Rich, fudgy, and soft, these gluten free chocolate crinkle cookies taste like gluten-free brownies in cookie form! They’re a holiday favorite!

A stack of gluten-free chocolate crinkle cookies

Chocolate lovers, this cookie is for you!

These chocolate crinkle cookies are just as festive as they are delicious. The rich, fudgy chocolate center is the perfect compliment to the crinkly powdered sugar exterior. When they’re fresh out of the oven, they melt in your mouth.

Who could resist?

I love adding these to a plate of holiday cookies to give to neighbors, or for a holiday cookie spread at a party with friends.

The powdered sugar coating looks like a light dusting of snow, making these cookies a great way to get into the spirit of the holiday season.

I tested this recipe several times to get it just right.

With my first couple of attempts the powdered sugar absorbed into the cookie so they weren’t powdery white.

Recipe Tip

My first recipe-testing trick was to decrease the amount of butter in a standard crinkle cookie recipe. Gluten-free flour doesn’t absorb as much fat as traditional flour. I found by decreasing the amount of butter in the recipe slightly, the extra fat didn’t leak out of the cookies and absorb the powdered sugar on the coating.

Why You’ll Love This Recipe

  • Rich and fudgy center
  • Thick and soft
  • Great for holiday parties
  • A Christmas cookie classic

For more gluten-free christmas cookies, try these gluten-free sugar cookies, gluten-free gingerbread cookies, gluten-free shortbread cookies, gluten-free biscotti and gluten-free peanut butter blossoms.

Ingredients You’ll Need

overhead shot of ingredients for crinkle cookies

Here’s everything you’ll need to make these gluten free chocolate crinkle cookies:

  • Gluten-free 1:1 baking flour:  I recommend using a high-quality gluten-free 1:1 baking flour in this gluten-free recipe. You want to look for an all-purpose flour that contains xanthan gum as a binder. This will prevent the cookies from being too crumbly.  This is my favorite brand.
  • Espresso powder: This ingredient is optional, but I love adding it to enhance the chocolate flavor. You won’t taste the espresso — the cookies will just be richer and more delicious!
  • Chocolate: You’ll melt down 4 ounces of unsweetened chocolate and combine it with cocoa powder for an extra chocolatey, AMAZING cookie dough!
  • Eggs: Use large room temperature eggs to help bind the dough and add richness.
  • Brown sugar: Brown sugar is made with molasses, which gives the cookies richness and a soft, chewy texture.
  • Granulated sugar: Domino fine sugar is my favorite for these gluten free cookies!
  • Vanilla: I prefer using real vanilla extract for better flavor.
  • Cocoa powder: Use a high-quality unsweetened cocoa powder for the best tasting chocolate crinkle cookies!
  • Butter: Set your unsalted butter out at room temperature to make the perfect cookie dough.
  • Salt: I like to use fine sea salt for this gluten-free chocolate crinkle cookies recipe.
  • Baking soda: Baking soda helps the dough rise and gives the cookies a lighter texture.

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 This Recipe

Chocolate and butter melted in a bowl, and a bowl with the dry ingredients mixed in
  • Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between, until smooth and melted. Let cool to room temperature. 
  • In another medium or large mixing bowl, whisk together the gluten-free flour, cocoa powder, salt, baking powder and baking soda. Set aside.
Egg and vanilla added to the sugar and butter, and dry ingredients mixed in
  • In a large bowl, add brown sugar, granulated sugar, eggs, espresso powder and vanilla.
  • Whisk until smooth.
Chocolate stirred into the batter, and dry ingredients stirred into the batter
  • Whisk in the cooled chocolate/butter mixture.
  • Stir in the dry ingredients.
Gluten-free chocolate crinkle cookies rolled into balls on a cookie sheet, and dough balls rolled in sugar
  • Scoop and roll the dough into 1.5 tablespoon-sized balls (I use a #40 cookie scoop). 
  • Roll each dough ball in granulated sugar, then roll generously in the confectioners’ sugar. Place on a small baking sheet or flat plate (that can fit in your freezer.)
  • Freeze the dough balls for 30 minutes, or up to overnight. 
  • When you’re ready to bake the cookies, preheat the oven to 325F. Line two large, rimmed baking sheets with parchment paper or silicone liners. 
  • Place the frozen dough balls evenly on the baking sheet, about 3 inches apart. Bake for 11-13 minutes, until the edges are set and the center is mostly set.
  • Cool the cookies for 3-4 minutes on the pan, then transfer to a cooling rack for 8-10 minutes. Enjoy!

