These flourless gluten free chocolate crinkle cookies are fudgy and easy to make! They’re rich and chew and make a great addition to Christmas cookie baking.
Why are chocolate crinkle cookies flat?
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!
Why are my cookies cracking?
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!
How many calories are in crinkle cookies?
These gluten free chocolate crinkle cookies have about 140 calories in each cookie.
Can you freeze crinkle cookies?
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.
How to make gluten free chocolate crinkle cookies:
Start by melting the butter and chocolate in the microwave until smooth then set aside to cool. Next, whisk together the dry ingredients and set those aside as well.
Beat the egg whites on high speed with a mixer until soft peaks form, about 5 minutes. This is critical because the egg whites give the flourless chocolate cookies structure.
Add the dry ingredients to the egg white gradually then fold in the melted chocolate and butter. Refrigerate for an hour then bake at 350°F for 8-10 minutes.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More gluten free cookies:
- Gluten free peanut butter blossoms
- Paleo molasses cookies
- Flourless oatmeal chocolate chip cookies
- Coconut flour chocolate chip cookies
Gluten Free Chocolate Crinkle Cookies
- 10 ounces bittersweet chocolate chopped
- 4 tablespoons unsalted butter
- 5 large egg whites cold
- 2 ½ cups powdered sugar divided
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon cornstarch or tapioca flour
- 1/2 teaspoon salt
- Add the butter and chocolate into a medium microwave safe bowl and microwave on high in 15 second increments, stirring in-between, until melted and smooth. Set aside and allow to cool to room temperature.
- In a small bowl, whisk together 1 ¼ cups powdered sugar, cocoa powder, cornstarch (or tapioca flour) and salt. Set aside.
- In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until soft peaks form, about 5 minutes. After that, slowly add 3/4 cup of powdered sugar and continue beating until stiff peaks form. You should be able to hold the bowl upside down without anything falling out.
- With the mixer on low speed, gradually add the cocoa powder mixture to the egg white meringue until fully combined, about 1-2 minutes.
- Next, gradually fold in the cooled chocolate mixture using a rubber spatula until fully incorporated. Be careful not to overmix and deflate the egg white meringue.
- Cover with plastic wrap and place dough in the refrigerator for one hour or up to one day.
- When ready to bake, preheat oven to 350°F. Line a large baking sheets with parchment paper and set aside.
- Place the remaining ½ cup powdered sugar in small bowl. Scoop one tablespoon of chilled cookie dough out and roll into a ball. Roll each one in powdered sugar and place on prepared baking sheet about 3 inches apart.
- Bake in preheated oven until puffed up and crackly on top, 8-10 minutes. Place cookie dough back in fridge while first batch bakes. Cool slightly on baking sheet then transfer to a wire cooling rack to cool completely.
- Repeat baking process until cookie dough is gone. Serve warm or store in an air-tight container for up to 2 weeks or in the freezer for up to 6 months.