gluten free chocolate crinkle cookies
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4.5 from 2 votes

Gluten Free Chocolate Crinkle Cookies

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.
Prep Time1 hr 20 mins
Cook Time8 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, christmas, gluten free
Servings: 24 cookies
Calories: 140kcal
Author: Molly Thompson


  • 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.


Store in an air-tight container in the freezer for up to 6 months.


Serving: 1g | Calories: 140kcal | Carbohydrates: 21.3g | Protein: 2.2g | Fat: 5.8g | Saturated Fat: 3.9g | Cholesterol: 8mg | Sodium: 81mg | Fiber: 1.3g | Sugar: 18.4g