If you like chocolate, you’re going to LOVE this Crumbl copycat recipe! These gluten free dark dream cookies are huge, chewy pillows of dark chocolate that taste every bit as good as what you would get at your local cookie shop and I promise no one will ever guess they’re gluten free.
Crumbl Cookies is a well-loved American chain famous for its gourmet cookies which are known for their large size, soft texture, and unique flavor combinations.
Unfortunately, Crumbl Cookies does not have a gluten-free menu so their decadent cookies are off-limits for those with celiac disease or who otherwise need to eat gluten free.
GLUTEN FREE CRUMBL DARK DREAM COOKIES
But I have great news! It’s actually super easy to make Crumbl cookie copycat recipes at home, and they taste every bit as good as their gluten-filled counterparts. In fact, my gluten-eating kids would argue that they’re even better!
(and speaking of kids, be sure to check out my recipe for gluten free dirt cups, they’re a huge hit here!)
So read on, my gluten-free friend, and I’ll share all my secrets on how to make gluten-free Crumbl Dark Dream chocolate cookies at home.
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Table of contents
INGREDIENTS IN GLUTEN FREE CRUMBL DARK DREAM COOKIES
- salted butter if you use unsalted butter, increase salt.
- brown sugar I always use dark brown sugar for a richer flavor
- granulated sugar
- large egg
- vanilla extract
- gluten free flour gfJules is my favorite gf flour for this recipe, but Cup4Cup also works well.
- cocoa powder I used regular Hershey’s cocoa
- baking soda
- salt
- chocolate chips for best results, use a mixture of semi-sweet and milk chocolate. I like to use semi-sweet chocolate chips along with chopped Hershey’s bars. Be aware that some sizes of Hershey’s bars are not labeled as gluten free, so always check!
Looking for more gluten-free cookie recipes? You’re gonna love my Gluten Free Swig Sugar Cookies or Gluten Free Nutter Butters!
HOW TO MAKE GLUTEN-FREE CRUMBL DARK DREAM COOKIES
Gluten Free Crumble Dark Dream cookies are super easy to make and require simple ingredients you probably already have in your pantry!
Step 1: Mix
Mix butter, brown sugar, and granulated sugar on medium-low speed for a minute or two, until light and creamy. This is the part where you take your time.
Add egg and vanilla and mix on low just until smooth, don’t overmix! Gluten free Crumbl dark dream cookies are meant to be fudgy and overmixing will make them more light and fluffy.
Add gluten-free flour, cocoa powder, baking soda, and salt and mix on low just until combined and smooth throughout.
Step 2: Add Chocolate
I’m gonna share a pro tip with you: whenever you’re adding chocolate chips to cookies, add a variety of flavors and sizes.
For this recipe, I like to use a combo of semisweet chocolate chips and chopped milk chocolate Hershey bar.
Step 3: Refrigerate
I know, I know. Everyone hates this step! But I did try this recipe both ways and the texture is definitely better when you take a little longer to refrigerate the dough.
You just need to cover the dough tightly with plastic wrap and pop in the fridge for at least an hour.
PRO TIP: If you’re in a hurry, put the covered dough in the freezer for 20-30 minutes instead.
Step 4: Bake
While dough is chilling, preheat oven to 350 degrees F and line a large baking sheet with parchment paper. I use a half sheet pan I got from Costco.
Scoop dough into 6 balls about (1/3 cup each) onto baking sheet about 2 inches apart.
Gently press down each ball with the palm of your hand to about 1 inch thick and bake.
Step 5: Eat Warm or Chilled!
The classic Crumbl Dark Dream cookie is served chilled, which is totally delicious. We’ve also enjoyed this gluten-free version fresh out of the oven, which is equally delicious.
If you want the best experience, eat one right out of the oven when the chocolate is gooey and melty, then pop the leftovers in the fridge overnight and enjoy a cold one the next day!
PRO TIPS FOR MAKING GLUTEN FREE COOKIES
- Use the right flour. Gluten-free flour blends all behave differently, so you’ll get different results depending on which you use.
- I have tested this recipe with gfJules and Cup4Cup, which both work well. I did prefer the texture of gfJules so that’s my top pick.
- Measure flour correctly. Using too much flour will result in dry, crumbly cookies. To correctly measure flour use the stir, scoop, and level method. Stir the flour, scoop into a measuring cup, and level off the top.
- Use room-temperature ingredients. 20-30 minutes before baking cookies, get your cold ingredients, like butter and eggs, out of the fridge.
