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These gluten free chocolate crinkle cookies are the perfect festive bake – fudgy, delicious and beautifully snowy!
In fact, these gluten free crinkle cookies are kind of a hybrid between a brownie and a cookie.
They’re a little crunchy on the outside, fudgy and chewy on the inside, and they look beautiful as a Christmas bake.
As the cookie spreads in the oven, it creates this lovely ‘crackle’ cookie effect, with the chocolatey goodness peeking from underneath the sugar coating.
Creating this crackle effect is really simple and these gluten free chocolate crinkle cookies are actually dairy free too.
They’re great fun to make with kids or on your own – just try not to eat too much of the cookie dough if you can!
The perfect Christmas cookie
I do love a good gluten free cookie at Christmas, and you may have already tried some of my favourites.
My gluten free lebkuchen is always a hit at this time of year and you could bake a variety of biscuits and give them as gifts.
And if you love these chocolate fudge crinkle cookies you might also want to try my giant double chocolate chip cookies.
You could of course make these into chocolate chip cookies but I think they’re perfectly fudgy without the addition of chocolate chips.
These are a great recipe to make with kids as part of the fun is watching the magical crackles appear.
I actually find myself sat on the kitchen floor in front of the oven when I make them, watching the crinkles form!
Crinkle Cookies Ingredients
There’s a full printable recipe card below, but for the shopping list you will need:
- 65g cocoa powder
- 190g caster sugar
- 60ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 175g gluten free plain flour
- ¼ tsp xanthan gum
- 1 tsp baking powder
- 3-4 heaped tbsps icing sugar
As you can see this recipe is naturally dairy free as well as gluten free.
For the gluten free flour I use FREEE Plain Gluten Free Flour, but any plain or All Purpose gluten free flour will work.
I always add xanthan gum to my bakes to help with the texture but if your flour already has this in, you can omit it.
You could use a different oil such as coconut oil, or even melted margarine or butter, but vegetable oil is flavourless and makes these super moist.
Trust me – once you try that fudgy texture you won’t regret it!
Coating these cookies in icing sugar (or powdered sugar) is what gives them this gorgeous crackle too.
My gluten free chocolate crinkle cookies recipe
This gluten free chocolate crinkle cookies recipe is so easy – and makes around 18-20 cookies.
You can also freeze the dough in balls so if you don’t want to bake them all right away, you can have freshly-baked cookies on demand!
I’ve also made a handy recipe tutorial video to show you how easy these are to make!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Crinkle Cookies
Ingredients
- 65g cocoa powder
- 190g caster sugar
- 60ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 175g gluten free plain flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 3-4 heaped tbsps icing sugar
Instructions
- Add the cocoa powder, caster sugar and oil to a large mixing bowl and beat together with a wooden spoon until combined.
- Crack the eggs into a mug or small bowl and lightly beat together with a fork. Add to the mixture as well as the vanilla extract and beat again until the mixture has combined.
- In a separate bowl, add the baking powder and xanthan gum to the plain gluten free flour and stir together. Pour into the main mixing bowl.
- Use a wooden spoon to continue to beat the mixture together until there is no loose flour and it has formed a smooth, slightly sticky dough. Place the bowl of cookie dough into the fridge to chill for one hour - do NOT skip this step!
- Once the dough has chilled, preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line two large baking trays with baking paper.
- Spoon the icing sugar onto a plate and spread out. Remove the dough from the fridge, break off a small lump of dough and roll into a ball using your hands - it should be around the size of a cherry tomato.
- Roll the dough in the icing sugar until coated, then place on one of the baking sheets. Repeat with the rest of the dough, leaving a couple of inches of space between the cookies to allow them to spread. (Note: You may have to bake a few batches, if so just place any leftover dough back in the fridge before baking)
- Place the cookies into the oven and bake for 10 minutes - they should spread into small domes and have 'crackled' on top. Remove from the oven and allow the cookies to cool completely before moving.
Notes
- Store in an airtight container once baked for 3-5 days.
- You can also freeze the cookie dough - I recommend rolling into balls and freezing before the icing sugar stage. simply defrost in the fridge and then roll in icing sugar before baking.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 134Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 35mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 2g
Need some more gluten free Christmas inspiration?
If you’re after some more gluten free Christmas classics then make sure you check out my Gluten Free Christmas ebook.
From sticky toffee pudding and mince pies to bread sticks and cheese crackers, there’s something for everyone.
You can have a look at my Gluten Free Christmas ebook and purchase it here.
Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try!
I’ve also got my gluten free Christmas page with everything you need to enjoy a safe festive season.
There are plenty to choose from – here are a couple to get you going:
- My FULL gluten free Christmas guide
- Gluten free amaretti biscuits
- My gluten free Christmas cake
- Gluten free lebkuchen
- Classic gluten free mince pies
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
Like this Gluten Free Crinkle Cookies recipe?
Make sure you pin the recipe card below for later!
These are delicious & so easy to make. We’re allergic to chocolate/cocoa so substituted with carob powder & it was fabulous
Just made these today, and I think I’ve already eaten 5! I love your lebkuchen recipe, and this is another absolute winner.
These cookies are fantastic! I’m not gluten free, but two people in my life are. I could have been fooled if I didn’t know they were gluten free. Thanks for this great recipe!