The holidays always mean cookies to me, so it’s the perfect time to share my family recipe for these favorite gluten free Chocolate Crinkle Cookies. They’re light light puffs of chocolate coated like winter snow with powdered sugar. What’s not to like?
Even better, this recipe is super easy. No fancy tools required — you don’t even have to make them pretty before they bake!
Made with my smooth and silky gfJules Gluten Free All Purpose Flour, there’s no grit or denseness to these treasures — just perfect balls of chocolately deliciousness you’d be proud to serve any friend or neighbor without mentioning they were gluten free.
Just scoop the dough, drop in confectioner’s sugar, and bake, or you can form the balls neatly first – your choice. Either way, the dough doesn’t even need to be refrigerated (although you can), you don’t need a mixer (although you can) and there’s nothing fussy about the recipe.
I will say that the gluten free flour blend you use makes a huge difference (these are made with my gfJules Gluten Free All Purpose Flour), as does how you measure your flour. By weight, my gfJules Flour is 135grams/cup; if using measuring cups, spoon flour into the measuring cup and level off, don’t use the measuring cup itself to scoop the flour.
I also highly recommend using parchment paper to line your cookie sheet. Parchment makes it easy to move the cookies to a cooling rack to set before trying to dislodge them from a metal tray (and no sticking or cleanup necessary!).
Take a look at this recipe well in advance of when you want to bake it, as there are some steps which involve allowing the ingredients to melt then cool, so it takes more time — although no more skills — than typical cookie recipes.
They “crackle” as they bake, so even ill-formed balls of dough look professionally designed. They’re just begging to be on your holiday cookie tray!
You could be enjoying these pretty chocolate gems in less than 45 minutes, so what’s stopping you?
Gluten Free Chocolate Crinkle Cookies
Gluten Free Chocolate Crinkle Cookies
These show-stopping gluten free chocolate crinkle cookies make every cookie tray look festive!
Ingredients
- ½ cup butter or non-dairy alternative (Earth Balance Buttery Sticks), melted then cooled to room temperature
- 4 ounces (4 squares) unsweetened baking chocolate or Pascha Organic 100% cacao unsweetened dark chocolate chips, melted then cooled to room temperature
- 1 ½ cups granulated sugar
- 3 eggs
- 2 teaspoons pure vanilla extract
- 2 cups (270 grams) gfJules Gluten Free All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup (more or less) confectioner’s sugar for rolling
Instructions
- Preheat oven to 375° F.
- Melt butter and chocolate in two microwave-safe bowls or together using a double boiler and stirring every 30 seconds. Once melted, set each aside to cool (you may refrigerate the bowls for a few minutes to accelerate cooling but don’t let the butter or chocolate set again).
- In a large bowl, stir to combine sugar, eggs and vanilla. Add the melted butter and melted chocolate – whisk together until smooth.
- In a separate bowl, whisk together gfJules Flour, baking powder and baking soda. Slowly stir into chocolate bowl to mix. The dough will become too thick for a whisk, so switch to a wooden spoon or use the paddle attachment on a stand mixer.
- Cover and refrigerate dough or bake right away.
- Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls, rolling between your palms to smooth, then rolling in powdered sugar to coat all over -- the dough will be thick and very sticky.
- Place each on lined baking trays, leaving 1 ½ inches between them to allow for some spread.
- Bake for 9-10 minutes or until the cracks do not look shiny and wet.
- Remove to cool on wire racks.
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These were great! I made them with ener-g egg replacer and they were perfect. Even friends without food allergies loved them and wouldn’t have known they were missing anything. I think the only thing I will do differently next time is to dump and get new powdered sugar about halfway through rolling. The second half of the cookies weren’t quite as pretty for some reason. But they were all delicious anyway! Thanks, Jules, for yet another winning recipe!
So glad to hear that these gluten free chocolate crinkle cookies worked so well for you, even with the ener-G egg replacer! Your photo is great — they do look so puffy and crinkly!!!!
~jules
Coming back to make another update… I made these yesterday with 1/4 cup of applesauce plus 1/2 tsp baking powder (in addition to what the recipe calls) for each egg and they were even better than with the ener-G egg replacer! I did put the dough in the refrigerator (covered) for 20-30 minutes to harden up a bit before I rolled them in to balls. They are always a hit at parties!
Oh wow – thanks so much for sharing that photo and the egg replacer information. That’s super helpful, Shannon!! I can’t wait to give this recipe a try with the applesauce + baking powder egg replacer. These cookies are a favorite around here! So glad they turned out so beautifully for you!
~jules
Jules, I have made these in prior years and loved them…..Wondering if you have tried 1/2 vanilla extract 1/2 peppermint extract and stirring in some crushed candy canes??? Thanks for any suggestions?
