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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.
I’ve made these twice now. The first time, they came out perfectly and my only disappointment was that it was a small batch for so much effort. I used my kitchenaid stand mixer whisk to whip the egg whites and then switched to the paddle attachment to mix the rest of the dough together. I chilled them for maybe half an hour before forming into soft balls. The second time (today), I made the mistake of leaving the dough in the fridge overnight and it turned into an absolute rock at the bottom of the bowl, which my boyfriend had to help chip out. They still came out great but I ended up lowering the oven temp to 325 to give them a bit longer to firm up–the first batch I did at 350 was VERY gooey (and delicious!) and had a bit of a strange effect of the crinkle being flakey. I think ideally the dough should be the texture of a thick mousse–not like chocolate chip cookie dough and not totally mushy. I really appreciate this recipe, it’s a great use for eggwhites left over from other recipes!
Hi Nicole, so glad you’re enjoying the cookie recipe!! Glad you could salvage even after they got a little too firm, as well. Thanks so much for your feedback!
Made these for the first time today, and they worked perfectly! I am surprised to read so many comment where folks had trouble. I didn’t find them messy to make, and was surprised/delighted at how little the cookies spread on the sheet. I got 24 out of the recipe, and the icing sugar on the outside didn’t melt at all or absorb into the cookie.
Instead of baking on an oiled baking sheet, I used parchment. Everything else was the same.
Love that this recipe is GF without requiring any special ingredients. Had everything on hand.
So thrilled you enjoyed them, Elyse, and that they worked well for you! Thanks so much for sharing your feedback :)
I’ve made these twice now. Both times, some have come out great, but a few others are runny in the middle. Not sure why. Even baking them a few extra minutes didn’t seem to help (and I didn’t want them to burn!). Maybe a lower temperature for longer time??
Hi Charyssa, since some of them are fine and some are runny, I’m guessing your oven has hot spots that cook certain areas more quickly whereas other areas aren’t as hot, so they cook more slowly. I’d try rotating the pan once or twice during cooking to see if that helps.
Hi
I made these last Christmas- delicious. Just trying to get ahead this year and wondering if you can freeze the cookies ?
Many thanks
Hi
Can I freeze the cookies or is it best to freeze the dough?
Trying to get ahead for Christmas
Hi Julia, I haven’t tried freezing these cookies, but you could probably freeze either the cookies themselves, or freeze the dough in balls. Hope this helps! Enjoy :)
Yummy cookies! But are they supposed to be gooey on the inside? Kinda like raw dough? I just want to be sure I made them right/cooked them long enough. I’m making these for my GF mother-in-law for Christmas! I have time to remake them if I need to, please let me know what you think! Thank you so much! ~ Lidija
Hi Lidija, they are supposed to be on the gooey, fudgy side but not taste like raw dough.
I just made these as directed, except I forgot to put the extra chocolate chips in, and they are delicious. This recipe made about 19 cookies for me. I used the small scoop from Pampered Chef to scoop it out. The dough/batter was soft, but I just scooped it right from the bowl to the powdered sugar, after it had been refrigerated for 30 -45 minutes. I look forward to seeing how these store for a day or two, but I will make these again!
Glad you’re enjoying them, Colleen! Thanks so much for the feedback.
Is it possible to use semi-sweet chocolate or milk chocolate in the Chocolate Krinkle Cookie recipe?
That should be fine! Just know it will make them sweeter.
Did I miss something as I don’t see when you say to incorporate the melted chocolate?
Hi Emily, it’s incorporated after you beat the dry ingredients into the meringue in step 3. “Once it is fully incorporated, add the lukewarm chocolate and ½ cup chocolate chips.” Hope this helps!
I was searching for cookies that contained No Dairy! No nuts! No Gluten! All three of these stipulations were met by your wonderful recipe! Took them to our evening group and one of the guys said the next day ” I just couldn’t stop eating them!” First gluten free recipe I have made that has been such a hit.
That’s wonderful to hear! Thanks so much for sharing your feedback with me – I’m so glad they were a hit.