gluten-free | dairy-free
These dark chocolate crinkle cookies are naturally gluten-free and dairy-free—fudgy chocolate dough rolled in powdered sugar so it crackles into that classic snowy-crinkle look as it bakes. They taste like chocolate sugar cookies and they’re a holiday-party staple. Chill the dough a few hours, then scoop, roll, and bake.
Until I met Rich, I had never heard of a Chocolate Crinkle Cookie. He told me they were his favorite cookies when he was a kid, and I could not wait to try them for the first time. I converted the Betty Crocker recipe I found to make the cookies both gluten- and dairy-free. After I took my first bite, I said, “They’re like chocolate sugar cookies!” They reminded me of the sugar cookies from my childhood, but with chocolate added. He took his bite, gave me a thumbs-up, and said, “Those are Chocolate Crinkles!” Mission accomplished!
Now, go eat something amazing!
Gluten-Free Dark Chocolate Crinkle Cookies
Fudgy dark chocolate crinkle cookies rolled in powdered sugar for that classic crackle—naturally gluten-free and dairy-free, perfect for holiday parties.
The Ingredients
Flour Blend for the Cookies
- 82 grams sweet rice flour
- 50 grams rice flour, white
- 38 grams sorghum flour
- 91 grams tapioca flour
- 1 gram xanthan gum, about 1/2 teaspoon
The Rest of the Ingredients
- 2 cups granulated sugar
- 4 large eggs
- 4 oz dark chocolate chips, 72% Cacao, melted and cooled
- 1/2 cup sunflower oil, or canola oil
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp espresso powder, or finely ground espresso (Optional)
- 1/2 tsp kosher salt
To Roll the Dough In
- 3/4 cup powdered sugar
The Process
Melt the Chocolate
- Add about 2 inches of water in a medium saucepan and heat to medium, but not boiling.
- Put a stainless steel or glass bowl on top of the saucepan. The bowl should be larger than the size of the saucepan and not come into contact with the water. Add the chocolate chips and stir constantly with a spatula while they slowly melt. Turn the heat down as they begin to melt to keep the chocolate from melting too quickly and burning. Once all the chocolate is melted, turn off the heat and transfer the bowl to a cooling rack to cool.
Measure the Flour Blend
- Measure all the flour blend ingredients into a small bowl. Grams are used to measure the flour blend ingredients due to the exact nature of the gluten-free flour blend.
- Measure the baking powder and salt and add to the bowl with the flour blend. Set aside.
Mixing
- Add the sugar to a large mixing bowl. Add the oil and vanilla and mix to combine. Add the espresso powder (optional) and mix to combine. Slowly add the chocolate and mix to combine. Add one egg and mix into the dough well. Add, one at a time, each of the remaining three eggs, mixing each into the dough before adding the next one. Now, add a quarter of the flour blend and mix well. The dough will be very thick and hard to mix. Keep adding a quarter of the flour blend at a time until all the flour blend has been combined with the rest of the dough.
- Cover the bowl plastic wrap and chill the dough in the fridge for at least three hours.
Scoop and Sugar the Dough
- Preheat your oven to 350 degrees. Spray a sheet pan with cooking spray. Add the powdered sugar to a small bowl.
- Using a teaspoon, tablespoon, or small disher, scoop out dough and roll it into a ball in your hands. You can make your dough balls any size you like, just know the bake time will increase or decrease depending on the size. Drop into the powdered sugar covering the dough ball completely. You do not want to see any color from the dough, just sugar. Add to the sheet pan. Repeat the scooping, balling, and sugaring steps until you have filled the sheet pan with cookies. Leave space between the cookies so they have room to spread while baking. Bake for 10-15 minutes (depending on the size of the cookie) at 350 degrees. They will be done when the cookies have a matte appearance and virtually no imprint is left when you touch them lightly in the center.
Make More Cookies
- While the first batch of cookies ares baking, return the bowl of dough to the fridge. You want to keep the dough cool before you scoop the next batch. When about three minutes of baking time is left on the first batch, remove the dough from the fridge and scoop, ball, and sugar the next batch. Do this for the third batch if you have one.
- Let the cookies cool before eating and store leftovers in an airtight container, in the fridge or the counter, for up to three days. Enjoy!
Video
Notes
Although any certified gluten-free flours and starches will work wonderfully, I recommend Bob's Red Mill: https://www.bobsredmill.com/
Nutrition
Calories: 131kcalCarbohydrates: 22gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 21mgSodium: 68mgPotassium: 36mgFiber: 1gSugar: 15gVitamin A: 30IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
2 Responses
How many cookies does this recipe make?
Thanks for your question! The recipe makes about 36 cookies if you go with the smaller teaspoon size portion.