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.
These are great cookies. I love making them.
my mom used to make what we called Angel Cookies in which you boil (yes, you read that right, ‘boil’) a completely gross-sounding concoction of eggs, sugar, chopped dates and rice krispies, and probably a bunch of other stuff too ;) and then roll into balls which are, in turn, rolled in coconut. While the process sounds icky, the result is really yummy! Also Scotch Shortbread which has a total of like 5 ingredients, with real butter being the chief one. :)
I love a soft gingerbread, my Grandma made the best ones ever but we never got her recipe… I have found many that have come close but not the same yet. I try a couple new recipes every year :)
I love that this recipe calls for ingredients that I always have on hand! Finally… no silly trip to the store for that one ingredient I will never use again. Can’t wait to test these out!
I am impressed that you were actually able to pick a favorite Christmas cookie! There are so many good ones out there. I think my favorites are Thumbprints with raspberry jam and buckeye balls.
In my opinion, this is the best cookie ever invented. My grandma used to make them for me as a special treat. Now that she’s not here anymore, I think it’s about time that I start making these at least once a year. :-D
Raspberry thumbprints. They are so good.
MMmm, those little delicious!! I think I might make these for a party we’re having on Friday! My favorite cookie is those peanut butter kind with the reese’s in the middle. Lately though, I’ve been lazy and making a really easy peanut butter cookie that is so good and only has 4 ingredients! 1 cup peanut butter, 3/4 cup sugar, 1 tsp baking soda, and 1 egg. Bake 10 minutes at 375!
Delicious! I hosted a cookie swap this past weekend and one of my friend’s brought these. Very good.
My all-time favorite is Betty Crocker’s Creme Wafers… just wouldn’t be Christmas without them.
P.S. I totally fell off the 20 day workout…I banged up my fourth toe last week and have been slow going. Bummer.
My favorite holiday cookies are plain ol sugar cookies with buttercream frosting and sprinkles! So festive and oh so delicious. I can eat like 20 in one sitting, and I have!!
These look delicious! I usually suck at baking so I avoid it, but maybe I’ll give these a go since I just recently had some luck with some yummy chewy chocolate chip cookies (after trying again after one failed attempt, that is): http://midwestlagirl.wordpress.com/2011/12/10/i-baked-and-it-didnt-suck/
Chocolate crinkles are my specialty. My mom is a great baker, but she requests that I make them instead. Mostly b/c she has a tendency to over bake them.
A tip if you want to try to decorate sugar cookies. Bake the cookies one day, and then decorate them a different day. You can even make them way in advance and freeze the unfrosted cookies. That helps break it up a little bit. And the cleanup is more controlled with two separate, but smaller messes :)
Another one of my faves is molasses…and spritz.
Hmmmm, so many choices…I do LOVE the peanut butter balls my sister makes & the Oreo truffles from my sister-in-law (common denominator of CHOCOLATE!). However, I recently tried a new recipe for Tiramisu Drops. So cute & nummy. Just a little work, but worth it :-)