These soft gluten-free Crumbl cookies are like biting into a cloud of cinnamon sugar. Each oversized cookie has a tender, chewy center and is topped with a swirl of fluffy cinnamon frosting—just like the iconic Crumbl Snickerdoodle. If you’ve ever longed for a bakery-style cookie that’s safe for gluten-free eaters, this is your moment.
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❤️ What makes these gluten-free Crumbl cookies special:
If you have a sweet tooth and have been jealous that the Crumbl Bakery doesn’t sell gluten-free cookies, this recipe is for you. I have been eyeing the new Crumbl Cookie store that moved into town for weeks. This cookie store only sells a few flavors of cookies each week, but the list of flavors constantly rotates. They make unique flavors of cookies, many served warm, and they deliver.
Unfortunately, Crumbl doesn’t sell gluten-free cookies. I truly wish they made gluten free, but they can’t. I can’t entirely blame them. They are aware that the risk of cross-contamination would be high, given the size of their back kitchen areas. But one can dream, right? Lucky for me, I am pretty good at making cookies that have the same flavors as Crumbl cookies. Check out all of my Crumbl copycat gluten-free cookies!
I based this cookie on my popular Gluten-Free Snickerdoodle recipe, with just a few simple tweaks. This is by far my favorite copycat Crumbl cookie flavor! If you love cookies as much as we do, try more of my delicious gluten-free cookie recipes!
Why This Recipe Works (When Others Don’t):
You may have seen other recipes online that suggest you can just “swap in a gluten-free 1:1 flour blend” to make a regular cookie recipe gluten-free. As someone who’s been baking gluten-free for over a decade, and testing every recipe on this blog, I can confidently say: it’s not always that simple. Every flour blend has a different starch-to-grain ratio, and some need added binders or moisture adjustments to work.
That’s why I tested this cookie recipe with two popular gluten-free flour blends (King Arthur and Bob’s Red Mill) and included reader feedback on Cup4Cup, so you know exactly what to expect. You can make these cookies with confidence, knowing the texture will turn out soft, chewy, and delicious, not dry, gritty, or flat like what happens with a basic flour swap.
I also made a copycat of Crumbl’s Gluten-Free Chocolate Cupcake Cookies and their Gluten-Free Rocky Road Cookies. If you love chocolate, you’ll also want to try these cookie recipes.
Allergen Information:
These snickerdoodles are:
- gluten-free
- soy-free
- nut-free
- oat-free
- Make these cookies dairy-free using a plant-based butter.
- Make these cookies gum-free using my DIY Gluten Free Flour Blend. It is made with psyllium husk powder and has no gums.
- One of my readers emailed me that they used Bob’s Red Mill Egg Replacer to make this recipe egg-free and that it worked great.
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 King Arthur’s Measure for Measure Gluten Free Blend and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. Other blends will work, just adjust if the dough is too wet or dry. One reader tested Cup4Cup (old version) and said they needed to add 1/4 of additional flour. If your gluten free flour blend doesn’t contain a binder, please add 3/4 teaspoon of xanthan gum.
- Cane Sugar – Gives these cookies crisp edges and balances the cinnamon with just the right amount of sweetness.
- Baking Powder – Use aluminum-free baking powder.
- Butter – Use unsalted butter. See the Substitutions below for a dairy-free version.
- Eggs – Use large eggs. Eggs help to bind the dough and help give these cookies a soft, tender interior.
Cookie Baking Tips:
- Use room-temperature butter and eggs.
- Take special care to measure correctly.
- Let the cookie dough sit for 15-20 minutes. This allows the rice flour to soften and eliminate grittiness.
- Use a cooled
cookie sheet when baking. - Don’t let the hot cookies sit on the pan too long.
These are stinkin delicious!! Me family loves them and the frosting is to die for! I’ve made them twice this week😅😊.”
