If you love chocolate, these homemade gluten free chocolate crinkle cookies should go onto your must-try cookie list. They are soft with that special melt-in-your-mouth quality that crinkle cookies are famous for! Make a batch in under 30 minutes!
Gluten free crinkle cookies are tempting with their sugary glaze. These gluten free cookies have a soft texture, and they are bursting with chocolate flavor. If you haven’t tried this popular cookie recipe, it is time to give it a try!
I have wanted to make a gluten-free chocolate crinkle cookie for a long time. They are fun to make as is or decorate as melting snowmen. We made these gluten free brookies (a cross between a cookie and a brownie) last week, but now we are ready for crinkle cookies!
If you are a cookieholic like me, then you need to make a few different cookie recipes, so you have a lot of cookies on hand. Try these Gluten Free Funfetti Sugar Cookies.
Why I love these Crinkle Cookies:
- This easy gluten free chocolate crinkle cookie recipe is one of my favorites because they are so chocolaty!
- They are easy to make in minutes.
- You can freeze them easily so you can enjoy these chocolate cookies all of the time!
- Kids love to help make these cookies because they get to play with their hands. There is also something about forming dough balls and rolling them in powdered sugar that makes these cookies more hands-on and fun.
I sent a batch of these to school with my son for his birthday, the whole class loved them and didn’t realize they were gluten free until he told them. Excellent recipe, thank you for making gluten free cooking easier on this Mama!”
crystal B.
Allergen Information:
These homemade crinkle cookies are gluten-free, soy-free, and oat-free. Make them dairy-free by swapping the butter for a plant-based butter brand. You can make these cookies nut-free by omitting the almond flour and adding an additional ½ cup gluten free flour blend.
These cookies will quickly become a family favorite! You will find these cookies will inspire your kids to find new ways to sneak them out of the cookie jar. If you want to try another fun crinkle cookie, give these Gluten Free Honey Crinkle Cookies a try, too!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
- Xanthan Gum- if your blend doesn’t contain this or guar gum, you will need to add it.
- Cocoa Powder- I really like the quality of Anthony’s and Ghirardelli’s brands.
- Almond Flour – Make sure to use almond flour and not almond meal, or your cookies will turn out gritty. See the FAQ below if you would like a nut-free option.
- Baking Powder – I highly recommend using aluminum-free baking powder to avoid any bitter aftertaste.
- Salt – You can use kosher salt or sea salt.
- Eggs – Use size large eggs.
- Butter – Use unsalted room-temperature butter.
- Vanilla – I recommend using pure vanilla extract and not imitation.
- Optional – Add crushed Andes Candies Thin Mints to the cookie batter for a minty flavor.
Step-By-Step Photos and Directions:
Step 1: Add the gluten free flour, cocoa powder, sugar, baking powder, and salt to a large bowl. Whisk the dry ingredients to blend them.
To measure your gluten free flour, I recommend using one of these two methods:
The Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. The Leveling Method: Fill the measuring scoop with flour, but don’t pack the flour into it. Use a knife to scrape along the top to remove the extra flour.
Step 2: Add the wet ingredients to a smaller
👀 Sandi Says: You can mix this cookie dough in a standing mixer with a paddle attachment if you prefer. To use a stand mixer, add the wet ingredients to the mixer bowl. Turn the mixer on low and gradually increase the speed until the wet ingredients are mixed.
Turn off the mixer and add the dry ingredients. Turn the mixer on low until most of the ingredients are mixed into the wet ingredients, then turn the mixer to medium speed until cookie dough forms.
Step 3: Once you get your dough together, use a medium cookie scoop to scoop out some dough. Use your hands to roll the cookie dough into balls. Next, roll the balls in the powdered sugar.
Place the cookie balls onto a prepared
Step 4: Next, press the dough balls flat with a flat-bottomed glass or your hand to about ½ inch.
Step 5: Bake the cookies at 350º F for 8-10 minutes, depending on their size.
Step 6: Remove the hot cookies from the oven and transfer them to a wire rack to cool. My favorite way to eat them is warm, but you can enjoy them warm or cold.
If you love cookies as much as we do, I have a LOT of incredible gluten free cookie recipes for you to try!
Cookie Troubleshooting:
Why are my cookies flat, aka spread too much?
This is one of the most common questions I get from my readers. There are several reasons for flat cookies, including:
- Check to see how long you chilled your cookie dough. If you use partially melted or softened butter, you must chill it to prevent spreading.
- Every gluten-free flour blend has a different starch-to-grain ratio. This can affect the moisture levels in your cookie dough, resulting in flatter cookies. In this situation, you would need to add more flour.
Why do my gluten-free cookies taste gritty?
This grit you experience is from the rice flour in the gluten-free flour blend. Not all companies mill their flour extra fine. To eliminate the grit, I recommend letting the cookie dough rest for 15 minutes. This extra time will allow the rice flour to soften, eliminating the grit.
How do you make cookies the same size?
The best way to ensure your cookies are the same size and look uniform is to use a
For more cookie troubleshooting, read my Gluten-Free Cookie Troubleshooting Guide.
Frequently Asked Questions:
Powdered sugar is gluten free, but it is always important to read the label just to ensure.
You can add 1 teaspoon of peppermint extract or chunks of Ande’s Candies Mint Candy to add mint flavor to these cookies.
You can make these cookies nut-free by omitting the almond flour and adding an additional ½ cup gluten free flour blend.
These cookies will keep fresh for up to 4 days in an air-tight container in the refrigerator or up to 4 months in the freezer. Note gluten free baked goods tend to spoil quickly if left out. This is because gluten free flour doesn’t have all of the preservatives many wheat flours have.
