These Gluten Free Chocolate Crinkle Cookies are made with almond flour and cocoa powder and rolled in a powdered sugar coating. They are perfect for the holiday season or anytime! Dairy-free and vegan.
Classic chocolate crinkle cookies made without gluten, dairy, or eggs? Whether you need gluten-free Christmas cookies for a holiday party or you just want a delicious treat, this recipe won't disappoint.
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Why you'll love this recipe
- Easy gluten-free cookies
- Great chewy texture
- Holiday cookie tray favorite
Ingredients and substitutions
Here are a few quick notes about the key ingredients in this recipe. You can see a complete list of ingredients and detailed instructions in the recipe card below.
Almond flour - This gluten-free flour gives these gluten-free crinkle cookies a tender crumb. It is a good source of protein and dietary fiber and is a great flour to have on hand in the pantry for gluten-free baking. I often use Bob's Red Mill brand almond flour.
Tapioca starch - When baking gluten-free you often need starches mixed in with other gluten-free flours to achieve the perfect texture. This egg-free recipe also acts as a binder instead of egg yolks or egg whites.
Unsweetened cocoa powder - This gives our cookies a rich chocolate flavor. For a more intense dark chocolate taste, you can use cacao powder (also known as natural cocoa powder).
Maple syrup - This adds a rich sweetness and a fudgy center. It also helps act as a binder!
Coconut oil - To avoid a tiny hint of coconut, use refined coconut oil over virgin or unrefined coconut oil. Vegan butter or avocado oil can be used as a substitute.
Organic cane sugar and powdered sugar (confectioner's sugar) - Choose organic for a less refined and vegan-friendly sweetener and alternative to white sugar.
Step-by-step instructions
Before you start: Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper. Place the tapioca starch and water in a small bowl, stir to combine, and allow to sit for 2-3 minutes.
Step 1: In a medium bowl, combine organic cane sugar, maple syrup, and tapioca starch slurry. Whisk to combine. Whisk in melted coconut oil, followed by vanilla extract.
Step 2: Add the almond flour, cocoa powder, baking powder, and salt to a large bowl. Pour the wet ingredients into the bowl with dry ingredients. Stir with a rubber spatula until the ingredients are completely incorporated.
Step 3: Place cane sugar on one plate and the organic powdered sugar on another plate. Use a tablespoon to scoop out the dough, then roll it into a ball. Place the ball on the plate with the organic cane sugar, roll to coat, then transfer to the plate with powdered sugar and roll and generously coat the dough ball. Place on prepared baking sheet.
Step 4: Press down just slightly on each cookie dough ball with the palm of your hand. Bake for 12-14 minutes, or until cookies are set on the outside. Allow cookies to cool on the baking sheet for 4-5 minutes then transfer to a cooling rack to cool completely.
Helpful tips
- The dough may be sticky, so dampen your hand with water or spray your hands with cooking spray.
- Allow these gluten-free chocolate crinkle cookies to cool to room temperature before storing them in an airtight container.
How to store
Let the gluten free dairy free cookies cool completely on a wire rack before storing them. Store the crinkle cookies in an airtight container at room temperature for up to one week. They are best within 2-3 days of baking.
Recipe FAQs
Yes! These gluten-free chocolate crinkles use organic sugar and are eggless as well as dairy-free.
Yes! You can add ½ to 1 teaspoon of peppermint extract to make these chocolate peppermint crinkle cookies.
More gluten-free chocolate cookies
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten Free Chocolate Crinkle Cookies
Ingredients
- 1 tablespoon tapioca starch + 3 tablespoons water
- 4 tablespoons coconut oil, melted and cooled
- ½ cup (116g) organic cane sugar
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups (200g) almond flour
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Rolling
- 2 tablespoons organic cane sugar
- ¼ cup (30g) organic powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the tapioca starch and water in a small bowl, stir to combine and allow to sit for 2-3 minutes.
- In a medium bowl, combine the ½ cup organic cane sugar, maple syrup, and tapioca starch slurry. Whisk to combine. Whisk in melted coconut oil, followed by vanilla extract.
