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 Gluten-free Chocolate Crinkle Cookies Recipe is not only gluten-free but also dairy free.
If you love this traditional American Holiday Cookie make sure to check out my recipe for Gluten Free Peppermint Brownie Cookies, Gluten Free Brown Sugar Cookies, and my Austrian Linzer Cookies.
- Recipe Ingredient Notes
- How to make Gluten Free Chocolate Crinkle Cookie Dough
- How to bake Gluten-Free Crinkle Cookies
- Storage & Freezing
- 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 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 cookie dough balls from this batch.
Step 3: Roll each cookie dough 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.
Storage & Freezing
Store fully cooled chocolate crinkle cookies in an airtight container at room temperature up for 5 days. I don't recommend freezing fully baked cookies since the sugar does dissolve in the freezer and will turn into a very odd coating.
As for freezing, the dough for Gluten Free Chocolate Crinkles does freeze well. 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.
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 Gluten Free Chocolate Crinkles will turn out flat if the dough has not chilled long enough. Or the dough balls have been sitting too long at room temperature after being rolled in sugar. I have tried baking the cookies after just being chilled for 1hr and the cookies were very flat and spread.
Technically you can freeze chocolate crinkle cookies after baking but don't be surprised if their beautiful sugar coating disappears and become very moist.
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 gluten-free baking or baking in general. 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. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
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.
Gluten Free Chocolate Crinkle Cookies
Gluten Free Chocolate Crinkle Cookies with a delectable fudgy center and a crackled exterior. This is must bake for your Holiday baking
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
- 85 grams granulated white sugar
- 85 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.
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Amount Per Serving: Calories: 146
Baked those cookies last night after the recipe was posted in the morning. They are spot on! Can't wait to make them for the holidays
Perfect amount of chew and crunch. Absolutely loved these. Even had to have one for breakfast. Thank you!
Absolutely love these cookies. Such balanced flavours and a fun little design on top as they bake. They’ll be a show stopper during the holidays.
Made these tonight for my team at work for National Cookie Day tomorrow - at least one member of the team is gluten free. Not sure I will get them out of the house. The granulated sugar layer under the powdered sugar is a revelation, especially for texture and crunch. These are fantastic!
Daniela Weiner says
HOORAY! I am so happy to hear this. Yes - the granulated sugar under the powdered sugar is the key. I actually discovered this by accident one day when I made a couple of different cookies and added the crinkle cookies to granulated sugar. I figured whats there to loose and also rolled them in powdered sugar. I am so glad I made that mistake. Have a wonderful National Cookie Day tomorrow!
I had this recipe printed for a while and today I finally made the cookies!
I had to replace the cornstarch for potato starch due to an allergy and the result was still delicious. I went for 12 minutes baking time, and they were chewy in the inside and crispy in the outside.
My cookies did not spread as much (they were in the fridge a bit over than 3 hours) but they puffed with a super beautiful design on top.
Now that Christmas is coming I am even thinking to put a bit of peppermint extract in them.
Thanks for this great recipe Daniela! Can’t wait to try some of your other recipes which I have already printed in my binder. 🙂
Daniela Weiner says
Thank you so much Angela for your kind words. I am so happy to hear you enjoyed them. I love the idea of adding some peppermint extract to this recipe.
Pascale Poitras says
I made these last saturday to bring to a friend's for dinner. I think half were eaten before dinner! Very good cookies and so pretty!
Daniela Weiner says
Thank you so much, Pascale. They make the perfect appetizer 😉
Morgan McKinnis says
Oh my, where do I start? These cookies are so good. I am the only one in my family who is gluten free and I made the whole batch. I ended up freezing some so they didn't go to waste. Let them sit on the counter for about 1 hour to thaw and they are so so good. Still crunchy and soft.
I just made these! They look and are delicious! I’m very new to gluten free baking and am so happy I found your site.
These cookies are a 10/10. I literally ate 8 of them for dinner last night. The process is a bit more intense with this dough since it is so tacky but boyyyy is it worth it! I also baked 1 tray for 12 min and let them cool for 10 min on the tray. The 2nd batch I baked for 11 min and let them cool on the tray for only 5 min before transferring them to a wire rack. There isn't too much of a difference so you can't really mess it up, but the 11/5min cookies were definitely gooey-er. LOVE THIS RECIPE! LOVE THIS BLOG!!!
We made these for the second time tonight - they were awesome. We had leftover icing from making your cinnamon rolls the day before, so I made double doozies out of some of the crinkle cookies for my kiddos at their request. I thought the cookies were perfect as is, but my kiddos loved them both ways!
These are the best cookies!!! I say that about all your cookies, but these ones really are special. They are so easy to make, super chocolatey, perfect texture and keep really well. If you like mocha flavors, then go a little heavier with the espresso powder. I approve.
These are absolutely delicious with the perfect soft, chewy texture! I’ve tried unsuccessfully to convert my wheat chocolate crinkle cookie recipe to GF for years, and because of this recipe, I can stop trying. 😊
A few personal notes in case they may help a fellow baker:
— First time I made this I used Hershey’s Dutched cocoa, and it had an odd flavor. The second time I splurged on Droste Dutched cocoa. I highly recommend good cocoa! It is worth the expense and makes the cookie!.
— I use KA Measure 4 Measure flour, Costco’s organic sugar, and canola oil. I baked for 13 minutes, but my oven runs a bit cool.
— I only roll the dough balls in powdered sugar because I’m not a fan of the crunch of the granulated sugar.