I still remember the first time I bit into a Crumbl Dark Dream cookie—rich, fudgy, and packed with melty chocolate chips. It was perfection… until my stomach reminded me that gluten and I aren’t exactly friends.
That’s when I decided I had to recreate them, minus the gluten but without sacrificing that irresistible texture.
These cookies are the real deal—deep chocolate flavor, chewy in the middle, slightly crisp on the edges, and loaded with gooey chocolate chips.
They’re also shockingly easy to make. If you’ve ever thought gluten-free baking meant sacrificing taste, get ready for a game-changer.
Tips for the Best Gluten-Free Cookies
- Chill the Dough (optional but worth it!) – If you have time, chill for 30 minutes. It enhances flavor and keeps cookies thick.
- Measure Flour Correctly – Spoon and level your flour (don’t scoop straight from the bag!).
- Use Room Temperature Ingredients – Helps everything blend smoothly.
- Dairy-Free Swap – Sub butter for coconut oil and use dairy-free chocolate chips.
Variations & Substitutions
- Nutty Twist: Add ½ cup of chopped walnuts or pecans.
- Extra Fudgy: Stir in 2 tablespoons of chocolate syrup into the batter.
- Coffee Kick: Add ½ teaspoon of espresso powder to deepen the chocolate flavor.
Serving & Presentation
- Serve warm with a glass of almond milk or cold brew coffee.
- Sprinkle a little flaky sea salt on top right before baking for that bakery-style finish.
- Stack and tie with twine for a beautiful homemade gift.

Gluten-Free Crumbl Dark Dream Cookies (Copycat)
- Total Time: 20 minutes
- Yield: 12 large cookies 1x
- Diet: Gluten Free
Description
A rich, chewy, and chocolate-loaded gluten-free take on the famous Crumbl Dark Dream cookies.
Ingredients
Dry Ingredients:
- 1 cup (120g) gluten-free all-purpose flour (I like King Arthur Measure-for-Measure)
- ½ cup (40g) unsweetened cocoa powder (Dutch-processed for extra richness)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (113g) unsalted butter, softened (or coconut oil for dairy-free)
- ¾ cup (150g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup (170g) semi-sweet or dark chocolate chips (Enjoy Life for dairy-free)
- ¼ cup (40g) mini chocolate chips (optional, but highly recommended)
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add Egg & Vanilla: Mix in the egg and vanilla extract until smooth.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet, stirring just until combined.
- Fold in Chocolate Chips: Stir in the chocolate chips until evenly distributed.
- Scoop & Bake: Use a cookie scoop (or about 2 tablespoons) to portion dough onto the baking sheet, spacing them 2 inches apart.
- Bake: Bake for 9-11 minutes—cookies should look set but still soft in the center.
- Cool: Let them sit on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Use high-quality cocoa and chocolate for the best results. Chilling the dough gives an even better texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~220
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg