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    Home » Cookies » Flourless Chocolate Crinkle Cookies

    Flourless Chocolate Crinkle Cookies

    By Wendy Sondov · Published: Apr 24, 2019 · Modified: Nov 8, 2020 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Flourless Chocolate Crinkle Cookies are a chewy, fudgy treat. In addition to being simply delicious, these chocolate cookies are gluten free and Passover friendly! They can even be used safely in hot weather care packages!

    Chocolate Crinkle Cookies covered in confectioners sugar on a slate background.



     I was delighted last week to have our Passover seder with both of my adult kids and their significant others. We all don’t live in the same city, so this was special. Obsessively cooking and baking for days, I was in my happy zone.

    My family is a diverse group of eaters; three vegetarians, three carnivores, gluten sensitivities, egg sensitivities, and nut allergies. I attempted to cover all the bases with a variety of food choices, including six different cookies for dessert. I admit going a bit overboard, but baking is my thing.

    Baking during Passover can be tricky. Passover dietary observances vary depending on an individual’s level of observance and cultural background. In my house we follow the rule of eating no grains, or products made from grains, during the 8 days of Passover.

    Closeup of Chocolate Crinkle Cookie coated in confectioners sugar with chocolate showing through the cracks.

    The exception to the no grain rule is matzo, which is prepared in a special way with flour and water. Matzo can be finely ground into a flour-like powder called cake meal.

    Cake meal is used in some Passover baking recipes to replace flour. For example, my Passover Chocolate Chip Mandel Bread, which I’ve been making for decades, is made with cake meal.

    When my daughter became sensitive to gluten, I began to experiment with flourless recipes that were both gluten free and Passover friendly. Some of my gluten free recipes, like Flourless Almond Cookies or Chocolate Chip Almond Squares, use almond flour instead of wheat flour.

     

    Cookies on a round white plate.

    Due to my own nut allergy, I can’t eat the cookies made with almond flour, so I am especially happy when I find gluten free, Passover friendly recipes without tree nuts. Flourless Chocolate Crinkle Cookies contain no flour and no nuts of any kind!

    Potato starch and cocoa powder give these cookies structure. Vegetable oil, eggs, and sugar keep the Chocolate Crinkle Cookies moist and chewy.

    As an extra bonus, these cookies travel well in hot weather military care packages. Chocolate Crinkle Cookies stay fresh in an airtight container at room temperature for about 5 days. Preserve the soft texture during longer mailing times by vacuum sealing.

    Chocolate Crinkle Cookies with chocolate cracks in the powdered sugar coating.

    HOW TO MAKE GLUTEN FREE CHOCOLATE CRINKLE COOKIES

    1. Combine the oil, sugar, cocoa, eggs and vanilla.
    2. Mix in the potato starch (or corn starch for non-Passover use) and cinnamon.
    3. Fold in the chocolate chips.
    4. Refrigerate the dough overnight.
    5. When ready to bake, scoop 1 tablespoon portions of dough and use your hands to roll it into balls.
    6. Toss the dough balls in a bowl of confectioners’ sugar to coat completely.
    7. Place 2” apart on a parchment lined baking sheet and bake at 350° F for 10 minutes.

    Halved cookie showing cakey chocolate interior with melted chocolate chips.

    TIPS AND VARIATIONS FOR CHOCOLATE CRINKLE COOKIES

    • This recipe uses potato starch for Passover.Use corn starch for non-Passover baking.
    • The overnight chilling time for this recipe is essential. Chilling firms the dough for easy scooping and enables this flourless dough to stay thick and rounded while baking.
    • This recipe adds cinnamon for Mexican Chocolate Crinkle Cookies flavor. For flavor variations cinnamon can be left out and the following can be added instead:
    • Mint Chocolate Crinkle Cookies use chopped (Passover) peppermint patties instead of the chocolate chips and cinnamon.
    • Mocha Crinkle Cookies add 1 teaspoon of espresso powder.
    • Chocolate Orange Crinkle Cookies add ½- 1 teaspoon of orange flavoring or 1 teaspoon of orange zest.
    • Chocolate Toffee Crinkle Cookies substitute ½ cup of toffee bits for ½ cup of the chocolate chips.

     

    (The Monday Box participates in affiliate marketing programs. As an Amazon Associate I earn from qualifying purchases. If you choose to purchase a product after following a link on this page, I will receive a small commission, at no cost to you, which helps make The Monday Box possible.)

