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These Gluten Free Chocolate Crinkle Cookies (Dairy Free) are fudgy, crackled, and delightfully chocolatey — perfect for holiday platters or an everyday sweet fix. I’ve tested this dairy-free version multiple times and landed on a method that gives deep chocolate flavor with that classic powdered-sugar crinkle finish. If you like alternative takes on crinkle cookies, try this flourless chocolate crinkle cookies for another gluten-free option.
Why Make This Recipe
- Fudgy, intense chocolate flavor with a snowy powdered-sugar top that looks impressive but is easy to make.
- Naturally gluten-free and adaptable to dairy-free ingredients, so it works for many dietary needs.
- Quick to mix and bake — the active time is short, and cookies freeze well for make-ahead gifting.
- Great for celebrations and school events because they hold their shape and travel well.
- Personal insight: I love this recipe because chilling the dough transforms it — it deepens flavor and gives the best crinkle every time.
Recipe Overview
- Prep time: 20 minutes (plus 30–60 minutes chilling)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: about 1 hour 10 minutes (including chilling)
- Servings: about 24 medium cookies (1-inch scoop)
- Difficulty: Easy — basic creaming and rolling technique
- Method: Cream, mix in dry ingredients, chill dough, roll in powdered sugar, bake on parchment-lined sheet.
My Experience Making This Recipe
I tested this recipe with dairy-free butter and a neutral oil blend to compare texture and flavor. Chilling the dough for at least 30 minutes was the biggest win — it concentrates flavor and prevents excessive spreading. I also learned that a tight powdered sugar coating early in baking yields the best contrast between dark cookie and bright crinkle.
How to Make Gluten Free Chocolate Crinkle Cookies (Dairy Free)
Start by creaming dairy-free butter (or a blend of light vegetable oil + vegan butter) with granulated sugar until light, about 2–3 minutes. Add eggs or egg substitute, vanilla, then fold in sifted cocoa powder, gluten-free flour blend, baking powder, and a pinch of salt; finish with a handful of dairy-free dark chocolate chips if desired. Chill the dough 30–60 minutes, scoop 1-tablespoon balls, roll in powdered sugar, and bake at 350°F (175°C) for 10–12 minutes until edges are set but centers look slightly underbaked — they’ll finish while cooling.
Expert Tips for Success
- Use a 1:1 gluten-free flour blend that contains xanthan gum, or add 1/2 teaspoon per cup to mimic gluten’s structure.
- Chill the dough at least 30 minutes — cold dough spreads less and promotes deep surface cracking for that crinkle look.
- For intense chocolate flavor, use Dutch-processed cocoa and optionally melt 2 ounces of dairy-free dark chocolate into the wet ingredients.
- Use a medium cookie scoop (about 1 tablespoon) for uniform cookies and consistent bake times; line pans with parchment or a silicone mat.
- If you’re unsure about eggs in GF baking, this short primer on are eggs in gluten-free pasta helps explain how eggs affect texture and structure in gluten-free doughs.
How to Serve Gluten Free Chocolate Crinkle Cookies (Dairy Free)
- Serve warm with a scoop of dairy-free vanilla ice cream for a decadent dessert pairing. I love the contrast of warm cookie and cold, creamy ice cream.
- Pair with strong coffee or a minty tea; for mint lovers, contrast this batch with a minty recipe like chocolate mint crinkle cookies.
- Arrange on a festive platter dusted with extra powdered sugar and garnish with fresh berries for holiday presentation.
- Pack in a mason jar or cookie tin layered with parchment for gifting.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days to keep them soft. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 30–60 minutes, then refresh in a 300°F (150°C) oven for 5–7 minutes if you want them warm and slightly crisped; microwave reheating is possible for 8–12 seconds but will soften the powdered sugar quickly.
Recipe Variations
- Vegan (egg-free): Use a flax “egg” (1 Tbsp ground flaxseed + 3 Tbsp water per egg) and a neutral oil + vegan butter blend to preserve tenderness.
- Extra fudgy: Replace 2–3 Tbsp of cocoa with 1 ounce melted dairy-free dark chocolate folded into the wet mix.
- Nutty twist: Stir in 1/2 cup chopped toasted hazelnuts or walnuts for crunch (note allergen change).
- Brown-butter flavor inspiration: For a toasty edge, try incorporating techniques from brown butter chocolate chip cookies — use a browned dairy-free butter alternative for a deeper nutty aroma.
Nutritional Highlights
- Gluten-free: made with a certified gluten-free blend for those avoiding wheat.
- Dairy-free: uses plant-based fats and dairy-free chocolate to suit lactose-intolerant or vegan diets (if egg-free substitutes are used, it becomes fully vegan).
- Allergen note: contains eggs unless you choose the flax or commercial egg replacer; may contain nuts if you add them. Portion sensibly — these are rich cookies, so one cookie makes a satisfying treat.
Troubleshooting Common Issues
- Cookies spread too thin: dough was too warm or overworked — chill for 30–60 minutes and avoid over-mixing after adding flour.
- No prominent crinkles: not enough powdered sugar or dough too warm — coat generously and make sure dough is chilled before baking.
- Dry, crumbly texture: overbaking or too much flour; reduce baking time by 1–2 minutes and measure flour by weight or spoon-and-level the cups.
Frequently Asked Questions
Q: Can I make the dough ahead and freeze it?
A: Yes — scoop the dough onto a baking sheet, freeze until firm, then transfer pieces to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the bake time and still rolling in powdered sugar just before baking.
Q: Which gluten-free flour blend works best?
A: Choose a blend labeled 1:1 that contains rice flour, tapioca starch, and xanthan gum for structure. If yours lacks xanthan, add 1/2 teaspoon per cup of flour to improve chew and help the crinkle pattern form.
Q: How can I make these fully vegan?
A: Replace each egg with a flax egg (1 Tbsp ground flax + 3 Tbsp water) and use a fully vegan butter or neutral oil + vegan butter combination. Chill the dough well — flax eggs need the chill to firm up for rolling.
Q: Why do some crinkle cookies brown more on the bottom?
A: That usually means your oven runs hot or the baking sheet conducts heat intensely. Use an oven thermometer to verify 350°F (175°C), bake on a middle rack, and use a light-colored baking sheet with parchment to prevent over-browning.
Gluten Free Chocolate Crinkle Cookies (Dairy Free)
- Total Time: 70 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free, Dairy Free
Description
Fudgy, crackled cookies with intense chocolate flavor and a powdered-sugar finish, perfect for any occasion.
Ingredients
- 1 cup dairy-free butter (or a blend of light vegetable oil + vegan butter)
- 1 cup granulated sugar
- 2 large eggs (or egg substitute)
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder, sifted
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup dairy-free dark chocolate chips (optional)
- 1 cup powdered sugar (for rolling)
Instructions
- Cream dairy-free butter with granulated sugar until light, about 2–3 minutes.
- Add eggs or egg substitute and vanilla.
- Fold in sifted cocoa powder, gluten-free flour blend, baking powder, and salt; finish with dairy-free dark chocolate chips if desired.
- Chill the dough for 30–60 minutes.
- Scoop 1-tablespoon balls of dough.
- Roll in powdered sugar.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers look slightly underbaked.
Notes
For best results, chill the dough before baking to prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg