These Gluten Free Chocolate Crinkle Cookies are soft, fudgy, and irresistibly rich. Each bite melts with deep chocolate flavor and a snowy, crackled top that’s simply stunning. They look bakery-perfect but come together easily in your own kitchen. With a short prep time and just a few pantry staples, these cookies are a total win for chocolate lovers. You’ll love how the centers stay gooey while the edges bake into the perfect chewy bite. Whether you’re gluten-free or not, this cookie recipe delivers pure chocolate joy every time. Serve them warm, share with friends, or keep them all to yourself — I won’t tell!
Table of Contents
Why You’ll Love These Gluten Free Chocolate Crinkle Cookies
These cookies check every box: easy to make, incredibly rich, and stunning on a dessert plate. They’re perfect for every chocolate craving and always impress guests.
Texture and flavor highlights: fudgy centers, crackly sugar tops
Each cookie has a soft, brownie-like middle and a lightly crisped, powdered sugar shell. The contrast makes every bite magical. The blend of cocoa and a touch of espresso deepens the flavor beautifully, giving a bakery-quality taste that’s rich yet balanced.
When to make them: holidays, cookie swaps, anytime chocolate craving
They’re ideal for Christmas platters, Valentine’s treats, or cozy weekends when you just need chocolate. Also, these cookies travel well and stay chewy for days, so they’re great for gifting too.
Key Ingredients and Smart Substitutions
Gluten-free flour with xanthan gum: what to use and why it matters
For this recipe, use a gluten-free all-purpose blend that already contains xanthan gum. This helps mimic the elasticity gluten provides, keeping your cookies chewy instead of crumbly. If your mix doesn’t include xanthan gum, add about ¼ teaspoon yourself. Spoon and level the flour for accuracy so the cookies don’t turn dense.
Cocoa powder and optional espresso powder: how to boost chocolate flavor
Use unsweetened cocoa powder for deep chocolate taste. Espresso powder is optional but highly recommended. It enhances the cocoa without making the cookies taste like coffee. Even a small pinch can make the chocolate flavor surprisingly bold and rich.
Sugars, butter, and eggs: how they affect chew, spread, and structure
A blend of white and brown sugar helps balance crispness and chew. Butter gives richness and flavor, while eggs add structure and moisture. Always use room-temperature butter for smoother mixing. These ingredients work together to keep your cookies soft and satisfying.
How to Make Gluten Free Chocolate Crinkle Cookies (Step-by-Step)
Cream butter with white sugar and brown sugar until smooth
Start by creaming the butter and both sugars in a mixer until light and smooth. This step traps air and creates a soft, chewy texture later. Scrape down the sides occasionally for even mixing.
Beat in eggs and vanilla until evenly mixed
Next, add eggs and vanilla. Mix just until combined. This step helps the batter emulsify, ensuring even moisture and that perfect crinkle on top once baked.
Add dry ingredients (minus chips) and mix just until combined
In a separate bowl, whisk together cocoa powder, gluten-free flour, baking soda, baking powder, salt, and espresso powder if using. Slowly add the dry mix to the wet ingredients. Stir until no streaks remain. Don’t overmix, or the cookies may lose their soft texture.
Fold in chocolate chips gently
Add the chocolate chips and fold them in carefully. This keeps the dough thick and loaded with gooey bits in every bite.
Chill dough 2–4 hours to firm and control spread
Cover the dough and refrigerate for at least 2 hours, ideally 3–4. Chilling allows the flour to hydrate and prevents spreading. It also develops richer flavor as the butter firms up again.
Scoop, roll, and coat in powdered sugar plus white sugar
Once chilled, scoop dough balls (about 1½–2 tablespoons). Roll each ball first in white sugar, then in powdered sugar. This double coating ensures a defined crackle effect as they bake.
Bake at 350°F (177°C) until set, then cool to finish setting
Arrange the coated dough balls on a parchment-lined baking sheet. Bake for 9–13 minutes, until the tops are crackled but the centers still look soft. Let them cool on the sheet for about 15 minutes before transferring to a rack.
Pro Tips for Perfect Crackles and Thick Cookies
Measuring cocoa and gluten-free flour correctly (spoon and level)
Spoon the flour and cocoa into measuring cups, then level them off. This prevents packing too much and keeps your cookies light and tender.
How to avoid overbaking while still getting set edges
Pull the cookies from the oven when the tops are cracked but the centers still look slightly underbaked. They’ll finish cooking as they cool, staying chewy inside.
Optional “cookie scoot” trick for round, bakery-style cookies
Use a round cutter to gently nudge the edges of the cookies right after baking. It creates perfectly circular, professional-looking results.
Troubleshooting: dough too sticky, cookies spreading, crackles not showing
If dough feels sticky, chill longer. For spreading, make sure the dough is cold before baking. Light coating? Roll generously in sugar next time.
Do You Have to Chill the Dough? (Yes—Here’s Why)
What chilling does for gluten-free cookie structure and spread control
Chilling solidifies the butter and hydrates the flour, preventing the cookies from spreading too thin. It also helps gluten-free flour develop structure so the cookies don’t fall apart.
