Gluten-Free Chocolate Crinkle Cookies (Vegan)

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Sprinkling powdered sugar on a stack of chocolate crinkle cookies with the top cookie showing the inner fudgy center

Friends, these chocolate crinkle cookies are a must for holiday baking! They’re super chocolaty, optionally minty, and have a signature crackly crust. What’s a crinkle cookie without a crackly crust?!

Oh wait, it gets better. Did we mention they’re chewy and fudgy with fluffy centers?! It’s magic!

Your guests will be going back for seconds (or thirds), never knowing they’re gluten-free and vegan! It really is magic. Let’s bake, friends!

Gluten-free flour blend, cane sugar, avocado oil, baking powder, salt, flaxseed meal, dairy-free milk, cocoa powder, and powdered sugar

How to Make Gluten-Free Chocolate Crinkle Cookies

These vegan and gluten-free chocolate crinkle cookies are easy to make and require just 20 minutes start to finish.

Simply combine oil and sugar, then stir in flax seed for binding, cocoa powder for rich chocolate flavor, our Gluten-Free Flour Blend so the whole crowd can enjoy, then dairy-free milk, optional vanilla or peppermint extract, baking powder, and salt.

Rubber spatula in a bowl of chocolate crinkle cookie dough

And the best news: No chilling required! Simply scoop, roll, dunk in powdered sugar, and bake!

Placing balls of dough coated in powdered sugar onto a parchment-lined baking sheet

The oven is where the magic really happens. Look at those cracks!

Let cool slightly, if you can, and then enjoy. We promise these won’t disappoint!

Freshly baked gluten-free chocolate crinkle cookies with a signature crackly crust

We hope you LOVE these chocolate crinkle cookies! They’re:

Undetectably vegan & gluten-free
Chocolaty
Decadent
Fudgy
Chewy
& SO delicious!

They’re a must for the holiday cookie rotation! Pair with a mug of hot cocoa, grab your coziest PJs, and you’re ready for holiday decorating. Share with friends or neighbors for extra brownie points (sharing is caring).

More Holiday Treats

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Powdered sugar raining down on a stack of chocolate crinkle cookies

Gluten-Free Chocolate Crinkle Cookies (Vegan)

Decadent, chewy chocolate crinkle cookies with an optional minty twist! Undetectably vegan and gluten-free and perfect for the holiday season and beyond. Just 9 ingredients and ~20 minutes required!
Author Minimalist Baker
Print
Stack of vegan gluten-free chocolate crinkle cookies
4.74 from 15 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-5 Days

Ingredients

  • 1/2 cup powdered sugar (organic for vegan-friendly)
  • 3/4 cup cane sugar (organic for vegan-friendly)
  • 1/4 cup avocado oil (or melted coconut oil)
  • 1/4 cup unsweetened plain dairy-free milk (we used almond)
  • 1 Tbsp flaxseed meal
  • 1/4 tsp vanilla extract or peppermint extract (optional)
  • 3/4 cup Minimalist Baker Gluten-Free Flour Blend*
  • 2/3 cup cocoa powder (or cacao powder)
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Instructions

  • Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Place the powdered sugar in a small bowl and set aside.
  • To a separate medium sized mixing bowl add cane sugar and avocado oil (or melted coconut oil) and whisk well. Next add dairy-free milk, flaxseed meal, and optional vanilla or peppermint extract. Whisk well to combine. Add gluten-free flour blend, cocoa powder, baking powder, and salt. Use a rubber spatula to fold the dry ingredients into the wet. The dough will be soft yet cohesive.
  • Scoop out a heaping tablespoon of dough (it will be sticky — use powdered sugar to coat your hands if too sticky) and roll it into a ball. Roll the ball in the powdered sugar, thoroughly coating its entire surface. Place the dough ball onto the baking sheet. Repeat with the remaining cookie dough until all the dough is used up. Arrange all the rolled and coated cookie dough balls 2 inches apart on the baking sheets.
  • Bake for 11-13 minutes. When cooked, the outsides will appear cracked and the insides will be soft. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool fully.
  • Store completely cooled cookies in an airtight container at room temperature for 3-5 days.

Video

Notes

*If using our DIY GF Flour Blend or another less absorbent gluten-free blend (such as Bob’s Red Mill 1-1 Baking Flour), the cookies will be fudgier, but still delicious. If you want them less fudgy, add an extra 1 Tbsp flour.
*Adapted from Nora Cooks’ Vegan Chocolate Crinkle Cookies.
*Nutrition information is a rough estimate calculated with avocado oil.

Nutrition (1 of 18 servings)

Serving: 1 cookie Calories: 105 Carbohydrates: 19.1 g Protein: 1 g Fat: 3.7 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 63 mg Potassium: 67 mg Fiber: 1.5 g Sugar: 11.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 27 mg Iron: 0.6 mg

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My Rating:




  1. Kerensa says

    Since many have asked about different sugar/flour/oil types, I thought I would share my experience. I subbed Lakanto Monkfruit w/Erythritol for both the cane sugar and the powdered sugar. I also used my own 3:1 Almond-to-Coconut flour blend, and added 1/4 tsp xanthan gum to the dry ingredients. Finally, I opted for the melted coconut oil, unsweetened almond milk, and the peppermint extract.

