Gluten Free Crumbl Dark Dream Cookies | The Best Copycat Recipe

These gluten free crumbl dark dream cookies are the rich, chocolatey, chewy indulgence you’ve been craving without the gluten, just like these gluten-free crumbl sugar cookies, another copycat classic.

If you’re obsessed with chocolate, you’re going to fall hard for this Crumbl copycat recipe. These cookies are thick, gooey, and studded with melty chocolate chips, just like the original. And yes, they’re 100% gluten free but you’d never guess.

Crumbl Cookies has become a nationwide cookie sensation, known for oversized, bakery-style cookies with bold flavor combos. But sadly, they don’t offer a gluten-free menu, making their mouthwatering creations off-limits to many.

That’s why I created this gluten free crumbl dark dream cookies recipe to bring that same over-the-top decadence to your gluten-free kitchen. These cookies are so good, even gluten-eaters will be begging for more.

Ready to recreate Crumbl’s most indulgent treat at home without gluten, and without missing a beat? Keep reading and I’ll walk you through the whole process, step-by-step.

GLUTEN FREE CRUMBL DARK DREAM COOKIES

What Makes Crumbl’s Dark Dream Cookies So Irresistible

Crumbl’s famous Dark Dream cookies are built for serious chocolate lovers. With a brownie-like center, semi-sweet chocolate chips, and a soft, almost fudgy bite, they’re more dessert than cookie. This makes them the perfect candidate for a rich, chewy gluten-free remake.

Why Gluten-Free Versions Are in High Demand

Despite Crumbl’s massive following, they don’t offer a gluten-free menu. That leaves cookie lovers with celiac or gluten sensitivity without options unless they bake at home. The good news? With the right ingredients and a few key tricks, it’s surprisingly easy to recreate this gluten free crumbl dark dream cookies at home and even improve on it.

Must-Have Ingredients for Gluten Free Dark Dream Cookies

Choosing the Right Gluten-Free Flour Blend

The secret to nailing the texture of gluten free crumbl dark dream cookies lies in the flour and not all gluten-free flours are created equal. For best results, use gfJules All-Purpose Flour or Cup4Cup Gluten-Free Flour. These blends are soft, finely milled, and closely mimic traditional wheat flour in both structure and flavor.

Avoid coarser flours like Bob’s Red Mill All-Purpose GF flour for this particular recipe. It tends to yield a gritty, dense texture that doesn’t quite match Crumbl’s signature soft chew.

Pro Tip: Always use the stir, scoop, and level method when measuring gluten-free flour. Stir the flour in its container, scoop it into your measuring cup, then level it off with a knife to ensure accuracy.

Cocoa Powder & Chocolate: Building Rich Flavor Layers

This gluten free crumbl dark dream cookies is chocolate on chocolate on chocolate, so your ingredients matter. For deep, rich flavor:

• Use ½ cup of high-quality cocoa powder (natural or Dutch-processed both work, but Dutch gives a darker tone).
• Pair with ¾ cup of chocolate chips a mix of semisweet chips and chopped milk chocolate bars (like Hershey’s) balances sweetness and richness. Want another deep, rich bake? Don’t miss this decadent gluten free chocolate zucchini cake that’s just as fudgy.

Optional Flavor Boost: Add a few chocolate chips on top of each dough ball before baking, and sprinkle flaky salt when they come out. Or go zesty with our moist gluten free lemon bundt cake with lemon glaze for a citrus twist next time.

Supporting Ingredients: What You Can’t Skip

Even though flour and chocolate steal the spotlight, the rest of your pantry lineup plays a huge role in making these gluten free crumbl dark dream cookies taste just like the original. Each ingredient adds structure, moisture, and depth to the cookie’s signature texture.

• Salted Butter: Softened to room temp not melted. It adds fat and enhances chocolate flavor.
• Brown Sugar + Granulated Sugar: Brown sugar brings moisture and chewiness, while granulated sugar balances texture and adds crisp edges.
• Egg + Vanilla Extract: The egg binds the dough and gives it richness, while vanilla rounds out the chocolate base in your gluten free Crumbl Dark Dream Cookies.
• Baking Soda: Just ½ teaspoon is all you need for lift and softness no need for baking powder here.
• Salt: Just a pinch ¼ teaspoon to elevate all the flavors without overwhelming the chocolate.

Room Temperature Reminder: Use a room-temperature egg and softened butter to ensure the ingredients combine smoothly and create a cohesive, thick dough that bakes evenly.gh.

Step-by-Step To Make Gluten Free Crumbl Dark Dream Cookies

Mixing Butter and Sugars the Right Way

To get the soft, chewy texture Crumbl cookies are famous for, your mixing method matters as much as the ingredients. Start by creaming the butter and sugars together on medium-low speed for 1–2 minutes. This isn’t about fluffing gluten-free dough doesn’t benefit from overbeating. You’re just aiming for a light, creamy mixture.

• Use ½ cup salted butter, softened not melted for proper emulsification.
• Add brown sugar and granulated sugar, then beat just until the mixture turns cohesive with a soft, creamy texture. It should look blended but not over-whipped.

Don’t overmix here too much air can cause gluten free Crumbl Dark Dream Cookies to spread too thin or bake unevenly.

Add Egg and Vanilla Gently

Once your butter-sugar base is ready, mix in 1 large room-temperature egg and 2 teaspoons of vanilla extract. Set your mixer to low speed and combine just until the mixture is smooth. No need to whip it just let everything blend together gently.

In this step, you’re building the flavor foundation that gives gluten free crumbl dark dream cookies their rich, chocolatey depth and soft, chewy bite.

• Room temp egg = better integration and smoother texture.
• Pro Tip: Crack the egg into a small bowl first to avoid shells and ensure freshness.

Blend the Dry Ingredients

In a separate bowl, whisk together:

• 1 cup + 2 tablespoons gluten-free flour (gfJules or Cup4Cup preferred)
• ½ cup cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Slowly incorporate the dry mixture into the wet batter while running your mixer on the lowest speed. Add it in batches to avoid clumps and overmixing. Scrape down the bowl if needed to make sure everything is fully combined into a rich, chocolatey dough.

Stir in the Chocolate Chips

Measure out ¾ cup of your chosen chocolate chips and fold them into the dough by hand using a spoon or rubber spatula. This gentle method helps keep the dough firm and ensures the chocolate is spread evenly throughout each portion.

For that classic bakery-style appearance, press a few extra chips on top of each cookie dough portion just before sliding the tray into the oven.

Chill the Dough for Structure

Once your dough is ready, press plastic wrap against the surface and refrigerate it for 1–2 hours. Short on time? You can also freeze it for 20–30 minutes. Chilling firms up the fat, giving your cookies that thick, dense bakery texture Crumbl is known for.

Portion, Flatten & Bake

• Preheat your oven to 350°F.
• Line a half-sheet baking pan with parchment paper.
• Divide the dough into 6 large, evenly sized portions, and gently roll each one into a rounded mound using your hands or a portioning tool.
• Leave enough distance between dough portions to let them spread during baking.
• Lightly press the tops of the dough with your fingers or palm to form thick, flat rounds roughly 1 inch high this helps them bake evenly and hold their shape.

Bake for 8–9 minutes. The edges should appear set while the centers remain soft that fudgy middle is what makes these gluten free crumbl dark dream cookies so crave-worthy.

Cool and Enjoy

Allow the gluten free crumbl dark dream cookies to rest on the baking sheet for 5 to 10 minutes so they finish setting up before transferring them to a cooling rack. Or better yet grab one warm for a gooey, chocolate-loaded experience.

Try them chilled too. The texture becomes dense and truffle-like totally irresistible either way.

Advanced Tips for Perfect Copycat Crumbl Texture

Chill the Dough or Regret It

Chilling helps control spread and locks in structure. For gluten free crumbl dark dream cookies, chill for 1–2 hours, or freeze for 20–30 minutes. Skipping this step leads to thin, greasy cookies.

Pro Tip: Cool tools and bowls can help keep the dough firm in warm kitchens.

Size and Shape Like Crumbl

Go big Crumbl-style cookies are thick and tall. Scoop large portions, then lightly press them into thick disks (about 1 inch high). This keeps the inside gooey while the edges bake up crisp.

Fix for flat cookies: Add a touch more flour or chill longer.

Don’t Overbake

Pull cookies when the centers still look soft and the edges are just set. Let them sit on the hot baking sheet for 5–10 minutes to finish cooking without drying out. This is the secret to achieving that soft, fudgy center in your gluten free crumbl dark dream cookies just like the real deal.

Sprinkle flaky salt right after baking to elevate the chocolate flavor.

Common Mistakes to Avoid in Gluten Free Crumbl Dark Dream Cookies

Overmixing the Dough

Gluten-free dough is delicate. Mixing too much can break it down and lead to dense or crumbly cookies. Once the dry ingredients are fully combined, stop mixing.

Skipping the Chill Time

Not chilling the dough causes it to spread too far in the oven. For thick, chewy gluten free crumbl dark dream cookies, always chill before baking.

Using the Wrong Flour

Not all gluten-free flours are the same. Blends like gfJules or Cup4Cup work best. Avoid gritty flours that affect texture and moisture balance.

Overbaking

Remove the cookies from the oven while the centers are still slightly soft and appear just barely set. This is how you lock in that rich, gooey texture without drying them out.

Ignoring Measurements

Gluten-free baking needs precision. Too much flour or cocoa powder can ruin the consistency. Always measure carefully using the scoop-and-level method.

