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Gluten Free Chocolate Crinkle Cookies

Everyone loves these soft and decadent gluten-free chocolate crinkle cookies. These delicious cookies are like eating a rich, chewy brownie, dusted in powdered sugar. Not only do these gluten-free chocolate cookies look beautiful and unique, but you’ll be surprised at how quickly they get devoured! 

When I was little, these chocolate crinkle cookies were my favorite cookie. I liked that they were chocolate, but I thought it was so fun they were rolled in powdered sugar and then crackled on the baking sheet as they cooked. 

When I started baking as a kid, this was a recipe made again and again. And much to my mom’s chagrin, I normally ended up getting powdered sugar everywhere (sorry mom).

Gluten-Free Chocolate Crinkle Cookies

That’s why, years ago, I decided to make my childhood recipe over to make a gluten-free variation. 

Gluten Free Dairy Free Chocolate Crinkles

We enjoy these gluten-free chocolate crinkles every year around Christmas time. Or when I need to feed a large crowd of kids (hello youth group). They freeze well, and also make a beautiful addition to holiday cookie platters. 

For a light summery spin on these cookies, you might check out these gluten-free lemon crinkle cookies from Thyme & Joy. 

These are some other gluten-free cookies we like adding to holiday cookie platters: gluten-free oatmeal cookies (raisins or chocolate chips?! you decide which to add!), gluten-free mint chocolate chip cookies, gluten-free white chocolate macadamia nut cookies, and one of our faves at Christmas- gluten-free sugar cookies

Gluten-Free Chocolate Crinkle Cookies Ingredients and Substitutions:

  • Cocoa Powder– I recommend a Dutch processed cocoa powder. I currently have the Rodelle brand and think it’s wonderfully rich. If you have a non-Dutch processed cocoa, you can you use in this recipe, I just prefer the taste of Dutch processed. 
  • Olive Oil– Olive oil produces the best results in this recipe. I use a regular olive oil that contains just a little extra-virgin olive oil. 
  • Organic Cane Sugar– Non-organic white sugar will work just fine in this recipe, too. The cane sugar helps bind the cookies together, so don’t try to reduce the amount called for in the recipe. 
  • Eggs– These are fudgy decadent cookies, that rely on the eggs for both leavening and binding. Because there are 4 eggs in this recipe, I don’t recommend trying to sub them out if you are allergic/sensitive. Instead, try this gluten-free vegan chocolate crinkle cookies recipe from my friend, Sarah Bakes Gluten-Free. 
  • Vanilla Extract– You can absolutely swap out the vanilla extract for peppermint extract to make a mint chocolate variation of gluten-free crinkle cookies. 
  • Brown Rice Flour, Sweet Rice Flour, Tapioca Starch– This gluten-free cookies recipe depends on the “glutinous” texture of the rice flours. If you were to replace them with a gluten-free all-purpose flour mix, I can’t guarantee your results; however, Bob’s Red Mill 1 to 1 blend may work well (just keep in mind I haven’t tried it myself), as it contains a high amount of sweet rice flour. The 1 to 1 blend already contains xanthan gum, so you will need to omit the additional amount I call for. 

Gluten-Free Chocolate Cookie Variations:

Feel free to personalize this recipe, by adding chopped pecans or walnuts, peppermint extract, espresso powder, or dairy-free chocolate chips. 

How to Make Gluten-Free Chocolate Crinkle Cookies:

  1. Using a heavy duty mixer, combine the sugar and cocoa powder.
  2. Add in the olive oil, vanilla extract, and then the eggs, one at a time, mixing well after each egg is added.
  3. In a separate bowl, sift the dry ingredients together.
  4. Carefully add the dry ingredients into the chocolate mixture and mix until well combined.
  5. Cover and refrigerate the dough for at least 3 hours.
  6. Preheat oven to 350 degrees (F) and line 2 baking sheets with parchment paper or silicone liners.
  7. Drop dough by teaspoonfuls into the powdered sugar. Roll around to coat and to shape the dough into balls. Place the balls on the prepared baking sheets.
  8. Bake for 10 – 14 minutes. Cool for 10 minutes on the baking sheets before moving to cooling racks to cool completely.

