Erin’s Recipe Rundown
I love when Christmas cookies can be both simple to make and irresistibly delicious at the same time. These gluten-free chocolate crinkle cookies are exactly that!
This is easily one of my all-time favorite Christmas cookie recipes! I love adding them to a holiday cookie plate to give to neighbors or including them on a dessert spread for parties with friends.
Why You’ll Love It: These soft, fudgy cookies with crackly sugar coating are so easy to make with basic pantry ingredients. The rich chocolate flavor is just too good — it’s hard to eat just one!
Top Tips: Roll the cookie dough balls in granulated sugar, then powdered sugar for a powdery coating that holds up during baking. You’ll get the best crinkle!
For more gluten-free Christmas cookies, try these gluten-free chocolate marshmallow cookies, gluten-free christmas cookies, gluten-free gingerbread cookies, gluten-free shortbread cookies, and gluten-free biscotti.
xoxo erin
Featured Comment
From Julia: “These are so delicious!! You can’t even tell they’re GF. And taste test approved by non GF family and friends!”
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make the gluten-free chocolate crinkle cookies. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: For best results, use a high quality gluten-free measure-for-measure flour blend that contains xanthan gum. King Arthur is my favorite!
- Cocoa powder: I recommend using natural cocoa powder in this recipe. It has a sharp, intense flavor and its acidity works with the baking soda for the best texture.
- Granulated/brown sugar: Besides adding sweetness, the granulated sugar helps the cookies spread while the brown sugar adds moisture for the best chewiness. Either light or dark brown sugar will work.
For more gluten-free chocolate recipes, try these gluten-free chocolate chip cookies, flourless chocolate cookies, gluten-free chocolate cookies, and gluten-free chocolate cake.
How to Make Gluten-Free Chocolate Crinkle Cookies
Here’s an overview of how to make these cookies. You can jump to the recipe for the full instructions!
Easy dough prep: Whisk together the dry ingredients in one bowl, then set aside.
Using a stand mixer: Beat the butter and sugars until smooth. You can definitely use a hand mixer too!
Light and fluffy: Add the eggs and vanilla, then beat for 2-3 minutes.
Add the dry: Combine the dry mixture into the wet. For even mixing, pause halfway through to scrape the sides and bottom! Cover and refrigerate for at least 2 hours.
Scoop and roll: I find that 2 tablespoons is the perfect size for the dough balls! Roll them first in granulated sugar, then generously in powdered sugar.
Place and bake: Leave about 2 inches between cookies so they have room to spread and crackle. Bake until the edges are set, but the centers are soft. Cookies can trick you into thinking they need more time, but they firm up more as they cool!
Gluten-Free Chocolate Crinkle Cookies
Ingredients
Dry Ingredients
- 1¾ cups (262g) gluten-free measure-for-measure flour
- ½ cup (41g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Other
- ½ cup (113g) butter at room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (53g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Rolling
- ½ cup (100g) granulated sugar
- ½ cup (60g) powdered sugar
Instructions
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter, granulated sugar and brown sugar together until smooth.
- Add the eggs and vanilla and beat on medium until light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the wet ingredients and mix until combined. Scraping down the bottom and sides of the bowl halfway through.
- Cover the bowl and refrigerate the dough for at least 2 hours, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Roll each dough ball in the granulated sugar, then roll generously in the powdered sugar.
- Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set, but the centers are still soft.
- Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Nutrition
This post was originally published in December 2022. It was updated with new instructions in November 2025.
My cookies went flat and wide, did I do something wrong? I used Bob’s Red Mill GF flour blend. They still taste good but look nothing like your picture.
Hi Veronica, sorry they didn’t turn out as expected! It sounds like your cookies needed more time to chill in the fridge. 2 hours is the absolutely minimum, but overnight is the safest bet! We also prefer King Arthur Gluten-Free Measure-for-Measure flour for the best texture. Hope that helps!
Do you use salted or unsalted butter? I am never sure…
Hi Jennifer, good question! We always prefer salted butter for greater depth of flavor.
Would it be possible to add chocolate chips? I grew up eating them with choc chips!
Hi Kaitlin, sounds delicious! We haven’t tested these with chocolate chips, but it should work without affecting the consistency! We’d love to hear how they turn out!
I love these cookies. I add ground expresso to the batter. Thank you for your great recipes. They ALL turn out perfect!!
My sister just added espresso powder to her chocolate cake but we weren’t sure how much to put. What measurement did you use??
Hello, what high quality brand of flour? I see no name or picture? Thank you for all the great videos
Hi Penny, we always recommend King Arthur Gluten-Free Measure-for-Measure Flour!