Gluten-Free Sugar-Free Chocolate Crinkle Cookies
These soft, fudgy chocolate crinkle cookies deliver all the rich chocolate flavor and classic crackled appearance of the traditional version without sugar or gluten. Made with unsweetened chocolate, stevia, and erythritol, they create a satisfying treat for those avoiding sugar while maintaining the beloved chewy texture and powdered sugar coating. The combination of vanilla stevia and extract enhances the chocolate flavor, making these cookies perfect for diabetic-friendly dessert tables or anyone seeking a lower-carb sweet treat.
Ingredients
Instructions
- 1
Melt chocolate and butter in microwavable bowl or saucepan on stove
- 2
Stir powdered stevia into melted chocolate mixture and set aside
- 3
Preheat oven to 350 degrees
- 4
Cream together eggs, erythritol, stevia and vanilla extract in stand mixer
- 5
Whisk together flour, baking powder, xanthan gum and salt in separate bowl
- 6
Gradually pour dry ingredients into wet ingredients while blending on low speed
- 7
Pour in chocolate mixture until combined
- 8
Pack batter into small cookie scoop to make 20 rounded scoops
- 9
Place scoops on parchment lined baking sheet 2 inches apart
- 10
Bake 14-15 minutes
- 11
Sprinkle powdered sugar over top of each cookie once out of oven
Tips
Pack the cookie dough firmly into the scoop for evenly shaped cookies that hold together well during baking.
Let cookies cool completely before handling as they will be soft when hot and firm up as they cool.
Store in airtight container to maintain the soft, chewy texture and prevent the powdered sugar from absorbing moisture.
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be scooped and frozen for up to 3 months, bake directly from frozen adding 1-2 extra minutes
Best served at room temperature when cookies have fully set and cooled
Common Mistakes
Don't overbake as cookies continue cooking on hot pan after removal from oven
Wait until cookies are completely cool before dusting with powdered sugar to prevent melting
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use regular flour instead of gluten-free flour blend?
Yes, you can substitute 1 cup all-purpose flour and omit the xanthan gum, though this will no longer be gluten-free.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to one week or freeze for up to three months.
Can I make these without a stand mixer?
Yes, use a hand mixer or whisk vigorously by hand, though the stand mixer creates better texture for creaming.