, vanilla extract and mix well.
- Add the dry ingredients — flour, cocoa powder, baking powder, and salt. Mix until just combined.
- Chill dough for at least 90 min until fairly firm.
- Scoop into 1 1/2 inch balls, roll in powdered sugar, and place on a parchment lined baking sheet.
- Bake at 400F for 8-9 min.
Gluten Free Chocolate Crinkle Cookie Recipe tips
- Use Namaste flour. Seriously. I can’t guarantee you’ll have the same chewy/fudgy texture if you use another type of gluten free flour blend. They’re not all created equal.
- Make sure you chill the dough thoroughly. This will help the cookies not spread so much and maintain that fudgy interior.
- Don’t press the dough balls down when you put them on the pan. Leave them as is. (Also helps to make them fudgy. I tested this out and they were fudgier this way.)
Because these have butter and not oil, like other crinkle cookies, the powdered sugar reacts differently on the outside of the cookies. It tends to dissolve a bit or turn a yellow-ish color.
If this bothers you, roll the dough balls in some granulated sugar before rolling them in powdered sugar.
You can see the difference in the photo above. (The cookies on the top half of the cooling rack were rolled in granulated sugar first.)
How to store GF Chocolate Crinkle Cookies
Store these cookies in a lidded container at room temperature. Best eaten within 4-5 days.
Chocolate Crinkle Cookies Gluten Free FAQs
Did you add too much flour? If the cookies don’t spread, they won’t crack as much.
Did you use Namaste flour? This helps them to be more chewy and hold together better.
If the edges are no longer squishy and they have a beautiful cracked top, then they’re done. They should be a little softer in the middle but will firm up after cooling.
If your powdered sugar turns a little yellow after baked it’s mostly likely because you used butter instead of oil, but this can be remedied by rolling them in granulated sugar first and THEN the powdered sugar. (A helpful tip from Cooks Illustrated!)
More Gluten Free Holiday Treats on Perry’s Plate
Gluten Free Ginger Cookies — A chewy, intensely gingery molasses cookie with an optional chocolate dip!
GF Sugar Cookies — Soft and easy to roll out and frost!
Christmas Bark Recipe — Homemade peppermint bark is easy to make! I even included a low-carb version using Lily’s chocolate.
White Chocolate Popcorn — I love this version with dried cranberries, GF pretzels, and a hint of orange zest!
Chocolate Crinkle Cookies (Gluten Free)
This Gluten Free Chocolate Crinkle Cookie is everything you want a chocolate cookie -- a little gooey, a little chewy, and a little crisp around the edges.
Ingredients
- 8 Tablespoons butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate bar, chopped
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups Namaste Gluten Free Flour
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
Instructions
- Cream the butter and sugars together really well in a stand mixer or using a large mixing bowl and an electric hand mixer.
- Chop the unsweetened chocolate into small pieces and melt in the microwave for 20-sec intervals, stirring after every time, until melted and smooth. Let it cool for a couple minutes.
- Add the eggs, egg yolks, melted chocolate, and vanilla extract to the dough and mix well.
- Add the dry ingredients -- flour, cocoa powder, baking powder, and salt. Mix until just combined. The dough should be very sticky. Don't add extra flour.
- Cover the dough and chill for at least 90 min until fairly firm.
- When you're ready to bake them, preheat the overn to 400F and line a couple of baking sheets with parchment paper or treat with nonstick spray.
- Scoop the dough into 1 1/2 inch balls, roll in powdered sugar, and place on a parchment lined baking sheet about 2 inches apart.
- Bake at 400F for 8-9 min. The centers should be soft. Let them cool for a couple minutes on the pan before transferring to a cooling rack.
Notes
If you're concerned about the powdered sugar dissolving slightly or turning a little yellow during baking, coat the dough balls in granulated sugar before you coat them in powdered sugar. This will help, See photo in post for comparison. This happens when you use butter in these cookies instead of oil, like other recipes suggest. I prefer these with butter.
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Nutrition Information
Yield 10 Serving Size 4 2-inch cookiesAmount Per Serving Calories 390Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 99mgSodium 300mgCarbohydrates 54gFiber 3gSugar 38gProtein 6g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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