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Brownie mix chocolate crinkle cookies are such a popular and easy cookie to make. Plus, the cookies with a fudgy center can totally be gluten free! Simply make the delicious treat using gluten free brownie mix. Big on chocolate flavor, gluten free chocolate crinkle brownie mix cookies (also called crackle cookies) are a great recipe that you’ll want to make again and again!
Gluten Free Chocolate Crinkle Brownie Mix Cookies Recipe
What can I say? I love a good cookie and gluten free brownie cookies have quickly become a favorite. Utilizing brownie mix to make cookies is such an easy recipe. Unlike traditional cookie dough, the brownie mix creates the perfectly chocolatey rich flavor cookie with gooey center.
When I was first diagnosed with celiac disease, I questioned what life would be like missing out on all the delicious baked goods. I’m a fan of all the bakery things, donuts, bread, cake, pies, cupcakes, and most of all cookies! Thankfully there are a lot of gluten free options out these days. Including gluten free flour that is all purpose, with all the different types of flours mix together. There’s even gluten free brownie mix!
Follow along for more delicious cookie recipes!
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Gluten Free Brownie Mix Crinkle Cookies
This brownie cookie recipe has been adapted from a common brownie mix crinkle cookie method to make it gluten free! The key difference is to, before chilling the dough, add a little extra gluten free flour. This will get the dough consistency just right and create a cookie with a chewy texture!
Yields: 24-30 cookies
Prep time: 15 minutes
Chill time: 1-2 hours (or overnight for best results)
Baking time: 10-12 minutes
Ingredients:
- 1 boxed brownie mix that’s gluten free
- 2 large eggs
- 1/4 cup vegetable oil (or melted butter)
- 1/4 cup water (or milk, for richer cookies)
- 1/2 cup gluten free all-purpose flour blend (preferably one with xanthan gum, or add 1/4 tsp xanthan gum if your blend doesn’t have it)
- 1/2 cup granulated sugar (for first coating)
- 1 cup powdered sugar (for second and generous coating)
Instructions:
Gluten free brownie mix and gluten free flour: In a large mixing bowl, combine gluten free flour to the gluten free brownie mix.
Add more ingredients: Add eggs, vegetable oil (or melted butter), and milk. Mix until a thick, dough forms. The dough will be a little bit sticky. You can always add more gluten free flour if you would like the dough to be less sticky.
Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours. Chilling is necessary for helping to firm up the gluten free dough, making it easier to roll and preventing excessive spreading during baking. This in turn helps to create tho signature crinkles that’s in the name. For even better results, you can chill it overnight.
Set aside one bowl of granulated sugar and one bowl of powdered sugar: Place 1/2 cup white sugar in one cereal sized bowl (works great for this because it’s not very deep) and then 1 cup powdered sugar into another bowl that is also shallow.
Preheat oven and prepare baking sheets: Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
Make cookie dough balls: Using a medium cookie scoop or a tablespoon, scoop out some dough. Then, using both hands, quickly roll the cookie dough into a ball. Don’t stress if they aren’t perfectly round since the cookie will flatten out on the cookie sheet while baking.
Roll the dough balls into both sugars: First, roll a dough ball in the granulated sugar, ensuring it’s lightly coated. Then, immediately and generously roll the dough ball in the powdered sugar, ensuring it’s completely covered. The more powdered sugar, the more pronounced the crinkles will be.
Cookie sheet: Place the coated cookie balls on the prepared baking sheet, about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are set and the tops have developed distinct crinkles. The centers may still be soft.
Cool: Let the cookies cool on the baking sheets for about 5 minutes and then using a spatula, transfer to a cooling rack. The wire rack will help the cookies to cool faster and also firm up as they cool.
Enjoy your delicious gluten-free chocolate crinkle cookies! Truly the perfect cookie!
Additional Tips You Can Try:
Chill time is key. Don’t skip or shorten the chilling time. Gluten-free doughs tend to spread more, and chilling helps them hold their shape and develop those beautiful crinkles.
Double coat in sugar. The double coating (granulated sugar first, then powdered sugar) helps achieve a more prominent crinkle effect. The granulated sugar helps draw moisture from the dough, and the powdered sugar provides the stark white contrast for the “cracked” look.
Avoid overbaking. These cookies are best when they’re soft and fudgy in the center, like a brownie. Overbaking can make them dry.
Adjust flour. Different gluten-free brownie mixes and flour blends can vary in absorption. If your dough is still too sticky to roll after chilling, add a little more gluten-free flour (1 tablespoon at a time) until it’s manageable.
Room temperature eggs. Using room temperature eggs helps them incorporate better into the dough, leading to a smoother batter.
Storage. Store baked cookies in an airtight container at room temperature for up to 3-5 days.
Double the chocolate. Add ½ cup chocolate chips to the dough to make a double chocolate version!
Look at all those delightful chocolate crinkles created by the confectioner’s sugar!
Tara
blog owner at Seeing Dandy Blog
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This post could contain affiliate links or be sponsored which means I earn from advertising. Also as an Amazon Associate I earn from qualifying purchases. More details here.