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.