Everyone loves these soft and decadent gluten-free chocolate crinkle cookies. These delicious cookies are like eating a rich, chewy brownie, dusted in powdered sugar. Not only do these gluten-free chocolate cookies look beautiful and unique, but you'll be surprised at how quickly they get devoured!
When I was little, these chocolate crinkle cookies were my favorite cookie. I liked that they were chocolate, but I thought it was so fun they were rolled in powdered sugar and then crackled on the baking sheet as they cooked.
When I started baking as a kid, this was a recipe made again and again. And much to my mom's chagrin, I normally ended up getting powdered sugar everywhere (sorry mom).
Gluten-Free Chocolate Crinkle Cookies
That's why, years ago, I decided to make my childhood recipe over to make a gluten-free variation.
We enjoy these gluten-free chocolate crinkles every year around Christmas time. Or when I need to feed a large crowd of kids (hello youth group). They freeze well, and also make a beautiful addition to holiday cookie platters.
For a light summery spin on these cookies, you might check out these gluten-free lemon crinkle cookies from Thyme & Joy.
These are some other gluten-free cookies we like adding to holiday cookie platters: gluten-free oatmeal cookies (raisins or chocolate chips?! you decide which to add!), gluten-free mint chocolate chip cookies, gluten-free white chocolate macadamia nut cookies, and one of our faves at Christmas- gluten-free sugar cookies.
Gluten-Free Chocolate Crinkle Cookies Ingredients and Substitutions:
- Cocoa Powder- I recommend a Dutch processed cocoa powder. I currently have the Rodelle brand and think it's wonderfully rich. If you have a non-Dutch processed cocoa, you can you use in this recipe, I just prefer the taste of Dutch processed.
- Olive Oil- Olive oil produces the best results in this recipe. I use a regular olive oil that contains just a little extra-virgin olive oil.
- Organic Cane Sugar- Non-organic white sugar will work just fine in this recipe, too. The cane sugar helps bind the cookies together, so don't try to reduce the amount called for in the recipe.
- Eggs- These are fudgy decadent cookies, that rely on the eggs for both leavening and binding. Because there are 4 eggs in this recipe, I don't recommend trying to sub them out if you are allergic/sensitive. Instead, try this gluten-free vegan chocolate crinkle cookies recipe from my friend, Sarah Bakes Gluten-Free.
- Vanilla Extract- You can absolutely swap out the vanilla extract for peppermint extract to make a mint chocolate variation of gluten-free crinkle cookies.
- Brown Rice Flour, Sweet Rice Flour, Tapioca Starch- This gluten-free cookies recipe depends on the "glutinous" texture of the rice flours. If you were to replace them with a gluten-free all-purpose flour mix, I can't guarantee your results; however, Bob's Red Mill 1 to 1 blend may work well (just keep in mind I haven't tried it myself), as it contains a high amount of sweet rice flour. The 1 to 1 blend already contains xanthan gum, so you will need to omit the additional amount I call for.
Gluten-Free Chocolate Cookie Variations:
Feel free to personalize this recipe, by adding chopped pecans or walnuts, peppermint extract, espresso powder, or dairy-free chocolate chips.
How to Make Gluten-Free Chocolate Crinkle Cookies:
- Using a heavy duty mixer, combine the sugar and cocoa powder.
- Add in the olive oil, vanilla extract, and then the eggs, one at a time, mixing well after each egg is added.
- In a separate bowl, sift the dry ingredients together.
- Carefully add the dry ingredients into the chocolate mixture and mix until well combined.
- Cover and refrigerate the dough for at least 3 hours.
- Preheat oven to 350 degrees (F) and line 2 baking sheets with parchment paper or silicone liners.
- Drop dough by teaspoonfuls into the powdered sugar. Roll around to coat and to shape the dough into balls. Place the balls on the prepared baking sheets.
- Bake for 10 - 14 minutes. Cool for 10 minutes on the baking sheets before moving to cooling racks to cool completely.
Looking for more delicious gluten-free cookies? Try these Gluten-Free Peanut Butter Cookies from my friend, Sharon, at What the Fork food blog.
I hope you enjoy these gf chocolate cookies as much as my family does!
Megan
GF chocolate crinkle cookies adapted from Betty Crocker.
Gluten Free Chocolate Crinkle Cookies Recipe:
Gluten Free Chocolate Crinkle Cookies
Soft and decadent gluten-free chocolate crinkle cookies. It's like eating a rich, chewy brownie, while being dusted in powdered sugar.
Ingredients
- ¾ cup cocoa powder
- ¾ cup olive oil
- 2 cups organic cane sugar
- 4 large eggs
- 2 teaspoon vanilla
- ½ cup brown rice flour
- ½ cup sweet rice flour
- 1 cup tapioca starch
- ½ teaspoon xanthan gum
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ½ - 1 cup organic powdered sugar
Instructions
- Using a heavy duty mixer, combine the sugar and cocoa powder.
- Add in the olive oil, vanilla extract, and then the eggs, one at a time, mixing well after each egg is added.
- In a separate bowl, sift the dry ingredients together.
- Carefully add the dry ingredients into the chocolate mixture and mix until well combined.
- Cover and refrigerate the dough for at least 3 hours.
