Introduction

These Gluten Free Chocolate Crinkle Cookies are rich, fudgy, and irresistibly crackled on top. Perfect for anyone avoiding gluten but still craving a classic chocolate treat. They’re easy to make and delightfully soft inside with a slightly crisp exterior.

A close-up view of a stack of four chocolate crinkle cookies on a white marbled surface, each cookie covered in a cracked white powdered sugar layer that contrasts with the dark brown, soft, and moist interior visible in the top cookie with a bite taken out. The cookies are round with a slightly cracked textured surface, stacked directly on top of each other, with one broken cookie piece lying in front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

65 g cocoa powder
190 g caster sugar
60 ml vegetable oil
2 large eggs
1 tsp vanilla extract
175 g gluten free plain flour
1/4 tsp xanthan gum
1 tsp baking powder
3-4 heaped tbsp icing sugar

Instructions

Step 1: Add the cocoa powder, caster sugar, and vegetable oil to a large mixing bowl. Beat together with a wooden spoon until well combined.
Step 2: Crack the eggs into a small bowl and lightly beat with a fork. Add the eggs and vanilla extract to the cocoa mixture and beat again until fully combined.
Step 3: In a separate bowl, combine the gluten free plain flour, xanthan gum, and baking powder. Stir to mix thoroughly.
Step 4: Pour the dry ingredients into the wet mixture. Use a wooden spoon to beat until the dough is smooth and slightly sticky with no loose flour.
Step 5: Cover the bowl and chill the dough in the fridge for one hour. This step is important for the texture, so do not skip it.
Step 6: Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line two baking trays with baking paper.
Step 7: Spread the icing sugar on a plate. Remove the dough from the fridge and break off small lumps roughly the size of a cherry tomato.
Step 8: Roll each lump into a ball, then roll it thoroughly in the icing sugar to coat. Place the coated balls on the prepared trays, leaving space between them for spreading.
Step 9: Bake the cookies for 10 minutes, until they spread into small domes and crackle on top.
Step 10: Remove the cookies from the oven and allow them to cool completely on the trays before handling.

Tips & Variations

For extra fudgy cookies, slightly underbake by a minute or two, watching carefully.
Use gluten free flour blends designed for baking to ensure the best texture.
Add a pinch of instant espresso powder to enhance the chocolate flavor.
If you don’t have xanthan gum, make sure your gluten free flour blend already contains a binding agent.
Try rolling some cookies in finely chopped nuts before the icing sugar for a crunchy twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cookies in a sealed bag for up to 3 months. Reheat gently in the oven or enjoy thawed at room temperature.

How to Serve

The image shows nine round chocolate crinkle cookies placed on a silver cooling rack over a white marbled surface. Each cookie has a cracked top layer with dark brown chocolate dough visible through the wide cracks and irregular patches of white powdered sugar on the surface, creating a textured look. The cookies are evenly spaced, showing a contrast between the rich dark brown and stark white on the cookies, arranged in a grid pattern. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute regular plain flour if you don’t need the cookies to be gluten free. The texture will be similar, but adjust baking time slightly if needed.

Why is chilling the dough important?

Chilling the dough helps solidify the fats and hydrate the flour, which prevents excessive spreading. It also develops the cookie’s signature crackled surface and chewy texture.