Chocolate Crinkle Cookies

These Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!) give you the fudgy center and crinkled powdered-sugar top you want without gluten or dairy. I’ve tested versions with oil and with dairy-free butter to get the right chew and shine. If you want a tested gluten-free chocolate crinkle cookie recipe to compare techniques, see this helpful guide.

Why Make This Recipe

• Deep, chocolatey flavor with a tender, fudgy interior and a crisp crackled exterior.
• Naturally dairy-free when you use dairy-free chocolate and oil, making them safe for lactose-sensitive guests.
• Quick to prepare and easy to portion — dough scoops, chills briefly, and bakes in about 10–12 minutes.
• Great for holidays or bake sales because they look impressive but are simple to make.
• Personal insight: I love this recipe because chilling the dough overnight develops flavor and gives reliably dramatic cracks — it feels like a baker’s cheat for beautiful cookies.

If you normally reach for chocolate chip treats, you’ll also find this approach familiar and comforting, similar to my gluten-free chocolate chip cookies.

Recipe Overview

• Prep time: 15 minutes (plus 30–60 minutes chilling)
• Cook time: 10–12 minutes per batch
• Total time: 1 hour (including chill) — longer if you chill overnight
• Servings: about 24 medium cookies (using a 1.5-tablespoon scoop)
• Difficulty: Easy
• Method: Mix wet and dry, chill dough to firm up, roll in powdered sugar, and bake at 350°F (175°C) until edges are set.

For tips on handling gluten-free chocolate batters and preventing dryness, I reference techniques used in gluten baking like those in gluten-free chocolate bread.

My Experience Making This Recipe

I tested this recipe multiple times, swapping oils and dairy-free margarines to balance flavor and spread. Chilling the dough 1 hour consistently produced the prettiest cracks and least spread for me. The toughest part was dialing in the right oil-to-flour ratio so cookies stayed fudgy but held together.

How to Make Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)

The process is straightforward: whisk dry ingredients, beat sugars with wet ingredients, combine, chill, roll in powdered sugar, and bake. Key techniques are gently folding wet and dry to avoid overmixing, chilling to firm the dough (which reduces spread), and using a cookie scoop for even sizes. I use the same gentle folding approach I rely on for delicate gluten-free cookies like these divine gluten-free Italian coconut cookies.

Basic ingredient guideline (approximate):

• 2 cups gluten-free all-purpose flour (1:1 blend with xanthan gum)
• 1/2 cup unsweetened cocoa powder (prefer Dutch-process for deeper color)
• 1 tsp baking powder, 1/2 tsp fine salt
• 1 cup granulated sugar + 1/4 cup light brown sugar
• 1/2 cup neutral oil (vegetable or light olive) or 1/2 cup melted dairy-free butter
• 2 large eggs (or 2 flax eggs for vegan)
• 1 tsp vanilla extract
• 1 cup powdered sugar for rolling
• Optional: 1/2 cup dairy-free chocolate chips

Baking specifics: Preheat oven to 350°F (175°C). Chill dough 30–60 minutes. Scoop 1.5 Tbsp balls, roll in powdered sugar, place 2 inches apart on a parchment-lined sheet, and bake 10–12 minutes until edges are set but centers still soft. Cool 5 minutes on the sheet, then transfer to a wire rack.

Expert Tips for Success

• Use a 1:1 gluten-free flour blend with xanthan gum included; if your blend lacks xanthan, add 1/2 teaspoon per cup to improve structure.
• Chill dough at least 30 minutes — colder dough cracks more visibly and spreads less. Chill longer (overnight) for deeper flavor.
• Weigh ingredients when possible (2 cups GF flour ≈ 260 g) to improve consistency across batches.
• Use a lined baking sheet (parchment or silicone mat) and rotate pans halfway through baking for even browning.
• Measure cocoa by spooning into the cup (don’t pack) or weigh it; packed cocoa can make the dough dry.

Equipment note: a small cookie scoop, silicone spatula for folding, and an oven thermometer help produce reliable results.

How to Serve Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)

• Serve warm with a dairy-free milk (oat or almond) for a classic pairing.
• Arrange on a platter dusted with extra powdered sugar for parties or gift boxes.
• Pair with coffee or espresso for a dessert plate; a scoop of dairy-free vanilla ice cream complements the fudgy center.
• These are excellent for holiday cookie swaps because they travel well in a single layer.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 4 days to retain chewiness. For longer storage, freeze baked cookies flat in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen or refrigerated cookies at 300°F (150°C) for 5–7 minutes to refresh the center; avoid microwave reheating for more than 10–15 seconds to prevent chewiness loss.

Dough can be frozen in scooped balls (flash-freeze on a tray for 1 hour) and then stored in a bag for up to 3 months; bake from frozen, adding 2–3 minutes to the bake time.

Recipe Variations

• Vegan version: Replace each egg with 1 tablespoon ground flax + 3 tablespoons water (let sit 5 minutes). Use dairy-free chocolate and oil. See holiday-friendly ideas at easy gluten-free Christmas cookies.
• Extra fudgy: Fold 1/4 cup melted dairy-free chocolate into the dough and reduce oil to 1/3 cup.
• Peppermint twist: Add 1/2 tsp peppermint extract and top with crushed candy canes for seasonal flair.
• Add-ins: Mix in 1/2 cup dairy-free chocolate chips or chopped nuts for texture.

Nutritional Highlights

• Dairy-free by design when using dairy-free chocolate and non-dairy butter, which helps those with lactose intolerance.
• Gluten-free for those with celiac disease or gluten sensitivity when you use a certified gluten-free flour.
• Allergen notes: contains eggs unless substituted, may contain soy depending on chocolate chosen; consider certified allergen-free chocolate if needed. Serve size: 1 cookie (medium) — estimate 120–160 kcal depending on ingredients and size.

Troubleshooting Common Issues

• Cookies spread too much: Chill the dough longer and reduce oil by 1–2 tablespoons. Also make sure your baking soda/powder is fresh.
• Cookies are dry or crumbly: You likely overmeasured flour or used too much cocoa. Add 1–2 tablespoons of non-dairy milk or reduce flour slightly next time.
• Little or no crackle on top: Roll dough generously in powdered sugar, chill well, and bake at the correct temperature (350°F/175°C); under-chilling often leads to fewer cracks.

Frequently Asked Questions

Q: Can I make these cookies vegan and still get the same crackle?
A: Yes — use flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg) and a neutral oil or melted dairy-free butter. Chilling remains essential for good crackle since the fat and egg replacement affect spread.

Q: Do I need xanthan gum in the gluten-free flour?
A: If your 1:1 blend already contains xanthan or guar gum, you’re fine. If not, add about 1/2 teaspoon per cup of flour to help bind the dough and prevent crumbling.

Q: Can I bake larger or smaller cookies and how does time change?
A: Yes. For larger cookies (2 Tbsp scoop), add 2–3 minutes to bake time; for mini cookies, reduce by 2–3 minutes. Watch for set edges and slightly soft centers.

Q: How do I get a glossy, fudgy center without underbaking?
A: Pull cookies when edges are set but centers still jiggle slightly — they’ll finish on the hot sheet. Slightly underbaking and then cooling on the pan produces a fudgy center without raw dough.

Conclusion

For a tested, dairy-free spin on a classic chocolate crinkle, this recipe balances fudgy centers and crisp crackles while staying gluten-free and approachable. If you’d like another trusted walkthrough of a similar gluten-free crinkle cookie method, check out Gluten-Free Chocolate Crinkle Cookies (Dairy-Free!).

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