Gluten Free Chocolate Crinkle Cookies are chewy and fudgy in the center, with a festive, snowball appearance. They're one of the easiest gluten free cookies you can make, and are a must for the holidays!
“These cookies are amazing!!! One of the best (and easiest) gf cookie around! Thank you for sharing”
When it comes to my children, I have no favorites. When it comes to holiday desserts, however, Gluten Free Chocolate Crinkle Cookies are hard to beat.
Each bite of these chewy, fudgy cookies is heavenly. The outsides are sweet and slightly crisp, while the insides are rich and dense. A roll in powdered sugar before baking makes them appear as flattened snowballs.
Translation: they’re holiday baking perfection!
These cookies are super easy to make too. Beat together unsweetened cocoa powder, vegetable oil, and granulated sugar in the bowl of an electric stand mixer, or a large glass bowl if using a handheld mixer, then add eggs and vanilla and beat to combine.
Next add gluten-free measure for measure flour, plus baking powder and salt.
Chill the dough for 4 hours then roll 1 Tablespoon worth of dough into a ball, and then roll in powdered sugar. Bake for 8-10 minutes, and voila!
I adore these cookies, and they’re always such a crowd pleaser when I take them to get togethers!
The insides of these cookies are dense like fudge, which I just can’t get enough of. So delicious, so festive — they’re a holiday season must have! Enjoy!
More Gluten Free Cookie Recipes
- Gluten Free Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Gluten Free Sugar Cookie Bars
- Almond Flour Chocolate Chip Cookies
- Soft and Chewy Gluten Free Sugar Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Gluten Free Peanut Butter Blossoms
Equipment
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup gluten free baking flour blend WITH binder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
Directions
- In the bowl of an electric stand mixer, or large glass bowl if using a handheld mixer, add the cocoa powder, sugar, vegetable oil, and vanilla extract then mix on medium speed until well combined. Add one egg then mix on low speed until just combined before adding the next egg and mixing on low speed until just combined. Scrape down the sides of the bowl.
- Add the gluten free flour blend, baking powder, and salt to the bowl then mix on low speed until just combined. Cover the dough then refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 350 degrees then line a half sheet pan with parchment paper. Pour the powdered sugar into a shallow dish.
- Scoop out 1 Tablespoon dough at a time then roll it into a ball, and roll it in powdered sugar. Place the dough balls onto the prepared sheet pan then bake for 8-10 minutes, rotating the baking pan halfway through. Err on the side of slightly under-baking, vs over-baking. Rap the baking sheet from a few inches above the countertop, then let the cookies cool on the pan for 2 minutes before transferring to a cooling rack to cool completely.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
can I use coconut oil? trying to steer clear of vegetable oils.
thanks Deb
Hi Deb! I haven’t tried in this particular recipe, but I’m sure it would be fine. I would melt it first then slightly cool before adding to the batter.
Incredible. So easy and delicious.
Ahh, so glad you loved them, Emily! Thank you so much for your feedback and recipe rating!
If I want to make these with AP four, is it still the same measurement; 1 cup?
Yes, for this recipe you can use the same amount of regular, all-purpose flour as gluten free flour.
One word. Excellent. Ok, two words. Delicious.
Oh I’m so happy to hear that, Lourdes! Thank you so much for your feedback and recipe rating!
Don’t know why a 4 star came up. This recipe is worthy of a 5 star.
Oh thank you so much, Lourdes, I really appreciate that!
Can these be rolled out and frozen? I made too many kinds of dough!
Hi Jess! I haven’t frozen this dough myself, but I imagine it’d be just fine! :)
These cookies are amazing!!! One of the best (and easiest) gf cookie around! Thank you for sharing :)
I know this is a super old post, but hopefully you will still see this. Do you think I could sub peppermint extract for the vanilla? And if so, would it be an equal sub (1tsp)? Or is the peppermint too strong, and I should put more like 1/2 tsp in instead? Thoughts? Thanks so much!
For sure! I’d start with 1/2 teaspoon too.
what’s the shelf life of these choco crinkles?
Hello!
I just made these for Thansgiving and they were devoured! So good! Quick question: if I make these for a gluten free cookie exchange, what GF flour would you recommend and would the proportions change?
So glad to hear! I usually use Domata gluten-free baking blend (though I haven’t tried it with this recipe.) I also hear that Cup4Cup gluten-free baking mix is awesome!
Hello I.G.,
Just found your link on recipe.com (I had no idea it has “do follows” on it). I’m going to have to leave my link there too.
Just wanted to say if your cookies taste as good as they look, then they’ve got to be de-lish!
I’m gonna have to try ’em.
Awesome blog, btw.
Already made one batch of these and about to make another. YUM.These and my dark chocolate almond bark are killing me this year. Might have to register for that 15k in Feb. after all.