These gluten free chocolate crinkle cookies are fudgy, chewy, and rich – almost like a brownie in cookie form – and now you can make them gluten-free! This version is so good, your family will probably never know they’re not made with wheat.
I’m a huge chocoholic, and love brownies especially, so that’s the kind of cookie I was looking for. Believe it or not, until then, I’d never had a chocolate crinkle cookie! But once we tried them, we were all hooked! I had to make them again, and adapt them to be gluten-free so my husband could give them a try.
Needless to say, he was hooked too. I think he likes these even better than gluten-free sugar cookies.
One thing I love about this recipe is that while most cookies are chock full of butter, this one really isn’t. Instead, it has some butter, and more eggs than you’re probably used to seeing in a cookie recipe.
Now I know that high-fat is all the rage right now, but that doesn’t make butter any cheaper, so I’m happy to find a recipe that uses a little less. 😉
Gluten-Free Chocolate Crinkle Cookies
A couple of things to note about this cookie:
- It’s really tempting to add more flour than the recipe calls for in order to make your dough easier to handle, but keep in mind that more flour equals a cakier cookie. It’s fine if you want them that way, but if you’re looking for fudgy, it’s a mistake.
- Instead, make sure your fingers are coated with powdered sugar before you touch the dough to counter its stickiness.
- For A Christmassy look, try adding some red or green sprinkled sugar to the powdered sugar you roll your cookie dough in. It’s pretty!
- Line your cookie sheets with parchment paper. Most cookies slide right off an ungreased cookie sheet, but these gluten-free chocolate crinkle cookies tend to want to stick. The parchment paper prevents that.
- You can freeze unbaked dough for later. I usually just pack the dough into a Tupperware container, and let it thaw before I scoop it out and roll in powdered sugar to bake. you can also scoop them into balls, freeze them, and then pack them in a container so you can thaw your desired number out at one time and leave the rest frozen. Regardless of which way you do it, You can bake them while they’re cold, resulting in a cakier cookie, or let the dough come to room temperature first, resulting in a fudgier cookie.
For this batch, I used Sunfood’s organic cacao powder, which they sent me to try, and loved the results! The main difference between cocoa and cacao, is that cacao is usually made from raw beans, whereas cocoa is made from roasted beans. Generally, cacao is more nutritious.
Fair warning – these are additive! Once you make them, you’ll want to keep making them again and again. They’re that good.
Let’s get baking!Print
Gluten Free Chocolate Crinkle Cookies
If your family loves these classic Chocolate Crinkle Cookies, they’ll really love this gluten-free variety.
- 1/3 cup butter, softened
- 1 1/2 cups white sugar
- 2 teaspoons vanilla
- 4 large eggs
- 1 cup unsweetened cocoa powder, or cacao powder
- 2 cups gluten-free flour blend – I recommend making this mix and adding 1 teaspoon xanthan gum, or using this one
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- Preheat oven to 350º
- In a large bowl cream together butter, sugar, and vanilla. Add eggs, one at a time, and mis until just combined
- In a separate bowl, combine remaining ingredients, except the powdered sugar
- Add dry ingredients mixture to the butter/sugar/egg mix and stir well
- Pour powdered sugar into a small bowl
- Scoop cookie dough with a standard cookie scoop, or tablespoon
- Drop into powdered sugar and roll into ball, coating entirely with sugar
- Place on a parchment-lined cookie sheet, leaving enough room between cookies for some spread
- Bake for 10-15 minutes until they have spread some and look crackled
- Remove from oven and allow to cool for 5 minutes before removing from cookie sheet and letting cool completely
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