Freezing the Dough Balls

Freezing the dough balls ensures the cookies don’t spread too much. This helps to create cookies that are nice and thick.

Storage Instructions

  • Store cookies in an airtight container at room temperature for up to five days.
A gluten-free chocolate crinkle cookie with a bite taken out of it

FAQ

What flour is best for gluten-free cookies?

Always use a high-quality, measure-for-measure gluten-free flour blend for your gluten-free baking. I like to use a blend that includes xanthan gum to ensure the texture comes out just as great as gluten baked goods. King Arthur is my favorite brand!

How do you make gluten-free cookies moist?

You can make gluten-free cookies moist by adding extra egg yolk, and by making sure you don’t add more flour than the recipe calls for.

How can I improve my gluten-free cookie texture?

The best way to improve the texture of gluten-free cookies is by using a high-quality gluten-free flour blend with xanthan gum.

Expert Tips & Tricks

  • Freezing the dough balls creates a thicker cookie. 
  • I highly recommend using a high-quality chocolate (such as Guittard) for this chocolate crinkle cookie recipe. You’ll get even more rich and delicious cookies!
  • Espresso powder gives these cookies an extra rich flavor, but it’s optional!
  • Want to make an even more chocolatey cookie? Try adding chocolate chips to the dough of this classic Christmas cookie.
  • Add peppermint extract to the dough for peppermint chocolate crinkle cookies.
Gluten-free chocolate crinkle cookies stacked on a counter top with a hand taking one

More gluten-free christmas cookie recipes

I hope you love this Christmas cookies recipe as much as we do! If you try these chocolate crinkle cookies, be sure to leave me a comment/rating below. I’d love to hear from you!

one gluten-free chocolate crinkle cookie with a bite taken out of it
5 from 3 votes

Gluten-Free Chocolate Crinkle Cookies

Prep Time 20 mins
Cook Time 15 mins
Freezing Time 30 mins
Total Time 1 hr 5 mins
Servings 24 cookies
Rich, fudgy, and soft, these gluten free chocolate crinkle cookies taste like gluten-free brownies in cookie form! They're a holiday favorite!

Ingredients

  • 4 ounces unsweetened chocolate chopped
  • 4 tablespoons butter cut into 4 pieces
  • 1 ¼ cup gluten-free 1:1 baking flour 180 grams
  • 1/2 cup cocoa powder 50 grams
  • 3/4 teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup brown sugar 210 grams
  • ½ cup granulated sugar 100 grams
  • 3 large eggs
  • 2 teaspoons instant espresso powder optional
  • 1 teaspoon vanilla extract

ROLLING:

  • ½ cup granulated sugar 50 grams
  • 1 cup powdered sugar 120 grams

Instructions 

  • Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between, until smooth and melted. Let cool to room temperature.
  • In another medium bowl, whisk together the gluten-free flour, cocoa powder, salt, baking powder and baking soda. Set aside.
  • In a large bowl, whisk together the brown sugar, granulated sugar, eggs, espresso powder and vanilla until smooth. Whisk in the cooled chocolate/butter mixture. Stir in the dry ingredients.
  • Scoop and roll the dough into 1.5 tablespoon-sized balls (I use a #40 cookie scoop).
  • Roll each dough ball in granulated sugar, then roll generously in the confectioners’ sugar. Place on a small baking sheet or flat plate (that can fit in your freezer.)
  • Freeze the dough balls for 30 minutes, or up to overnight.
  • When you’re ready to bake the cookies, preheat the oven to 325F. Line two large, rimmed baking sheets with parchment paper or silicone liners.
  • Place the frozen dough balls evenly on the baking sheet, about 3 inches apart. Bake for 11-13 minutes, until the edges are set and the center is mostly set. Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!

Nutrition

Calories: 165kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 112mg | Potassium: 122mg | Fiber: 2g | Sugar: 22g | Vitamin A: 88IU | Calcium: 26mg | Iron: 2mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. I just found out 6 months ago I’m wheat intolerant. I was bummed with Christmas coming up knowing I couldn’t enjoy some of my fav holiday cookies. Well let me just tell you, I have these cookies on the cooling rack, sampled one and literally did a happy dance in my kitchen. I’ve also made your chocolate chip recipe and have peanut butter waiting to go in the oven. You definitely have this gf baking game down to a science and I personally want to THANK YOU from the bottom of my heart for sharing your knowledge and love! Many blessings to you and your family ❤❤❤

    1. Aww I’m so glad the cookies have put a smile on your face! Thanks for the kind words. That makes me so happy to hear! 🙂

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