If you like chocolate and anything fudgy than stop what you’re doing and make these yummy gluten-free chocolate crinkle cookies. 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.
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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
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.
For Best Results Use Better Batter Gluten-Free Flour Mix:
I have been on a quest to make the best gluten-free cookies that I can for my family. If you’re anything like me going gluten-free completely turned my world upside down. I didn’t understand it and I certainly didn’t know how to cook anymore. So over the course of the last 10 years, I’ve been doing a lot of experimenting with gluten-free flours and recipes.
I’ve tried making my own flour mixes, making things grain-free, trying different premade flour mixes. It’s been pretty non-stop trial and era until I purchased my first box of Better Batter Gluten-Free Flour Mix.
When I first made some cookies with Better Batter I was so excited. I called my family into the kitchen to try them and the looks on their faces after trying their first bites were priceless.
There was no grittiness, no crumbly dry crumbles, no thoughts of “well, that’ll do”, no, it was pure delight and giddiness.
So when I say for best results use Better Batter. You can believe that I fully believe it. And this is not a sponsored post, I just love it that much. It’s made our gluten-free world a much happier place.
More Gluten-Free Cookies You’ll Love:Print
You’ll need a couple of hours to chill the dough in fridge before baking. These are so fudgy and perfect.
1 1/2 cups gluten-free flour blend (Better Batter Gluten-Free Flour recommended)
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
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
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.
Keywords: gluten-free chocolate crinkle cookies, gluten-free cookies, gluten-free desserts, dairy-free desserts