These Gluten Free Chocolate Crinkle Cookies have a delectable fudgy center with a chewy texture and a crackled exterior. They are not only pretty to look at but also deliver in taste and texture. The fudgy middle reminds me of my fudge brownies. This cookie definitely belongs on every Holiday Cookie Tray but can for sure be enjoyed year around. Not only during the holiday season.
My recipe for gluten-free fudgy chocolate crinkle cookies is not only gluten-free but also dairy free.
- Recipe Ingredient Notes
- How to make Gluten Free Chocolate Crinkle Cookie Dough
- How to bake Gluten Free Chocolate Crinkle Cookies
- Variations of Gluten Free Chocolate Crinkle Cookies
- FAQ about Chocolate Crinkle Cookies
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten-Free Flour: I tested this recipe with King Arthur Gluten-Free Measure for Measure and my own gluten-free flour blend. Both flours worked great but the cookies made with King Arthur had a longer shelf life. Both blends mentioned do contain xanthan gum.
Cornstarch: The added cornstarch gives the chocolate crinkle cookies their ultra-soft and tender crumb we all love. It also helps with the structure of the cookie.
Cocoa Powder: I use dutch processed cocoa powder in my baking such as Valrhona Cocoa Powder or Cacao Barry Extra Brute. The dutch-process cocoa powder creates what some people consider a richer, fudgier flavor in baked goods.
Oil: I use grapeseed oil in my baking but a neutral oil such as vegetable oil will work just fine. I have not tested this recipe with coconut oil or avocado oil.
Espresso Powder: Adding espresso powder is optional but it helps to bring out the chocolate flavor. Your cookies will not taste like coffee.
How to make Gluten Free Chocolate Crinkle Cookie Dough
Make sure to use room temperature eggs to make sure they mix together easily with the oil. To get eggs to room temperature quickly, I like to place them in a bowl with warm (not hot water) while weighing out all my other ingredients.
Step 1: Sift together gluten free flour, cornstarch, baking powder, espresso powder, and salt in a bowl and set aside. Sifting dry ingredients together may seem like an extra step Chefs like to add to the recipe but there is actually a reason behind the sifting. Not only does sifting dry ingredients make sure all the ingredients are blended well but it also helps to lighten up the flour mixture.
Step 2: In the bowl of your stand mixer, fitted with the paddle attachment, combine cocoa powder, light brown sugar, granulated white sugar, and oil. Mix until combined.
Step 3: Turn off the mixer and scrape down the sides and the bottom of the bowl. Without scraping down the sides, fat/sugar builds up on the sides of the bowl. When you add the flour, that film of fat will create random streaks of fat in your dough. And we have all seen those ugly cookies where a pocket of fat makes them look sloppy. To avoid this, I recommend scraping your bowl once mid-creaming, after adding the egg, and after adding the flour. Every time make sure to whip your dough for 10 seconds or so after.
Step 4: Add the eggs, one at a time, until fully incorporated.
Step 5: Mix in the dry ingredients at a low speed until a dough forms. Your dough will be very soft and wet. Do not add any additional flour no matter how tempted you are.
Step 6: Transfer the dough to an airtight container and allow for it to rest for at least 3hrs in the refrigerator. If you can, allow for it to rest overnight. Chilling the dough will help with the fudgy center as well as the spreading of the cookies.
How to bake Gluten Free Chocolate Crinkle Cookies
Step 1: When ready to bake, preheat your oven to 350F. Line two baking sheets with parchment paper and set them aside.
Step 2: With a medium cookie scoop (around 1.5 tablespoons), portion out the cookie dough and roll it into balls. You should get around 16-18 cookies from this batch.
Step 3: Roll each ball in granulated sugar first and then in powdered sugar. Rolling the cookies in granulated sugar first prevents the powdered sugar from melting.
Step 4: Divide your cookies between your sheet trays. Bake them at 350F, one tray at a time, for 11-12 minutes if you would like a fudgy interior. Bake for an additional 2 minutes if you would like the gluten-free chocolate crinkles to be fully baked.
Step 5: Remove the cookies from the oven and allow them to cool on the sheet tray for 5-10 minutes before transferring them to a cooling rack.
Store cookies at room temperature in an air-tight container for up to 5 days.
Variations of Gluten Free Chocolate Crinkle Cookies
You can add up to 100 grams of chocolate chips or a finely chopped chocolate bar to the dough to turn them into Double Chocolate Crinkle Cookies. Another fun variation is adding ⅛th of a teaspoon pure peppermint extract to make Peppermint Chocolate Crinkle Cookies. You may also top them with Hershey’s Candy Cane Kisses while the cookies are still warm to make Candy Cane Crinkle Cookies. Which makes them perfect for a Holiday cookie exchange.
FAQ about Chocolate Crinkle Cookies
The dough for Gluten Free Chocolate Crinkle cookies freezes beautifully. I recommend making the dough, allowing it to chill for at least 2 hrs (it will be easier to scoop that way), and form into balls. Do not roll it in sugar before freezing! Place them on a small sheet tray that’s lined with parchment paper in a single layer and freeze the dough balls. Once the dough is frozen you can transfer it to a freezer bag and store it in your freezer for up to 3 months.
To bake Chocolate Crinkle cookies from frozen, remove the dough from the freezer, and divide it between parchment-lined sheet trays. Allow for it to sit at room temperature for 10-15 minutes while preheating your oven. When ready to bake, roll them in granulated sugar first and then in powdered sugar. Bake as directed.
Please use 140 grams of “Regular” All Purpose Flour instead of the gluten-free flour.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
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For Gluten Free Chocolate Crinkle Cookies
- 145 grams Gluten Free Multipurpose Flour
- 10 grams cornstarch
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- ½ teaspoon (2 grams) kosher salt
- 100 grams granulated white sugar
- 100 grams light brown sugar
- 50 grams neutral oil (such as grapeseed)
- 55 grams unsweetened cocoa powder, dutch processed
- 2 large eggs, at room temperature
- granulated white sugar, as needed
- powdered sugar, as needed
How to make Gluten Free Chocolate Crinkle Cookies
- In a bowl sift together gluten free flour, cornstarch, baking powder, espresso powder, and salt and set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, combine cocoa powder, light brown sugar, granulated white sugar, and oil. Mix until combined.
- Turn off the mixer and scrape down the sides and the bottom of the bowl.
- Add the eggs, one at a time, until fully incorporated.
- Mix in the dry ingredients at a low speed until a dough forms.
- Transfer the dough to an airtight container and allow for it to rest for at least 3hrs in the refrigerator.
How to bake Gluten Free Chocolate Crinkle Cookies
- When ready to bake, preheat your oven to 350F.
- Line two baking sheets with parchment paper and set them aside.
- With a medium cookie scoop (around 1.5 tablespoons), portion out the cookie dough and roll into balls.
- Roll each ball in granulated sugar first and then in powdered sugar.
- Divide your cookies between your sheet trays.
- Bake at 350F, one tray at a time, for 11-12 minutes if you would like a fudgy interior. Bake for an additional 2 minutes if you would like them to be fully baked.
- Remove the cookies from the oven and allow for them to cool on the sheet tray for 5-10 minutes before transferring them to a cooling rack.
- Store cookies at room temperature in an air-tight container for up to 5 days.
Amount Per Serving: Calories: 146