Looking for more delicious gluten-free cookies? Try these Gluten-Free Peanut Butter Cookies from my friend, Sharon, at What the Fork food blog. 

I hope you enjoy these gf chocolate cookies as much as my family does! 
Megan

GF chocolate crinkle cookies adapted from Betty Crocker. 

Gluten Free Dairy Free Chocolate Crinkles Recipe from Allergy Free Alaska

Gluten Free Chocolate Crinkle Cookies Recipe:

Gluten Free Chocolate Crinkle Cookies

Gluten Free Chocolate Crinkle Cookies

Yield: about 3 dozen
Prep Time: 15 minutes
Cook Time: 14 minutes
Additional Time: 3 hours
Total Time: 3 hours 29 minutes

Soft and decadent gluten-free chocolate crinkle cookies. It's like eating a rich, chewy brownie, while being dusted in powdered sugar.

Ingredients

  • 3/4 cup cocoa powder
  • 3/4 cup olive oil
  • 2 cups organic cane sugar
  • 4 large eggs
  • 2 teaspoon vanilla
  • 1/2 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/2 - 1 cup organic powdered sugar

Instructions

  1. Using a heavy duty mixer, combine the sugar and cocoa powder.
  2. Add in the olive oil, vanilla extract, and then the eggs, one at a time, mixing well after each egg is added.
  3. In a separate bowl, sift the dry ingredients together.
  4. Carefully add the dry ingredients into the chocolate mixture and mix until well combined.
  5. Cover and refrigerate the dough for at least 3 hours.
  6. Preheat oven to 350 degrees (F) and line 2 baking sheets with parchment paper or silicone liners.
  7. Drop dough by teaspoonfuls into the powdered sugar. Roll around to coat and to shape the dough into balls. Place the balls on the prepared baking sheets.
  8. Bake for 10 - 14 minutes. Cool for 10 minutes on the baking sheets before moving to cooling racks to cool completely.

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Nicole Davis

Sunday 24th of November 2019

Megan,

If I use Bob's 1 to 1 flour, do I still need the tapioca starch/flour? Should I just use 2 cups of that in place of the flours and tapioca flour? Bob's has tapioca flour in it. Thanks!

Nicole

Mēgan

Sunday 24th of November 2019

Hi Nicole, Yes, if you were to try the 1 to 1, you would use 2 cups of it, to replace the brown rice flour, sweet rice flour, tapioca starch, AND xanthan gum. So you wouldn't need to add additional tapioca starch or xanthan gum because the 1 to 1 already contains both! ;)

Mary

Sunday 17th of November 2019

Can these be made a few days before a holiday dinner. Will they remain chewy? Thanks!

Mēgan

Monday 18th of November 2019

Hi Mary, if I recall, these will stay soft/chewy/fresh for at least 2-3 days.

Nicole

Sunday 23rd of December 2018

Everyone should know that these cookies are AMAZING. I subbed coconut oil for olive oil but otherwise followed the recipe. Took these to a bunch of gluten and dairy eating firefighters and they couldnt believe how delicious they were. Thanks for the recipe!

Megan

Monday 24th of December 2018

This comments makes me so happy! THANK YOU for baking treats for them, Nicole! Merry Christmas!

Mariana

Saturday 22nd of December 2018

Thank you Megan for this wonderful recipe! I just made them today and my kids loved them.

Megan

Monday 24th of December 2018

Yay!! You're welcome!

Vanessa Retzlaff

Wednesday 28th of March 2018

Thoughts on egg free? Would it work here?

Megan

Friday 30th of March 2018

Hi Vanessa, I actually wouldn't try it with this recipe. Just too many eggs to replace. Instead, I'd recommend trying this gluten-free vegan recipe from my friend, Sarah of Sarah Bakes Gluten Free. ;)