These Dairy-Free Chocolate Crinkle Cookies might just be my new favorite holiday cookies.
Rich, fudgy, and completely irresistible — you won’t believe they’re made without dairy or gluten!
Each bite starts with a powdered sugar coating that gives way to a decadent, brownie-like center.
They’re the kind of cookies that make you close your eyes and sigh with happiness. (Trust me, I’ve eaten quite a few while testing this recipe!)
The coconut oil creates an incredibly moist texture that rivals (dare I say, surpasses?) butter-based versions. When my friend tried this crinkle cookie recipe out, she said she couldn’t even tell it was allergy-friendly.
Why KJ Loves
Dairy-Free Chocolate Crinkle Cookies
Chocolate crinkle cookies are one of my favorite Christmas cookies, and I love that this recipe allows me to still enjoy one of my favorite holiday treats all while being gluten and dairy free! Don’t worry, though, they are still nice and fudgy and indulgent!
Why This Dairy-Free Crinkle Cookies Recipe Works
Dutch-processed cocoa powder is key in this dairy-free chocolate crinkle cookie recipe!
It’s the secret for many of my favorite chocolate desserts. Regular cocoa powder works fine in a pinch, but Dutch-processed cocoa gives these cookies a richer, deeper chocolate flavor.
Dutch-processed cocoa is alkalized. This neutralizes the cocoa’s natural acidity, creating a smoother, more mellow taste. Plus, it results in that beautiful dark color we want in our crinkle cookies.
You can usually find Dutch-processed cocoa powder at your local grocery store or Costco. Trust me — it’s worth seeking out!
The magic happens when you combine melted coconut oil with rich cocoa powder. When mixed with the sugars, the texture will be somewhat gravelly at first.
Don’t worry, this is normal! Once you add the eggs, everything comes together into a thick, fudgy dough.
A couple hours in the fridge helps the dairy-free dough firm up (since we’re using melted coconut oil). As they bake, the cookies spread and crack, revealing the rich chocolate beneath that snowy coating.
Pro Tips for Perfect Crinkles
- Make sure your coconut oil is completely melted, but not hot.
- The dough will be thicker than traditional cookie dough. This is expected!
- Don’t skip the chilling step — it’s crucial for getting those classic crinkles.
- If your cookies aren’t cracking enough halfway through baking, gently tap the pan on the counter a few times.
- For the most dramatic crinkle effect, bang the pan on the counter right after taking the cookies out of the oven.
Dairy-Free Chocolate Crinkle Cookie FAQ
Is this a gluten-free cookie recipe?
Yes, this is a gluten-free, dairy-free chocolate crinkle cookie recipe!
Can I use regular cocoa powder instead?
Yes, but the cookies won’t have quite the same rich flavor. Dutch-processed cocoa really makes these dairy-free chocolate crinkle cookies special!
Why is my dough gravelly before adding eggs?
This is totally normal when you mix coconut oil with sugar. Once you add the eggs, it’ll come together beautifully.
Do these dairy-free crinkle cookies freeze well?
Yes! Freeze the baked cookies in an airtight container for up to 3 months. Or freeze the dough balls before rolling in powdered sugar.
Can I skip the chilling time?
Nope! The chocolate crinkle cookie dough needs to chill to get those perfect crinkles. Use this time to wrap some presents or watch your favorite holiday movie.
More Holiday Magic in Cookie Form
- Soft Gingerbread Cookies – Like a warm hug from your favorite holiday spices
- Chocolate Peppermint Crinkle Cookies – When you can’t choose between candy canes and chocolate
- Cookie Butter Monster Cookies – Loaded with cozy spiced cookie butter and holiday M&Ms, because sometimes more is more.
Dairy-Free Chocolate Crinkle Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Description
These Dairy-Free Chocolate Crinkle Cookies might just be my new favorite holiday cookies. Rich, fudgy, and completely irresistible — you won’t believe they’re made without dairy or gluten!Each bite starts with a powdered sugar coating that gives way to a decadent, brownie-like center. They’re the kind of cookies that make you close your eyes and sigh with happiness. (Trust me, I’ve eaten quite a few while testing this recipe!)The coconut oil creates an incredibly moist texture that rivals (dare I say, surpasses?) butter-based versions. When my friend tried this crinkle cookie recipe out, she said she couldn’t even tell it was allergy-friendly.
Ingredients
- ¼ cup coconut oil, melted
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup cocoa powder (Dutch processed preferred)
- 1 cup gluten free flour
- 1 teaspoon baking powder
- ½ cup powdered sugar for coating
Instructions
- In the bowl of an electric mixer, cream together the melted coconut oil, sugar and brown sugar on medium speed until smooth, about a couple minutes. Reduce the speed to low and mix in one egg at a time, wiping down the sides of the bowl in between each addition. Mix in the vanilla extract.
- Add in the cocoa powder, flour and baking powder and mix just until a dough forms. Refrigerate the dough for 2-3 hours. This can be done by adding the bowl of dough to the refrigerator, or by scooping the dough out into balls, placing them all on a baking sheet and refrigerating the whole baking sheet. Either option works.
- Preheat your oven to 350 degrees. Use a medium-sized cookie scoop to scoop the refrigerated dough into cookie dough balls. Roll each cookie dough ball into the powdered sugar to completely coat. Place on a baking sheet a few inches apart from each other.
- Bake for 11-12 minutes, taking the pans out halfway through and banging them on the counter to help with the crinkle process. They can also be banged on the counter a couple times after the baking process in addition to help with this.
- Transfer to a wire rack to cool and enjoy!
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 161
- Sugar: 13.6g
- Sodium: 34mg
- Fat: 4.4g
- Fiber: 1.6g
- Protein: 3.7g
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
