Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!) are the perfect treat for anyone looking to enjoy something sweet without the gluten or dairy. These cookies have a rich chocolate flavor and a delightful crinkly top that makes them ever so enticing. They’re soft in the center with a slightly crisp edge, making them a favorite among cookie lovers! With so many folks searching for gluten and dairy-free treats, it’s no surprise this recipe is trending. They’re also super easy to make, requiring simple ingredients and minimal prep time, making them ideal for both new bakers and seasoned pros alike.
What Goes Into This Gluten Free Chocolate Crinkle Cookies
- 3/4 cup avocado oil (can sub another neutral-tasting oil, like vegetable oil or canola oil)
- 1 cup unsweetened Dutch-processed cocoa powder (96 grams)
- 1 1/2 cups cane sugar (300 grams)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 3/4 cups gluten-free measure-for-measure flour (210 grams)
- 1 cup powdered sugar (or more, if needed) (120 grams)
How to Make Gluten Free Chocolate Crinkle Cookies
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Combine Ingredients: In a large bowl (or a stand mixer), combine the oil, cocoa powder, and cane sugar. Stir until it looks like very dark wet sand.
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Add Eggs: Add the eggs one at a time, mixing well after each addition to incorporate them fully.
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Mix in Vanilla: Pour in the vanilla extract and stir to combine.
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Add Dry Ingredients: Sprinkle in the salt, baking powder, and gluten-free flour. Mix until just combined. Don’t overmix!
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Chill the Dough: Cover the bowl and chill the dough for 3-4 hours, or overnight if you can. This step is crucial; skip it, and your cookies will spread too much in the oven.
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Preheat & Prep: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place some powdered sugar in a bowl.
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Scoop & Roll Cookie Dough: Use a scoop or a tablespoon to roll out 1-inch balls of chilled dough. Roll each ball in the powdered sugar until well coated.
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Bake Cookies: Place 8-12 coated cookie dough balls on the prepared baking sheet. Bake at 350°F (175°C) for 8-10 minutes, just until the edges are set and the centers are still a little wet.
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Cool: Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack. This helps them set perfectly.
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Repeat: Continue with the remaining dough until all cookies are baked.
Why This Gluten Free Chocolate Crinkle Cookies Is So Popular Right Now
People are loving this recipe because it meets the rising demand for gluten-free and dairy-free desserts. With more folks becoming health-conscious or following special diets, treats that fit these criteria are becoming stars in baking communities. Plus, these cookies have that indulgent chocolatey taste that everyone craves, making them a go-to for celebrations, afternoon snacks, or whenever you need a little pick-me-up. They’re easy to whip up, making them a hit in every kitchen!
Best Ways to Serve It
These Gluten Free Chocolate Crinkle Cookies are fantastic any time of the day! Serve them as a decadent snack, a sweet treat for a family gathering, or a delightful dessert after dinner. They pair wonderfully with a glass of almond milk or a hot cup of your favorite coffee. For an extra touch, drizzle them with a little dairy-free chocolate or serve alongside fresh fruit.
Helpful Tricks
- Storage: Keep the cookies in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them for up to 2-3 months.
- Flavor Variations: Add a sprinkle of cinnamon or a bit of espresso powder to enhance the chocolate flavor.
- Make it Your Own: Feel free to toss in some dairy-free chocolate chips for an extra chocolatey burst!
Gluten Free Chocolate Crinkle Cookies: Frequently Asked Questions
Can I use a different type of flour?
Yes, just make sure you choose a gluten-free measure-for-measure flour for the best results.
Are these cookies vegan?
While this recipe is dairy-free, it contains eggs. To make them egg-free, you can try using a flax egg or an egg substitute that works well in cookies.
How do I prevent the cookies from spreading too much?
Chilling the dough is key! Also, make sure not to skip the step of measuring the flour properly.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 2 days before baking.
Give these Gluten Free Chocolate Crinkle Cookies a try, and enjoy the rich chocolatey goodness right at home. Happy baking!
Gluten Free Chocolate Crinkle Cookies
Delicious, soft-centered gluten and dairy-free chocolate crinkle cookies with a delightful crinkly top.
Wet Ingredients
- 3/4 cup avocado oil (Can substitute for vegetable or canola oil)
- 4 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup unsweetened Dutch-processed cocoa powder
- 1 1/2 cups cane sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 3/4 cups gluten-free measure-for-measure flour
- 1 cup powdered sugar (Or more, if needed)
Preparation
- In a large bowl (or a stand mixer), combine the oil, cocoa powder, and cane sugar. Stir until it looks like very dark wet sand.
- Add the eggs one at a time, mixing well after each addition to incorporate them fully.
- Pour in the vanilla extract and stir to combine.
- Sprinkle in the salt, baking powder, and gluten-free flour. Mix until just combined. Don’t overmix!
- Cover the bowl and chill the dough for 3-4 hours, or overnight if possible.
Baking
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place some powdered sugar in a bowl.
- Use a scoop or a tablespoon to roll out 1-inch balls of chilled dough. Roll each ball in the powdered sugar until well coated.
- Place 8-12 coated cookie dough balls on the prepared baking sheet. Bake at 350°F (175°C) for 8-10 minutes, just until the edges are set and the centers are still a little wet.
- Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack.
- Continue with the remaining dough until all cookies are baked.
Store the cookies in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them for up to 2-3 months. You can also add a sprinkle of cinnamon or a bit of espresso powder to enhance the chocolate flavor.
