Low FODMAP Chocolate Crinkle Cookies
Low FODMAP Chocolate Crinkle Cookies are just like the old-fashioned classic, but they are now gluten-free and low FODMAP.
They look fancy, but all the magic happens in the oven!
It’s All In The Technique
The batter needs to chill for several hours, so plan ahead, then it is hand rolled into balls and rolled again in confectioners’ sugar. Once baked, the cookies crack and the dark batter and white confectioners’ sugar create the crackled appearance.
Vary The Look With Toppings
OR, you can roll them in cocoa powder (lighter natural cocoa or darker Dutch-processed) or even raw sugar.
So Many Different Flavors To Choose From
Our Tips at the end of the recipe gives you Options! You can leave these as pure and simple chocolate. Or you can add mint, or orange zest, or spices…the various toppings can be paired with various flavors.
You can see them below: left to right we have Chocolate Cinnamon Crinkle Cookies coated in cocoa, Chocolate Molasses Crinkle Cookies coated in raw sugar, Chocolate Peppermint Crinkle Cookies coated in confectioners’ sugar, Chocolate Orange Crinkle Cookies coated in cocoa and then “plain” old Chocolate Crinkle Cookies coated in confectioners’ sugar on the far right.
In this way you can get several cookies out of one simple batter!
To make these cookies nice and round, and all the same size for best yield and even baking (and cleaner hands!), use a tiny scoop to form them such as this one shown below. This one is about 1 1/4-inches (3 cm) across.
Calling All Cookie Lovers
If you are looking for additional fancy and delicious cookies, check out the following. All low FODMAP, of course:
Low FODMAP Chocolate Crinkle Cookies
These Low FODMAP Chocolate Crinkle Cookies are just like the classic version, but ours are LOFO and GF!
Low FODMAP Serving Size Info: Makes 40 cookies; serving size 2 cookies; 20 servings
- 2 1/2- ounces (70 g) unsweetened chocolate, finely chopped
- 4 tablespoons (1/2 stick; 57 g) unsalted butter, cut into pieces
- 1 cup (145 g) low FODMAP gluten-free, all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/8 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (198 g) sugar
- 1/2 teaspoon vanilla extract
- ½ cup (45 g) sifted confectioners’ sugar
- Melt chocolate and butter together in top of a double boiler or in the microwave until about three-quarters of the way melted. Remove from double boiler or microwave and stir until completely melted and smooth.
- Meanwhile, stir flour, baking powder and salt together in a bowl to aerate and combine; set aside.
- Beat the eggs, sugar and vanilla in a mixing bowl with an electric mixer on high speed until thick and fluffy. Whisk chocolate/butter mixture until smooth and beat into to egg mixture until the batter comes together, scraping down the bowl once or twice.
- Turn machine off, add about one-third of the flour mixture, then turn machine onto low-speed. Gradually add remaining flour, mixing just until blended, scraping down bowl once or twice. Cover with plastic wrap and refrigerate at least 6 hours or overnight or until firm enough to roll.
Position racks in upper and lower third of oven. Preheat oven to 350°F (180°C). Line three half-sheet rimmed baking pans with parchment paper.
- Sift some confectioners’ sugar into a small bowl; set aside.
- Roll dough between your palms into small balls, about 1 ¼-inches (3 cm) across. I like to use a tiny cookie scoop to make this part go quickly. Then roll the balls in confectioners’ sugar to coat completely. Place balls on prepared pans 2-inches (5 cm) apart and gently flatten just enough so they don’t roll off the sheet if necessary. (I usually don’t. Just take care when transferring pans to oven). You will bake two pans at a time.
- Bake for about 10 to 12 minutes, rotating pans front to back and upper rack to lower rack halfway through, until puffed, crackled in appearance, and the surface is dry to the touch. The centers will still feel somewhat soft. You should be able to gently lift the edge of a cookie up from the sheet with a spatula. Slide parchment onto racks to cool cookies completely. Cookies may be stored in single layers, separated with parchment, at room temperature in an airtight container for up to 1 week.
- Chocolate Orange Crinkle Cookies: Add 1 teaspoon finely grated orange zest to the sugar/egg mixture. Roll in confectioners’ sugar or cocoa.
- Chocolate Cinnamon Crinkle Cookies: Add ¼ teaspoon cinnamon to the sugar/egg mixture. Roll in confectioners’ sugar or cocoa.
- Chocolate Peppermint Crinkle Cookies: Add 1/8 teaspoon pure peppermint oil to the sugar/egg mixture. This is not the same as peppermint extract and will give you incredibly minty, chocolaty cookies.
- Chocolate Spice Crinkle Cookies: Add ¼ teaspoon allspice to the sugar/egg mixture. Roll in confectioners’ sugar or cocoa.
- Chocolate Molasses Crinkle Cookies: Use firmly packed brown sugar instead of white and add ¼ teaspoon each of cinnamon and powdered ginger to the sugar/egg mixture. Roll cookies in raw sugar, as seen in images.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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