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These Chocolate Fudge Crinkle Cookies are naturally gluten-free and full of gooey chocolate! These fudgy cookies are completely flourless and dairy-free. These will be a new favorite whether you’re gluten-free or not.
Recently, I wrote about how I’ve been eating healthier…and then I show up with these decadent cookies. 😜 While these are likely one of the least healthy things I’ve eaten as of late…but they are amazingly delicious!!
However, even as luscious and decadent as they are, these Chocolate Fudge Crinkle Cookies are completely gluten-free and flourless. That gives them a few bonus points in the “health” department, especially in this gluten-free family! They also get a million more bonus points for being so delicious.
These Chocolate Fudge Crinkle Cookies will make your mouth water. They are deep, rich, fudgy, and so ridiculously chocolatey. I was content with half a cookie – seriously. Right out of the oven, there is nothing better. They were gooey and the melted chocolate was dripping all over. It was chocolate heaven!
You won’t need too many ingredients to make these, either!
These are the ingredients you’ll need for these Chocolate Crinkle Cookies:
- Chocolate Chips: make sure you use chocolate chips that you love! I like Enjoy Life Brand and Santa Barbara Chocolate!
- Egg Whites
- Powdered Sugar
- Unsweetened Cocoa Powder
- Cornstarch
- Sea Salt
My dad is a complete chocoholic and he declared these close to the best, if not the best cookies he’s ever had. Whip these up for your gluten-free (and non-gluten-free) chocoholic friends and they’ll be praising the ground you walk on for weeks! I hope you try these out, and enjoy!
Like these cookies? You’ll love these too:
- Paleo Chocolate Chip Cookies
- Chocolate Crinkle Cookies (Gluten-Free & Vegan)
- Peppermint Chocolate Chip Cookies
- Gluten-Free Vegan Shortbread
Gluten-Free Chocolate Fudge Crinkle Cookies
Ingredients
- Non-stick oil spray
- 1 cup bittersweet chocolate chips, plus an optional extra ½ cup to stir into the cookies
- 3 large egg whites, room temperature
- 2 cups powdered sugar, divided
- ½ cup unsweetened cocoa powder
- 1 tablespoon cornstarch, see Notes
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray.
- Place 1 cup of chocolate chips in a microwavable bowl. Microwave for 45 seconds, stir. Heat in 15 second increments, stirring in between, until the chocolate is completely smooth. Let cool for about 10 minutes.
- Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in ½ cup powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
- Whisk 1 cup powdered sugar, cocoa, cornstarch, and salt in separate bowl. On low speed, beat the dry ingredients into the egg white meringue. Once it is fully incorporated, add the lukewarm chocolate and ½ cup chocolate chips (optional). Dough will become very stiff. If your dough seems loose at all, I recommend refrigerating the dough for at least a half hour to help it firm up before rolling into balls.
- Place ½ cup powdered sugar in bowl. Roll 1 rounded tablespoon of dough into a ball and roll in powdered sugar. Place on baking prepared sheet. Repeat with remaining dough, spacing the cookies 2 inches apart.
- Bake until puffed and tops crack, about 10 minutes. Cool on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely.
Oh my…these cookies looks so good! I don’t care if they are a little or a lot on the unhealthy side, a girl gotta indulge in some chocolate every once in a while! :) I’ll do the workout later on! hahaha….
your photography is beautiful! i really love that middle photo.
Yum! Can’t wait to try these for one of my good friends who is gluten-free. :)
I must say, I’m pretty tempted by the fudginess of these cookies, as well as the fact that they’re free of flour. I’m still trying to find the perfect chocolaty double chocolate cookie – these might be it!
Just made these cookies and they are delicous! I had to subsitute flour for corn starch but they still came out great! Definitely recommend them to everyone who loves choclate! :)
Glad you enjoyed them! I’m tempted to make them again from hearing you remind me of how good they are :)
These cookies are so pretty and they sound so delicious. Pinning this one for sure! :)
You literally just saved Christmas! These are even better than their gluten counterparts. Many, many, MANY thanks!!!
I cooked these last night and they ended up flopping. I was just wondering what I did wrong? The look so good I want to make them again but turn out perfectly!? BTW – I am beating the eggs with an egg beater not an electrical one.
Hi Danielle, sorry you’re having issues! I think the problem may be that since you’re beating the eggs with an eggbeater which takes longer, they may not be getting to the consistency that they need to be to maintain their shape. The egg whites and sugar should be very thick and pure white before you add the other ingredients, and it should stay very thick after adding them. Hope this helps!
Thanks for sharing this recipe. This is my second gluten-free Christmas, and I was looking for a Chocolate Crinkle recipe. This isn’t exactly like my traditional recipe, but it looked intriguing so I decided to give it a try. They were a complete mess to make, but they are so delicious. I should have made a double-batch, because they’re going to be gone so quickly. The one thing I appreciate is that they are completely flourless and don’t call for xanthum gum which so many gluten free recipes need. I have family that are not gluten free but they don’t tolerate xanthum gum, so it’s nice to offer these as an option for them.
Merry Christmas!!
I tried this recipe and failed to come up with a solid cookie. All I got was chocolate goop (which was delicious) all over my baking sheet. I did everything as instructed. What could have I done wrong?
Hi Mayan, thanks for trying the recipe, so sorry it didn’t work out for you! A few things could have happened, as this recipe is a bit finicky due to the lack of flour. First, it’s important that the chocolate isn’t too warm, or your dough will be too soft and melt too easily in the oven. If this is the case, pop the dough (pre-scooping) into the fridge to set up and chill for 15-30 minutes before forming the dough. The same thing could also occur if your kitchen is too warm. Make sure the dough is chilled, again, and work quickly! Finally, make sure your oven is on the right temperature and fully preheated before you put them in the oven. I hope these tips helped – let me know how it goes if you try them again! Thanks for stopping by and letting me know the issue. :) Have a good day!
I will give this a try again. I do have another question, though. Does powdered sugar mean confectioner’s sugar (with cornstarch) or simply pure sugar in powder form? Thanks, Ms. Rachel.
Powdered sugar refers to confectioner’s sugar, or also sometimes called icing sugar.
Love this recipe.. I’ve made these cookies a few times. And today I was craving something chocolatey and gooey so I made them again. Perfect every time. I don’t remember how I stored them the last time though, but I keep in mind in the fridge. They’re delicious cold thank you again for this delicious recipe
So glad you’re loving them, Dora! Thanks for the feedback :)
IS there any way for you to somehow add that note to the main recipe? The exact same thing happened to me. I’d almost include refrigerating the dough as part of the method. Double batch of chocolate pancakes, anyone?
Hi Amanda, so sorry for your trouble! I’ll add a note to the main recipe right now to chill the dough. Hope they still tasted good, and again, so sorry they didn’t work out as you expected – I know how frustrating that can be!