Easy Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

What are Chocolate Crinkle Cookies?

Crinkle cookies are basically cookies made by rolling cookie dough balls in powdered sugar (confectioner’s sugar) before baking them.

As the cookie dough bakes, it expands and forms cracks in the surface of the cookies, with the contrast between the cookie and the powdered sugar providing the signature “crinkled” appearance, hence the name “crinkle cookies”.

There are different types of crinkle cookies. Chocolate crinkle cookies are one of the most common variations – crinkle cookies that are chocolate-flavored, and sort of like a fudgy brownie cookie. Filled with chocolate flavor, these are for all the chocolate lovers out there!

And.. they’re perfect for the holiday season!

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for these gluten-free dairy-free chocolate crinkle cookies are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing these cookies is as simple as combining the wet ingredients with the dry ingredients, and then forming dough balls before rolling them in powdered sugar and baking!
• Perfect Texture: These cookies have a chewy texture in the middle with a crispy outside, combining the best of both worlds!
• Totally Gluten-Free & Dairy-Free: The best part is that these chocolate crinkle cookies recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free chocolate crinkle cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. You may also use coconut oil if you prefer (if so, I recommend using refined coconut oil, which has a more neutral flavor, as opposed to extra virgin coconut oil which has a stronger coconut smell and taste).However, if you are not lactose-intolerant, feel free to use regular unsalted butter instead.
• White Sugar: I used white granulated sugar, but you may also use cane sugar or maple sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Brown Sugar: I used light brown sugar, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: Eggs are necessary to bind the ingredients together, so make sure you add them in. I personally have not tried making this recipe without eggs, but if you are allergic to eggs or would simply prefer to keep this recipe egg-free or vegan, you may use acquafaba or an egg-replacer instead. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to know!)
• Vanilla Extract: I recommend adding a bit of vanilla extract for extra flavor.
• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular flour) that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for the best results. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a very dense texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free blend does not already include xanthan gum, make sure to add it in.
• Cocoa Powder: Make sure to use unsweetened cocoa powder because we will already be adding sugar to the recipe.
• Baking Powder: Baking powder is the only leavening agent used in this gluten-free chocolate crinkle cookie recipe, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Powdered Sugar: Powdered sugar (also known as “confectioner’s sugar” or “icing sugar”) is sugar that has been processed until a very fine, powder-like texture. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

How to Make Gluten-Free Chocolate Crinkle Cookies (Step by Step):

1. Beat Sugar and Butter

Place the softened unsalted dairy-free butter, cut into cubes, in a large mixing bowl. Add both types of sugar. Beat sugar and butter for a couple of minutes.

2. Add Eggs and Vanilla Extract

Add eggs, one at a time, and the vanilla extract to the butter-sugar mixture. Beat with a hand mixer or stand mixer until completely combined (approximately 2-3 minutes).

3. Whisk Dry Ingredients

In another bowl, whisk together all-purpose flour, salt, baking powder and cocoa powder. Sift through a sieve so that there are no lumps.

4. Add Dry Ingredients to Wet Ingredients

Add the dry ingredients to the bowl with wet ingredients to form the soft and sticky dough.

5. Chill Dough

Cover the bowl with cling film and let it chill in the refrigerator for at least half an hour so the dough hardens a little and is easier to work with later.

6. Preheat and Line

Preheat the oven to 350F. Line two large baking sheets with a silpat or parchment paper.

7. Form Dough Balls and Roll in Sugar

Form the dough into 1 to 1 1/2-inch balls and place on a plate. Roll each ball of dough in plenty of powdered sugar to form a fairly firm layer (you will get between 24 to 30 dough balls depending on the size).

Place the balls in a single layer on the two baking sheets, at least 2 inches apart.

8. Bake Until Ready

Place the baking sheets in the preheated oven and bake cookies for 10 minutes (for softer cookies) or 12 minutes (for firmer cookies), rotating the cookie sheets halfway through.

9. Cool Before Eating

Let the gluten-free chocolate crinkle cookies cool on a wire rack before eating. (Note: The cookies will firm up a little more as they cool.)

