Today, I’m whipping up a batch of chewy, gluten free chocolate snickerdoodles that are so good, nobody will guess they’re gluten free. This gluten free chocolate cookie recipe is full of rich chocolate flavor, plus they have that signature cinnamon sugar finish that snickerdoodles are famous for. Get ready to roll up your sleeves and dive into some deliciousness!

A stack of four gluten free chocolate snickerdoodle cookies on a white plate.

One of my long-time readers has been making my classic Gluten Free Snickerdoodles recipe with her grandson for a long time. She asked me if I had a chocolate version a few weeks ago. I told her I didn’t, but I promised to create a recipe before the holidays. I can’t wait to hear what her grandson thinks of these chocolaty snickerdoodles!

This is a great gluten free chocolate cookie recipe to make with your kids. They should be able to help with every step if they are supervised, except for putting the cookies in the oven and taking the cookies out of the oven.

If you love snickerdoodles, check out these yummy Gluten Free Chai Snickerdoodles, Gluten Free Pumpkin Snickerdoodles, Gluten Free Apple Butter Snickerdoodles, and my Gluten Free Crumbl Snickerdoodle copycat cookies (with cinnamon buttercream frosting!)

I have over 100 delicious gluten free cookie recipes on the blog. Let me know which you have tried!

Allergen Information:

These homemade chocolate snickerdoodle cookies are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free by using dairy-free butter.

A mason jar filled with gluten free flour sitting on the counter.

Flour Blend Tested:

I tested this gluten free chocolate snickerdoodle cookie recipe with King Arthur Measure for Measure. This blend works really well in my gluten free cookie recipes.

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 with the blend listed above. Other blends should work well. All blends have a different starch-to-grain ratio, which can affect the cookie’s moisture level. My rule of thumb is to add more liquid if the cookie dough seems dry and add more flour if your cookie dough seems too wet.
  • Binder – If your gluten free flour blend doesn’t contain a binder, I recommend adding 3/4 teaspoon of xanthan gum. Binders are important because they act like the glue that holds gluten free baked goods together to mimic wheat. Commonly used binders include xanthan gum, guar gum, and psyllium husk powder.
  • Cocoa Powder – I used Dutch process cocoa powder, which has a higher acid level than regular cocoa powder. You can use regular cocoa powder. Swap the baking soda for baking powder if you use regular cocoa powder.
  • Baking Soda and Cream of Tartar – Using baking soda or powder will depend on what type of cocoa powder you use. See Cocoa Powder above for more details.
  • Sugar – Use cane sugar.
  • Butter – I recommend unsalted butter. If you use salted butter, omit the additional salt.
  • Eggs – Use size large eggs.
  • Vanilla Extract – I recommend using pure vanilla extract and not imitation vanilla.
Two chocolate snickerdoodles on a plate. One has a bite taken out.
The chocolate snickerdoodles in a green holiday tin.

How To Make Gluten Free Chocolate Snickerdoodles:

Photos of the wet and dry ingredients for the chocolate snickerdoodles.

Step 1: Mix the Dry Ingredients. In a large mixing bowl, whisk together:

  • sugar
  • gluten free flour
  • cocoa powder
  • baking soda or baking powder, depending on the type of cocoa powder you use. See Recipe Notes for more information.
  • cream of tartar
  • salt

Reader Question: Why do I need to whisk the dry ingredients separately? Can I skip this step? There are a lot of dry ingredients in this cookie recipe, and by taking the time to whisk them together first, they will be blended into the cookie dough better. You can skip this step, but the cookies may not rise as well baking.

๐Ÿ‘€ Sandi Says: You can use a stand mixer or mix this by hand as I did. If you use a stand mixer, add the wet ingredients to the mixer bowl and use the paddle attachment to mix. I still recommend mixing the dry ingredients before gradually adding them to the mixer. This reduces clumping and ensures an even mix.

Step 2: Prepare the Wet Ingredients:

  • Partially melt butter in the microwave for 25 seconds. Whisk and let it cool for a minute or two.
  • Add vanilla extract and room-temperature eggs to the butter, then whisk until smooth.

Reader Question: Can I add chocolate chips or nuts to this recipe? Yes! You can easily add 2/3 cup of chocolate chips or your favorite nuts as mix-ins.

Email This Recipe To Me!

I will email this recipe to you, so you can come back to it later!