- Add the almond flour, cocoa powder, baking powder, and salt to a large bowl. Pour liquid mixture into bowl with the dry ingredients. Stir with a rubber spatula until ingredients are completely incorporated. If needed, use your hands to thoroughly combine ingredients into a cohesive cookie dough. Allow dough to rest for 5 minutes.
- Place cane sugar on one plate and the organic powdered sugar on another plate. (The dough may be sticky, so dampen your hand with water or spray hands with cooking spray.) Use a tablespoon to scoop out dough, then roll into a ball. Place ball on the plate with organic cane sugar, roll to coat, then transfer to the plate with powdered sugar, roll, and generously coat dough ball. Place on prepared baking sheet. Space cookie dough balls about an 1 ½ inches apart. Repeat until cookie sheet is filled with even rows.
- Press down just slightly on each cookie dough ball with the palm of your hand. Bake for 12-14 minutes, or until cookies are set on the outside. Allow cookies to cool on the baking sheet for 4-5 minutes then transfer to a wire rack to cool completely.
Barbara Van de Castle
They tasted great but the batter could never really roll up even after the freezer for four hours? It was still soft, any ideas?
Tessa
Thank you, Barbara! I have not had that happen, so I'm not quite sure what the cause of that would be. I'm sorry it didn't firm up. I do plan to make these this week so will troubleshoot as I do. The only thing that comes to mind is if the meringue needed to be whipped for a little longer? I'm glad you were still able to enjoy them and will report back if I have any ideas!
Alison @ Food by Mars
OMG How perfect do these look, Tessa?! These cookies are my fave - I have to try this recipe, looks so simple. <3 xo
Tessa
Thanks, Alison!! I feel like crinkle cookies are the gateway cookie to holiday baking. ;) Hope you enjoy! xo.
hazel
Hi I'm looking for a chewy & dark crinkles recipe and your post came out. I will try this one especially the coco sugar. Thank you. ;)
Tessa
Thanks, Hazel! :)
Kelly
Hi Tessa, I just found your blog and your recipes look great - can't wait to make some of them. I just to let you know that Costco carries a 4.5lb bag of gluten- and dairy-free semi-sweet chocolate chips. I can't remember the price, but they are WAY cheaper than Enjoy Life and, IMHO, taste better. Costco also carries organic coconut sugar. Actually, they carry lots of healthy items - almond flour (maybe organic), organic can sugar, organic coconut oil, hemp and chia seeds (maybe organic), organic frozen fruit, etc. I like being able to buy organic, healthy food locally at a great price.
Tessa
Thanks so much, Kelly! I had no idea they carried all those organic items - going to have to check it out! :)
Alison @ Food by Mars
Yum! These look divine, Tessa!
Tessa
Thanks, Alison! They are pretty addictive - I made them a few (or more) times over the holidays. :)
jordan
beautiful pictures Tess! These look delicious
Tessa
Thanks, Jordan! :)
Kathryne
Tessa, your photos are killing me! Gorgeous work. These cookies look so tasty, hope I get a chance to try them soon! ;)
Tessa
Thank you!! :) I think you will get to try them very soon...quite different from those awful experimental cookies I tried to pawn off on you guys!
Christina @ Bake with Christina
Yum how delicious looking! I've always loved chocolate crinkle cookies, and your version looks amazing!
Tessa
Thanks, Christina! Crinkle cookies have always been a favorite of mine, I hope you enjoy this version!
Sarah @ SnixyKitchen
I admire you for getting up and out the door in the cold early morning hours. I've been trying to roll myself out of bead early enough to have a solid chunk of day to write, and hoping Friday doesn't come quickly so I have more time! Funny how that works. These cookies sound amazing - I've never used coconut sugar in my baking before, but the way you describe the caramely flavor is inspiring me to pick up a bag.
Tessa
Haha, I totally understand! Cold and dark are just such an anti-wake up combo. I think you'd like using coconut sugar - it definitely adds a subtle caramel/brown sugar flavor that I love, and you can use it one-for-one with regular sugar.