I bake these fudgy, ultra‑chocolatey Chocolate Crinkle Cookies when I’m craving something rich and festive. They’re gluten‑free, dairy‑free, rolled in powdered sugar, and deliver that beautiful crackled finish that makes them a holiday staple.

Gluten‑Free Chocolate Crinkle Cookies

Why I’ll Love This Recipe

I’d take one bite and taste brownie‑like richness in a cookie—so deeply chocolatey.
The powdered sugar coating cracks beautifully during baking, creating a snow‑dusted, eye‑catching look.
These cookies are gentle on dietary restrictions while still being utterly decadent—perfect for sharing with friends and family, whether gluten‑free or not.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
avocado oil (or another neutral oil)
unsweetened Dutch‑processed cocoa powder
cane sugar
eggs
vanilla extract
salt
baking powder
gluten‑free measure‑for‑measure flour (with xanthan gum)
powdered sugar (for coating)

Directions

I whisk together oil, cocoa powder, and sugar until it resembles very dark, wet sand.
I add the eggs one at a time, mixing well after each addition. I stir in vanilla, salt, baking powder, and gluten‑free flour, blending everything until just combined.
I chill the dough for 3–4 hours (or even overnight)—I never skip this step, because cold dough holds the powdered sugar better and controls spread. One Lovely Life
Once chilled, I preheat the oven to 350 °F and line a baking sheet with parchment. I pour powdered sugar into a bowl.
I use a small cookie scoop or tablespoon to form 1‑inch balls of dough. I roll each ball thoroughly in powdered sugar so every cookie has a generous, even coating.
I arrange 8–12 cookies per baking sheet, spacing them slightly apart, and bake for 8–10 minutes—just until the edges look set but centers are still wet.
As soon as they’re out, I let them cool on the baking sheet for 2–3 minutes so they set further, then transfer to a cooling rack.
I repeat baking with the remaining dough until all the cookies are done.

Servings and timing

Prep & mixing: about 10 minutes
Chill time: 3–4 hours (or overnight)
Bake time: 8–10 minutes per batch
Total time: approximately 4 hours, including chilling
Yield: About 4 dozen cookies (roughly 48)

Variations

I love experimenting by:

Swapping vanilla for peppermint or almond extract to shift flavor profiles—like candy cane or amaretto vibes.
Rolling the dough in granulated sugar before powdered sugar, for extra coating and crinkle definition.

Storage/reheating

I store the cookies in an airtight container at room temperature for 2–3 days, and they keep beautifully.
If I want to freeze them, I layer them between parchment-lined trays or boxes—and they’re lovely for 2–3 months once thawed.

FAQs

Can I use regular flour instead of gluten‑free flour?

Yes—I can swap in all‑purpose flour and bake a test batch. If they spread too much, I’d just add another 1–2 tablespoons of flour to firm them up.

What if my crinkles don’t look right?

I’d double-check that the dough was fully chilled and coated well in powdered sugar. Rolling first in granulated sugar, then powdered sugar, can help if the crinkle effect isn’t prominent.

Can I speed up the chilling step?

If I’m short on time, I freeze the dough balls for 30–40 minutes until firm. It’s not exactly the same, but it works in a pinch.

Conclusion

These Gluten‑Free Chocolate Crinkle Cookies always earn their place on my cookie tray—rich, fudgy, visually stunning, and inclusive for many diets. Whether I’m baking for holidays or just because, they’re a go-to for chocolate lovers and cookie fans alike. Let me know if you’d like help tweaking them—extracts, mix-ins, or even themed decorations—I’m happy to help make them even more yours!