Absolutely delicious! We made another batch with nuts as well, those were also amazing.”
Lilliana E., Pinterest User
More Gluten Free Cookies To Try:
- Gluten Free Snickerdoodle Crumbl Copycat
- Gluten Free Cookies and Cream Cookies
- Gluten Free Circus Cookies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Chocolate Crinkle Cookies
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ¾ cup almond flour * see note
- 2 teaspoons baking powder aluminum free
- ⅛ teaspoon sea salt
- 1 cup cocoa powder * see note
- 1 cup sugar
- ½ cup butter + 3 tablespoons
- 2 teaspoons pure vanilla extract
- 3 large eggs
- powdered sugar for rolling the dough balls.
Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add dry ingredients and whisk to blend.
- In a small bowl, add all wet ingredients and whisk to blend.
- Pour wet ingredients into dry ingredients and mix. Note that you can also use a standing mixer to make this cookie dough.
- Add the optional Andes Chocolate pieces and mix. You can also add mini chocolate chips if you like.
- Use a medium cookie scoop to scoop up cookie dough and roll with your hands into a ball shape.
- Roll the ball in powdered sugar and place on parchment paper lined baking sheet.
- When all of the dough is made into these balls, flatten them to ½ inch thickness with your hand or a glass bottom.
- Bake the crinkle cookies for 8-10 minutes.
- Remove onto a wire cooling rack.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- If you want to reduce the sugar, you can skip rolling the cookies in powdered sugar.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- To make this recipe nut-free, omit the almond flour and substitute an additional ½ cup gluten free flour blend.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older April 2018 post with more detailed directions.
I can’t wait to try these, but I have a question. Step 5 says “ I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.” but will it make a difference in this cookie recipe, or did you mean cookies? I know I sometimes put the wrong word in when I am thinking of something else. So wondering as cookie texture would be different anyway? Mostly asking as I have almond meal on hand but would have to go purchase Almond flour. Thank you, I very much like your wonderful recipes.
Hi Deb, it is for cookies…I used to bake a lot more with almond flour and that was a standard tip. You could try the almond meal…and see if letting the batter sit will soften it up.
I absolutely love these cookies! I used all GF flour blend. I also used 1 tsp vanilla extract & 1 tsp peppermint extract. Yum!!
I am glad you love these cookies. Chocolate mint makes these so hard to resist.
Another excellent cookie recipe Sandi!! I can’t use almond flour due to our grandie having a peanut/tree nut allergy so took your advice and subbed the 1/2 c. addtl. flour! Superb! Moist and delicious! And I got 32 cookies out of this mix! SCORE! Thank you again!
So good!!! I have made 4 of your recipes over the past week or 2 and they’ve all been fantastic. These cookies were a favorite and I will be making them again!
I am so glad you are trying my recipes. We love this recipe too, I am so glad you found it! Thank you!
Great cookies! I used coconut oil instead of butter and skipped the mint. The kids say that it tastes like a brownie!
The recipe is a bit mixed up… the ingredients list does not include the mint, and at one point there’s a reference to donuts. Would also love to know how large you make these cookies.
I am so glad you enjoyed them. The original cookies had crushed Andes candies but it is now optional for those who don’t want the mint flavor. I mention it in the FAQ section.
Love em! How can I tweak this recipe to reduce the sugar? Any guidance to not stuff it up! thanks
Hi Heather, if you would like to reduce the sugar, leave out the Andes chocolate mints and use a sifter to lightly dust them in powdered sugar instead of rolling the entire cookies in powdered sugar. When you roll them a lot of sugar presses in so you can cut a lot out by just dusting them.
In an effort to reduced ALL sugar, I reduced the amount from 1 cup to 1/2 a cup of xylitol, and the cookies taste absolutely great FYI! Also I added 1 tsp of peppermint oil and used dark choc drops.
Wow, I haven’t baked with xylitol yet. Thank you so much for coming back to let me know it worked!!
Can I make this recipe and exclude the mint? My son doesn’t care for mint. Thank you.
You can definitely exclude the mint. Thanks for reaching out, have a wonderful holiday 🙂
Could these cookies be made with gluten free flour such as Cup-4-Cup or Namaste Gluten Free Perfect Flour Blend ?
Hi MaryAnne. Short answer is I think so. The ingredients in both of those flours are very different. Cup 4 Cup has dried milk powder, which should be okay. Namaste’s blend has a lot more starch. If you do try one or the other, please come back and let us know how they turned out so other readers can benefit 🙂
My goodness these cookies look amazing! Crinkle cookies are my favorites!
Thank you so much Debra 🙂
I love that these crinkle cookies have Andes chocolate mints in them. SO GOOD!
Thank you so much Diana 🙂
I never even try to eat just one. I always eat cookies in even numbers – one for each hip. 🙂 Mint & chocolate is my favorite! Thank you for this delicious gf version!
LOL, I couldn’t eat just one either 🙂
Would after eight chocolate be an ok substitute?
Hi Luc, I haven’t used this chocolate. Please write back and let us know how your cookies turn out.
Wow these look delicious! And so festive 🙂 Perfect for a cookie exchange!
Thank you Liz 🙂
These look delicious! About how many cookies do you get from one batch?
Hi Meredith, I ended up with about 16 cookies. Take care, Sandi
I am loving everything about this recipe!! Looks so good and I’m gluten free!! YEAH! I’m printing this one now!
I hope you enjoy it Amanda 🙂
This recipe looks sooooo good! I have quite a few GF friends, so I’ll keep this recipe in mind next time I bake for them 🙂
Thank you Michelle 🙂