Photos mixing the wet and dry gluten free chocolate snickerdoodle cookie ingredients and of the cookie dough.

Step 3: Combine the Wet and Dry Ingredients.

  • Pour the wet ingredients into the dry ingredients and mix into cookie dough.
  • My rule is that if the dough feels too wet, add more flour (1 tablespoon at a time). If itโ€™s too thick, add a small splash of additional butter.

๐Ÿ“ข Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. Read my research on Why Gluten-Free Flour Blends Vary in gluten free baking to learn more about this.

Step 4: Chill the Dough. This is what your cookie dough should look like.

  • Shape the dough into a rough ball and wrap it tightly in plastic wrap.
  • Chill in the refrigerator for 30 minutes.
  • While waiting, preheat your oven to 350ยฐF and adjust the oven rack to the middle position.
Making the cookie dough balls and rolling them in cinnamon sugar.

Step 5: Portion the Dough.

  • Remove the cookie dough from the refrigerator.
  • Use a medium-sized cookie scoop, or approximately two tablespoons of cookie dough, to scoop balls of cookie dough.
  • Sandi’s recommendation: I love using my XOXO cookie scoop. I have had it for years, and it is still working great! I used to own a cheaper one that broke within a few months of using it.
  • Use your hands to roll each scoop into a smooth ball.

Step 6: Coat the Cookies.

  • In a small bowl, mix together cane sugar and ground cinnamon.
  • Roll each cookie ball in the mixture until fully coated.
Photos of the cookie dough balls ready to bake and the baked cookies

Step 7: Arrange and Bake.

  • Place the cookie dough balls onto a parchment paper lined cookie sheet or a silicone mat.
  • Place cookie balls on the prepared sheet, leaving about 2 inches of space between each.
  • Gently press down on the tops of the cookies using the bottom of a glass. (Donโ€™t flatten completelyโ€”just press slightly.)

๐Ÿ‘€ Sandi’s Tip: Why Parchment Paper? It helps cookies bake evenly and prevents sticking better than spray.

Bake the gluten free chocolate cookies at 350ยฐF for:

  • 10 minutes for small cookies.
  • 12 minutes for larger cookies.

Step 8: Cool and Enjoy!

  • Remove the cookies from the oven and transfer the parchment paper (with cookies) to a wire cooling rack.
  • Let the cookies cool for 5 minutes, then carefully lift each cookie with a spatula and place it directly on the rack to finish cooling.

Frequently Asked Questions:

Can I substitute the butter with a dairy-free alternative?

Yes, dairy-free butter like Smart Balance works well in this homemade cookie recipe.

Can I use coconut sugar in place of the sugar?

Coconut sugar should work, but it may change the texture of how the cinnamon sugar coating bakes on the cookies.

Why do you have to chill this cookie dough?

I find these cookies hold together better and don’t overspread if the cookie dough is chilled.

How can I tell when the cookies are done if they donโ€™t look brown?

These cookies will be done baking if they are set and not runny when you carefully touch the top of the cookies.

Gluten free chocolate snickerdoodle cookies in a green holiday gift tin.

How To Store Gluten-Free Cookies:

These delicious gluten free chocolate cookies are easy to store. Place them into an airtight container. They will keep fresh for up to four days. In the summer, when it is hot, I recommend storing them in the refrigerator. Gluten free tends to spoil more quickly.

You can also freeze the cookie dough or baked cookies. I prefer to store them in a freezer-safe zipper bag. To thaw, remove them from the freezer and let the cookies or cookie dough balls come to room temperature.

Gluten-free baking is like a science experiment. There are so many things you need to understand the different components of baking without gluten. My Gluten-Free Resources Section is here to help teach you the tools you need to know to become a confident gluten free baker.

Whisking dry ingredients in a glass bowl.

My Best Gluten-Free Baking Tips For Better Baking!

A spoon of psyllium husk gel.

Why Binders Are Important In Gluten-Free Baking

Four storage jars filled with gluten free flour blends.

The Best Gluten Free Flour Blends – And how to use them!

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!

A stack of four gluten free chocolate snickerdoodle cookies on a white plate.