Hi Beverley, I haven’t tried the mixture of extracts, but I do know that adding peppermint is a popular modification for this type of cookie. I don’t think you would need to make any other recipe alterations, even with the addition of crushed candy canes; it should work just fine! You could always stir in the crushed peppermints to some of the batter and then just sprinkle on top for some of the cookies and see which you like best — I’m always up for a good experiment!
Let me know how it goes, or better yet, post a picture here in the comments!!
~jules
They were delicious. I did 1 tsp of vanilla and a 1/2 tsp of peppermint extract. Just crushed 2 candy canes—didn’t want to overpower the chocolate! They were a hit….all that fudgy goodness plus the surprise of mint! They were all eaten, so no picture :(. Today I made a Sweet Potato bread with Dates and cranberries (no added sugar), the recipe was in my local paper. As usual, I just swapped in Jules GF flour for the flour that was called for and as usual, a great result! Obviously, I will be needing to place an order for more flour soon! Thanks!
I love it!!!! And obviously, I’m gonna need that Sweet Potato Bread with Dates & Cranberries Recipe!! LOL!
~jules
These turned out perfect again this year. Thank you so much for your hard work to figure out the recipes!!!! For those critic’s/ jealous haters, shame on you. You are just too inexperienced to know all the tricks of the trade. Only experienced bakers should be allowed to critique another’s recipe. Sure you can add or change ingredients, but dont you dare deny who did the heavy lifting…..as Jules does for all of us. You are awesome sister and thank you for a flour that has changed our lives!!!!
Aww thanks so much, Bonnie!! I’m thrilled that you love this recipe so much and that you know you can count on recipes from my site to deliver consistent results! I sincerely appreciate your note and vote of confidence — thank you!! oxxo
~jules
Have you ever added flavorings, like mint extract or bourbon, to the recipe?
Oh wow, Elizabeth, I have not, but I’m sure it would be an incredible addition!
~jules
Was wondering if these freeze well? Needing recipes for holiday cookies that are bake ahead, but do well frozen and thawed.
Hi Cheryl, there’s no reason these wouldn’t freeze well. I’ve found that all the gluten free cookie recipes I’ve made with my gfJules Flour have frozen and thawed well when sealed well and frozen for a few weeks. Enjoy!
~jules
Hello,
Can you tell me if I can substitute the chocolate chips for unsweetened cocoa powder?
Hi Oscar, that wouldn’t be an equivalent substitute here, as one is a dry ingredient and the other is not. I think you wouldn’t be happy with the results. If you had chocolate syrup or something like that, it would be more of an equal.
~jules
Thank you. That is a fantastic suggestion. Wonder why I did not thought of that in the first place.
Glad it was helpful!
~jules
Hey Jules,
I just wanted to let you know I made this for our family Christmas Cookie Exchange this year for the first time ever yesterday. I read the comments and made some additions and followed some recommendations. Consequently, I won Best Tasting and Best Overall Cookie! Thanks for the great recipe and showing that the only gluten free submission can can beat out everyone else! Merry Christmas!
Oh Steve, that’s fantastic!!! Congratulations on kicking cookie bootie!!!! You should enter them in the Gluten Free Cookie Swap this year – maybe you’d win again!!! Thanks so much for taking the time to let me know about your baking victory. May all your baking be so happy!
~jules
I was enticed by the simplicity of this recipe, but found them to be tasteless. These are one of my favorite cookies, and I was in search of a gluten free version. I think it could benefit from adding a 1/2 teaspoon of salt and perhaps sub some of the flour for cocoa powder (they just didn’t have enough chocolate flavor) and superfine almond flour. Plus, to help the problem of the powdered sugar melting into the cookies as some commenters mention below, I suggest first rolling them in regular fine sugar, then again in powdered sugar. This will result in an extra crispy “shell”.
Nice tip on the granulated sugar before confectioner’s sugar rolling, Leah. Thanks for chiming in with the suggestion! With regard to the recipe needing more salt or more chocolate, those are certainly matters of personal preference, and I hope you made some notes so next time you can add those things in when you make them. I wouldn’t think those small changes to suit your taste would merit rating this recipe a one-star recipe, but of course, that’s up to you.
~jules
Hi there, baked these tonight and my powdered sugar melted into the cookies. Is there a way to prevent this from happening? I chilled my batter, dough wad firm when I rolled it In the powdered sugar. I melted the butter with the chocolate and let it cool for30 minutes. It wasn’t room temperature, probably more on the warm side. Wonder if that made a difference? Taste great tho., just wished they were pretty like yours. Thanks for your recipes and your flour. They have helped me cook for my family that needs to be gluten free.
