Rich and delicious, these gluten free chocolate crinkle cookies are a wonderful addition to your holiday cookie tray! These chocolate treats melt in your mouth – they are a favorite holiday treat.
I asked Darryl what cookies “made” Christmas for him, and he said. “Those wreath cookies that are dark green. With the corn flakes.” I was stunned by this answer. “What!? Are you kidding me?” I’m just not into green cookies, I guess.
There was no way that I was going to make his “favorite” Christmas cookie on my blog, so I decided to make one that I know his mom makes every year – chocolate crinkle cookies. I know he likes these, even though I guess he likes the green wreaths more. (!)
With a few changes, I was able to make these chocolate crinkle cookies free of gluten, dairy, and eggs.
And here they are…the best, most delicious, vegan and gluten free chocolate crinkle cookies.
Aren’t these pretty with the little dusting of powdered sugar on top? Like a fresh snowfall.
You will LOVE these gluten free chocolate crinkle cookies, and you wouldn’t ever guess that they were allergy friendly. You have a couple of options here…you can use applesauce OR prune puree for the egg replacers. I wouldn’t use flax seed eggs, because I think they would get gummy. The fruit keeps these a little lighter.
How do you make moist chocolate crinkle cookies?
The melted chocolate chips and the fruit puree in this batter keep these crinkles moist in spite of them being free of eggs.
How long do chocolate crinkles last?
These cookies should last up to five days in an airtight container. Place a piece of gluten free bread in the container to help them stay moist.
Can you freeze chocolate crinkle cookies?
Yes, these could be frozen in an airtight container or freezer bag. They should be fine in the freezer for 2-3 months.
How do you make gluten free chocolate crinkle cookies?
- Mix your cookie dough, then chill in the refrigerator for at least 30 minutes.
- Roll the dough into balls, and then roll in powdered sugar.
- Place the coated cookie balls on a cookie sheet, and bake at 350 degrees for about 12 minutes.
- Allow to cool fully on the cookie sheet before removing.
Make sure you chill the dough so these don’t spread out on the baking sheet. Keep the dough cool and work quickly, and these crinkle cookies will turn out perfectly every time.
If you make these Christmas cookies or any of my other recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’re baking!
Disclosure: This post contains affiliate links.
Gluten Free Chocolate Crinkle Cookies (Vegan, Nut Free).
Vegan and gluten free chocolate crinkle cookies - this recipe is always a big hit at holiday parties.
Ingredients
- 1 cup dairy free chocolate chips
- 1 1/2 cups gluten free flour blend
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3/4 cup organic cane sugar
- 6 tablespoons vegan buttery spread softened
- 1/2 cup unsweetened applesauce
- 3 Tablespoons cocoa powder
- 3/4 cup powdered sugar set aside for rolling - I used corn free confectioner’s sugar
Instructions
- Place the chocolate chips in a small bowl and microwave until melted. I start with 45 seconds and then stir, then microwave 15 seconds at a time, stirring in between, until they are smooth. Set aside to cool to room temperature.
- In a large bowl, sift together the flour, cocoa powder, baking powder, and sea salt. Pour the confectioner’s sugar into a small bowl and set aside for later.
- In a large mixing bowl, cream the buttery spread and the brown sugar. Add the applesauce mix to combine. Add the cooled chocolate chips and mix again.
- Add the combined dry ingredients a little at a time and continue to mix. The paddle attachment works well for this batter, which is going to be very thick. If it seems too dry, you can add a little bit more applesauce.
- Cover the batter in the bowl and refrigerate it for at least 30 minutes. This keeps the cookies from spreading.
- Preheat oven to 350 degrees. Using your hands, roll the refrigerated dough into balls that are about one inch in diameter. Put the balls into the confectioner’s sugar and roll around until thoroughly coated.
- Place the balls on a cookie sheet lined with parchment paper and bake for 12-15 minutes. Let cool on the sheets for five minutes and then transfer to a wire rack to cool completely.
Recipe Notes
If you can't use applesauce, try another fruit puree, like prunes or beets.
I have made these cookies with my own gluten free flour blend as well as Namaste Perfect Flour Blend and Now Foods Gluten Free Flour.
You can freeze these cookies - just store in an airtight container or a freezer bag.
