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chochocolate crinkle cookies on a cutting board

Gluten Free Chocolate Crinkle Cookies

Sandi Gaertner
A delicious easy gluten free chocolate crinkle cookie recipe.
4.97 from 28 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 cookies
Calories 146 kcal

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Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • ¾ cup almond flour * see note
  • 2 teaspoons baking powder aluminum free
  • 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 1/2 inch thickness with your hand or a glass bottom.
  • Bake the crinkle cookies for 8-10 minutes.
  • Remove onto a wire cooling rack.

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. If you want to reduce the sugar, you can skip rolling the cookies in powdered sugar.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
  6. To make this recipe nut-free, omit the almond flour and substitute an additional 1/2 cup gluten free flour blend.
  7. 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

Serving: 1gCalories: 146kcalCarbohydrates: 26gProtein: 5gFat: 5gSaturated Fat: 1gCholesterol: 32mgSodium: 40mgPotassium: 154mgFiber: 3gSugar: 14gVitamin A: 57IUCalcium: 60mgIron: 2mg
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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.