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.
Could I use regular brown rice flour mix in place of almond flour? I make my own mix and find almond flour too expensive.
Hi Linda, I would say brown rice flour and almond flour behave very differently. If you want to skip the almond flour, add 1/4 cup of your blend instead of the almond flour. (Make sure your mix has xanthan gum to help bind it together.) Thank you for writing.
Do you think the dough would freeze well? I’d like to freeze some and make a gift of them for Christmas. And having cookies ready in the freezer is just awesome any time of year.
Hi Pam, I do think these will freeze well, but I recommend you freeze without rolling the dough in the powdered sugar. Thaw them out then roll and flatten before baking. Please write back and let us know how this worked. I am sure the information would help a lot of other readers. Take care, Sandi
I love the chocolate and mint combination! These look incredible!!!!!!!!!!!!!
Thank you Elle 🙂
chocolate + mint = everything! so good!
Agreed 🙂
I have got to try out crinkle cookies! I have never had one and they look tasty!
They are definitely worth it Amanda 🙂
The texture of those crinkles looks so perfect Sandi! I always love the consistency of this type of cookie – it’s a great year-round, special occasion treat.
Thank you so much Alisa 🙂
I love how thick those cookies look–YUM!
Thanks Megan 🙂
You just brought me back to my childhood–my mom used to make crinkle cookies ALL the time! These look beautiful, and just like my mom’s!
Awww, thank you Ricki. I am happy to bring back wonderful memories.
Mint everything!!! it’s always been one of my favorite flavors, but I’ve never attempted a cookie with it, this is so exciting!!! And gluten free to boot!
I hope you enjoy it Amanda 🙂
These cookies are SPEAKING TO ME!!! Whoa baby! So delicious! I love mint chocolate. Not chocolate alone but MINT CHOCOLATE is a heck yes!
Thank you so much Gigi.
These look so good! Chocolate and mint are always a good combo!
Thank you Emily 🙂
A gluten free thin mint? I’m in! I like the texture and size even better!
I like how you think 🙂
I most DEFINITELY cannot eat just one. Especially if they look like this, Sandi! I’ve been dreaming about these deliciously minty crinkle cookies since I saw them over on your FB page. Mind sending some over? 🙂 The combo of chocolate and mint always reminds me fondly of Andes. YUM. Pinning, of course! xo
I am happy to send some…will need to perfect these without eggs for you though. What egg substitute do you use most?
Yum, I love mint chocolate! My boyfriend’s family always made crinkle cookies for Christmas, I’ll have to make these next year!
Sounds delish!
Yum, thanks for sharing!
Just made chocolate crinkle cookies today, though mine were with gluten. Love your photo – the crackles are what make these cookies so special and in your photos they really look crackly:)
Thank you so much Laura 🙂