Jessica B., Pinterest comment
How to Make Gluten Free Crumbl Cookies (Step-By-Step)
Note From The Kitchen: If you are new to gluten-free baking, it can be tricky! That’s exactly why I tested this recipe with multiple gluten-free flours and included all the little tips I wish someone had told me when I first started. If your dough feels a little sticky or your cookies spread more than you’d like, adjust the wet and dry ratios accordingly. These cookies are forgiving and meant to help you build confidence one sweet bite at a time. You’ve got this.
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Sandi Says: I mixed these cookies in mixing bowls. You can also make the cookie dough in a stand mixer with a paddle attachment. Add the wet ingredients to the stand mixer, and then gradually add the dry ingredients.
Step 1: Combine the dry ingredients and whisk until they are well blended.
Step 2: Heat the butter in a microwave-safe dish for 25 seconds to soften it. Don’t let it get too hot or it can cook the eggs. If you notice your butter is hot, let it sit for a few minutes, then add the softened butter, eggs, and vanilla extract to a medium bowl and whisk to combine.
Step 3: Pour the wet ingredients into the dry ingredients, and mix well. You should end up with a soft cookie dough. If yours is dry or hard, add more butter. If it is too wet, add more flour.
Step 4: Combine the ground cinnamon and white sugar in a small bowl. Whisk to blend.
Step 5: Scoop up the dough with a large
Step 6: Place the cookie dough balls onto a prepared baking sheet. I lined my
Step 7: Bake the cookies at 350º F for 10 minutes. Remove the gluten-free cookies from the oven and place them on a wire rack to cool. You should not frost the cookies until they are completely cooled to room temperature.
Step 8: Add the cinnamon frosting ingredients, including powdered sugar, butter, cinnamon, and milk, to a standing mixer bowl. Attach a wire whisk attachment to the stand mixer.
Mix on low speed and gradually increase the speed until the frosting is fluffy. Scrape the sides of the bowl to incorporate all of the powdered sugar.
Step 9: Place a small circle tip (I used an A1-size frosting tip) into a piping bag. Put the frosting into the bag. Line the cookies up on the wire rack. Hold the piping bag over the middle of a cookie. Gently squeeze the frosting bag so a little frosting comes out on top of the cookie in the middle, and swirl outward while squeezing the frosting bag. This will help you make the famous Crumbl frosting swirl pattern (spiral) on top of the cookie.
🔑 Sandi says: Don’t frost too close to the edge. You want to leave a little space so it is easy to hold them without getting frosting all over your fingers. You can check out all of my Favorite Cookie Baking Tools for suggestions.
Step 10: Place the cookies in the refrigerator for 15 minutes to set the frosting, and sprinkle some of the leftover cinnamon-sugar mixture over the frosting.
Feel free to add sprinkles if you want. Check my Gluten-Free Sprinkles List to check the sprinkles you use to ensure they are gluten-free. If you love Crumbl, try this Gluten-Free Cornbread Crumbl copycat, too!
For more information on frosting, including how to add flavors, colors, and decorating tips, check out my Gluten-Free Frosting Guide! I can’t wait to hear what you think of this gluten free Crumbl cookie recipe!
Storage and Freezing Instructions:
- Store these cookies in an airtight container in the refrigerator for up to 3 days. These cookies are easy to freeze.
- I recommend flash-freezing the cookies on a tray to solidify the frosting swirls and then placing them into a freezer bag in a single layer. Thaw them on the counter.
If you love peanut butter, try my Gluten-Free Crumbl Buckeye Cookies copycat recipe too!
Frequently Asked Questions:
There are many things about Crumbl Cookies that are truly impressive for a bakery. First, they make only a few cookies weekly, and most are served warm! Their menu changes weekly, so flavors rotate in and out.
I have not tested coconut sugar instead of white sugar in the cookie recipe. In theory, it should work as it does in other cookie recipes I make.
Yes! Just swap dairy-free butter such as Smart Balance or Miyokos.