    Results:

    1. YUMMY. Seriously – so delicious, I wanted to eat them all by myself. :) I’m not a big fan of coconut flavor, and I did not detect any in these. Maybe the peppermint masked it? Either way, YUM.

    2. However… The mixture didn’t really hold together on its own, after I added the dry ingredients. So I added 5 ml more each of the almond milk and oil, and next time I make these, I may try a little more. Even so, I found I could scoop the mix up with my hands and form it into the balls fairly easily. They were a bit crumbly, but I was able to manage, and to roll them in the powdered Monkfruit coating just fine.

    3. Also, they definitely did not flatten on their own. I checked them at 12 minutes and decided to gently flatten them (just a bit!) with a fork, a la peanut butter cookies, then cooked them one more minute. This worked great, so I don’t see the non-flattening on their own as an issue.

    4. Finally, the powdered Monkfruit “disappeared” during the baking – i.e., they didn’t come out looking powdered in white, the way the originals (with real sugar) do. However, the taste is still AMAZE-BALLS, and as a semi-keto, naturally low-carb/low-sugar person, these were fantastic. I will definitely be making them again!!!

    • Tamara says

      I love all these changes! Low carb diet here!
      Thanks Kerensa for sharing your tries, experience and results.
      I will try your suggestions.
      The flour blend you made is: 3 parts Almond (90g) + 1 part Coconut flour (30g), is that right?

      I’m looking forward to try this!

  2. Kat says

    This recipe was absolutely amazing! Loved how fudgy they were right out of the oven – melt in your mouth! So delicious! This will definitely be a new staple in our house!

  3. Charlotte Cwikowski says

    These cookies were so incredibly tasty – and easy to make! They are so light and fluffy with such a satisfying outer cacao crunch. The powdered sugar on the outside is lip licking delicious! I doubled the recipe and made them for a holiday party, and they were a huge hit! I am definitely making these again!

  4. Elegie says

    Made these, used white sugar as I did not have cane but otherwise followed recipe to a T. Like everyone who altered sugar, these remained in ball-shaped, although they did “crackle”.

    In my taste-test of one (still-warm) cookie, using melted coconut oil made these cookies very coconut-y in flavour, which is fine if you like coconut. If that is not what you are going for, definitely don’t use it! I also did not find using regular white sugar made these as sweet as I expected them to be, and will dust with extra icing sugar once they’ve cooled.

    MB, since everyone who used different sugars experienced cookies that did not flatten, it would be helpful if you could make the altered sugar outcome a cook’s note in this recipe, instead of people finding out by reading comments (which not everyone does before they start baking and which may or may not apply to them).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elegie! We’re so sorry these didn’t work out for you! Unrefined coconut oil does leave a coconut-y flavor behind, however, you can use refined coconut oil next time and it won’t leave any coconut flavor in your recipes. What kind of flour did you use?

    • Esther says

      I used cane sugar and they did not flatten! Next time I’m going to try metric to see if my measurements weren’t as precise, but a little disappointing to be honest!

  5. Melissa says

    I tried to make these the other day, I used coconut sugar, coconut oil and caocao powder. For some reason they never flattened out in the oven and just stayed ball shaped. I left them in a few minutes longer which did nothing and they dried out. Not sure what I did wrong here??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa! We did test coconut sugar and got the same result as you! This one relies on the cane sugar to help the cookies spread and “crinkle”!

      • Melissa says

        Thank you so much for this answer! It was driving me crazy not knowing what the problem was. I’ll use cane sugar next time. :)

  6. Susan says

    Can I use Lakanto Monkfruit sweetener (they have a classic white sugar replacement) to replace all or some of the cane sugar? We have a couple of pre-diabetics in our household. I also have xylitol on hand…..

    Thanks for any help!!!

    Susan

    • Kerensa says

      I used Monk Fruit w/Erythritol for these, and they were yummy. See my separate comment (posted shortly) for further details.

  7. Lynn says

    These were amaaaazing! They were so good I made a batch on Saturday and then had to make another batch on Sunday because they were a family/friend favorite at our annual Cookie Day. Thank you for another delicious recipe. I didn’t have flaxseed and substituted an egg. Not sure if flaxseed was the egg substitution, but I did it and it worked. Thank you again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Flaxseed is the egg substitution! Thanks so much for the lovely review and for sharing your modifications, Lynn!

