Easy Gluten Free Chocolate Crinkle Cookies

Recipe updated December 3 2021

This recipe for classic Gluten Free Chocolate Crinkle Cookies, quick, easy, and gluten free! Ready in a few quick steps, this video tutorial will show you just how easy they are to make. In addition, storing tips follow below!

Before we get to the gluten free chocolate crinkle cookies, let us go back in time. 10 years ago, exactly 10 years ago, I was a twenty year old who loved gluten. Gluten was my everything. Baguette, croissants, pasta, pastries, you name it. Montreal has it all. When the diagnosis came in that I could no longer eat gluten my heart shattered. “What will I do about bread, and pasta, and desserts? HOW WILL I MANAGE AT CHRISTMAS?” are just a few of the thoughts that swirled through my mind. Ten years later, I have finally figured out how to make gluten free cookies not only good, but awesome. This is one of those recipes. Behold Gluten Free Chocolate Crinkle Cookies.

What is a chocolate crinkle cookie?

A chocolate crinkle cookie is essentially a very fudgy chocolate cookie that has a cracked top on it. What illuminates the cracks is that the cookie dough is rolled in powdered sugar prior to being place in the oven. Most cookies typically have a crust on them that will remain soft and flexible as the cookie bakes, however, if the surface dries out before the cookie is finished spreading and or rising, it hardens, cracks, and pulls apart. It produces a beautifully cracked exterior and is highlighted in this recipe by the white contrast of the powdered sugar!

Storage Tips for Gluten Free Chocolate Crinkle Cookies

These cookies will keep on the counter for about a week and will still be fudgy and delicious. They are really the texture of a gooey brownie on the inside, which makes them all the better! They are also freezable! If you wish to make this in advance of the holiday season, simply store them in an airtight container and place layers of parchment paper between the cookies. They will keep for 3 months in the deep freeze. When you wish to eat them, place them in the fridge or on the counter overnight and allow them to come to the correct temperature.

Alterations for this recipe:

If you wish to make these a bit more festive, you definitely can! In addition to adding vanilla extract, you can add one teaspoon of peppermint extract and or one teaspoon of orange extract (or orange blossom water) to the batter. Peppermint and orange pair so beautifully with chocolate that it is a great addition to the recipe and it has no change to the batter.

In addition, if you are a lover of dark chocolate, you can substitute the milk chocolate chips with dark chocolate. You may also use semi-sweet if you want to mix it up.

What will you need for your gluten free chocolate crinkle cookies?

1. 1 cup gluten free flour (find a 1:1 flour)
2. ⅔ cup unsweetened natural cocoa powder
3. 1 teaspoon baking soda
4. ⅛ teaspoon salt
5. 1 stick ( 8 tbsp) unsalted butter (softened to room temperature)
6. ½ cup granulated sugar
7. 1 large Egg
8. ½ cup light brown sugar
9. 1 teaspoon vanilla extract
10. 1 cup milk chocolate chip
11. Granulated Sugar (for coating)
12. Powdered Sugar (for coating)

How do you make them?

1. You are going to want to whisk the flour, cocoa, baking soda and salt together in a bowl and set it aside.
2. In a bowl using a hand-mixer or using your stand-mixer with the paddle attachment. Cream together your butter and sugars on a medium high speed until it is fluffy and you are tempted to eat it. Then add your egg and add vanilla. Beat them on high speed. Make sure to scrape down the sides of your bowl as you go. Slowly (on a low speed) add the dry ingredients to your mixer. Mix until they are combined. Add your chocolate chips to the mix.
3. Cover the dough for at least 2 hours and chill it in your fridge.
4. Remove your cookie dough from the fridge and allow it to sit for 15 minutes.
5. Preheat your oven to 350°F. Line your baking sheets with parchment paper or baking mats, your choice! Scoop the cookie dough from the bowl with a cookie scoop. Scoop and roll the balls and roll each in granulated sugar and then in the confectioner’s sugar. Place them a few inches apart of the baking sheet.
6. Bake the cookies for 11-13 minutes. If they haven’t started to spread by minute 9, then remove them from the oven and lightly bang the cookie sheet on the counter or floor 2-3x. It will help them start to spread. Put them back in the oven and bake for a few more minutes. Take the cookies out from the oven and allow them to cool on the sheet for 10 minutes. Transfer them to a wire rack then to cool completely.

Why should you make these Gluten Free Chocolate Crinkle Cookies?

Oh my goodness, well, why shouldn’t you make these? These are absolutely delicious. They are so gooey and chocolatey that you will want to eat all of them in one sitting. They are good all year, not just for the holidays (even though they do shine around Christmas time). One of the best things? These cookies will keep for around 10 days on the counter or in the fridge. You can also freeze them! Let them cool completely, place in a container with parchment paper between the layers. They can stay in your freezer for up to 3 months. Let me know if you make them. I hope you love them as much as I do!

Looking for more cookie recipes?

Tiramisu Sandwich Cookies
Candy Cane Cookies Recipe
Linzer Cookies
Chocolate Tahini Cookies
Double Chocolate Chip Cookies
Peppermint Mocha Cookies
Mexican Hot Chocolate Cookies
Heath Bar Cookies