Gluten-Free Chocolate Crinkle Christmas Cookies

“Christmas Eve is coming soon, now you dear old man..” I can not believe that Christmas is tomorrow.  Seriously? I’m so excited for Christmas. You know why? We’ll be able to celebrate the birth of God’s own son, visit with family, and eat delicious food. Speaking of food, this recipe is the perfect way to disguise a gluten-free dish. It also helps with introducing family and friends to the realm of gluten-free.

These Christmas cookies are delectable, chewy, and soft right out of the oven. Besides, what’s Christmas without Christmas cookies? They may be called Snow Topped Mountains, Dirty Snowballs, Crackled Cookies, or Russian tea cakes, but we can all agree on one thing. That these cookies are addicting! I dare you to eat just one.

After the dough chills for two hours, you roll the dough into tablespoon size balls, cover them in powdered sugar, and bake for 10-12 minutes. After the cookies have cooled, you have the option of dusting them with powdered sugar to achieve a “snow-covered” cookie.  You also have the option of adding two tsp of espresso powder to enhance the chocolate flavor, but I didn’t add the powder. Feel free to experiment with your favorite flavors. How about adding a dash of mint extract? Or a teaspoon of ground cinnamon to incorporate a warm, earthy flavor? Maybe some pecans or hazelnuts to add a crunch to the cookies? If you do experiment with this recipe, comment what you did to change it.

This recipe does require a stand or hand mixer.

GF Chocolate Crinkle Cookies
Prep Time
20 mins

This is an adapted version of the King Arthur's Flour Chocolate Crinkles recipe.

Course: Dessert
Cuisine: American
Servings: 60 cookies
  • 1 1/3 cups bittersweet chocolate chips
  • 1/2 (8 tbsp) cup unsalted butter
  • 2/3 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 2/3 cups gluten-free flour Bob's Red Mill 1-for-1
  • confectioners' sugar, for coating
  1. 1. To make the dough: Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave until the butter melts. Remove it from the heat, and stir until the chocolate melts and the mixture is smooth.

    2. In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. Stir in the chocolate mixture, baking powder, and salt, then the flour. Chill the dough for 2 to 3 hours, or overnight; it'll firm up considerably.

    3. Preheat the oven to 325°F. Lightly grease a couple of baking sheets, or line them with parchment.

    4. To shape the cookies: Put about a cup of confectioners' sugar into a shallow bowl. Using a tablespoon scoop, shape the dough into a ball and roll it in the powder sugar to completely cover the cookie. Repeat until all the dough has been formed into tablespoon size powder sugar covered balls. 

    5. Bake the cookies for 10 to 12 minutes.

    6. Remove the cookies from the oven, and allow them to cool on a rack. 

    7. Dust the cookies with extra powder sugar. 

    8. Store them at room temperature. Freeze for longer shelf-life. 

Comment of the week: What is your favorite cookie?