HOW TO STORE GLUTEN FREE CRUMBL DARK DREAM COOKIES
In the fridge: since these gluten free Crumbl copycats are best served chilled, we recommend you store them in an airtight container in the fridge for up to a week.
Room temp: You can also store at room temp for a day or two, or pop them in the freezer for longer.
Freeze the dough: If you want to make the dough ahead of time, scoop into balls as explained in the instructions and freeze until solid. Transfer to a freezer bag. When you’re ready to bake, remove from the freezer and place on a parchment lined baking sheet 30 minutes before baking. You might need to add a minute or two to the baking time.
MORE GLUTEN-FREE COOKIE RECIPES YOU MIGHT LIKE
Chewy Gluten-Free Pumpkin Cookies
World’s BEST Gluten Free Rice Krispie Treats
Gluten Free Cadbury Egg Cookies
Classic Gluten Free Chocolate Chip Cookies
Gluten Free White Chocolate Macadamia Nut Cookies
Gluten Free Soft Sugar Cookies
CHOCOLATE-LOVER RECIPES:
Tahini Brownies
Nutella Stuffed Rice Krispie Treats
Chocolate Peanut Butter Cup Ice Cream Pie
Gluten Free Chocolate Waffles
Black Bean Brownie Batter (surprisingly decadent and delicious!)
FREQUENTLY ASKED QUESTIONS
Can I make this recipe dairy free?
I have not tested this recipe with a dairy free substitute, but I think it would work to use a butter alternative such as Melt dairy-free butter sticks.
Can I make these cookies egg free?
I haven’t tested this recipe with an egg-free substitute.
What flour works best in gluten-free Crumbl cookies?
gfJules all-purpose flour blend works best in Crumble copycat recipes. Cup4Cup also works well. I don’t recommend Bob’s Red Mill as it has a more coarse/gritty texture.
For this recipe, I pulled from past cookie-baking experience and also used a recipe from Lifestyle of a Foodie for an outline.
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GLUTEN FREE CRUMBL DARK DREAM COOKIES RECIPE
Yield: 6 large cookies
Prep Time: 10 minutes
Cook Time: 9 minutes
Additional Time: 30 minutes
Total Time: 9 minutes
If you like chocolate, you're going to LOVE this Crumbl copycat recipe! These gluten free dark dream cookies are huge, chewy pillows of dark chocolate that taste every bit as good as what you would get at your local cookie shop and I promise no one will ever guess they're gluten free.
Ingredients
- ½ cup salted butter softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons gluten free flour (gfJules or Cup4Cup)
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips (see notes)
Instructions
- Mix butter, brown sugar, and granulated sugar on medium-low speed for a minute or two, until light and creamy.
- Add egg and vanilla and mix on low just until smooth, don't overmix!
- Add gluten-free flour, cocoa powder, baking soda, and salt and mix on low just until combined and smooth throughout.
- Stir in chocolate chips.
- Cover tightly with plastic wrap and refrigerate for 1-2 hours or freeze for 20-30 minutes.
- While the dough is chilling, line a half sheet pan with parchment paper and preheat the oven to 350 degrees F.
- Once the dough has chilled, scoop into 6 equal balls (about 1/3 cup each) and set them 2 inches apart on prepared baking sheet.
- Gently flatten to about 1 inch thick with the palm of your hand (see notes)
- Bake for 8-9 minutes.
- Allow to cool on the baking sheet for 5-10 minutes before removing to a cooling rack.
- You can enjoy these cookies warm or chilled, they're delicious either way! Try both variations and see which one you like best.
Notes
Gluten-Free Flour: gfJules all-purpose flour blend works best in Crumble copycat recipes. Cup4Cup also works well. I don't recommend Bob's Red Mill as it has a more coarse/gritty texture.
Chocolate: For this recipe, I like to use a combo of semisweet chocolate chips and chopped milk chocolate Hershey bar.
Serving: Serve warm or chilled! It's a totally different experience each way.
Pro Tip: Press a few additional chocolate chips into each cookie just before baking and sprinkle with flaky salt when they come out of the oven.
Storage: Store cooled cookies in an airtight container in the fridge for up to a week. You can also store in an airtight container at room temp for a day or two, or in the freezer.
To freeze the cookie dough, scoop into balls as directed, then freeze in a single layer before transferring to a freezer bag. Allow the cookie dough to thaw at room temp for 20-30 minutes before baking.
Measuring Flour: To correctly measure flour use the stir, scoop, and level method. Stir the flour, scoop into a measuring cup, and level off the top.
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Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 383Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 333mgCarbohydrates: 43gFiber: 3gSugar: 35gProtein: 4g
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