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!

gluten free chocolate crinkle cookies on parchment

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.

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 45 minutes, so what’s stopping you?

Gluten Free Chocolate Crinkle Cookies

Gluten Free Chocolate Crinkle Cookies

Yield: 36 cookies
Prep Time: 30 minutes
Cook Time: 9 minutes
Total Time: 39 minutes

These show-stopping gluten free chocolate crinkle cookies make every cookie tray look festive!

Ingredients

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

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30 thoughts on “Gluten Free Chocolate Crinkle Cookies

  1. 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

  2. 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

  3. 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

    • 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

  4. 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