More Gluten-Free Cookies Recipes:
Love This Recipe?
💬 Did you make this gluten-free Crumbl cookie recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten Free Crumbl Copycat Snickerdoodles
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- In a large bowl, combine 1 ½ cups gluten free flour blend, ½ cup brown sugar, ¼ cup white sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ⅛ teaspoon salt. Whisk to blend them together.
- In a medium mixing bowl, add ½ cup unsalted butter (partially melted), 2 large eggs, and 1 teaspoon pure vanilla extract and mix well.
- Pour the wet ingredients into the dry ingredients and mix into a soft cookie dough. Optional: Feel free to chill the dough for 15-30 minutes. This can help eliminate the grit from rice flour in your flour blend.
- NOTE: You can also use a standing mixer to make this cookie dough. If you use one, add the wet ingredients to the stand mixer bowl and then gradually add your blended dry ingredients on low speed. Turn off the mixer, scrape the sides of the bowl down, and slowly increase the speed to medium.
- In a shallow bowl, add the ¼ cup cane sugar and ½ teaspoon ground cinnamon and mix it well.
- Use a large cookie scoop to scoop cookie dough. If you only have a small cookie scoop, use two scoops per cookie.
- Roll the cookie dough into balls. Roll the cookie dough balls in the cinnamon sugar mixture to coat all sides of the balls. Place onto a parchment paper lined cookie sheet.
- Press each cookie down slightly. Bake for 12 minutes until done.
- Remove the cookies from the oven to a cooling rack. Do not frost the cookies until they are fully cool!ed
- Use a standing mixer or electric handheld mixer to whip up the ¼ cup unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon pure vanilla extract, 1 tablespoon milk or non-dairy milk, and ½ teaspoon ground cinnamon
- Put a small circle frosting tip into a frosting bag. Add the frosting to the bag.
- To frost the cookies, start in the middle of a cookie and swirl the frosting as you pipe it in a spiral towards the edges of the cookie.
- Place the cookies into the refrigerator to set the frosting. You can sprinkle leftover cinnamon sugar over the frosting if you like.
Nutrition
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. Note that every gluten free flour blend has a different grain-to-starch ratio, which can affect the moisture level of your cookie dough. If your batter is runny, you need to add more flour. If your batter is dry, you need to add more melted butter. You can read Why Gluten Free Flour Blends Vary for more details.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep fresh for up to 3 days in an airtight container or up to 4 months in the freezer.
- To freeze these cookies, I recommend flash-freezing them on a tray for 1 hour. This will solidify the frosting so the cookies freeze well without making a mess.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Has anyone tried the recipe with an egg replacer?
Hi Carrie, I haven’t heard of anyone using an egg replacer in this particular recipe, but many readers have great luck using Bob’s Egg Replacer in my other cookie recipes. It leads me to think you can use that in this recipe without issues.
I made these with plant based butter and without the frosting. They were GREAT!
I am so glad you loved the cookies. I am sure other readers will be so glad to know they are great with vegan butter. Thank you!
Perfection! I will make these all the time.
You made my day. I am so glad you loved the cookie recipe and want to add it to your favorites list!
Snickerdoodles are my son-in-laws favorite cookie and I used to bake them for him often. Being gluten free, I keep a 100% gluten free kitchen. He thought he would never get a good snickerdoodle again. When I made these for him and he tasted them, he thanked me profusely for making him “regular” cookies – lol. He loved them! He couldn’t believe it when I told him they were actually gluten free. So thank you, again, for another fantastic recipe! You make being gluten free about as easy as it can be.
I am so glad your son in law loved this recipe. My husband is also a huge Snickerdoodle fan…so I totally know how important having a favorite cookie is. Thank you!
