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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!
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.
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:
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.
My Favorite Gluten-Free & Dairy-Free Flour Blends
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 11 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 much 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.
**Update**- I now also use Pamela’s Artisan Flour Blend. It’s gluten-free and dairy-free and I can find it at my local grocery store for a much lower price than online. I’ve had just as good of results using Pamela’s Artisan Blend as I do with Better Batter.
More Gluten-Free Cookies You’ll Love:
Soft Molasses Cookies
Snickerdoodle Cookies
Classic Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Cookies
Gluten-Free Chocolate Crinkle Cookie Recipe (Dairy-Free)
- 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
Description
You’ll need a couple of hours to chill the dough in fridge before baking. These are so fudgy and perfect.
Ingredients
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
Sarah
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!
MamaShire
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!
Vickie
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.
★★★★★
MamaShire
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. 🙂
MaryAnn
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?
MamaShire
Yes, regular butter can be used in my recipes in place of the butter substitutes!
Jane
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
MamaShire
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.
Jane
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
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.