These gluten-free chocolate crinkle cookies bake up with fudgy middles and snowy, crackly tops. They are simple to make, cozy to share, and always the first to disappear from the cookie tray.
Gluten-Free Chocolate Crinkle Cookies
Equipment
- 2 Baking sheets parchment-lined
- 1 Whisk
- 2 Mixing Bowls medium and large
- 1 Cookie scoop 1.5 tablespoon (#40)
- 1 Wire rack
Ingredients
Cookie Dough
- 1 cup granulated sugar
- 0.25 cup neutral oil or melted butter
- 2 large eggs room temperature
- 2 tsp vanilla extract alcohol-free
- 0.5 cup unsweetened natural cocoa powder
- 1 cup gluten-free 1:1 baking flour with xanthan gum
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 0.5 cup mini chocolate chips optional
- 0.25 tsp xanthan gum only if your blend has no xanthan
For Rolling
- 0.25 cup granulated sugar
- 0.5 cup powdered sugar
Instructions
Make the Dough
- In a medium bowl, whisk the granulated sugar and oil until sandy and combined. Whisk in the eggs one at a time, then the alcohol-free vanilla until glossy.
- In a separate bowl, whisk the gluten-free flour, cocoa powder, baking powder, and salt until evenly blended and lump free.
- Stir the dry mix into the wet just until no dry streaks remain. Fold in mini chocolate chips, if using. The dough will be sticky, like brownie batter.
- Cover and refrigerate 30 to 60 minutes, until scoopable. Chilling helps the cookies hold shape and develop crackly tops.
Prep and Bake
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Scoop dough into 1.5 tablespoon portions. Roll each ball first in granulated sugar, then generously in powdered sugar.
- Arrange 2 inches apart and bake 10 to 12 minutes, until tops are puffed and crackled and edges are set but centers look soft. Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.
Notes
Why You’ll Love This Recipe
- Classic crackle tops with a soft, brownie-like center.
- Easy pantry ingredients and a quick chill for perfect texture.
- Dependably pretty for gifting, parties, and bake swaps.
- Make ahead friendly with dough that freezes well.
Recipe Ingredients & Substitutions
- Granulated sugar: 1 cup (200 g). For extra depth, swap 2 to 3 tablespoons with light brown sugar.
- Neutral oil: 1/4 cup (60 ml) or use melted butter in the same amount for a richer flavor.
- Eggs: 2 large, at room temperature for better mixing.
- Alcohol-free vanilla extract: 2 teaspoons for warm, chocolate-friendly aroma.
- Unsweetened natural cocoa powder: 1/2 cup (50 g). Use Dutch-process for a darker look and slightly deeper flavor.
- Gluten-free 1:1 baking flour with xanthan gum: 1 cup (130 g). If your blend has no xanthan, add 1/4 teaspoon.
- Baking powder: 1 teaspoon for lift.
- Fine sea salt: 1/2 teaspoon to balance sweetness.
- For rolling: 1/4 cup granulated sugar (50 g) plus 1/2 cup powdered sugar (60 g) for the signature snowy finish.
- Optional add-in: 1/2 cup mini chocolate chips (85 g) for extra fudgy pockets.
Step-by-Step Instructions to Make Recipe
1. Mix the wet ingredients
In a medium bowl, whisk granulated sugar and oil until sandy and combined. Whisk in eggs one at a time, then the alcohol-free vanilla until glossy.
2. Combine the dry ingredients
In a separate bowl, whisk gluten-free flour, cocoa powder, baking powder, and salt until evenly blended and lump free.
3. Make the dough
Stir the dry mix into the wet just until no dry streaks remain. Fold in mini chocolate chips if using. The dough will be sticky, like brownie batter.
4. Chill
Cover and refrigerate 30 to 60 minutes until scoopable. Chilling helps the cookies hold shape and develop those pretty cracks.
5. Prep and coat
Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Scoop dough into 1.5 tablespoon portions. Roll each ball first in granulated sugar, then generously in powdered sugar.
6. Bake
Arrange 2 inches apart and bake 10 to 12 minutes, until tops are puffed and crackled and edges are set but centers look soft. Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.
Tips for Success
- Weigh the flour and cocoa for consistent results.
- Do not skip the chill. It keeps the cookies thick and crinkly.
- Double coat in sugars so the snowy finish stays bold after baking.
- Bake until just set. Slightly underbaked is better for fudgy texture.
- Use room temperature eggs for a smoother batter.
- If your cookies spread, chill the scooped dough balls 10 more minutes and try again.
Variations of Recipe
- Mocha: Add 1 to 2 teaspoons instant espresso powder to the dry ingredients.
- Peppermint: Swap 1/2 teaspoon alcohol-free peppermint extract for part of the vanilla.
- Orange chocolate: Add 1 tablespoon fresh orange zest to the sugar.
- Extra dark: Use Dutch-process cocoa and add 2 tablespoons more mini chips.
- Cinnamon spice: Add 1/2 teaspoon ground cinnamon to the dry mix.
Serving Suggestions: What to Pair with Recipe
- A cold glass of milk or a cozy mug of coffee or hot cocoa.
- Ice cream sandwiches with vanilla or peppermint ice cream.
- Cookie boxes with shortbread, snickerdoodles, and truffles for contrast.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container up to 4 days with a piece of parchment between layers.
- Freeze baked cookies: Up to 2 months. Thaw at room temp. For a just-baked feel, warm 2 to 3 minutes at 300°F (150°C).
- Freeze dough balls: Roll in granulated sugar only, freeze solid, then bag. Bake from frozen after rolling in powdered sugar, adding 1 to 2 minutes to the bake time.
Memories Made Around the Table
I grew up watching these crackle and rise through the oven door, a little snowfall of sugar on every sheet. That first warm bite still tastes like celebration.
FAQs
Why are my cookies flat?
The dough was likely too warm or the oven too cool. Chill the dough longer, measure flour and cocoa accurately, and verify your oven temperature. Fresh baking powder also matters.
Can I make the dough ahead?
Yes. Chill the dough up to 24 hours. If it gets too firm, let it sit at room temperature 10 minutes before scooping.
Do I need xanthan gum?
Use a 1:1 gluten-free blend with xanthan for best structure. If your blend lacks it, add 1/4 teaspoon to the dry ingredients.
Can I skip the powdered sugar?
You can roll only in granulated sugar for a subtler look, but the classic crinkle pattern shows best with a powdered sugar coating.
Final Thoughts
Simple to mix, fun to roll, and always beautiful on the plate, these cookies bring big chocolate flavor with minimal effort. I hope they become a new tradition in your kitchen.