Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!)

These Gluten Free Chocolate Crinkle Cookies (Dairy Free, Too!) deliver the same fudgy, crackled center you want from a classic crinkle cookie—without gluten or dairy. I’ve tested this version multiple times to get the texture right using a 1:1 gluten-free flour blend and dairy-free butter. The result is reliably soft inside with a crisp, powdered-sugar exterior.

Why Make This Recipe

• Incredible chocolate flavor: rich cocoa and a touch of espresso powder deepen the taste without adding bitterness.
• Allergy-friendly comfort: naturally gluten-free and made dairy-free so more people can enjoy them.
• Easy to make for the holidays or a weeknight treat—dough can be chilled overnight and baked the next day.
• Consistent texture: the right balance of starch and xanthan gum keeps the cookies tender and not crumbly.
• Personal note: I love this recipe because the chilling step concentrates flavor and gives those dramatic crinkles I look for in a good cookie. Also, if you enjoy other chocolate gluten-free bakes, check out this chocolate sweet gluten-free bread for a different treat: chocolate sweet gluten-free bread.

Recipe Overview

• Prep time: 20 minutes (plus 1–12 hours chilling)
• Cook time: 10–12 minutes per batch
• Total time: 1 hour 30 minutes to overnight (chill included)
• Servings: about 24 cookies (using a 1 Tbsp scoop)
• Difficulty: Easy
• Method: Cream wet ingredients, combine dry into a fudgy dough, chill, roll into balls, roll in powdered sugar, and bake at 350°F (175°C).

My Experience Making This Recipe

I tested several gluten-free blends and found a 1:1 blend with xanthan gum gives the best rise and chew. Early versions were too cakey until I reduced the leavening slightly and added a tablespoon of cornstarch for a softer center. Chilling the dough for at least an hour made the difference in the crackle pattern every time.

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

Start by whisking 1 1/4 cups gluten-free 1:1 flour blend, 1/4 cup cocoa powder, 1 tsp baking powder, 1/4 tsp salt, and 1 Tbsp cornstarch in a bowl. In a mixer, cream 1/2 cup dairy-free butter and 3/4 cup granulated sugar until light, then beat in 2 large eggs (or aquafaba for vegan), 1 tsp vanilla, and 1 tsp espresso powder. Mix wet into dry until a sticky, fudgy dough forms, then chill at least 1 hour (or overnight) to firm up. Preheat oven to 350°F (175°C), scoop 1 Tbsp dough, roll into balls, coat with powdered sugar, and bake 10–12 minutes until edges set but centers look slightly underbaked. Cool 5 minutes on the baking sheet then transfer to a rack to finish setting.

Expert Tips for Success

• Use a quality 1:1 gluten-free flour blend with xanthan gum included; if yours lacks it, add 1/2 tsp xanthan gum for this batch.
• Chill the dough: firm dough makes rounder cookies and encourages the dramatic powdered-sugar crackle. Overnight chilling improves flavor.
• Weigh ingredients when possible: 1 1/4 cups of flour is about 160–170 g depending on blend—weight keeps consistency.
• Use a small cookie scoop (about 1 Tbsp) for even baking and consistent cracking.
• Line baking sheets with parchment or a silicone mat to prevent spreading and burning on the bottoms.

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

• Serve warm with a cup of coffee or dairy-free milk for a cozy snack.
• Plate on a holiday cookie tray with contrasting décor—fresh mint or orange zest looks great with the dark chocolate.
• Sandwich two cookies around dairy-free chocolate ganache or jam for an elegant treat.
• Pack in airtight tins for gifting; include a slice of orange peel or a cinnamon stick to keep cookies tasting fresh.

Storage and Reheating Guide

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months—thaw at room temperature. To refresh slightly stale cookies, warm them in a 300°F (150°C) oven for 4–6 minutes or microwave one cookie for 8–10 seconds; avoid overheating to keep centers soft.

Recipe Variations

• Vegan: replace eggs with 6 Tbsp aquafaba (whipped slightly) and use a vegan sugar if needed. I tested aquafaba and found it maintains chewiness.
• Nut-free: keep recipe as written but ensure your gluten-free blend is processed in a nut-free facility.
• Intense chocolate: fold in 1/2 cup dairy-free dark chocolate chips or 1 oz melted dairy-free chocolate into the dough.
• Citrus twist: add 1 tsp orange zest to the dough for a bright contrast to the chocolate—zest pairs beautifully with cocoa.

Nutritional Highlights

• Lower in saturated fat when made with lighter dairy-free butter alternatives (check labels).
• Cocoa provides antioxidants; portion control matters—cookies are an indulgence but can be enjoyed in moderation.
• Allergen information: contains eggs (or aquafaba if vegan), gluten-free if a certified blend is used, and dairy-free when using dairy-free butter. Each cookie is roughly 80–120 calories depending on size and specific ingredients.

Troubleshooting Common Issues

• Too cakey: reduce baking powder to 3/4 tsp or add 1 Tbsp cornstarch to soften the crumb. I found cornstarch makes a noticeably fudgier center.
• No crackle on top: dough was too warm or under-dusted; chill thoroughly and roll generously in powdered sugar.
• Spreading too much: use well-chilled dough and measure butter accurately; some dairy-free spreads have higher water content and cause spread—choose a stick-style dairy-free butter.

Frequently Asked Questions

Q: Can I make the dough ahead and freeze it?
A: Yes—shape dough into balls, freeze on a tray until firm, then store in a freezer bag up to 3 months. Bake from frozen; add 1–2 minutes to baking time and ensure powdered sugar sticks (roll quickly and re-coat if needed).

Q: Which gluten-free flour blend works best?
A: Choose a 1:1 blend formulated for baking that includes rice flour, potato starch, and xanthan gum, or add 1/2 tsp xanthan gum if your blend lacks it. Blends with too much oat or almond can change texture and spread.

Q: Can I skip chilling the dough?
A: You can, but chilling improves flavor, prevents excess spread, and produces better crackles. If short on time, refrigerate at least 30 minutes.

Q: How do I make these nut-free and still moist?
A: Use a certified nut-free 1:1 flour blend and add 1 Tbsp neutral oil (like light olive or avocado) if you need extra moisture; avoid almond flour which alters structure.

Conclusion

For more tested dairy-free and gluten-free crinkle cookie ideas, see this detailed version at Gluten-Free Chocolate Crinkle Cookies (Dairy-Free!). If you want a vegan take with clear step-by-step photos, check out Gluten-Free Vegan Chocolate Crinkle Cookies – Delightful Adventures. For another trusted dairy-free approach and kosher-friendly tips, visit Dairy Free Chocolate Crinkle Cookies | The Taste of Kosher. A simple, home-tested recipe variation is available at Gluten-Free Chocolate Crinkle Cookies (Dairy-Free) – MamaShire. For a UK perspective with ingredient swaps, see Gluten-free Chocolate Crinkle Cookies Recipe (dairy-free).

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