Hi Charlene, so happy you’re enjoying my recipes and gfJules Flour! It’s always so nice to hear that people are benefiting from my efforts, so thank you for taking the time to let me know! As for the melted confectioner’s sugar, that’s a really odd result! Perhaps it was because the chocolate was too warm, but you said you refrigerated the dough prior to rolling, so that would have changed the temperature of the chocolate, as well. Did the dough crackle at all or did it look just like your dough balls, but with the sugar melted in?
~jules
Hi Jules, the cookies cracked as they were supposed to but the powdered sugar just disappeared! Into the cookies. And yes the dough was chilled and very firm. It’s got me scratching my head! Just ate one tho and the flavor is great, better the second day. I’ll try again at some point, and see if I can get them to present the way yours did. Thanks so much for your response!
Hi Jules, the cookies cracked like they were supposed to. Powdered sugar just melted into them. Dough was very firm and chilled as well. Scratching my head here! Just ate one and flavor is even better the second day. I’m going to try them again and see if I can get a better presentation. Thanks so much for your response!
Hi Charlene, absolutely happy to help! I wish I had another idea for you. Does your oven bake true to temperature? Maybe try dialing it back 25 degrees. Let me know!
~jules
So strange bc we also just baked these cookies and we had same experience! Only we didn’t chill dough, just rolled it and rolled in sugar. Would love to have a solution!
And thanks, Jules, bc we had a baking extravaganza this weekend. Crinkle cookies and your banana bread, with added dark chocolate chips. You make celiac delicious.
Hi Staci, I love that tag line, “You make celiac delicious”!!! Thank you!!! So happy to hear it! Happy holidays and happy baking!
~jules
Just a suggestion on the powdered sugar used–was it 10x confectioner’s sugar (like Domino’s) or was cheap powdered sugar used? I know it makes a difference in many recipes I’ve tried, and could well be why the sugar is melting. Cheap powdered sugar tends to lump more too.
Good thinking, Sue! Thanks so much for chiming in!
~jules
These cookies are amazing!! Everyone in my family loves them!
So glad you all love them! What does your family call them? My husband’s family has always called them macaroons for some reason?? Anyway, they’re delicious whatever the name!
~jules
What egg replacer do you recommend for this recipe?
Hi Stephanne, I usually have good luck with Ener-G egg replacer in cookies, though applesauce might also work well. Be sure to refrigerate the dough before scooping and baking. Here are some other egg replacer recipes I recommend: https://gfjules.com/egg-free-vegan-baking-tips/
Be sure to come back and let everyone know what you tried and how it turned out!
~jules
To follow up: I left the mixture in my refrigerator, and it did firm up. I made 1″ balls, and got 72 cookies!! They taste great.
Fantastic, Diane! Just a note on your earlier question — the dough is quite soft before it’s refrigerated. It totally works to make the cookies at that time, but it’s a pretty sticky endeavor. I’ve done it plenty of times though, because I don’t have time to wait for it to set in the refrigerator. It’s easier to work with when cold (as you saw), but it will still turn out great cookies if you don’t have time to wait. Thanks for reporting back on your success!!
~jules
Okay, I have checked and double checked my ingredients. I weighed your ap flour and used 260 gr. I used 3 large eggs at room temperature, and I let the chocolate/butter mixture cool to luke warm. I used my stand mixer. My “dough” resembles brownie batter. I have it in the refrigerator, hoping it will firm up so I can scoop it into balls.
Has anyone else had this problem?
Same problem here!!!
Hi Lynn, see my response to Diane. I hope you either persevered and baked them anyway or refrigerated the dough. Either way, it makes great cookies, but the dough is easier to work with if refrigerated first.
~jules
Can I substitute Jules’ gluten-free cookie mix for the flour? Same amount?
Hi Denise, my gfJules Cookie Mix makes more like a Toll House Cookie which is very different than this recipe. You could make that dough and roll it in confectioner’s sugar and bake, but it won’t be the same texture or taste and it won’t crackle as much as these will.
~jules
What do you suggest as an egg replacer for this recipe?
I haven’t started my cookie baking yet this year. I think I need to add these chocolate crinkles to the list – they look SO rich. And I love the snowy effect of the powdered sugar.
I make these cookies GF every year over the holidays. I use oil instead of butter and they turn out the same!
Good to know about the oil sub, Lisa – thanks for sharing!
~jules
What kind of oil do you use?
Hi Kathie, I use Earth Balance Buttery Sticks in this recipe – it works great!
~jules
These are a must make for the holiday cookie platter! They’re so easy to make and look delicious!
They really are – any way they crackle, they’re pretty!
~jules