Deliciously fudgy Brownie Crinkle Cookies are easy to make and come with a simple gluten free option. These irresistible cookies will impress anyone!

These brownie cookies are sooooo fudgy it is ridiculous. With crisp edges the fudgiest center I seriously could not stop myself from eating all of these cookies. Luckily they freeze well because that is the only way I could stop, I prefer to save some baking for my family and friends when they come over! Sometimes I enjoy bringing my baked goods to my coworkers as well, and these cookies were a huge hit at work – they did not last long at all. I can’t wait for you to make these!
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INGREDIENTS YOU NEED
- 1/2 cup cocoa powder sifted
- 1 cup sugar
- 1/4 cup olive oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup all purpose flour OR 1to1 gluten free flour with xanthan gum
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup powdered sugar

Instructions To Make Brownie Crinkle Cookies
- In a medium bowl, whisk together your cocoa powder, sugar and olive oil. Beat in your eggs one at a time, until fully incorporated. Stir in your vanilla extract.
- In a separate medium bowl, whisk your flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms. Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
- When your are ready to bake, preheat your oven to 350 degrees F. Place your icing sugar into a bowl. Line a large cookie sheets with parchment paper. Roll your dough into a ball that is roughly 1.5 tbsp in size.
- Evenly coat each ball of dough in the powdered sugar and place onto your prepared cookie sheet at least 4 inches apart.
- Bake for 10-12 minutes, your cookie should still be fairly soft out of the oven – they will harden as they cool.
- Allow to cool on the cookie sheet for 7 minutes and then transfer to a wire rack to cool completely. Enjoy!

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Brownie Crinkle Cookies (Gluten Free Option)
Ingredients
- 1/2 cup cocoa powder sifted
- 1 cup sugar
- 1/4 cup olive oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup all purpose flour OR 1to1 gluten free flour with xanthan gum
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup powdered sugar
Instructions
- In a medium bowl, whisk together your cocoa powder, sugar and olive oil. Beat in your eggs one at a time, until fully incorporated. Stir in your vanilla extract.
- In a separate medium bowl, whisk your flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms. Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
- When your are ready to bake, preheat your oven to 350 degrees F. Place your icing sugar into a bowl. Line a large cookie sheets with parchment paper. Roll your dough into a ball that is roughly 1.5 tbsp in size.
- Evenly coat each ball of dough in the powdered sugar and place onto your prepared cookie sheet at least 4 inches apart.
- Bake for 10-12 minutes, your cookie should still be fairly soft out of the oven – they will harden as they cool.
- Allow to cool on the cookie sheet for 7 minutes and then transfer to a wire rack to cool completely. Enjoy!
Nutrition
Frequently Asked Questions About Brownie Crinkle Cookies
store in an airtight container at room temperature for up to 7 days.
Yes! you can freeze these cookies in an airtight container or freezer bag for up to 6 months.
More Recipes You Might Enjoy:
- Gluten Free Dairy Free Cookies
- Oreo Cheesecake Cookies (Gluten Free Option)
- Easy Gluten Free Macaroons
- Oreo Snowballs (Gluten Free Option)
- Gluten Free Gingerbread Cookies
- Keto Gluten Free Snickerdoodles
- Gluten Free Pumpkin Cookies
- Gluten Free Shortbread Cookies
- Gluten Free Brown Butter Chocolate Chip Cookies
- Gluten Free Double Chocolate Cookies
- Gluten Free Cookies
I made the gluten free version and it was super good!