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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.
Hi, I just attempted to make these cookies but failed miserably. i replaced cornstarch with flour as mentioned in the comments. after beating the eggs the mixture looked perfect however when combining the rest of the ingredients the mixture was not dough-like at all. so they look now like standard (huge) chocolate chip cookies. what could have went wrong? thanks!
Hi Gaia, unfortunately I’m not sure what would have caused this because I wasn’t in the kitchen with you and a number of things could have happened! Since it seems like the mixture wasn’t thick enough (correct me if I’m wrong) it could be that the chocolate was too warm when you added it, sort of “melting” the rest of the ingredients. A runny dough can be salvaged with some time in the refrigerator to help firm it back up. Hope this helps, let me know if you have another other comments, questions, or concerns.
Hi, Rachel! It’s me who sent you an email last year regarding crinkles spreading out on the baking tray. It is only now that I realized that what made my supposed-to-be dough a batter was that I melted all the chocolate morsels, so there was an increase in liquid. I don’t remember having solid chocolate prior to baking. On a lighter note, I was able to make chocolate cupcakes out of the remaining batter. I only added about 1/4 cup of flour and 1/4 cup of milk. Voila! Fluffy Chocolate Cupcakes!
I’m sorry I didn’t read well your recipe. My bad. This is a lesson learned for me. :)
Hi Iane! That would definitely make the batter a lot runnier – so glad that you made the best of it though! :) Chocolate cupcakes are never a bad thing. Thanks for letting me know, and I hope you’ll try the cookies again sometime.
How are these cookies the next day after baking?
Hi Mindy! They’ll stay good for about 5 days when sealed in an airtight container. Hope you like them!
I tried baking these and they turned into a gloppy chocolately mess! (Don’t worry still ate the glops) I am at a high altitude and that always requires me to add more flour in order for anything to rise. That being said, I wasn’t surprised a flourless recipe turned into a flat melted chocolate mess! They were still tasty though!
Hi Kerri – I don’t have much experience with high altitude baking, but I’m glad you figured out that was the issue. Despite being a chocolate mess, I’m glad it was still a delicious chocolate mess!
These cookies are AMAZING. I made them for my gluten intolerant friend and they were eaten up by everyone in ten minutes. I wrote about them at scantronsandscones.wordpress.com
Thanks for sharing this! They are delicious topped with sea salt! YUM.
Hi Annie, I’m so glad you and your friend liked them!! The sprinkle of sea salt is genius – totally trying that next time I make these. Thanks for writing about them on your blog, I’ll check it out. Happy New Year! :)
hi, just wanted to let you know that this recipe was very tasty! but, it did take about three tries to get it right. maybe it was the climate and temperature at the various times i made them but it took several tries for the consistency to be right. the first time, the cookies ended up very dense and fudgy. the second time they were a bit better. the third time they were pure heaven!
thanks for sharing the recipe
Hi Andrea – thanks for letting me know! I appreciate your feedback and I’ll work on the recipe to try to figure out some of the inconsistencies and how to make it so they turn out great every time :)
I just made these cookies and oh my! Delightful! My first batch ran pretty flat so I stuck the second pan in the fridge first and they did a little better. Later, I was writing down the recipe (because I will definitely be making them again!) and I realized the ingredient list calls for two cups of powdered sugar divided, however the steps only call for rolling the dough balls in 1/2 cup of the sugar. I wondered if there is suppose to be powdered sugar in the mixture as well as outside?
Hi Georgia, glad you enjoyed the cookies! The recipe calls for powdered sugar three times: 1/2 cup added to the egg whites, 1 cup whisked together with the cocoa powder, etc., and 1/2 cup to roll the cookies in. Hope this clears it up for you!
Just made these and they came out beautifully and are delicious! Not perfectly circular like in the picture because I accidentally rolled the balls a little too big haha! Great recipe super easy – thank you so much :)
So glad they turned out well, Nicki. Nothing wrong with extra large cookies :) enjoy!
Just made these and not sure what to think. They look like the ones pictured but bite into one and you get a mouthful of chocolate goo.
Hi Leslie, sorry they weren’t what you were expecting! Is it possible you didn’t bake them long enough?
Just made these tonight and love them. Anyone know if can freeze the balls and bake later? Would love to just bake a few at a time.
Haven’t tried that with these cookies in particular but it works for pretty much all my other recipes, so that should be just fine! You might need to add an extra minute or two to the final baking time. So glad you’re loving them, Melissa!