SO YUMMY! Made with KA flour and Violife butter. Silk almond milk for the frosting party. I made them too big (next time I will also refrigerate the dough). It was a bit soft and stinky but then rolled in the cinnamon sugar it was easier to handle and “plop” onto a cookie sheet. My kids absolutely LOVED these. I think I will make a tad more frosting though, I didn’t have enough for the last cookie. Next day, they were even better! Thank you so much for this recipe. Definitely will make again and would love some sort of a regular cake batter sugar cookie version to make birthday cake ones or maybe a strawberry or lemon… missed crumbl so much!
I am so glad you loved the recipe. I would definitely try chilling the dough. I haven’t used VioLife butter, but I have used Smart Balance in this recipe.
Going to try this recipe out this weekend & I was wondering if I can use a milk substitute for the frosting? Would almond milk be ok? Thank you in advance!
Hi Krystyna, That should be fine. I use Milkadamia nut-milk often in my recipes. I hope you enjoy the cookies.
I used Silk almond milk 🙂
The taste is great but my texture was way off. My cookies really spread in the oven. I’m wondering if I should whip the dairy free butter (I used Earth Balance) before adding eggs and vanilla? My dough felt very sticky after I added the dry ingredients as well. Any advice? I followed the directions otherwise and used Bobs Red Mill 1:1 baking flour. Thanks!
Hi Nicole, Thank you for your note. I did use that flour blend to test this recipe, so maybe it is the Earth Balance getting melted that is the issue. The dough isn’t typically sticky. I agree with you to whip the dairy-free butter with the sugar and try it that way to see if it helps. Please do keep me posted.
Hi Sandi
Do you have any experience using coconut sugar or maple syrup in place of white sugar in baking? I was thinking of trying it with these cookies but I don’t want to compromise the delicious taste and outcome.
Hi Marybeth, I haven’t experimented with alternate sweeteners in this recipe.
I had this too, and wondering if it was the vegan butter used. I will try the alternative method too (whip it first and Sandi also recommended refridgerating too)
I used King Arthur GF flour and these turned out amazing! Glad I made a double batch 🙂 definitely will be making these again!
I am so glad you loved the cookies, Patty. Thank you so much!
I would like to double this recipe using Cup4cup would I need to modify it?
Hi Robin, I haven’t tested that flour blend in this recipe. It has dried milk powder, which tends to liquify when you add in the wet ingredients, so please know you may need to adjust your flour level.
These cookies are delicious. I make them and freeze them. Pop them in the microwave to warm. Yummy. I used Cup4Cup gf flour. Gave me confidence to try some more recipes!!!
I am so glad you loved the cookies!
Can you double this recipe without any modifications?
Hi Robin, that should be fine. Which gluten free flour blend are you planning to use? Some blends need a little more flour if they have a higher starch-to-grain ratio.
I’m very excited to try these for my kiddos! Can I freeze the dough and bake at a later date or is better to bake the cookies now and freeze?
I made these with my 5 & 6 year old grandkids. I’m the only one GF. We all loved them. A nice soft cookie good iced or not. We did both. My husband said it may be his new favorite cookie!
I am so glad the kids enjoyed the cookies! Thank you for coming back to let me know!
The BEST!! Everyone in my family loved them and I’m the only one GF! 😋
I am so glad everyone loved them, even the non-gf folks :-). Thank you so much for coming back to let me know. I really appreciate it!
These are amazing!!
I am really glad you loved them!!
So superior delish brought some to the office everyone loved them and not aware they were Glutin free. 10 out of 10 stars
I am so glad you loved the recipe Lorraine! Thank you for coming back to let others know :-).
Some of the best gf cookies I have ever made. Even better on day two! Mine close to the same texture as cookie dough, which is delicious!
I am so glad you loved them Nicole!!
My daughter and I both have celiac. We have a hard time finding baked goodies that don’t taste gluten free. Usually the texture is off and/or they seem to be dense. This cookie recipe was a 10 out if 10 for us. We’ll definitely make these again.
I am so excited you loved them. I take 10/10 awesome to be a huge compliment. Thank you!