Gluten-free chocolate crinkle cookies are the perfect holiday sweet treat, with a rich, fudgy chocolate flavor and a soft, chewy texture wrapped in a snowy powdered sugar coating. Especially since they only take 15 minutes and need just 6 ingredients. Whether you’re baking for a holiday cookie box, a festive party, or just to satisfy your chocolate craving, these cookies are sure to hit the spot.

Baking gluten-free treats that don’t compromise flavor or texture can be a challenge, but this recipe delivers every time. A fun spin-off of my gluten free grinch cookies, these crinkle cookies use a cake mix as the base, keeping things simple, while chocolate pudding mix enhances the flavor and guarantees moist, fudgy bites. The powdered sugar coating creates that signature crinkle effect as they bake, making them festive and delicious

The powdered sugar coating creates that signature crinkle effect as they bake, making them festive and delicious. I love them on our gluten free lemon crinkle cookies too.

When it comes to holiday entertaining, I love having a variety of sweets on hand that tailor to different tastes and dietary needs. These gluten-free chocolate crinkle cookies go tandem with chewy gluten-free peppermint brownies or a batch of no-bake gluten-free Christmas cookies. For lighter and quicker options, easy Christmas popcorn is always a hit, and for a touch of nostalgia, my gluten free chocolate cookies recipe adds a classic charm.

Gluten free chocolate crinkle cookies on a plate in a circle from a top view

Why you'll love these chocolate crinkle cookies

Perfectly chocolatey: The combination of cake mix and chocolate pudding mix creates a deeply satisfying chocolatey bite.
Simple to make: With a handful of simple ingredients, this recipe comes together quickly, perfect for busy holiday schedules. Just like our 15-minute gluten free cake mix cookies they are always a winner!
The snow design: The powdered sugar coating creates that festive, snowy look.
Gluten-free but delicious: No one will guess these are gluten-free—these cookies are just that good, just like my gluten free no bake cookies.

What you need to make chocolate crinkle cookies

Gluten-Free Chocolate Cake Mix: The base of the cookies, making the recipe quick and easy.
Chocolate Pudding Mix: Adds a deeper chocolate flavor and keeps the cookies moist. Using vanilla or another flavor would create a different taste.
Butter: Make sure to use room temperature or softened butter. Feel free to use dairy free butter or try my gluten free dairy free brownies.
Eggs
Powdered Sugar: Coats the cookies for the crinkle look and a touch of sweetness.
Cornstarch: Mixed with the powdered sugar to keep the crinkle coating light and fluffy.

Ingredients for chocolate gluten free crinkle cookies in small bowls from a top down view with ingredient labels.

Do I have to use cornstarch in the coating?

Cornstarch helps keep the powdered sugar coating light and prevents it from melting into the dough, but if you don't have any on hand, you can skip it.

gluten free chocolate crinkle cookies on a plate, one of the cookies is split in half to show the moist texture

How to make gluten free chocolate crinkle cookies

Preheat the oven: Preheat the oven to 375°F and line a cookie sheet with a silicone mat or parchment paper.

Mix the dough: In a stand mixer, combine the dry chocolate cake mix, chocolate pudding mix, butter, and eggs. Mix until a dough forms.

Roll the dough: Use a cookie scoop or tablespoon to portion the dough into 1-inch balls.

Step by step instructions of how to make gluten free chocolate crinkle cookies

Coat the cookies: In another bowl, mix the powdered sugar and cornstarch. Roll each dough ball in the mixture until fully coated.

Bake: Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake until the edges are set but the tops are still soft.

Cool and enjoy: Let the cookies cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Tips for making the best chocolate crinkle cookies

Roll generously: When rolling the cookie dough in the powdered sugar, don't be shy! Make sure you get enough powdered sugar mixture on there for that snowy effect.
Don't over bake: These cookies should still be soft in the middle when you take them out of the oven, they will firm up more as they cool.
Chill the dough: If your cookie dough feels sticky, refrigerate for 15-20 minutes before rolling.

Storing and Freezing

To store: Keep the cookies in an airtight container or ziplock baggie at room temperature for up to 5 days.

To freeze: If you want to keep them for longer, freeze baked and completely cooled cookies in an airtight container for up to 3 months, or freeze the dough balls and bake directly from frozen (add 1-2 minutes to the baking time).

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