Best chill window and what happens if you rush it
A minimum of 2 hours is key, but 3–4 hours yields thicker cookies with deeper flavor. If you skip chilling, your cookies may spread flat and lose their signature crinkle.
What Holds Gluten Free Cookies Together?
The role of eggs, xanthan gum, and proper mixing
Eggs act as the main binder while xanthan gum adds elasticity. Together, they help hold the dough. Mix ingredients evenly, but not too long, to avoid breaking that structure.
If your flour blend doesn’t include xanthan gum: what to watch for
Add a small pinch of xanthan gum if missing. Without it, cookies may turn crumbly. Check your flour blend label to confirm before starting.
How to Store and Freeze
Storing baked cookies at room temperature for 3–5 days
Keep cookies in an airtight container at room temperature. They’ll stay soft for up to five days and taste freshly baked even after a few days.
Freezing dough balls for fresh-baked cookies anytime
Scoop the dough, roll in sugar, and freeze on a tray. Once firm, transfer to a freezer bag. You can bake them straight from frozen whenever a craving hits.
Baking from frozen: 325°F and a few extra minutes, plus doneness cues
Bake frozen dough at 325°F for a few extra minutes. Cookies are done when they’re set around the edges and still soft in the middle.
Recipe Notes and Variations
Making them not gluten-free: when standard all-purpose flour works
If you’re not gluten-free, swap the same amount of regular all-purpose flour. You’ll get slightly puffier cookies but with the same delicious texture.
Espresso powder: how much to use and when to skip it
Add ½ to 1 teaspoon for a stronger cocoa kick. Skip it if you prefer a lighter chocolate flavor. The cookies will still be rich and satisfying.
Chocolate chips options and add-ins
Use semi-sweet, dark, or even white chocolate chips for fun variety. Mini chips or chopped chunks also work great.
Per cookie: calories, macros, and key nutrition notes
Each cookie offers a balanced mix of carbs and fat for energy. The cocoa and eggs add small amounts of protein, while gluten-free flour keeps it lighter on the stomach.
FAQ About Gluten Free Chocolate Crinkle Cookies
Does a banana cream pie need to be refrigerated?
Yes, banana cream pie should always be refrigerated to keep the filling firm and safe to eat.
How do you keep bananas from browning in banana cream pie?
Brush banana slices with lemon juice or pineapple juice before layering to slow oxidation.
Why does my banana cream pie get watery?
It usually happens when the filling hasn’t been cooked long enough or wasn’t cooled before assembling.
How long does it take to thaw a banana cream pie?
Let it thaw in the refrigerator for 2–3 hours before serving for the best texture.
Other Recipes You May Enjoy
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- Gluten-Free Lemon Truffles Recipe
- No-Bake Banana Cream Pie Bars Dessert
- Chocolate Chip Dip No-Bake Cheesecake-Style Dessert
- Strawberry Brownies Easy Valentine’s Dessert
- Fudgy Red Velvet Brownies Valentine’s Treat
- Sourdough Red Velvet Cupcakes Dessert
Final Thoughts
The quick recap: chill, coat well, don’t overbake, and enjoy that fudgy center
These Gluten Free Chocolate Crinkle Cookies are simple, chocolatey, and beautifully crackled. Always chill the dough, coat generously in sugar, and pull them out before they overbake. The result? Soft, rich cookies that satisfy every craving. For more inspiration, check out my latest creations on Pinterest. Happy baking!
Gluten Free Chocolate Crinkle Cookies
Equipment
- Mixing bowls For combining wet and dry ingredients
- electric mixer For creaming butter and sugar
- Parchment-lined baking sheet Prevents sticking
- Cookie scoop Ensures even-sized cookies
- Wire rack For cooling cookies
Ingredients
- ¼ cup room-temperature butter
- ½ cup white sugar
- ½ cup dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ + 1 tablespoon cocoa powder
- 1 + 1 tablespoon gluten-free all-purpose flour (with xanthan gum)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2–1 teaspoon espresso powder (optional)
- ½ cup chocolate chips
- 1 cup powdered sugar (for coating)
- ¼ cup white sugar (for coating)
Instructions
- Cream the room-temperature butter with white and brown sugar in a mixer until smooth and fluffy.
- Add eggs and vanilla extract, mixing until fully combined and smooth.
- Whisk together cocoa powder, gluten-free flour, baking powder, baking soda, salt, and espresso powder. Gradually mix into the wet ingredients until just combined.
- Fold in chocolate chips gently until evenly distributed.
- Cover and chill the dough for at least 2 hours, ideally up to 4 hours, to firm it up and prevent spreading.
- Preheat the oven to 350°F (177°C). Roll chilled dough into 1½–2 tablespoon balls. Coat first in white sugar, then in powdered sugar.
- Place on parchment-lined baking sheets and bake 9–13 minutes until crackled and set. Let cool on the sheet for 15 minutes before transferring to a wire rack.
