Gluten Free Chocolate Crinkle Cookies {Recipe}

I must have developed this recipe about 2 years ago, so I figured it was about time I log back in here to my trusty old blog and share it here. I know you have heard me complain about baking for Passover before, but that is a thing of the past! I have so many amazing Passover dessert recipes at this point that I named myself the queen of Passover baking.

Anyway…here’s what happened with this recipe, and it’s what usually happens when I’m developing a new recipe. I saw a bunch of chocolate crinkle recipes floating around for Passover and I wanted to try one. I got bored of my flourless double chocolate nut cookies and decided to try something new. Needless to say, the very popular recipe I tried was basically a fail. So I figured I should try to come up with my own. If you remember a few years ago I added vanilla pudding mix to chocolate chip cookies and I came up with the best Passover chocolate chip cookies of all time! So I wondered if I could use powdered chocolate pudding mix to make this recipe work. And it did. I did it. We did it. Guys, I present you with flourless, gluten free, Passover, gooey, decadent, chocolate crinkle cookies. And they freeze well. And you don’t need a mixer to make them. And the dough freezes well in case you need fresh cookies at a moments notice. Enjoy!

Gluten Free Chocolate Crinkle Cookies
Serves: 6.5 dozen
  • ½ cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups potato starch
  • 1 cup dutch cocoa
  • 1 pkg. powdered chocolate pudding
  • 2 tsp. baking powder
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • powdered and granulated sugar for coating cookies
  • Mix
  1. In a large bowl, mix the oil, with the sugar.
  2. Add the eggs one at a time and mix until incorporated.
  3. Add in the potato starch, cocoa, powdered chocolate pudding mix, baking powder, vanilla and salt. stir until all combined.
  4. Chill the cookie dough (fridge or freezer) until firm enough to handle.
  5. Once the cookies are ready to bake, preheat the oven to 350 degrees F.
  6. Stir together equal parts confectioners and granulated sugar (about ½ cup each).
  7. Scoop the cookies using a small scoop (about 2 tsp. size) and roll in the sugars.
  8. Place dough on parchment lined baking sheet and bake until the cookies have spread and look set, about 10-12 minutes. Allow to cool completely before transferring.

More Passover dessert recipes:
Chocolate Chip Cookies
Banana Muffins
Brownie Brittle
Double Chocolate Nut Cookies
Funfetti Macaroons
Funfetti Cookies
Almond Flour Chocolate Chip Cookies
Almond Butter Chocolate Chip Cookies