Gluten-Free Chocolate Crinkle Cookies
Fudgy inside, snowy-crackled outside — a gluten-free classic that tastes like a chocolate brownie in cookie form.
Why these cookies are irresistible
Imagine a cookie with a deep chocolate aroma, a soft, almost brownie-like center, and a dramatic white, powdered-sugar crackled top that begs to be photographed. These Gluten-Free Chocolate Crinkle Cookies deliver on look, texture, and flavor — without gluten. They’re ideal for holiday platters, bake sales, or a cozy evening treat. Simple ingredients, straightforward technique, stunning results.
Ingredients & Why They Matter
- 1 cup gluten-free all-purpose flour
Role: Provides the cookie’s structure. Use a blend that includes xanthan gum for best texture. - ½ cup unsweetened cocoa powder
Role: Delivers rich chocolate flavor and color; use Dutch-process cocoa if you prefer a darker, rounder flavor. - 1 teaspoon baking powder
Role: Gives lift and helps the surface crack, creating the signature crinkles. - ¼ teaspoon salt
Role: Balances sweetness and brightens chocolate taste. - 1 cup granulated sugar
Role: Sweetens and encourages slightly crisp edges while keeping centers chewy. - ¼ cup vegetable oil
Role: Keeps cookies moist and tender; oil helps maintain softness in gluten-free baking. - 2 large eggs
Role: Bind the dough and add richness; eggs contribute to the fudgy interior. - 1 teaspoon vanilla extract
Role: Adds warmth and depth to the chocolate flavor. - ¼ cup powdered sugar
Role: The coating that creates the visual “snowy” contrast and highlights the crinkles.
Step-by-Step Instructions
- Prepare dry mix. In a medium bowl, whisk together gluten-free flour, cocoa powder, baking powder, and salt until evenly combined.
- Combine sugar, oil, and eggs. In a large bowl, whisk granulated sugar and vegetable oil until smooth. Add the eggs one at a time, mixing thoroughly after each. Stir in vanilla extract.
- Form the dough. Gradually fold the dry ingredients into the wet mixture. The dough will be thick and slightly sticky — that’s expected and perfect for fudgy crinkles.
- Chill the dough (essential). Cover and refrigerate for at least 2 hours (or up to 24 hours). Chilling firms the dough so the cookies hold shape and create more pronounced cracks.
- Shape and coat. Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop rounded tablespoon-sized portions, roll into balls, then roll each ball generously in powdered sugar. Ensure each cookie is well coated — the thicker the coating, the more dramatic the crackle.
- Bake. Arrange coated dough balls on the prepared sheet with about 2 inches between them. Bake for 10–12 minutes — the tops should be set and deeply crinkled but centers still soft. Avoid overbaking: they’ll continue to set while cooling.
- Cool & serve. Let cookies rest on the pan for 5 minutes, then transfer to a cooling rack to finish setting. These are best slightly warm or at room temperature.
Why This Recipe Is Loved
These cookies strike the perfect balance of visuals and texture: a matte, crackled exterior dusted in powdered sugar with a fudgy, melt-in-your-mouth interior. Because they’re made with a gluten-free flour blend, they keep the texture light without turning gummy. They’re simple to scale up for parties and forgiving for home bakers of all levels.
Pro Tips for Consistently Perfect Cookies
- Chill the dough well. Don’t skip chilling — it prevents excessive spread and creates stronger crinkles.
- Use good cocoa. A high-quality unsweetened cocoa powder dramatically improves flavor.
- Coat generously. Roll each ball in powdered sugar more than once if needed — a thick coating produces nicer contrast.
- Measure flour correctly. Spoon and level your gluten-free flour to avoid dense cookies.
- Watch the oven time. Remove when tops are crinkled and centers seem slightly underbaked for that soft, fudgy interior.
Serving Suggestions to Complete the Meal
- Classic pairing: A tall glass of cold milk or a creamy plant-based milk for dairy-free guests.
- Warm & indulgent: Serve with a scoop of vanilla ice cream for hot-and-cold contrast.
- Comfort combo: Pair with hot chocolate or a robust coffee for a cozy dessert duo.
- Platter idea: Add these cookies to a holiday dessert board with nuts, dried fruit, and shortbread for texture variety.
- Gift-ready: Stack in a tin or clear cello bag with ribbon — they keep well at room temperature for several days.