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Gluten-Free Chocolate Crinkles

Gluten-Free Chocolate Crinkles

Nutrition Facts
  • cal. (kcal) 110
  • Yield: 4 dozen cookies
  • Prep: 30 mins
  • Refrigerate: 2 hours or overnight
  • Bake: at 350°F for 12 minutes per batch
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  • 1/2 cup (1 stick) salted butter, cut into tablespoons
  • 4 ounces unsweetened chocolate, finely chopped
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon instant espresso powder
  • 1 1/4 cups almond flour or finely ground slivered almonds
  • 1/2 cup potato starch
  • 1/2 cup white or brown rice flour
  • 1/4 cup coconut flour
  • 1/4 cup natural or Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 cups plus 1/3 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup semisweet chocolate chips
  • 1/3 cup confectioners' sugar


  1. Position racks in top third and center of oven and heat to 350 degrees . Line 2 large rimmed baking sheets with parchment paper.
  2. In a small saucepan, melt butter over medium. Remove from heat, add chopped chocolate and let stand 2 minutes to soften. Whisk until chocolate is melted and smooth. Whisk in vanilla and espresso powder. Let cool until tepid.
  3. In a medium bowl, whisk next 6 ingredients. In a large bowl, beat 1 1/2 cups granulated sugar and eggs until pale yellow and thick, about 3 minutes. Beat in cooled chocolate mixture.
  4. Using a wooden spoon, gradually stir in almond flour mixture. Stir in chocolate chips. Cover bowl with plastic and refrigerate until easy to handle, at least 2 hours or overnight.
  5. Add 1/3 cup granulated sugar to a bowl and the confectioners' sugar to a second bowl. Roll heaping tablespoonfuls of dough into balls. Roll each ball first in granulated sugar, then in confectioners' sugar. Place 3 inches apart on prepared baking sheets.
  6. Bake just until edges are firm and tops are cracked, 10 to 12 minutes. Cookies should be soft and cakey; do not overbake. Let cool in pans for 5 minutes. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, using cooled baking sheets.


  • Recipe by Kathleen King, Owner and recipe developer behind Tate's Bake Shop; cookbook author


  • "If you are out of unsweetened chocolate, you can substitute 3 tablespoons natural cocoa powder and 1 tablespoon vegetable oil per 1 ounce of chocolate." --Kathleen King

Nutrition Information for Gluten-Free Chocolate Crinkles

PER SERVING: 110 cal., 6 g total fat (3 g sat. fat), 42 mg sodium, 13 g carb. (1 g fiber, 8 g sugars), 2 g pro.