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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.
These are beautifully rich and perfect in every way. I’ll definitely make these many times in the future! The dough was super messy to ball up, but that’s what water and soap are for. Thanks for a winner of a recipe!
So glad you’re enjoying the recipe, Elaine. Thanks so much for the feedback!
These were incredibly delicious and so rich! I took some to share at work and everyone raved about how good they were. They were surprised that they were gluten and dairy free because normally both terms means subpar flavor or texture, but these cookies were better than “normal” cookies on both counts. Saving this recipe as a favorite for future use.
So glad they were a hit with you and your coworkers, Katie! Thanks so much for sharing your feedback with me.
These are incredible!! I’ve made them so many times for my celiac friends and they love them! It’s a versatile cookie— I’ve put dried tart cherries in the dough (delicious!) and I’ve added instant coffee and a bit of cinnamon for a mocha flavour and they were fantastic! Thank you so much!!
Wow, such fabulous suggestions!!! Thanks Tilly!
Love these little chocolate gooey yummy cookies! Delish..what a hit! I doubled the recipe. I always chill my cookie dough to firm them up. It did firm these up, they are messy to roll, have to work fast or they will melt in your hands. You could divide the dough and keep half in the fridge while rolling the rest into balls.
Hi Kimberly – great tips!!! Thanks so much for sharing your experience – so glad you’re enjoying the cookies.
Hi! I made these cookies a little over a week ago for a gluten free friend. She told me they were beyond delicious! I ran into some similar problems with the dough. I actually was baking while dinner was cooking, so the oven was busy and I had to put the dough on the porch (freezer was full) for ~an hour (it’s snowy and cold where I live, so more like freezer temp rather than fridge!). The dough firmed up nicely. But I had quite a time rolling them out, and I found the dough to be extremely sticky. I felt like a good amount of the dough was lost on my hands while shaping the cookies. However, they got the highest reviews out of all the cookies I made, so I will be rolling up my shirt sleeves to make these again soon!
Hi Vanessa, so glad they ended up being a hit! These can end up being a little sticky – sometimes a little water on your hands can help you shape, for next time!
Hi Rachel,
have been following you for years and just love all your recipes. Do you happen to have a step by step video on this particular recipe? Would love to see the consistency of egg whites since it can be a little tricky until success. Just a thought and know you are soooo busy!
Thanks!
Jeanni
Hi Jeanni, I don’t have one at the moment but I can add this one to the list to make a video for. The egg whites should be similar to meringue in texture after the sugar is added – soft, shiny, and glossy!
Looking forward to the video! made them and everyone love loved them Two people said their top fave cookie!
Woohoo! So glad to hear that, Jeanni.
Easy to make and very tasty. I chilled the dough, this made it much easier to work with and not as sticky. However, it did still stick all over the bowl and was hard to scrape off. I realize this is just the nature of these ingredients. I also used parchment paper to bake them on and this worked fine. Thank you!
Thanks for sharing, Krysta! So glad you enjoyed them.
I have no qualms with gluten but these are my go-to chocolate cookies because they are way better than any of their gluten-containing counterparts! These cookies are always a huge hit! And the best part is since they are so light and relatively low in calories…I can eat a few more!
So thrilled you love them, Nataleigh!! Thanks so much for the fabulous feedback :D
This is incredible!!! My new favorite cookie! My daughter has Celiac Disease, so I am always looking for GF recipes, but this recipe goes way beyond just being gluten free. We are chocolate lovers: specifically dark chocolate. The recipe was quite easy, and you can choose your chocolate. I do believe quality chocolate is key. I used a combo of Ghirardelli 60% Cacao and semi-sweet chips. I also used quality cocoa powder. I was worried when the dough was sloppy, but once you put it in the confectioner’s sugar the coat, it forms up. I love that it doesn’t have all of the extra butter and shortening calories. It allows you to just enjoy that pure, yummy chocolate. After removing them from the oven, I mixed it up. Some I left plain, some I put Hershey’s hugs on top, some dark Hershey kisses, some mini peanut butter cups, (some dark, some milk,) but my favorite was cutting in half Lindt Extra Dark Chocolate Truffles and topping them. The mousse like center of the truffle melts over the cookie and looks messy when warm, but when it cools and hardens…YUM!!! Just a suggestion! :)
Wow sounds like you made them SO deliciously, I love those toppings!! Thanks so much for the feedback, Terrie :D
How would these last making them the night before you need them??
Hi Jaye, they should be good for a few days if stored in an airtight container, or you could make the dough and bake fresh.