Gluten Free Chocolate Crinkle Cookies

Gluten Free Chocolate Crinkle Cookies

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.

gluten free chocolate crinkle cookies on parchment

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, you don’t need a mixer and there’s nothing fussy about the recipe.

making gluten free chocolate crinkle cookies | gfJules

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!

gluten free chocolate crinkle on tray

You could be enjoying these pretty chocolate gems in less than 30 minutes, so what’s stopping you?

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Gluten Free Chocolate Crinkle Cookies

chocolate crinkle cookie square

5 from 2 reviews

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Total Time: 29 minutes
  • Yield: 36 cookies

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, melted then cooled to room temperature
  • 1 ½ cups granulated sugar
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups 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.

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. 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.

Gluten Free Chocolate Crinkle Cookies just like you remember - soft, chewy, powdery, sugary, chocolatey yumminess gfJules

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19 thoughts on “Gluten Free Chocolate Crinkle Cookies

    • 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

    • 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

    • 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

  1. 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?

    • 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