Gluten-Free Chocolate Crinkle Cookies

Here’s a gluten-free chocolate crinkle cookies recipe that’s rich, fudgy inside, and perfectly crackly on top 🍫

1 cup gluten-free all-purpose flour (with xanthan gum)

½ cup unsweetened cocoa powder (Dutch-process or natural)

1 tsp baking powder

¼ tsp salt

½ cup granulated sugar

½ cup brown sugar, packed

¼ cup neutral oil (or melted butter)

2 large eggs, room temperature

1 tsp vanilla extract

½ cup powdered sugar (for rolling)

Mix dry ingredients
In a bowl, whisk together GF flour, cocoa powder, baking powder, and salt.

Mix wet ingredients
In another bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.

Combine
Stir dry ingredients into wet until a thick, sticky dough forms.

Chill
Cover and refrigerate for 30–60 minutes (this is key for crinkles).

Preheat oven
Heat to 350°F (175°C). Line baking sheets with parchment.

Roll cookies
Scoop 1½-tbsp portions. Roll into balls, then roll generously in powdered sugar.

Bake
Bake 10–12 minutes, until tops crack and edges are set but centers look soft.

Cool
Let cool on the pan 5 minutes, then transfer to a rack.

Roll heavily in powdered sugar—don’t be shy.

Dough too sticky? Chill longer or lightly oil your hands.

For extra fudgy centers, slightly underbake.

Mocha: add 1 tsp instant espresso powder

Mint: add ½ tsp peppermint extract

Dairy-free: use oil instead of butter (already included)

If you want, I can tailor this to a specific GF flour brand (Bob’s Red Mill, King Arthur, Cup4Cup, etc.) or make it egg-free or vegan.