These gluten free chocolate crackle cookies are soft, chewy, and easy to make. They use simple ingredients and come together quickly, making them perfect for beginners or anyone looking for a reliable homemade treat.
QUICK INFO
Prep time: 25 minutes (+ chilling time)
Chill time: ~1.5 hours
Bake time: 12–18 minutes
Total time: ~2 hours
Difficulty: Intermediate
Yield: ~30–40 cookies
INGREDIENTS
250g black chocolate chips
100g soft butter
2 eggs
175g brown sugar
100g gluten free flour (chickpea works best)
50g of toasted almonds, finely cut
2g of baking powder
a pinch of salt
glace sugar for coating
METHOD
Melt the chocolate
Melt the chocolate using a bain-marie (double boiler) or microwave.
If using a bain-marie, but don’t have one:
Place a heatproof bowl over a pot of simmering water (make sure the bowl doesn’t touch the water).
Let the melted chocolate cool for 10–15 minutes before using.
Prepare dry ingredients
In a bowl, mix:
– flour
– baking powder
– salt
– chopped almonds
– Set aside.
Mix the butter and sugar
Using an electric whisk (or by hand), beat the butter and sugar until smooth and well combined.
Add the eggs
Mix in the eggs one at a time, mixing well after each addition.
Add melted chocolate
Slowly pour in the cooled melted chocolate while mixing.
Combine the dry and wet ingredients
Mix in the dry ingredients to the mixture and stir until fully incorporated.
Chill the dough
Cover the bowl and let the dough rest:
3o minutes at room temperature, then
1 hour in the fridge
Shortcut: 20 minutes in the freezer works if you’re in a hurry.
Prepare for baking
Heat your oven to 125°C (260°F).
Line a baking tray with baking paper (parchment paper).
Shape and coat
Roll the dough into balls of about 25–30 g.
Slightly flatten them, then coat generously in icing sugar.
Bake
Bake for 12–18 minutes.
Do not overbake.
The cookies should:
crack on top, but still remain soft in the center
Cool
Let the cookies cool before serving.
They are best enjoyed once cooled, when the texture sets properly.
Tips
Make sure the chocolate isn’t too hot when adding it
A thick coating of icing sugar helps create the crackled effect
Chilling is essential—don’t skip it
Slight underbaking gives the best fudgy texture
Notes
Chickpea flour adds a subtle nutty flavor
You can substitute almonds with other nuts if preferred
These cookies are naturally gluten-free