- Preheat oven to 350 degrees (F) and line 2 baking sheets with parchment paper or silicone liners.
- Drop dough by teaspoonfuls into the powdered sugar. Roll around to coat and to shape the dough into balls. Place the balls on the prepared baking sheets.
- Bake for 10 - 14 minutes. Cool for 10 minutes on the baking sheets before moving to cooling racks to cool completely.
Recommended Products
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KitchenAid KSM155GBSR 5-Qt. Artisan Design Series with Glass Bowl - Sugar Pearl Silver -
Authentic Foods Superfine Sweet Rice Flour - 3lb -
Wholesome Sweeteners, Inc., Organic Powdered Confectioners Sugar, 16 oz (454 g) - 2pcs -
Xanthan Gum -
Anthony's Organic Tapioca Flour Starch -
Bob's Red Mill Brown Rice Flour -
Pure Vanilla Extract, Certified Organic -
Wholesome Organic Cane Sugar -
Anthony's Organic Cocoa Powder, 2lbs, Batch Tested and Verified Gluten Free & Non GMO
Chandra@The Plaid & Paisley Kitchen says
Chocolate Crinkle cookies are a perfect christmas time classic!
Katerina @ Diethood says
My nightcap needs about 4 of these gems. They're so festive and pretty!
Justine | Cooking and Beer says
I can't believe these are gluten-free! They look awesome!
Becky Hardin | The Cookie Rookie says
My very favorite Christmas cookie! These are beautiful!
Cyndi - My Kitchen Craze says
Love crinkle cookies and yours look delicious! Love the heart plate too. Cute!
Michelle @My Gluten-free Kitchen says
I haven't had crinkle cookies in years! These are making my mouth water! Can't wait to try them, Megan.
Kimberly Ann @ Bake Love Give says
Chocolate Crinkles are a total favorite - I love how they came out just as gorgeous as the gluten version!
Franziska Trenner says
Hi, if I have a glutenfree ready mix can I replace it? What would be the quantity?
Megan says
Hi Franziska,
You could try it - just use equal amounts.
Jolene says
Can regular white rice flour be used? how is sweet rice flour different, or necessary
Megan says
Sweet rice flour is stickier than regular rice flour, making it perfect for recipes that need an extra "binder" of sorts. You could try replacing it with regular rice flour, but I can't guarantee the results (as I've never tried it myself).
Vanessa Retzlaff says
Thoughts on egg free? Would it work here?
Megan says
Hi Vanessa, I actually wouldn't try it with this recipe. Just too many eggs to replace. Instead, I'd recommend trying this gluten-free vegan recipe from my friend, Sarah of Sarah Bakes Gluten Free. 😉
Mariana says
Thank you Megan for this wonderful recipe!
I just made them today and my kids loved them.
Megan says
Yay!! You're welcome!
Nicole says
Everyone should know that these cookies are AMAZING. I subbed coconut oil for olive oil but otherwise followed the recipe. Took these to a bunch of gluten and dairy eating firefighters and they couldnt believe how delicious they were. Thanks for the recipe!
Megan says
This comments makes me so happy! THANK YOU for baking treats for them, Nicole! Merry Christmas!
Mary says
Can these be made a few days before a holiday dinner. Will they remain chewy? Thanks!
Mēgan says
Hi Mary, if I recall, these will stay soft/chewy/fresh for at least 2-3 days.
Nicole Davis says
Megan,
If I use Bob's 1 to 1 flour, do I still need the tapioca starch/flour? Should I just use 2 cups of that in place of the flours and tapioca flour? Bob's has tapioca flour in it. Thanks!
Nicole
Mēgan says
Hi Nicole,
Yes, if you were to try the 1 to 1, you would use 2 cups of it, to replace the brown rice flour, sweet rice flour, tapioca starch, AND xanthan gum. So you wouldn't need to add additional tapioca starch or xanthan gum because the 1 to 1 already contains both! 😉
Nicole Davis says
Wonderful! Thanks, Megan! So glad I found your blog. I have started going to an Integrative Medicine practice, and my nurse practitioner wants me to go gluten and dairy free and low sugar for life. I went there because I am tired of feeling terrible. I am in the "woe is me" stage, but I am going to try to give this a go. I just made a loaf gluten and dairy free bread from the King Arthur site, but it is a little grainy. I hope to try yours next.
Nicole
Kari says
For anyone else wondering, I subbed Bob’s Gluten Free 1:1 flour (2 cups) for the other flours mentioned and left out the xanthum gum. They turned out great! Thanks for such an awesome recipe.
Mēgan says
Hi Kari,
Thank you so much for sharing your substitution! I'm glad that worked well for you. 🙂 And you're so welcome!
Onesti says
When I was a child growing up here in Alaska, my mother made cookies like these and called them earthquake cookies. We experienced quite a few earthquakes back then. What a joy to get to make these lovelies with my daughters now, all allergy safe. Thank you Mēgan!
Mēgan says
You're so welcome!
LPressnell says
These cookies are delicious! Could I mix up the dough and keep it in my freezer until I'm ready to bake?
Mēgan says
Hmm... that's something I haven't tried yet, so I'm not sure if it will work!