Dish by Dish Tips/Tricks:

• Make Red Velvet Crinkle Cookies: If you wish to make a red velvet version of these crinkle cookies, simply add a few drops of red food coloring to the wet ingredients.
• Freezing the Dough: You may also make the crinkle cookie dough in advance and then shape the dough in a ball and wrap it in various layers of plastic wrap, then freeze the dough for up to 2 months. Before using, let the frozen dough thaw completely overnight before shaping into balls and then rolling into powdered sugar and baking.

Recipe FAQs:

Other Gluten-Free Christmas Cookies to Bake:

• Easy Monster Cookies (Gluten-Free)
• Peanut Butter Blossoms (Gluten-Free)
• Chewy Snickerdoodles (Gluten-Free, Dairy-Free)
• Crispy Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Chewy Sugar Cookies (Gluten-Free, Dairy-Free)

Gluten-Free Desserts to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 57 minutes
• Yield: 24 cookies 1x
• Diet: Gluten Free

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Description

These gluten-free chocolate crinkle cookies have a fudgy chocolate center with a crispy exterior, providing the perfect contrast in texture. They’re perfect for your holiday cookie exchange, so go bake a batch today! Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted dairy-free butter, softened
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup gluten-free measure-for-measure flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 5 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar, for rolling

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Instructions

1. Beat Sugar and Butter: Place soft butter, cut into cubes, in a large mixing bowl. Add both types of sugar. Beat sugar and butter for a couple of minutes.
2. Add Eggs and Vanilla Extract: Add eggs, one at a time, and the vanilla extract to the butter-sugar mixture. Beat with a mixer until completely combined – 2-3 minutes.
3. Whisk Dry Ingredients: In another bowl, whisk together all-purpose flour, salt, baking powder and cocoa powder. Sift through a sieve so that there are no lumps.
4. Add Dry Ingredients to Wet Ingredients: Add the dry ingredients to the bowl with wet ingredients to form the soft and sticky dough.
5. Chill Dough: Cover the bowl with cling film and put it in the refrigerator for at least half an hour.
6. Preheat and Line: Preheat the oven to 350F. Line two large baking sheets with a silpat or parchment paper.
7. Form Dough Balls and Roll in Sugar: Form the dough into 1 to 1 1/2-inch balls and roll in plenty of powdered sugar to form a fairly firm layer (you will get between 24 to 30 dough balls depending on the size). Place the balls in a single layer on the two baking sheets, at least 2 inches apart.
8. Bake Until Ready: Place the baking sheets in the preheated oven and bake cookies for 10 minutes (for softer cookies) or 12 minutes (for firmer cookies), rotating the cookie sheets halfway through.
9. Cool Before Eating: Let the gluten-free chocolate crinkle cookies cool on a wire rack before eating. (Note: The cookies will firm up a little more as they cool.)

Notes

Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. You may also use coconut oil if you prefer (if so, I recommend using refined coconut oil, which has a more neutral flavor, as opposed to extra virgin coconut oil which has a stronger coconut smell and taste). However, if you are not lactose-intolerant, feel free to use regular unsalted butter instead.

White Sugar: I used white sugar, but you may also use cane sugar or maple sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Brown Sugar: I used light brown sugar, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs are necessary to bind the ingredients together, so make sure you add them in. I personally have not tried making this recipe without eggs, but if you are allergic to eggs or would simply prefer to keep this recipe egg-free or vegan, you may use acquafaba or an egg-replacer instead. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to know!)

Vanilla Extract: I recommend adding a bit of vanilla extract for extra flavor.

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular flour) that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for the best results. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a very dense texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free blend does not already include xanthan gum, make sure to add it in.

Cocoa Powder: Make sure to use unsweetened cocoa powder because we will already be adding sugar to the recipe.

Baking Powder: Baking powder is the only leavening agent used in this gluten-free chocolate crinkle cookie recipe, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Powdered Sugar: Powdered sugar (also known as “confectioner’s sugar”) is sugar that has been processed until a very fine, powder-like texture. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing/Freezing: To store, place the gf chocolate crinkle cookies in an airtight container and store at room temperature for up to 4 days. To freeze, place the crinkle cookies in a freezer-safe container or freezer bag and freeze for up to 2 months. Let the frozen cookies thaw overnight in the refrigerator or warm them up in the oven at 300F for a few minutes before eating.

• Prep Time: 15 mins
• Chilling Time: 30 mins
• Cook Time: 12 mins
• Category: Cookies
• Method: Baking
• Cuisine: American