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Gluten-Free Chocolate Crinkle Cookies

Prep Time20 mins
Cook Time12 mins
Course: Dessert
Pin Recipe


  • 1 ½ Cups Unsweetened Cocoa Powder
  • 1 Cup Sugar
  • ½ Cup Avocado Oil - or Vegetable Oil
  • 2 Eggs
  • 1 ½ Cups Gluten-Free Flour Blend - I use Cup4Cup
  • ½ Teaspoon Salt
  • 1/2 Cup Powdered Sugar - For rolling the cookies in


  • Preheat oven to 350° Fahrenheit.
  • Add the cocoa powder, sugar and oil to a mixing bowl. Mix until it's all well-combined.
  • Add in the eggs and mix again until everything is well-incorporated.
  • Add the flour blend and salt and mix again until a thick batter is formed.
  • Refrigerate the dough for at least 3 hours. Since there is so much oil in this batter, it needs to firm up.
  • When the dough is firmed up, scoop the dough into 1-inch balls. I like to use my medium sized cookie scoop from OXO. Roll the dough balls in the powdered sugar and then place on a parchment paper lined cookie sheet. Bake for about 12 minutes until they are set.
  • Remove from oven and transfer to a cooling rack.


  • This recipe works best when I refrigerated the dough first. Because of the oil that is in these, it helps the balls to keep their shape.
  • Make sure to get A LOT of powdered sugar on these before they go in the oven. That will make the crinkles really stand out!