Tips for making sure that these gluten free chocolate crinkle cookies turn out well:
- chill the dough
- roll the cookie balls thoroughly in powdered sugar to completely coat them
- store leftover cookies in an airtight container
Enjoy!
What’s your family’s favorite Christmas cookie?
Find more easy recipes for gluten free Christmas cookies HERE.
This post was originally published in December 2015. It has been updated with new photos and text.
I am making these cookies for the 2bd time. The 1st time they came out amazing! I was reading through the ingredients & directions before starting and noticed tge ingredients say 3/4 cup cane sugat, but the dieections say to cream butter & brown sugar. Just wondering which is the correct sugar to use. They turbed out great with the cane sugar the 1st time.
Thanks!
Hi there. Thank you for this receipe. How many cookies does recipe make?
Thanks!
Baking these now and wondering if there’s a good way to tell if they are done?
I know I probably won’t hear back in time so here’s hoping they turn out!
(I have only baked like once in my life before so fingers crossed!)
Thanks for the recipe
These look very good for allergy free. We also have apple allergy. Anything you would recommend to substitute for the applesauce? Thanks!
You can use beet puree or prune puree.
I used pumpkin purée instead of applesauce and it was perfect :)
I am going to try these for my Christmas party for my crafting ladies, this will give me something I can eat too! Thank you for making them dairy free also, dairy can send me to the hospital.
I hope you love them!
Can you use coconut oil as a non dairy butter spread?
The texture will change if you do that. You could try palm shortening instead.
I can’t wait to try these! Just curious…will these turn out to be soft/chewy or more of a crunchy texture?
These are soft cookies.
I love chocolate crinkle cookies! I am so glad to see that they turn out well as a top 8 free cookie too!
They are a favorite over here!
Making these for a dairy free neighbor. Just curious why the dough balls should be rolled in powdered sugar before baking? In other recipes, the powdered sugar rolling usually happens right after the cookies are out of the oven and have cooled enough to handle, so that the powdered sugar crinkle look takes effect. I see in my oven the powdered sugar seems to have been baked/melted off, and the cookies haven’t yet finished baking. Thanks’
I have never seen a crinkle recipe that says to roll them after you bake them. The crinkle effect happens because as the dough spreads, it creates cracks between the powdered sugar and the dough.
Crinkle cookies are an absolute must bake for the holidays! These just look yummy and melty!
Thank you! :)
For this recipe I used the enjoy life all purpose flour and it turned out even better then when I used the king Arthur flour!
The cookies look wonderful, but I just began to whip up a batch and found that brown sugar is not present in the ingredients list of your recipe, yet step 3 specifies to cream the buttery spread and the brown sugar.
Can you tell me how to modify the recipe so that it turns out right? Do I add a certain amount of brown sugar to the ingredient list, replace the cane sugar with brown sugar, or put 3/4 of a cup of sugar where half is brown and half is cane?
Thanks for your help.
That was an error! The instructions should have just said sugar. Although you could sub brown sugar if that’s what you have.
I corrected it, sorry for the confusion! :)
Hey there,
Really delicious article! ;) I really love your photos. Is it iPhone only or are you using a specific camera?
I also made a chocolate chip cookie dough recipe, let me know what you think about it:
http://healthylifestylebymatt.com/almond-butter-protein-balls
Cheers!
Matt
YUMMMM, just in time for Christmas!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
Hope your week is great!
Cindy from vegetarianmamma.com
I’m so happy to have found this recipe and your blog! I asked my children what kind of cookies they wanted for Christmas this year, and, remembering back several years to the days when I still used gluten, eggs, and butter, they asked for “Chocolate Zebras”! Now I will be able to fulfill their request! Thanks.
I’m so glad! That’s what I was hoping for when I thought of this series – that people would find out that they can make their favorite Christmas cookies even though they have different dietary needs. :) Enjoy!
I hope so, those green ones are awful! :)
Ha, I love Darryl’s description of his favorite cookie. So funny when guys try to describe food. These cookies look delicious! Hopefully these become his new favorite.
I hope so, those green ones are awful! :)
These are going to be a new favorite! My daughter-in-law is gluten intolerant and I try to avoid it whenever possible. Thanks for all the awesome recipes! You have become my gluten-free go-to girl! :-)
Oh good! I hope you enjoy these, Lisa! So many people are gluten intolerant these days, you hate to think about them missing out on Christmas cookies!