Gluten-Free Chocolate Crinkles – Soft, Fudgy, and Irresistible
Gluten-free chocolate crinkles are the ultimate chocolate cookie: rich and fudgy on the inside, lightly crisp on the outside, and beautifully cracked with a snowy coating of powdered sugar. These classic cookies are often enjoyed during holidays, but they’re so easy and delicious that you’ll want to bake them year-round.
This gluten-free version delivers all the flavor and texture of traditional chocolate crinkles—without any wheat flour.
Ingredients
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1 cup (200 g) granulated sugar
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¼ cup (60 ml) vegetable oil
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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½ cup (50 g) unsweetened cocoa powder
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1 cup (140 g) gluten-free all-purpose flour blend
(must contain xanthan gum) -
1 teaspoon baking powder
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¼ teaspoon salt
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½ cup powdered sugar, for rolling
Time and Temperature
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Preparation Time: 15 minutes
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Chilling Time: 1–2 hours
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Baking Time: 10–12 minutes
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Total Time: About 2 hours
Oven Temperature
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175°C (350°F)
Instructions
Step 1: Make the Dough
In a large bowl, whisk together the granulated sugar and vegetable oil until well combined.
Add eggs and vanilla extract, mixing until smooth.
Stir in cocoa powder until fully incorporated and glossy.
In a separate bowl, combine gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a thick, sticky dough forms.
Step 2: Chill the Dough
Cover the bowl and refrigerate the dough for at least 1 hour. Chilling is essential—it firms up the dough and helps the cookies hold their shape.
Step 3: Preheat the Oven
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
Place powdered sugar in a shallow bowl.
Step 4: Shape and Roll
Scoop tablespoon-sized portions of dough and roll into balls.
Roll each ball generously in powdered sugar until completely coated.
Place cookies about 5 cm (2 inches) apart on the prepared baking sheet.
Step 5: Bake
Bake for 10–12 minutes, until the cookies spread slightly and develop deep cracks on top. The centers should remain soft.
Do not overbake—crinkles continue to set as they cool.
Step 6: Cool
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage
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Store in an airtight container at room temperature for up to 4 days
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Freeze baked cookies for up to 2 months
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Dough can also be frozen and baked as needed
Tips for Perfect Gluten-Free Crinkles
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Use a gluten-free flour blend with xanthan gum
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Chill the dough thoroughly
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Roll generously in powdered sugar for bold cracks
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Don’t overbake—soft centers are key
Common Troubleshooting
Cookies spread too much:
Dough wasn’t chilled long enough.
Cracks not visible:
Not enough powdered sugar or oven temperature too low.
Dry cookies:
Baked too long—remove while centers are still soft.
Variations
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Dairy-free: This recipe is naturally dairy-free
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Extra chocolate: Add gluten-free chocolate chips
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Mint crinkles: Add ¼ teaspoon peppermint extract
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Orange chocolate: Add orange zest to the dough
Why This Recipe Works
Gluten-free flour blends combined with cocoa powder and oil create a rich, brownie-like texture. The high sugar content and chilled dough cause the cookies to crack dramatically as they bake, forming the signature crinkle pattern.
Conclusion
Gluten-free chocolate crinkles are proof that gluten-free baking can be just as indulgent and satisfying as traditional recipes. With their fudgy centers, crackled tops, and intense chocolate flavor, these cookies are guaranteed to be a hit with everyone—gluten-free or not.