Gluten Free Chocolate Crinkle Cookies (Dairy Free)

MAIN INGREDIENTS FOR THE FUDGY CHOCOLATE CRINKLE COOKIES

These fudge crinkle cookies are easily made with every day ingredients you probably have on hand. You will need the following ingredients listed below to make them (the exact measurements, nutrition information and full recipe are in the printable recipe card below):

• Gluten-free flour blend- I used Bob’s Red Mill or King Arthur all purpose flour but any 1:1 gluten free flour blend with xanthan gum should work (however no coconut flour). Just ensure when measuring gluten free flour that you spoon the flour into the measuring cup, as oppose to dunking the measuring cup into the flour package. This will avoid from adding too much flour and drying out your baked goods. 
• Unsweetened cocoa powder – can use dark cocoa powder for a darker cookie.
• Baking powder and salt
• Sugar (white sugar and confectioners’ sugar) – you will need the granulated sugar for inside the fudge brownie cookies and powdered sugar for the outsides. I have never tried this recipe with coconut sugar, brown sugar or organic cane sugar.
• Olive Oil – I have not tested this coconut oil, vegetable oil, avocado oil or melted butter.
• Large eggs – I have not tried substituting flax eggs or egg replacers in these easy fudge cookies. Typically in most recipes I do not test egg replacements for more than 2 eggs. As this recipe calls for four eggs, I wouldn’t recommend it!
• Vanilla extract
• Optional – chocolate chips, espresso powder or peppermint extract.

HOW TO MAKE THE GLUTEN FREE CHOCOLATE CRINKLE COOKIES

1. In a large bowl, combine the gluten free flour, unsweetened cocoa powder, baking powder and salt.
2. In a separate large mixing bowl or stand mixer with the paddle attachment, mix together the olive oil and sugar. Then add eggs one at a time, following with the vanilla.
3. Add the dry ingredients to wet ingredients and stir to combine. Chill the dough 3 hours (or overnight).
4. Once the dough is chilled, preheat oven to 350F. Then line a cookie sheet with parchment paper and place powdered sugar in a separate bowl.
5. Using a tablespoon or medium cookie scoop, scoop the cookie dough balls directly into the powdered sugar bowl. Shake the bowl around to coat the cookie dough liberally with the powdered sugar coating. Avoiding touching the dough as best you can.
6. Place cookies on a prepared baking sheet and bake the cookies in a single layer for 10-13 minutes. Let them cool to room temperature on the pan, then transfer to a cooling rack or wire rack.
7. At last, you have the best chocolate crinkle cookie recipe for your holiday cookie tray.

HOW TO STORE

1. Allow the delicious cookies to cool completely: Before storing the cookies, ensure they have cooled down to room temperature. This helps prevent condensation and keeps them from becoming soggy.
2. Choose an airtight container: Select a container that is both airtight and spacious enough to hold the cookies without overcrowding. A plastic or glass container with a tight-fitting lid works well.
3. Layer the cookies: For best results place a layer of cookies at the bottom of the container, ensuring they are not touching one another. You can separate the layers with parchment paper or wax paper to prevent them from sticking together.
4. Seal the container: Once the first layer is added, seal the container tightly to prevent air from entering. This will help maintain the freshness and texture of the cookies.
5. Repeat for additional layers: If you have more cookies, continue layering them with parchment paper or wax paper between each layer until all the cookies are stored.
6. Store in a cool, dry place: Find a cool and dry spot in your kitchen or pantry to store the container. Avoid exposing the cookies to direct sunlight, as it can cause them to melt or lose their shape.

FAQS

CAN YOU FREEZE FUDGE CHOCOLATE COOKIES?

You can easily freeze fudgy 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.

WHAT’S THE BEST WAY TO ACHIEVE A DEEP CHOCOLATE FLAVOR?

For an intense chocolate flavor, use a high-quality unsweetened cocoa powder. If you want an even richer taste, try using Dutch-process cocoa powder. It has a smoother, deeper chocolate taste that takes these cookies to the next level.

CAN I MAKE THESE COOKIES IF IT’S MY FIRST TIME BAKING GLUTEN-FREE?

If it’s your first time baking gluten-free, don’t worry! This recipe is pretty straightforward. Just make sure to measure your flour correctly—use a spoon to fill the measuring cup and level it off with a knife. This will help you avoid dry, crumbly cookies.

HOW DO I KEEP THE COOKIES FROM SPREADING TOO MUCH?

Chilling the dough is the key! After mixing, cover the dough with plastic wrap and chill for at least 3 hours or overnight. This helps the dough firm up, making it easier to roll and helping the cookies hold their cookie form when baking.

WHAT’S THE SECRET TO ACHIEVING A CHEWY TEXTURE?

The combination of eggs, olive oil, and chilling the dough is the key to the perfect chewy texture. Make sure not to overbake them; they should be set around the edges but still slightly soft in the center.

Other Family Favorite Holiday Dessert Recipes You May Want To Try!

• Vegan Gluten-Free Peanut Butter Cookies
• Easy Peanut Butter Marshmallow Squares
• Best Ever Sour Cream Coffee Cake
• Gluten-Free Sugar Cookies
• Vegan Gluten-Free Chocolate Chip Cookies
• Christmas Tree Gluten-Free Brownies
• Gluten-Free Santa Hat Brownies
• Chocolate Covered Pretzel Wreaths
• ​Oreo Cookie Christmas Ornaments
• Chocolate Caramel Shortbread Bars
• Chocolate Peanut Butter Crunch Bites
• 3-Ingredient Peanut Butter Chocolate Fudge
• Easy Snowman Cake Pops
• Christmas Sugar Cookie Fudge

Continue to Content

Yield: 24 cookies

Gluten Free Brownie Crinkle Cookies

Print

Rolled in powdered sugar, these fudgy chocolate crinkle cookies are slightly crisp on the outside and soft and chewy on the inside. This is like a brownie dough consistency and flavour shaped like a gluten free Christmas cookies!

Prep Time 3 hours

Cook Time 10 minutes

Total Time 3 hours 10 minutes

Ingredients

• 1 3/4 cup gluten free flour
• 1 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup olive oil
• 1 1/3 cups cane sugar, or white sugar
• 4 eggs
• 2 tsp vanilla extract
• 3/4 cup powdered sugar

Instructions

1. In a medium size bowl, combine the gluten free flour, unsweetened cocoa powder, baking powder and salt.
2. In a separate bowl or stand mixer, mix together the olive oil and sugar. Then add eggs one at a time, following with the vanilla.
3. Add the dry ingredients to wet ingredients and stir to combine. Chill the dough 3 hours (or overnight).
4. Once the dough is chilled, preheat oven to 350F. Then line a baking sheet with parchment and place powdered sugar in a separate bowl.
5. Using a tablespoon, scoop the dough directly into the powdered sugar bowl. Shake the bowl around to coat the cookie dough liberally with the powdered sugar mixture. Avoiding touching the dough as best you can.
6. Place cookies on baking sheet and bake the cookies for 10-13 minutes and let them cool to room temperature on the pan.

Notes

I used Bobs Red Mill 1:1 gluten free flour.

Nutrition Information:

Yield:

24

Serving Size:

1 grams
Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 101mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 3g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Did you make this recipe?

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IF YOU TRIED THESE GLUTEN-FREE CHOCOLATE COOKIES FOR THE CHRISTMAS SEASON PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THESE FUDGY COOKIES ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails