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.
Just made these after leaving the dough to refrigerate over night. So, so good and so easy. Now having to make another batch because I’m pretty sure these have zero chance of lasting longer than tonight in my house!
The dough tastes great but when I went to roll them the dough was SO sticky I could barely get it off my fingers and the spoon, let alone roll it in the powdered sugar. Suggestion? Is it supposed to be like this and as you roll in the sugar (like flour when you have sticky bread dough) kind of smoothes it out?? Or is the dough itself too sticky?
The dough is sticky, but it should be ok if you refrigerate it long enough. Maybe try sticking it in the freezer for while?
I made these delicious babies and although they turned out tasting delectable I had a few problems with them. Most of my powdered sugar “melted off” or absorbed into the cookie so it was not nearly as white and snowy and yours. Also, the bottom of my cookies burnt and I only cooked them 8 minutes! It was weird though because the rest of the cookie was cooked perfectly! Any suggestions? I also stuck a mint truffle hersheys kiss in the middle after it was baked but right when it came out so it melted into the middle – I reccommend it!
I really rolled my cookies into the powdered sugar so there was a lot. Also, some ovens cook hotter than others, so you may want to bake them for a little less time!
I just found your blog and I love it! I am also from the great state of Iowa :) I love how you mix two of my favorite things- cooking (and eating!) with your workouts- I’m looking forward to trying both!
I made followed this recipe and it made approximately one and a half dozen cookies. Did you double the recipe to get three dozen?
OMG Danielle – you’re right! I halved the Allrecipes.com recipe and made 18 cookies, but still put 3 dozen up there. SO sorry for the mixup!
My favorite Christmas cookie is a shortbread-like cookie that goes by several different names…
Russian Teacakes, Mexican Wedding Cakes, and what my mother called White Mice. Flour, sugar, butter/shortening and chopped walnuts baked and then rolled in powdered sugar. OMG!
Oh my! These are my husbands favorite cookies BUT we didn’t know the name of them or the recipe! He just confirmed that these are the ONES! I cannot wait to make them so we can both enjoy them this Christmas!
Mmm, I love chocolate crinkle cookies! I always add some peppermint extract to mine to make them extra-Christmasy! My all-time favorite cookie is peanut butter with peanut butter cups in the middle though – not really “holiday” oriented, but I always make them this time of year.
I don’t have a sifter. Any suggestions? Will that make a difference?
You should be ok!
Yep…that’s my favorite too. My grandmother used to make them and it was my job to do the cookie tray for dessert, and I wouldn’t put any chocolate krinkles on it because I didn’t want anyone else to eat them. Over the years she caught on, so she made a WHOLE batch just for me! Awesome, I can’t wait to make these with my mom this year. Oh, the memories.
Date cookie–stuff a date with a nut, cover in a yummy dough,bake and frost with brown sugar frosting—YUMMMMM
I currently cannot put down the Snickerdoodles. I even froze them so I won’t eat anymore. Turns out, I’ll still eat them frozen!
YUM! These remind me of some that a local bakery makes. Off the chain. (er, I’m not really a rapper from 2000) ;)