Gluten Free Chocolate Crinkle Cookies are rich, brownie-like cookies with a soft, fudgy center and a beautiful crackled powdered sugar crust. As they bake, the dough puffs up and the sugar coating splits into dramatic crinkles, giving you that classic, festive look—with all the chocolate flavor and none of the gluten.

This recipe uses a good gluten free 1:1 flour blend, cocoa powder, and a simple dough that chills before baking to keep the cookies thick, soft, and chewy. Rolled in sugar twice—first in granulated sugar, then powdered sugar—they bake up with bold crinkles and a melt-in-your-mouth texture.

Perfect for holidays, cookie exchanges, dessert platters, or anytime you want a chocolaty treat, these Gluten Free Chocolate Crinkle Cookies are the kind of cookie that looks bakery-worthy but is easy enough to whip up at home.

Why You’ll Love This Recipe

Fudgy Brownie Center – Soft, chewy middle that tastes like a brownie in cookie form.
Pretty Crinkle Tops – Double sugar coating gives dramatic, snowy cracks.
100% Gluten Free – Made with a gluten free 1:1 flour blend, but no one will notice.
Perfect for Sharing – Great for parties, gifting, and holiday cookie trays.

Ingredients

For the Gluten Free Chocolate Crinkle Cookies:

1 cup gluten free 1:1 all-purpose flour blend
(make sure it contains xanthan gum or similar binder)
½ cup unsweetened cocoa powder
1½ tsp baking powder
¼ tsp salt
½ cup granulated sugar
½ cup packed light brown sugar
¼ cup neutral oil (vegetable, canola, or light olive oil)
2 large eggs, room temperature
1 tsp vanilla extract
½ cup semi-sweet chocolate chips, melted and slightly cooled (optional but extra fudgy)

For Rolling:

¼ cup granulated sugar
½ cup powdered sugar

Instructions

Mix Dry Ingredients
In a medium bowl, whisk together gluten free flour, cocoa powder, baking powder, and salt. Set aside.

Make the Chocolate Base
In a large mixing bowl, whisk together granulated sugar, brown sugar, and oil until combined.
Whisk in the eggs one at a time until smooth and slightly thickened.
Stir in vanilla and melted chocolate (if using) until fully incorporated.

Combine Wet and Dry
Add the dry ingredient mixture to the wet ingredients.
Stir with a spatula or wooden spoon until a thick, sticky dough forms and no dry streaks remain.

Chill the Dough
Cover the bowl and refrigerate for at least 2 hours, or up to overnight, until the dough is firm enough to scoop and roll. Chilling is key for thick, crinkly cookies.

Prep for Baking
Preheat oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Place the rolling granulated sugar in one shallow bowl and powdered sugar in another.

Shape and Coat the Cookies
Use a small cookie scoop or tablespoon to portion the dough into balls about 1–1½ tablespoons each.
Roll each portion into a smooth ball with your hands.
Roll first in granulated sugar to coat, then roll generously in powdered sugar so they’re fully covered.
Place on prepared baking sheets, spacing about 2 inches apart.

Bake
Bake for 10–12 minutes, or until cookies have spread slightly, the tops are crackled, and edges are just set. The centers should still look soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serve
Serve once cooled, or enjoy slightly warm for an extra fudgy bite.

Nutritional Information

(Approximate per cookie, 1 of 18)

Calories: ~120
Protein: 2g
Fat: 5g
Carbohydrates: 18g
Sugar: 13g
Fiber: 1g

Tips for Success

Chill the Dough – Don’t skip chilling; it keeps the cookies thick and helps create big crinkles.
Double Sugar Coat – Rolling in granulated sugar first then powdered sugar helps the powdered sugar cling and stay bright.
Don’t Overbake – They should look slightly underbaked in the center; they’ll firm up as they cool.
Use a Good GF Blend – A high-quality 1:1 baking blend with xanthan gum gives the best texture.

Why This Recipe Works

A thick, chilled dough made with cocoa, sugar, and eggs bakes up soft and chewy, much like a brownie. Using a gluten free flour blend with a binder keeps the cookies tender without becoming crumbly. The double sugar roll creates a dry outer layer that splits as the cookies puff and spread, forming those signature crinkles.

The combination of fudgy centers, crisp edges, and a snowy, crackled coating makes these Gluten Free Chocolate Crinkle Cookies both beautiful and delicious—proof that gluten free baking can look and taste just as good as traditional.