These flourless gluten free chocolate crinkle cookies are fudgy and easy to make! They’re rich and chewy on the inside with a crackled exterior and coated in powdered sugar that give them a snow-covered look.
Want more gluten-free cookies? Try gluten free peanut butter blossoms, gluten-free biscotti, or gluten free dairy free sugar cookies.
When I think of holiday baking, chocolate crinkle cookies are one of the first that comes to mind. They’re the perfect addition to your Christmas cookie spread — especially because they look snow-covered (like these snowy meringue trees)!
Just like pudding cookies, chocolate crinkle cookies have crispy edges with a soft, chewy inside and a pretty crackle on top. They remind me of another holiday favorite of mine, chewy molasses ginger cookies.
Love flourless cookies? Try flourless oatmeal peanut butter cookies, flourless almond butter cookies, or flourless monster cookies next.
Ingredients You Need
Here are the simple ingredients you need to make this gluten-free chocolate crinkle cookies recipe. Skip to the recipe card for exact measurements.
- Dark chocolate: Find a good, quality dark chocolate.
- Unsalted butter: Use vegan butter if you’re dairy-free.
- Granulated sugar: The sugar will crystalize while the cookies are baking, giving them that crackled look on top.
- Eggs: Bind the cookie dough together.
- Dutch processed cocoa: Natural cocoa powder will work as well, but I prefer Dutch pressed.
- Kosher salt: Brings out the sweetness.
- Powdered sugar: Essential to the final look of these dusted cookies.
Love chocolate holiday cookies? Use gluten-free flour in peppermint bark cookies, hot cocoa cookies, death by chocolate pudding cookies, or chocolate chunk marshmallow cookies next time.
Recipe Variations & Substitutions
- For dairy-free cookies, use a vegan butter and dairy-free chocolate.
- Swap dark chocolate for mint chocolate or white chocolate.
- Don’t love powdered sugar? Coat them in granulated sugar or red and green sprinkles instead.
How to Make Gluten Free Chocolate Crinkle Cookies
Here are the simple steps, with photos, to make this gluten free chocolate crinkle cookies recipe. Skip to the recipe card for the printable version.
Step 1. Melt Butter and Chocolate. Melt the butter and chocolate in the microwave until smooth then set aside to cool slightly.
Step 2. Beat the Eggs. Beat the egg whites on high speed with a mixer until it reaches the ribbon stage. This is critical because the egg whites give the flourless chocolate cookies structure.
Step 3. Combine Wet Ingredients. Pour the chocolate mixture into the egg mixture and whisk or fold to combine.
Step 4. Dry Ingredients. Add the cocoa powder and salt and until just combined. The dough will look wet.
Step 5. Chill and Scoop. Chill the dough for at least 1 hour or up to 3 days. Use a medium cookie scoop to scoop out the dough.
Step 6. Roll in Powdered Sugar. Fill a small bowl with powdered sugar and roll the cookie dough to cover completely.
Step 7. Bake. Arrange on a parchment lined baking sheet and bake for 8-10 minutes, until the tops are just set. Do not over bake. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Expert Tips
- The batter will need to be covered and and chilled for at least 1 hour or overnight.
- If chilling longer than 2 hours, let the batter sit at room temperature to soften slightly before scooping.
- To get a really contrasted look between the cookie and the powdered sugar, first roll the dough in a light coating of granulated sugar and then go heavy on the powdered sugar.
- Allow the cookies to cool on the cookie sheet for a few minutes before moving them to the cooling rack.
Recipe FAQs
These gluten free chocolate crinkle cookies are flatter because they don’t contain any flour or rising agent like baking soda or baking powder. It’s okay though, because they’re meant to be a little flat, fudgy and chewy!
It’s okay if your cookies are cracking while they’re in the oven. In fact, they’re supposed to crack! It creates a great look and texture to hold in all the powdered sugar.
As the cookies bake, moisture evaporates from the top of the cookie and the sugar beings to crystalize, creating the cracks. It’s the same as a brownie!
These gluten free chocolate crinkle cookies have about 140 calories in each cookie.
You can easily freeze crinkle cookies by allowing them to cool completely then storing them in an air-tight container in the freezer. They’ll last there for up to 6 months.
Storage Tips
Store: Allow the cookies to cool completely before storing them in an airtight container. Layer them with a sheet of parchment paper in between. Store them at room temperature for a few days or in the fridge for up to a week.
Freeze dough: Scoop the dough out and place it on a parchment-lined baking sheet. Freeze the dough for 20-30 minutes, until solid, then transfer it to a plastic bag or airtight container and store for up to 3 months. Thaw the dough on the counter, roll in powdered sugar, and bake as directed.
Freeze cookies: Follow the same instructions for storing them on the counter, then keep them in the freezer for up to 3 months.
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Gluten Free Chocolate Crinkle Cookies
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Ingredients
- 5 ounces quality dark chocolate chopped
- 9 Tablespoons unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup Dutch processed cocoa
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
Instructions
- Add the chocolate and butter to a microwave safe bowl. Heat in 30 second increments until melted and smooth, stirring between each. Set aside to cool slightly.5 ounces quality dark chocolate, 9 Tablespoons unsalted butter
- In a large mixing bowl with an electric mixer or a stand mixer fitted with the whisk attachment, beat the sugar and eggs until very fluffy and pale, about 5 minutes. When you lift the whisk out of the mixture it should leave a ribbon on top that slowly disappears.3/4 cup granulated sugar, 2 large eggs
- Whisk the chocolate into the egg mixture and beat until just combined.
- Add the cocoa powder and salt and beat again until combined. Cover the batter and chill for 1 hour or overnight. If chilling longer than 2 hours, let the batter sit at room temperature to soften slightly before scooping.1/3 cup Dutch processed cocoa, 1/2 teaspoon kosher salt
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Place the powdered sugar in a medium bowl. Use a medium cookie scoop (2 Tablespoons) to scoop the dough then roll it into a ball. Use wet hands if the dough is sticky. Roll the dough into the powdered sugar and arrnage on the prepared baking sheet.1/2 cup powdered sugar
- Bake in preheated oven until puffed up and crackly on top, 8-10 minutes. Cool slightly on baking sheet then transfer to a wire cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
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I LOVE these chocolate crinkle cookies! I have a lot of GF friends and these are always a hit! Thanks Molly!
Molly, these were absolutely amazing! So fun to make and so delicious. The absolute perfect consistency. I will never try another chocolate crinkle recipe again!
Thank you so much, Abigail!!!!