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You are here: Home / Cookies / Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

December 10, 2021
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Don’t feel left out when it comes to delicious cookies! You’ll feel like a fancy baker making these Gluten-Free Chocolate Crinkle Cookies!

Chocolate cookie with powdered sugar.

Gluten-Free Chocolate Crinkle Cookies

If you like chocolate and anything fudgy then stop what you’re doing and make these yummy chocolate crinkles. They bake into the most beautiful cookie with the deep dark chocolatey cracks and a layer of snowy powdered sugar. And there are mini chocolate chips tucked inside for an extra burst of chocolate.

A chocolate crinkle cookie broken in half.

What Makes These Gluten-Free Chocolate Crinkle Cookies So Good:

  • Incredibly fudgy in the middle
  • Crispy and sugary on the outside
  • Beautiful contrast with the dark chocolate cracks and the snowy powdered sugar
  • Even better the second day

Chocolate cookie covered in powdered sugar.Pro Tips for Making Gluten-Free Chocolate Crinkle Cookies:

  • Chill the cookie dough for at least 2 hours.
  • Using brown sugar in this recipe results in a chewy browny like texture.
  • Before baking, you’ll roll the balls of cookie dough in granulated sugar first and then in powdered sugar. This will keep the powdered sugar from dissolving into the cookie.
  • Line your baking pans with parchment paper or silicone baking mats.
Rolling gluten-free cookie dough in sugar and then in powdered sugar.
Rolling gluten-free cookie dough in powdered sugar after rolling in sugar.

My Favorite Gluten-Free & Dairy-Free Flour Blends

  • Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Fudgy cookie covered in powdered sugar.

More Gluten-Free Cookies You’ll Love:

Soft Molasses Cookies
Snickerdoodle Cookies
Classic Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Cookies

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Gluten-free chocolate cookie with powdered sugar

Gluten-Free Chocolate Crinkle Cookie Recipe (Dairy-Free)

★★★★★ 5 from 2 reviews
  • Author: MamaShire
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 27 minutes
  • Yield: 2 1/2 dozens 1x
  • Category: Desserts
  • Method: Oven
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Description

You’ll need a couple of hours to chill the dough in fridge before baking. These are so fudgy and perfect.


Ingredients

Scale

1 1/2 cups gluten-free flour blend*
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
3 eggs
1 teaspoon vanilla
1/2 cup buttery spread, softened (room temperature) (Smart Balance or Earth Balance)
3/4 cup Enjoy Life Mini Morsels

1/3 cup granulated sugar
1/3 cup powdered sugar


Instructions

Whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.

Use a stand mixer or hand mixer and blend together the brown sugar, buttery spread, and vanilla. Then add the eggs and thoroughly combine.

Mix the flour mixture into the sugar mix and then fold in the mini morsels.

Cover the bowl and place in the refrigerator for 2 hours.

After 2 hours remove the cookie dough from the refrigerator. Preheat the oven to 325°. Prepare baking pans by lining with parchment paper or line with a silicone mat.

Place the granulated sugar in a small bowl and place the powdered sugar in a separate small bowl. Use a cookie scoop or spoon out some into your hands to make 1 1/2-inch balls.

Roll each ball into the granulated sugar and then into the powdered sugar then place on the prepared baking sheet 2 inches apart.

Bake for 12 minutes. Remove from oven and place pan on a wire rack to cool. Leave cookies on pan for 5 minutes and then remove to wire rack to finish cooling.


Notes

*My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If it doesn’t add 1/2 teaspoon xanthan gum per cup of flour.

**Regular butter can be used in place of the buttery spread.

Keywords: gluten-free chocolate crinkle cookies, gluten-free cookies, gluten-free desserts, dairy-free desserts

Did you make this recipe?

Tag @mamashire on Instagram and hashtag it #mamashire

Powdered sugar covered gluten-free cookies.
 

Filed Under: Cookies, Desserts

Reader Interactions

Comments

  1. Sarah

    February 13, 2020 at 2:23 pm

    When I try to print this recipe it gives me a bunch of ads with it. I’m a little frustrated with it and don’t want to be printing ads with my recipe. Besides that the recipe is AMAZING and my husband requests these cookies all the time!

    Reply
    • MamaShire

      February 13, 2020 at 7:53 pm

      I’m so glad your husband loves these cookies! That’s wonderful. And I’m so sorry about the ads printing with the recipe. I’ve contacted my ad network and they are fixing it. If there is an ad left I believe it can be clicked off. Thanks for letting me know!

      Reply
  2. Vickie

    July 01, 2020 at 11:33 am

    Wow! I made these when we were expecting company. Your recipes never disappoint. So I knew they would come out just as delicious as all the rest and they certainly did. In fact they are my new favorite cookie. There are a lot of gluten free people at church and I usually bring the dessert so I’m so thankful that you have so many different options. Thank you so much.

    ★★★★★

    Reply
    • MamaShire

      July 01, 2020 at 2:06 pm

      I’m so glad you liked these! They are definitely a favorite around here. And I’m so glad to be of help serving other gluten-free people!! That makes me very happy. 🙂

      Reply
  3. MaryAnn

    November 03, 2020 at 12:27 pm

    Hi there – havent tried the cookies yet, but question I use butter in my baking. Can that be substituted instead of the butter replacements in your recipe?

    Reply
    • MamaShire

      November 03, 2020 at 1:06 pm

      Yes, regular butter can be used in my recipes in place of the butter substitutes!

      Reply
  4. Jane

    December 10, 2021 at 12:42 am

    I’m planning on making these for Christmas. My daughter in law is gluten intolerant so I always try to have a few things on the cookie platter she can enjoy. My question is, how long can the dough sit in the fridge before rolling and baking? Would I be better off baking them first and then freezing them (if they freeze well that is). I’m trying to get as much as I can done ahead of time so I’m curious about how far in advance I can make these. Will give a review once I’ve made them, promise! lol

    Reply
    • MamaShire

      December 10, 2021 at 4:24 pm

      These cookies freeze really well. I would freeze them in a single layer on a cookie sheet and then after they are frozen place them in a freezer bag or container with a layer of wax paper or parchment paper between them. I’ve also just updated the recipe with my favorite gluten-free flour recommendations too.

      Reply
      • Jane

        December 13, 2021 at 4:43 pm

        As promised, here’s my review. Just made these and wow they are good! Even a gluten eater like myself would never realize the difference lol….and yes I did a “control taste test” on one before popping them in the freezer! I’m thinking my daughter in law is going to be very happy to see these! I did make one little change however, I added a few drops of peppermint extract along with the vanilla. This recipe is going to be used often! And about gluten free flours – up here in Canada there’s no such thing as Pamela’s Artisan Blend or Better Batter or King Arthur or Cup for Cup – the only flours that are available in my part of the country at least are Robin Hood All Purpose (tried it, terrible!) and Bob’s Red Mill 1:1. I made these with Bob’s and they are fantastic! Thanks for your quick reply about the freezing earlier too – much appreciated

        ★★★★★

      • MamaShire

        December 13, 2021 at 11:47 pm

        That’s wonderful! I hope your daughter-in-law loves them. Nice idea with the peppermint extract too. Thanks for letting me know about the flour too.

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