Gluten-Free Dairy-Free Chocolate Crinkle Cookies
Chocolate crinkle cookies are my youngest’s favorite and it was time to make a gluten-free dairy-free chocolate crinkle cookie version! These cookies have that classic look—deep chocolate cookies with soft centers and powdered sugar cracks on top—but are made with simple, everyday ingredients.
They’re naturally gluten-free using a 1:1 flour blend and use dairy-free butter, but still keep the texture you’d expect from a traditional crinkle cookie. The centers stay soft and slightly fudgy, while the edges set just enough to hold their shape.
This is also a forgiving recipe. You don’t need a long chill time, and the dough comes together quickly. Once chilled just enough to scoop, you roll the dough in sugar and bake. That’s what creates those signature cracks.
These work well for holidays, but they’re simple enough to make any time. They also hold up well for a few days, which makes them helpful for planning ahead.
Why You’ll Love This Recipe
- Classic chocolate crinkle cookie texture—soft inside with crackled tops
- Gluten-free, dairy-free, and nut-free but still tastes like a traditional version
- No complicated steps or long chill time required
- Easy to make with simple pantry ingredients
- Works well for holidays or everyday baking
- Kid-friendly and easy to help with
Ingredients
- Vegan butter – Adds richness while keeping the recipe dairy-free. Vegan butter is a big component of what makes these cookies dairy-free and allergen-friendly. However, it has a high water content, and there are some steps, like chilling the dough, that we have to do to work around it. Use a vegan stick butter like this Country Crock one I love from Walmart. Don’t need dairy-free? You can use regular butter in equal amounts.
- Granulated white sugar – Sweetens and helps create structure
- Eggs – Provide lift and help create the crackle effect. I do not have an egg-free substitute for this recipe, but if you use one you love – please let us know in the comments!
- Vanilla extract – Adds flavor
- Cocoa powder – Gives the cookies their deep chocolate flavor
- King Arthur 1:1 gluten-free flour – Provides structure without gluten. Not all gluten-free 1:1 flours are created equal. Each one has a different blend, and some have xanthan gum, while others do not. I love and recommend King Arthur Measure for Measure flour, which I get at Walmart or on Amazon.
- Baking powder – Helps the cookies rise and crack
- Salt – Balances sweetness
- Powdered sugar – For coating the outside, giving it additional sweetness and that classic crackle cookie look.
How to Make It
- Cream butter and sugar
In a large bowl, mix the vegan butter and sugar until smooth. - Add eggs and vanilla
Mix in eggs one at a time, then add vanilla. - Mix in dry ingredients
Stir in cocoa powder, then add the gluten-free flour, baking powder, and salt. - Let the dough rest
Let the dough sit at room temperature for 15 minutes. This helps the gluten-free flour hydrate. - Chill briefly
Chill the dough for about 15 minutes, just until it’s easier to scoop. This will have a better shape after cooking. - Preheat oven
Preheat oven to 350°F and line a baking sheet with parchment paper. - Scoop and roll
Scoop about 3 tablespoons of dough per cookie. Roll first in *lightly* in granulated sugar, then coat *heavily* in powdered sugar. - Bake
Bake for 10 minutes, until the tops are cracked and the edges are set. Don’t overbake to keep the fudgy texture! - Cool
Let cookies cool on the pan for a few minutes before transferring.
Tips for the Best Crinkle Cookies
- Don’t skip the sugar coating
Rolling in both sugars helps create the crackled look. If you just roll in the powdered sugar, it won’t have crispy edges and the powdered sugar absorbs into the cookie, not looking as lovely at the end. - Short chill works best here
Too long in the fridge can make the cookies too thick. - Use enough powdered sugar
A generous coating gives better contrast once baked. - Watch the bake time
Slightly underbaked centers keep the cookies soft.
Ingredient Notes & Substitutions
- Flour: This recipe is tested with King Arthur 1:1 gluten-free flour. Other blends may give slightly different results.
- Dairy-free: Use your preferred vegan butter.
- Egg-free option: I have not tested an egg-free option. Let me know in the comments if you find one that works!
- Nut-free: This recipe is naturally nut-free, depending on your dairy-free butter choice.
Storage
- Store at room temperature in an airtight container for up to 3–4 days
- Cookies stay soft and hold their texture well
- Dough can be made ahead and chilled until ready to bake
FAQ
Do I have to chill the dough?
A short chill (about 15 minutes) helps make the dough easier to work with and keeps the cookies from spreading too much. Longer chilling can make the cookies thicker.
Why didn’t my cookies crack?
This can happen if the dough is too cold, too dry, or not coated well in powdered sugar. Try a shorter chill time and make sure to coat the cookies generously before baking.
Can I skip the granulated sugar coating?
Yes. The granulated sugar coating helps give the best white color, cracking, and a slightly crispy exterior. You can roll the cookies in only powdered sugar for a softer exterior. If you use granulated sugar, roll lightly to avoid a crunchy coating.
Why flatten the dough before baking?
Gently flattening the dough slightly before baking will help the cookies not be too domed or thick, while keeping the fudgy texture. This helps them spread while still keeping a soft center.
Can I make these ahead of time?
Yes. You can make the dough ahead and refrigerate it until ready to bake. Let it sit out briefly if it becomes too firm to scoop.
How do I know when they’re done?
The tops should be cracked and the edges set, but the centers will still look soft. They will firm up as they cool.
Other Cookie Recipes You’ll Love
- Gluten-Free Dairy-Free Chocolate Chip Cookies
- Gluten-free Dairy-free Snickerdoodles
- Gluten-free Dairy-free Lemon Raspberry Cookies
- Mint Brownie Copycat Crumbl Cookies
- Paleo Fudgy Brownies
Gluten-Free Dairy-Free Chocolate Crinkle Cookies
Ingredients
- 1/2 cup vegan butter can use regular butter, if don't need dairy-free
- 3/4 cup white sugar granulated
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup cocoa powder
- 1 cup gluten-free 1:1 flour I use King Arthur; fluffed and then scooped, see recipe note (120g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
To roll in:
- 1/4 cup white sugar granulated
- 1/2 cup powdered sugar
Instructions
- Cream butter and sugar- In a large bowl, mix the vegan butter and sugar until smooth, about 2 minutes.
- Add eggs and vanilla - Mix in eggs one at a time, then add vanilla. Beat after each.
- Mix in dry ingredients - Mix in cocoa powder, then add the gluten-free flour*, baking powder, and salt.Stirring in the cocoa powder first helps it mix in smoothly and prevents clumps, which gives the cookies a more even texture and flavor.*If you don't have a scale to measure your flour, fluff, scoop and measure a cup of flour then remove 1 1/2 tablespoons flour. This will give you about the 120g flour that is ideal for this recipe.
- Let the dough rest - Let the dough sit at room temperature for 15 minutes. This helps the gluten-free flour hydrate; don't skip it!
- Chill briefly - Chill the dough for about 15 minutes, just until it’s easier to scoop. This will help the cookies have better shape and be fudgier.
- Preheat oven - Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop and roll - Scoop about 3 tablespoons of dough per cookie. As the dough is a bit sticky, I use a cookie scoop for this. Roll first in *lightly* in the 1/4 cup granulated sugar, then coat *heavily* in the 1/2 cup powdered sugar.
- Bake - Bake for 10 minutes, until the tops are cracked and the edges are set. We underbake these slightly for the best fudgy texture!
- Cool - Transfer cookies to the counter immediately and let them cool for 10 minutes before enjoying.
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