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–+ servings
one gluten-free chocolate crinkle cookie with a bite taken out of it
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Meaningful Eats

Gluten-Free Chocolate Crinkle Cookies

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!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 15 minutes
Freezing Time 30 minutes
Total Time 1 hour 5 minutes
Author Erin Collins

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 41 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