Gluten Free Chocolate Crinkle Cookies Recipe

I love trying innovative twists on timeless favorites. My Gluten Free Chocolate Crinkle Cookies Recipe uses gluten free chocolate cake mix, room-temperature eggs, dairy free vegetable oil and a hint of vanilla extract to create a decadently fudgy treat. Finished with powdered sugar, these chewy delights become a showstopping holiday treasure.

I’ve been experimenting with a new way to satisfy my chocolate cravings and these Gluten Free Chocolate Crinkle Cookies totally blew my mind. I mixed 15.25 oz gluten free chocolate cake mix with 2 large eggs at room temperature, then stirred in 1/2 cup dairy free vegetable oil and 1 teaspoon vanilla extract.

The result is a fudgy and chewy cookie that’s so rich, yet surprisingly easy to make. Once the dough comes together, I like to roll each piece in 1 cup powdered sugar giving them that irresistible crinkle look.

I’ve always been fascinated by recipes like these that have a twist, sort of like those GF chocolate crinkle cookies that stand apart from the norm. They might seem simple but trust me, each bite is full of surprises that make it perfect for the Holidays without being overly fancy or too sweet.

Enjoy making and sharing these delightful treats!

Why I Like this Recipe

I like this recipe because it’s really simple to follow even when I’m not the best in the kitchen, and i feel like i can actually get it right every time.
I love how the gluten free ingredients make it a safe treat for friends and family who are careful about what they eat, which makes it extra special.
I think the fudgy and chewy texture is amazing and gives a cozy, holiday vibe every time i bite into one of these cookies.
I like that it only needs a few ingredients and no fancy techniques, so its not too complicated but still tastes awesome.

Ingredients

• This mix delivers carbohydrates and cocoa flavor with a touch of fiber for texture.
• Eggs add protein and help bind the dough, ensuring a soft, chewy cookie.
• This oil keeps cookies moist and tender, providing healthy fats without dairy.
• Vanilla extract boosts sweetness and deepens flavor with its smooth aromatic charm.
• Powdered sugar coats each cookie for an extra sweet, crunchy finish that balances cocoa bitterness.

Ingredient Quantities

• 15.25 oz gluten free chocolate cake mix
• 2 large eggs (room temperature)
• 1/2 cup dairy free vegetable oil
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for coating)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix 1
5.25 oz of gluten free chocolate cake mix with the 2 large eggs, 1/2 cup dairy free vegetable oil and 1 teaspoon vanilla extract until it’s all nicely combined.

3. Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes; this helps make it easier to form into balls.

4. Pour the 1 cup of powdered sugar into a shallow dish.

5. Scoop out about a tablespoon of dough at a time and roll each piece in the powdered sugar until it’s fully coated.

6. Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheet.

7. Bake the cookies in the preheated oven for 12 to 15 minutes, or until they start to crack on top but are still soft in the middle.

8. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Enjoy your fudgy, chewy, gluten free chocolate crinkle cookies with friends or family during the holidays!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Mixing utensil (whisk or spatula)
6. Plastic wrap
7. Refrigerator (to chill the dough)
8. Shallow dish (for powdered sugar)
9. Tablespoon or cookie scoop (for portioning the dough)
10. Wire cooling rack

FAQ

Gluten Free Chocolate Crinkle Cookies Recipe Substitutions and Variations

• Gluten free chocolate cake mix: Try using a gluten free brownies mix or make your own by combining almond flour with cocoa powder and a leavening agent
• Eggs: If you dont have eggs at room temperature or wanna go vegan, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace each egg
• Dairy free vegetable oil: You can swap it out for melted coconut oil or even avocado oil which give a slightly different taste
• Vanilla extract: If you dont have this handy, a splash of almond extract or even a bit of maple syrup can work in a pinch
• Powdered sugar: If you dont have any, blend regular granulated sugar until its a fine powder thats perfect for coating

Pro Tips

Pro Tip 1:
Make sure you chill the dough really well so that it’s easier to form into little balls. If you dont give it enough time, your cookies might not hold together as they bake so try and plan ahead a bit

Pro Tip 2:
Be careful not to overcoat the dough in powdered sugar. Sometimes if you roll it too heavy it can take over the flavor and mask the chocolate, so just give it a light roll to keep everything balanced.

Pro Tip 3:
Keep a close eye on the cookies in the oven. They might look a bit underbaked when they start to crack on the top, but thats when they are still soft and fudgy in the middle. Overbaking will just dry them out so trust your instincts once you see that crackin happening.