Variations and Add-Ons to Try

• Make It Dairy-Free or Vegan

Need to skip dairy? Swap the butter with a plant-based alternative and use dairy-free chocolate chips. To go fully vegan, replace the egg with a flaxseed egg (1 tbsp ground flax + 3 tbsp water). The result? Still thick, chewy, and indulgent just like the original gluten free crumbl dark dream cookies.

• Flavor Upgrades

Want to change it up? Try these easy twists:

1. Add a few teaspoons of instant espresso powder to intensify the chocolate.
2. Mix in a handful of white chocolate chips for a sweet contrast.
3. Swirl in peanut butter or almond butter for a rich, nutty layer.

• Texture Boosts

Love a little crunch? Stir in chopped pecans or walnuts. Or sprinkle flaky sea salt on top just after baking to enhance the depth of the cocoa.

• Fun Finishes

Turn these into a dessert centerpiece:

• Top warm cookies with a scoop of vanilla or dairy-free ice cream.
• Drizzle with melted dark chocolate or caramel for extra decadence.

Storing, Freezing, and Reheating the Right Way

• Storing for Freshness

Once cooled, store your gluten free crumbl dark dream cookies in an airtight container. You can do the same with this cozy gluten free dutch apple pie perfect for make-ahead desserts.. They’ll stay soft at room temperature for up to 2 days. To keep them fresh even longer, place them in the fridge where they’ll maintain their texture and flavor for about 7 days.

• Freezing Baked Cookies

To freeze baked cookies, allow them to cool completely, then arrange them in a single layer on a baking sheet. After they’re solid, move them into a sealed freezer-safe container or reusable storage bag.

• Freezing the Dough

If you’d rather bake as needed, portion the dough into scoops and freeze on a tray. Once firm, store in a freezer bag. When ready to bake, you can put them straight into the oven just extend the baking time slightly to account for the frozen dough.

• Reheating Without Drying Out

To reheat and keep that soft center, microwave your gluten free crumbl dark dream cookies for 10 seconds, or warm them in a 300°F oven for 3–5 minutes. Avoid high heat, which can dry out the rich, moist interior.

Comparing Crumbl to Homemade Gluten-Free Cookies

Taste and Texture

Crumbl cookies are known for their ultra-rich flavor and thick, soft centers. This homemade version of gluten free crumbl dark dream cookies delivers the same deep chocolate punch and brownie-like texture without the gluten. Many bakers even say the homemade ones taste fresher and more balanced in sweetness.

Ingredients You Can Trust

At Crumbl, the ingredient list can be long and not always allergy-friendly. With homemade cookies, you choose every ingredient. That means gluten-free flour blends you trust, no preservatives, and high-quality chocolate. It’s a win for taste and peace of mind.

Cost Savings

Let’s face it Crumbl cookies are pricey. Making your own batch at home gives you six oversized cookies (or more if sized smaller) at a fraction of the cost. You get bakery-style indulgence without the markup.

Customization

One of the biggest perks of making gluten free crumbl dark dream cookies at home is flexibility. You can tweak sweetness, add your favorite mix-ins, or make them dairy-free or vegan all without sacrificing flavor or texture.

FAQs

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Gluten Free Crumbl Dark Dream Cookies | The Best Copycat Recipe

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These Gluten Free Crumbl Dark Dream Cookies are the rich, chocolatey, chewy indulgence you’ve been craving without the gluten, but with all the bold Crumbl flavor you love.

• Author: Hamza
• Prep Time: 10 minutes
• Cook Time: 9 minutes
• Total Time: 19 minutes
• Yield: 6 large cookies 1x
• Category: Gluten Free Cookies
• Cuisine: American
• Diet: Gluten Free

Ingredients

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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)

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Instructions

1. Mix butter, brown sugar, and granulated sugar on medium-low speed for a minute or two, until light and creamy.
2. Add egg and vanilla and mix on low just until smooth, don’t overmix!
3. Add gluten-free flour, cocoa powder, baking soda, and salt and mix on low just until combined and smooth throughout.
4. Stir in chocolate chips.
5. Cover tightly with plastic wrap and refrigerate for 1-2 hours or freeze for 20-30 minutes.
6. While the dough is chilling, line a half sheet pan with parchment paper and preheat the oven to 350 degrees F.
7. Once the dough has chilled, scoop into 6 equal balls (about ⅓ cup each) and set them 2 inches apart on prepared baking sheet.
8. Gently flatten to about 1 inch thick with the palm of your hand (see notes)
9. Bake for 8-9 minutes.
10. Allow to cool on the baking sheet for 5-10 minutes before removing to a cooling rack.
11. You can enjoy these cookies warm or chilled, they’re delicious either way! Try both variations and see which one you like best.

Notes

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.

Nutrition

• Serving Size: 1
• Calories: 383
• Sugar: 35g
• Sodium: 333mg
• Fat: 23g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 1g
• Carbohydrates: 43g
• Fiber: 3g
• Cholesterol: 72mg