    TOOLS YOU MAY NEED

     

    MORE CHOCOLATE COOKIES FOR PASSOVER

    Double Chocolate Passover Biscotti (GF)

    Chocolate Coconut Whoopie Pies

    Flourless Chocolate Cookies

    No-bake Chocolate Macaroons 

    A hand holding half of a Chocolate Crinkle Cookie showing the fudgy interior.

    FLOURLESS CHOCOLATE CRINKLE COOKIES RECIPE

    Bake these fudgy cookies for a year round hit with all chocolate lovers. No one will notice the missing flour. They will just notice the fudgy texture and rich chocolate flavor!

    Chocolate Crinkle Cookies covered in confectioners sugar on a slate background.

    Flourless Passover Chocolate Crinkle Cookies

    These chewy, fudgy treats are gluten free and Passover friendly.
    5 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 45 minutes
    Cook Time: 10 minutes
    Chill time: 1 day
    Total Time: 1 day 55 minutes
    Servings: 40
    Calories: 162kcal
    Author: Wendy Sondov

    Equipment

    • medium cookie scoop
    • baking pan

    Ingredients

    • ⅔ cup vegetable oil
    • 2 cups granulated sugar
    • 1 cup unsweetened cocoa
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • 2 cups potato starch corn starch can be used for non-Passover use,sifted to remove lumps
    • 1 teaspoon cinnamon
    • 1 ¾ cup mini chocolate chips or chopped chocolate
    • 1 cup confectioners sugar

    Instructions

    • In a large bowl, mix together the oil, granulated sugar, cocoa, eggs and vanilla.
    • Add the potato starch and cinnamon and mix until thoroughly combined.
    • Fold in the chocolate chips.
    • Cover the bowl with plastic wrap and refrigerate overnight.

    When ready to bake

    • Preheat oven to 350° F and line a baking sheet with parchment paper.
    • Pour confectioners’ sugar into a small shallow bowl.
    • Scoop 1 tablespoon of dough and use your hands to roll it into a ball.
    • Toss the dough ball in the confectioners’ sugar to coat completely.
    • Place coated dough balls on the prepared baking sheet, 2” apart.
    • Bake for 9-10 minutes.
    • Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
    • Store at room temperature in an airtight container for up to 5 days.

    Notes

    • This recipe uses potato starch for Passover.Use corn starch for non-Passover baking.
    • The overnight chilling time for this recipe is essential. Chilling firms the dough for easy scooping and enables this flourless dough to stay thick and rounded while baking.
    • This recipe adds cinnamon for Mexican Chocolate Crinkle Cookies flavor. For flavor variations cinnamon can be left out and the following can be added instead:
    • Mint Chocolate Crinkle Cookies use chopped (Passover) peppermint patties instead of the chocolate chips and cinnamon.
    • Mocha Crinkle Cookies add 1 teaspoon of espresso powder.
    • Chocolate Orange Crinkle Cookies add ½- 1 teaspoon of orange flavoring or 1 teaspoon of orange zest.
    • Chocolate Toffee Crinkle Cookies substitute ½ cup of toffee bits for ½ cup of the chocolate chips.
    Packing tips
    Wrap pairs of cookies, bottoms together, in plastic wrap. Stack the cookies in columns in a freezer weight ziplock bag. Vacuum sealing can prolong the freshness of these cookies for shipping times longer than 5 days. Vacuum seal the cookies in a single layer and be careful to stop the vacuum before the soft cookies are accidentally flattened.

    Nutrition

    Calories: 162kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 17mg | Potassium: 119mg | Fiber: 1g | Sugar: 18g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!
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    Reader Interactions

    Comments

    1. Sasha Jamison

      May 18, 2019 at 4:00 am

      5 stars
      I just made these for my chocolate-loving son who will be home on college break for the holidays. I’ve tried many over the years and usually end up with good chocolate cookies which are some combo of a chocolate cookie and chocolate chips. These are so unique. These cookies were simple to put together. I was worried because the batter was so runny, but they turned out perfect.
      Definitely keeping this recipe.
      Thank you so much for sharing.

      Reply
      • Wendy Sondov

        May 19, 2019 at 10:25 am

        Hi Sasha! I am so glad your cookies turned out as you hoped! I too have a chocolate loving son and these crinkle cookies were a hit with him (and his gluten free sister) too. 🙂 Thank you so much for sharing your experience and for leaving your 5 star rating! Happy baking!

        Reply
    2. cindy

      May 2, 2019 at 11:27 am

      That last photo, of the inside of that cookie, is awesome. These are going on next year’s Passover baking list for sure!

      Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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