  8. Max A. says

    Nailed it! This is the third recipe I’ve made using the new MB all-purpose flour (I made the pie crust at Thanksgiving, and the classic chocolate chip cookies, too). 3/3 perfect score. I always have some level of success with MB recipes; seriously, my go to. But, this flour is superb. I’ve tried all the GF cup-for-cup flour blends, and hands down so impressed with how everything turned out. I just ordered 4 more bags. Oh, and this recipe was my first Crinkle cookie attempt ever. Brought them into work and everything thought they were purchased at a bakery (no clue they were vegan/GF). Thank you Dana (and team). So, so, so grateful for you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow! We’re so glad you enjoyed it, Max. Thank you so much for your kind words and support! We are so glad you are enjoying the flour blend as well. xo

  9. Bennibetta says

    I live in Europe and I don’t have access to most of the branded flours you recommend. How can I go about choosing the flour for this recipe?
    I am so looking forward to baking these with my mum, my sister and my son for Christmas when I’ll be back home.
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, coconut oil shouldn’t have made them flatter but if you made any alteration to the type or amount of sugar/flour it would make them a bit flatter.

  10. Joy says

    I made this recipe yesterday and it came out great! I used Bob’s Redmill 1:1 GF flour and added a little extra flour as some others suggested. I also subbed 1 tablespoon of oat milk yogurt for the flax because I didn’t have any. I added both vanilla and peppermint extract, ‘cause why not? I’ll definitely be making these many more times and look forward to changing out the flavors seasonally.
    Thanks for yet another great recipe!

  11. Nicole says

    These were nice, and they look very cute. I can confirm they do work out with AP flour instead of GF flour. I also didn’t have flaxseed meal and assumed it’s meant to help with binding so I added an egg as I’m not vegan. I found 1/2 cup of powdered sugar to be way more than I needed even though my cookies were well coated – I’d do 1/3 or maybe even 1/4 cup if I were to make these again.

  12. Peggy Zamouski says

    Can the baked cookies be frozen and can unbaked balls of dough be frozen?? Thank you- your recipes are always so good

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Peggy, thank you for the kind words and support! We think the unbaked dough could be frozen, we haven’t tried it though and can’t guarantee results. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mel, we haven’t tested with Bob’s 1:1 flour, but we think it would turn out similar to our DIY blend (see notes). If you want to try it, we’d suggest adding slightly more of it since it’s not as absorbent as our 1:1 GF flour. Let us know if you try it!

      • Mel says

        How much more do I add to make up for it please?

        Ps I’d love to try your product however I buy in bulk being I use a lot we r all gluten free here and unless you offer massive amounts like I buy either 25 or 40lb bags from bobs and they have them at our supply place so it’s readily available….I see your bag is tiny …so I have to figure out using the bobs

        Please help with the measurements

        Thanks a bunch ,
        Mel

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thank you for the feedback! Maybe 1-2 tablespoons more? It’s hard to say without testing it ourselves. We’d suggest referencing the texture of the dough in the photos.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicki! We haven’t tried it with coconut sugar and can’t guarantee results, but we think it might work. Let us know if you try it!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi again Vicki, we tested these with coconut sugar and don’t recommend replacing the cane sugar with it. It changes the texture too much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess! We haven’t tried these with coconut sugar and can’t guarantee results, but we think coconut sugar might work. Let us know if you try it!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi again Jess, we just tested these with coconut sugar and wouldn’t recommend replacing the cane sugar with it. It changes the texture of the cookies too much!

  13. Zannie says

    These look amazing. But the top cookie on the pile in the first picture, the one where the inside is visible–it glistens as if it is still nearly raw batter. Is it cooked all the way through? I often find underdone cookies (and brownies) are a little too gritty in texture for my taste. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zannie! They are cooked through, these just have a fudgy texture. They are not gritty at all! We hope you enjoy!

  14. Sonya says

    Hi, the recipe looks great and I’ll give it a try, but I was just really curious why these would not be freezer friendly? The “regular” version of these cookies have always been one of my favorites to eat right out of the freezer. Thanks and Merry Christmas.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sonya! Thank you for sharing. We prefer the texture freshly baked, but if you usually enjoy them out of the freezer, go for it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandy, we wouldn’t recommend omitting it as it helps with structure, but you could sub ground chia seeds. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kalena, almond flour isn’t as absorbent, doesn’t crisp up as well, and will be more oily. If you want to try it, we’d recommend adding some coconut flour too (if you can have it) to help it be more absorbent. We can’t guarantee the cookies will be the same though. Hope that helps!

  15. Deborah V Nettle says

    Hi,
    I have all the ingredients except the flaxseed meal, can I make these without it or is there a substitute?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, sometimes vegan baked goods don’t taste quite as good and have a noticeably different texture. So it means you could give these cooking to someone without telling them they’re vegan and they wouldn’t know!

  16. Hermela Mengesha says

    I’m so excited to try this recipe! Crinkle cookies remind me of my childhood. Is it possible to make this recipe naturally sweetened? I was thinking to replace the cane sugar with coconut sugar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hermela, we haven’t tested with coconut sugar since the powdered sugar (which is ground cane sugar) is essential for the crinkle cookie look, but we’ll give it a try and report back!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Hermela, we tested these with coconut sugar and we don’t recommend replacing the cane sugar with it. It changes the texture of the cookie too much!