Easy Gluten Free Chocolate Snickerdoodles

Sandi Gaertner
Soft, chewy Gluten-Free Chocolate Snickerdoodles with a cinnamon-sugar coating. Easy to make, dairy-free options included, ready in under 30 minutes!
No ratings yet
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Course Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 124 kcal

Ingredients
  

  • 1 ยผ cups gluten free flour blend * see notes
  • ยพ cup cocoa powder * see notes
  • 1 cup cane sugar
  • ยฝ teaspoon baking soda or baking powder * see notes
  • ยฝ teaspoon cream of tartar
  • ยผ teaspoon salt
  • ยพ cup unsalted butter If you use salted, omit additional salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Coating

  • ยผ cup cane sugar
  • 1 teaspoon ground cinnamon

Email This Recipe To Me!

I will email this recipe to you, so you can come back to it later!

Instructions
 

  • In a large mixing bowl, whisk togetherย 1 cup cane sugar, 1 ยผ cups gluten free flour blend, ยพ cup cocoa powder, ยฝ teaspoon baking soda or baking powder, depending on the type of cocoa powder you use, ยฝ teaspoon cream of tartar, and ยผ teaspoon salt.
  • NOTE: You can use a stand mixer or mix this by hand as I did. If you use a stand mixer, add the wet ingredients to the mixer bowl and use the paddle attachment to mix. I still recommend mixing the dry ingredients before gradually adding them to the mixer. This reduces clumping and ensures an even mix.
  • Partially melt ยพ cup unsalted butter in the microwave for 25 seconds. Whisk and let it cool for a minute or two. Add 2 teaspoons pure vanilla extract and room-temperature 2 large eggs to the butter, then whisk until smooth.
  • Pour the wet ingredients into the dry ingredients and mix into cookie dough. My rule is that if the dough feels too wet, add more flour (1 tablespoon at a time). If itโ€™s too thick, add a small splash of additional butter.
  • Shape the dough into a rough ball and wrap it tightly in plastic wrap. Chill in the refrigerator for 30 minutes. While waiting, preheat your oven to 350ยฐF and adjust the oven rack to the middle position.
  • Remove the cookie dough from the refrigerator. Use a medium-sized cookie scoop, or approximately two tablespoons of cookie dough, to scoop balls of cookie dough. Use your hands to roll each scoop into a smooth
  • Sandi's recommendation: I love using my XOXO cookie scoop. I have had it for years, and it is still working great! I used to own a cheaper one that broke within a few months of using it.
  • In a small bowl, mix together theย ยผ cup cane sugarย andย 1 teaspoon ground cinnamon. Roll each cookie ball in the mixture until fully coated.
  • Place the cookie dough balls onto a parchment paper lined cookie sheet or a silicone mat. Place cookie balls on the prepared sheet, leaving about 2 inches of space between each. Gently press down on the tops of the cookies using the bottom of a glass. (Donโ€™t flatten completelyโ€”just press slightly.)
  • Bake the gluten free chocolate cookies atย 350ยฐFย forย 10 minutesย for small cookies orย 12 minutesย for larger cookies.
  • Remove the cookies from the oven and transfer the parchment paper (with cookies) to a wire cooling rack. Let the cookies cool forย 5 minutes, then carefully lift each cookie with a spatula and place it directly on the rack to finish cooling.

Notes

  1. I tested this cookie recipe with King Arthur Measure for Measure. Another flour blend should work well, but note each blend has a different starch-to-grain ratio, and this can affect the moisture levels.
  2. If your blend doesn’t contain a binder, be sure to add 3/4 a teaspoon of xanthan or guar gum to the dry ingredients. A binder is what helps hold the gluten free baked goods together, so it is important to add it if your flour doesn’t have one already added.
  3. Cocoa powder comes in several varieties, from regular to Dutch process to black cocoa powder. If you use regular cocoa powder, use baking powder. Dutch process and black cocoa powder are more acidic. If you use one of these, use baking soda.
  4. Optional: You can easily add 2/3 cup of chocolate chips or your favorite nuts as mix-ins.ย 
  5. These delicious gluten free snickerdoodles are easy to store. Place them into an airtight container. They will keep fresh for up to four days. In the summer, when it is hot, I recommend storing them in the refrigerator. Gluten free tends to spoil more quickly.
  6. You can also freeze the cookie dough or baked cookies. I prefer to store them in a freezer-safe zipper bag. To thaw, remove them from the freezer and let the cookies or cookie dough balls come to room temperature.ย 

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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!

Nutrition

Serving: 1cookieCalories: 124kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 54mgPotassium: 59mgFiber: 2gSugar: 11gVitamin A: 197IUVitamin C: 0.003mgCalcium: 12mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating