If you love chocolate cookies, you need to try these gluten free chocolate crinkle cookies. They’re fudgy, rich, and coated in powdered sugar that cracks beautifully as they bake.

I’ve made these so many times now and they always turn out perfect. The texture is soft and slightly chewy in the middle, which is exactly what you want from a crinkle cookie.

The best part is that they’re 100% gluten free. No one will ever guess it. They taste just as good as any traditional version out there.

You don’t need any fancy ingredients either. Just simple stuff like cocoa powder, eggs, oil, and a bit of melted chocolate to really boost that chocolate flavor.

They’re great for parties, holidays, or just when you’re craving something chocolatey. Let me show you how easy they are to make.

Why You’ll Love This Recipe

Double Chocolate Goodness – These cookies use both cocoa powder and melted semi-sweet chocolate, so you get a rich, deep chocolate flavor that will satisfy even the biggest chocolate lover in your house.

No One Will Know They’re Gluten Free – The fudgy, chewy texture of these crinkle cookies is so perfect that your friends and family won’t believe they’re made with gluten free flour.

They Look Absolutely Stunning – The powdered sugar coating cracks open as they bake, creating those gorgeous crinkle patterns that make these cookies look like they came straight from a fancy bakery.

Simple Ingredients You Probably Already Have – You only need 10 basic ingredients like eggs, sugar, cocoa powder, and vegetable oil, so there’s a good chance you can make these right now without running to the store.

Ingredients

1 cup Gluten Free 1-to-1 Baking Flour
1/2 cup Unsweetened Cocoa Powder
1 tsp Baking Powder
1/4 tsp Salt
1 cup Granulated Sugar
1/3 cup Vegetable Oil
2 Large Eggs
1 tsp Pure Vanilla Extract
2 oz Semi-Sweet Chocolate, melted and cooled
1/2 cup Powdered Sugar, for rolling

How to Make

Step 1

In a medium bowl, whisk together the gluten free 1-to-1 baking flour, cocoa powder, baking powder, and salt. Set aside.

Step 2

In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the melted and cooled chocolate until well combined.

Step 3

Add the flour mixture to the wet ingredients and stir with a rubber spatula until a thick, sticky dough forms. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the dough is firm enough to roll.

Step 4

Preheat the oven to 350 F and line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl. Scoop about 1 tablespoon of dough at a time, roll into a ball, then roll generously in the powdered sugar until completely coated. Place the cookies about 2 inches apart on the prepared baking sheets.

Step 5

Bake for 11 to 13 minutes until the edges are set and the tops are crackled but still slightly soft in the center. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Helpful Tips

Chill the Dough Long Enough

The 2 hour chill time is not optional. When you first mix the dough, it’s going to be really sticky and soft, almost like thick brownie batter. If you try to roll it into balls at that point, it’ll stick to your hands and fall apart.

After 2 hours in the fridge, the dough should be firm enough that you can scoop it and roll it without it turning into a mess. If it still feels too soft after 2 hours, give it another 30 minutes. It’s better to over-chill than under-chill.

If you’re short on time, you can pop it in the freezer for about 45 minutes instead, but check on it so it doesn’t freeze solid.

Cool the Melted Chocolate Before Mixing

When the recipe says “melted and cooled” chocolate, the cooled part really matters. If you pour hot melted chocolate into the bowl with eggs and sugar, it can partially cook the eggs and make the dough grainy.

After you melt the 2 oz of semi-sweet chocolate, let it sit on the counter for about 5 to 10 minutes. It should still be liquid and easy to stir in, but not hot to the touch. Warm is fine, hot is not.

Roll Generously in Powdered Sugar

The thick coating of powdered sugar is what gives crinkle cookies their look. As the cookies spread and crack in the oven, the white sugar stays in place and creates that classic contrast against the dark chocolate. If you go too light on the coating, the sugar melts into the dough and you lose the effect.

Roll each ball until it’s completely white all over with no dark spots showing through. Don’t just dust them – really coat them. You want a visible layer of powdered sugar covering the entire surface.

It helps to have a full half cup of powdered sugar in a wide shallow bowl so you have plenty to work with.

Frequently Asked Questions

Why do I need to refrigerate the dough for 2 hours?

The dough is quite sticky and soft right after mixing, so chilling it firms it up enough that you can actually roll it into balls without it sticking to your hands. If you skip this step, the dough will be a mess to work with and the cookies will spread too much in the oven.

If you’re in a hurry, you can pop the bowl in the freezer for about 45 minutes instead. Just check it every so often to make sure it doesn’t get rock hard.