Chocolate Crinkle Cookies

There’s something magical about these Gluten Free Chocolate Crinkle Cookies—the way they puff up, crack apart, and reveal that beautiful contrast between deep chocolate and snowy powdered sugar. They’re fun to make, the perfect texture and packed with rich chocolate flavor. But here’s the best part: this version is completely gluten-free! Whether you're baking for a holiday cookie exchange or just indulging in a chocolatey treat, these cookies are guaranteed to impress.

Why You Should Make This Recipe?

• Perfect Texture: These cookies look and taste just like a brownie, but in cookie form. They are soft and chewy on the inside with a slight crisp on the outside—just a perfect treat!
• Simple Ingredients: This recipe uses simple, gluten-free ingredients to create a cookie that everyone will love.
• Easy and Fun to Make: These cookies come together so quickly. They are quick and easy to make, and it is so fun to roll the cookie dough in powdered sugar. The powdered sugar coating is the finishing touch that makes the cookie beautiful to look at!

How to make!

These Chocolate Crinkle Cookies are super quick and easy to make. They come together in just 30 minutes, and are a perfect treat to share with friends and family. I will let you in on a little secret, they are so good people won't even know they are gluten free! Tried and tested, my friends did not even know I was gluten free, so they were surprised when they found out these delicious cookies were gluten free!

Ingredients

• Gluten Free Baking Flour (I like to use Bob's Red Mill, but any 1-to-1 baking flour will do)
• Brown Sugar
• Cocoa Powder
• Baking Powder
• Salt
• Vanilla Extract
• Egg
• Butter
• Powdered Sugar (for rolling the dough in)

Directions

1. Preheat oven to 350ºF.
2. In a medium mixing bowl, combine your dry ingredients (flour, baking powder, cocoa powder and salt.)
3. In a large mixing bowl, cream butter and brown sugar together. You want to make sure this is really beat together and creamed thoroughly before adding eggs. This part is what helps your chocolate cookie get its texture.
4. Beat in eggs and vanilla.
5. Fold dry ingredients into wet in 3 equal parts. Make sure to mix your dry ingredients in small parts. This helps to ensure that your batter does not get clumpy and that you do not over mix the dough. Over mixing the dough will make the cookies go flat. So mix just enough to get 1 part in, then add the next and move on.
6. Roll dough into small balls. There is no specific size, you can make them as big or small as you like. My personal preference is to roll about 2" of dough, or what fits in my palm. Quick Tip: To make sure each cookie is equal in size, use an ice cream scooper or spoon that can roll the dough for you.
7. Roll the cookie dough ball into powdered sugar, coating it significantly. I rolled it in powdered sugar, and then rolled it a 2nd time.
8. Place the cookie on the cookie sheet, space them about 1" away from each other.
9. Cook in the oven for 10 minutes.
10. Remove cookie sheet from the oven and transfer each cookie to a cooling rack. Let it cool for 10 minutes before serving. IMPORTANT: If you are making multiple batches, use 2 different cookie sheets. If you place the next batch on the sheet that just came out of the oven, the powdered sugar will melt before the cookie is baked and they wont look like crinkle cookies. (yes, I learned that hard way).

Did You Try This Recipe?

Leave a rating and comment below, and don’t forget to tag me on Instagram @cookingwithquetzal—I’d love to see what you’ve made!