I love a good chocolate cookie that is simple to make and works for people who need gluten free or dairy free treats. These crinkle cookies are dark, soft in the middle, and covered in powdered sugar. They are easy to bake and share.
introduction
These Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!) make a great snack, dessert, or holiday treat. The dough keeps well in the fridge and you can bake them when you want fresh cookies. If you enjoy soft, rich cookies, you might also like this version of almond butter chocolate chip cookies for another easy cookie idea.
Why You’ll Love This Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
You will love these cookies because they are rich, chocolaty, and have a moist center with a crackled powdered sugar top. They are gluten free and dairy free, so more people can enjoy them. The dough is simple and forgiving, and chilling the dough helps the cookies keep their shape. The texture is soft, not dry. They also freeze well, so you can save extra dough or baked cookies.
Why Make This Recipe
Make this recipe when you want a quick, reliable cookie that fits gluten free and dairy free needs. The ingredients are common and the steps are clear. This recipe works for cookie swaps, parties, or a calm weekend baking time. You can mix the dough ahead and bake later, which makes planning easy. Kids can help roll the balls in powdered sugar — it is a fun step.
What You Need for Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
You will need a large bowl or stand mixer, a spoon or spatula, a cookie scoop or tablespoon, parchment paper, a baking sheet, and a bowl for the powdered sugar. A cooling rack helps the cookies finish setting, and a container helps store them. You will also need a way to chill the dough (fridge) for a few hours.
How to Make Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
Start by mixing the wet ingredients and cocoa until the mix looks like dark, wet sand. Add eggs one at a time so they blend well. Add the dry items last and stir just until mixed. Chill the dough for 3–4 hours or overnight — this step keeps the cookies from spreading too much. When ready, preheat the oven to 350°F, roll dough into 1" balls, coat them in powdered sugar, and bake 8–10 minutes. Take them out when the edges are set and the centers still look slightly wet. Let them cool a short time on the baking sheet, then move to a rack to finish cooling. Repeat until all dough is used. The cookies will firm up as they cool.
Ingredients:
- 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))
Directions:
- Combine. In a large bowl (or a stand mixer), combine oil, cocoa powder, and sugar. Stir until well-combined. (It’ll look like very dark wet sand).
- Add eggs 1 at a time, mixing in-between each addition to incorporate well.
- Add vanilla and stir to combine.
- Add salt, baking powder, and gluten free flour. Stir until just combined.
- Chill the dough 3-4 hours (or overnight). Do NOT skip this step, or your cookies will spread too much in the oven.
- Preheat & Prep. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment and place powdered sugar in a bowl.
- Scoop & Roll Cookie Dough. Use a scoop or a tablespoon to roll out 1" balls of chilled dough. Roll each cookie dough ball in powdered sugar to coat well.
- Bake Cookies. Place 8-12 coated cookie dough balls on the prepared baking sheet. Bake at 350 degrees F. for 8-10 minutes, or until just the edges are set and the centers are still wet.
- Cool. Allow the cookies to cool 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack.
- Repeat with remaining dough until all the cookies are baked.
- Serve & Store. Enjoy cookies right away, or store in an airtight container at room temperature 2-3 days. Or, freeze 2-3 months.
Best Ways to Serve Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
Serve these cookies warm or at room temperature. They pair well with dairy-free milk, coffee, or tea. For a dessert plate, add fresh berries or a scoop of dairy-free ice cream on the side. For parties, place them on a platter with other cookies and label them gluten free and dairy free. If you want a mix of cookie types at a gathering, include a different cookie like cake batter chocolate chip cookies to give guests extra choices.
How to Store Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
Store the cookies in an airtight container at room temperature for 2–3 days. If you keep them longer, place them in the fridge for up to a week. For longer storage, freeze the baked cookies or the rolled dough balls. To freeze baked cookies, lay them on a tray to freeze first, then move them to a freezer bag for 2–3 months. To bake from frozen dough balls, add an extra minute or two to the bake time and watch the edges.
Easy Tips to Make Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
- Measure flour by spooning it into the cup and leveling it. This gives more reliable results with gluten free flour.
- Chill the dough — this is the most important step. Do not skip it. Chilled dough spreads less and makes the crackle look.
- Roll the dough balls well in powdered sugar so the cookies get a clear white crackle top. Use more powdered sugar if needed.
- Bake just until the edges set. The centers should still look slightly wet. They finish as they cool.
- Let cookies cool a bit on the baking sheet before moving them. This helps them keep their shape.
Try These Variations of Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
- Add 1/2 cup dairy-free chocolate chips for extra chocolate texture.
- Stir in 1/2 teaspoon instant espresso powder for a stronger chocolate flavor.
- Use half cocoa and half melted dairy-free dark chocolate for a deeper taste.
- Roll in cocoa mixed with powdered sugar for a darker look.
- Add orange zest to the dough for a bright citrus note.
For more cookie ideas and flavors to try with different doughs, you can look at another simple cookie twist like the cake batter chocolate chip cookies recipe I mentioned earlier.
Common Questions About Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
Q: Can I use a different oil instead of avocado oil?
A: Yes. Use another neutral oil like vegetable or canola. The flavor is mild and works fine.
Q: Do I have to use Dutch-processed cocoa?
A: Dutch-processed cocoa gives a smooth, deep flavor and dark color. You can use natural cocoa, but the flavor and color will be a bit different.
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in the fridge for 3–4 hours or overnight. You can also freeze the dough balls and bake later.
Q: How do I keep the cookies from spreading too much?
A: Chill the dough well before baking and don’t overheat the oven. Scoop uniform balls and bake on a lined sheet.
Q: Are these safe for people with dairy allergies?
A: Yes, if you use dairy-free ingredients. Check your cocoa and powdered sugar to ensure they are dairy free.
Final Thoughts
These gluten free crinkle cookies are easy to make and hard to resist. They come out chewy in the middle, a little crisp at the edges, and pretty with their cracked powdered sugar tops. The recipe is simple, and the dough keeps well. You can change small parts like adding chips or zest to make them your own. They work for weeknight baking or special times with friends and family.
Ready to Give It a Try?
Bake a batch today and see how easy a gluten free and dairy free cookie can be. This recipe gives you a reliable base — chill, roll, coat with powdered sugar, and bake. Share them warm or save them for later from the freezer. Enjoy the chocolate and the crackled top.
Conclusion
For the original recipe source and extra tips, you can visit Gluten-Free Chocolate Crinkle Cookies (Dairy-Free!).
Print
Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)
- Total Time: 250 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free, Dairy Free
Description
Deliciously rich gluten-free and dairy-free chocolate crinkle cookies, soft in the middle and coated in powdered sugar.
Ingredients
- 3/4 cup avocado oil (or neutral 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 (120 grams, or more if needed)
Instructions
- In a large bowl (or stand mixer), combine oil, cocoa powder, and sugar. Stir until well combined.
- Add eggs one at a time, mixing in between each addition.
- Add vanilla and stir to combine.
- Add salt, baking powder, and gluten free flour. Stir until just combined.
- Chill the dough for 3-4 hours or overnight.
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Roll chilled dough into 1" balls and coat in powdered sugar.
- Place cookie balls on the baking sheet and bake for 8-10 minutes.
- Let cool on the baking sheet for a few minutes, then transfer to a cooling rack.
Notes
These cookies freeze well and can be stored in an airtight container for 2-3 days at room temperature.
- Prep Time: 240 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg