Gather round, dear readers! I have a delightful recipe to share with you today that will surely make your taste buds dance with joy. Here’s a recipe for chocolate fudge cookies that are both gluten-free and dairy-free. Now, before you turn up your noses at the thought of cookies without gluten, dairy, and refined sugar, let me tell you something – these cookies are an absolute delight!
As a nutritionist and food blogger, I always strive to share recipes that not only taste great but are also healthy. These chocolate fudge cookies fit the bill perfectly. They are made with almond flour and unsweetened cocoa powder instead of regular flour and refined sugar, making them a healthier alternative to traditional cookies.
So whether you’re gluten-intolerant or simply looking for a healthier treat, this recipe is perfect for you. I can assure you that these cookies taste just as heavenly as traditional ones – crispy on the outside and chewy on the inside, with chunks of bittersweet chocolate and crunchy nuts in every bite. So what are you waiting for? Grab your apron and let’s get baking!
Why You’ll Love This Recipe
I cannot begin to express my excitement to share with you my gluten-free, flourless chocolate fudge cookies recipe! Picture biting into a cookie that is soft and chewy on the inside, while also having a crispy exterior that shatters in your mouth. Now, imagine that same cookie being flourless, dairy-free, and gluten-free. These cookies are not only the perfect treat for those with dietary restrictions but for anyone looking for a guilt-free indulgence.
My chocolate fudge cookie recipe is perfect for satisfying any sweet tooth craving but remains healthy since they do not contain any refined sugar. Instead, these cookies have granulated sugar and unsweetened cocoa powder, providing just the right amount of sweetness without inducing any sugar crashes. In addition to this, I also use almond flour, which adds healthy fats to the recipe and helps keep you fuller for longer.
What sets apart my chocolate fudge cookies recipe from others is its triple-chocolate aspect. These cookies are packed with bittersweet chocolate chips and coarsely chopped walnuts and pecans, blended with unsweetened cocoa powder Hershey Special Dark. In every bite, you will experience the fudgy chocolate texture topped with delicious nuts, along with an explosion of flavour from the bittersweet chocolate chips.
The best thing about my recipe? It’s easily customizable by using other types of nuts or kinds of chips. You can add your special twist to these delectable cookies according to your likes and preferences. Moreover, the recipe is super-easy to make at home with simple ingredients readily available in your pantry.
Trust me when I say this – after trying out my Flourless Chocolate Fudge Cookies Recipe once, it will be tempting to gobble them up eagerly every time you bake them. Try it now and thank yourself!
Here are the ingredients you will need to create these scrumptious gluten-free chocolate fudge cookies.
- 2 cups almond flour
- 1/2 cup cocoa powder, (Hershey’s Special Dark or a similar brand)
- 3 tablespoons Bob’s Red Mill gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup melted unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla
- 1/4 cup water
- 2 cups semi-sweet chocolate chips (gluten-free)
- 3/4 cup chopped nuts (walnuts or pecans)
- Powdered sugar, cocoa powder or sprinkles for garnish
Double-check that all of your ingredients are gluten-free, dairy-free, and refined sugar-free.
The Recipe How-To
Now comes the fun part! Let’s get started on making these delicious Flourless Chocolate Fudge Cookies. Be sure to follow the instructions carefully for the best results.
- 1 ¼ cups (143g) Bob’s Red Mill Almond Flour
- 1/2 cup (62g) unsweetened cocoa powder, sifted (I used Hershey’s Special Dark)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large egg whites
- 1 cup (225g) granulated sugar
- 2 tablespoons water
- 1 cup (6oz/170g) chopped bittersweet chocolate or chocolate chips
- Optional: walnuts or pecans, coarsely chopped
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
- In a separate mixing bowl using a stand mixer or hand mixer, beat the egg whites until stiff peaks form.
- Gradually whisk in the sugar until the mixture is smooth and glossy. Then mix in the water.
- Fold in the dry ingredients with a spatula and then add in the chopped chocolate/chocolate chips as well as the chopped nuts if using them.
- Form golf-ball-sized balls from the cookie dough by scooping them up with an ice cream scoop or spoon and then roll them between your palms to make sure they are evenly shaped.
- Place the balls 2 inches apart on the prepared baking sheet and flatten them slightly with your palm or fingertip.
- Bake for 10-12 minutes until they look slightly puffed and cracked on top but still fudgy inside.
- Remove the baking sheet from the oven and let the cookies cool for 5-10 minutes before transferring them to a wire rack to cool completely.
Enjoy these decadent Flourless Chocolate Fudge Cookies with a glass of almond milk, or as an accompaniment to your favorite hot beverage.
Substitutions and Variations
My dear readers, while this gluten-free chocolate fudge cookie recipe is absolutely delectable as is, I understand that some of you may have dietary restrictions or ingredient preferences. Fear not, for I have tried and tested some substitutions and variations that will keep these cookies healthy and delicious.
Firstly, for those who prefer dairy-free options, you can easily swap the salted butter for unsalted dairy-free butter. Additionally, when selecting your chocolate chips, be sure to check that they are dairy-free as well.
For those who are nut lovers, feel free to substitute the walnuts or pecans with your preferred nut or nut combination. Coarsely chopped almonds or hazelnuts would make excellent alternatives.
Now let’s talk about flour substitutions. For a flourless fudge crinkle cookies variation, replace the gluten-free flour blend and almond flour with extra cocoa powder and powdered sugar. If you don’t have almond flour on hand, you can substitute it with rice flour or any other nut flour you like.
For a triple-chocolate variation, add ½ cup of chocolate chips to the recipe. If you’re feeling adventurous or want to mix things up a bit, try adding a mint extract or topping them with some refined sugar-free powdered sugar.
Lastly, if you prefer making your own gluten-free flour blend from scratch, try using Betty Crocker Gluten-Free Rice Flour Blend or King Arthur Gluten-Free Flour.
I hope these substitutions and variations give you inspiration to create your own unique spin on this delicious recipe!
Serving and Pairing
Once baked to perfection, these delectable flourless fudge cookies are irresistible and perfect for any occasion or craving. Serve them warm with a scoop of vanilla ice cream or on their own with a tall glass of milk for an extra decadent treat.
For tea-time or brunch gatherings, decorate them with powdered sugar or drizzle with chocolate sauce to add a special touch. The richness of their deep chocolate flavor is enhanced when paired with hot coffee or a cup of brewed tea.
These cookies are great for sharing with family and friends as they are both gluten-free and dairy-free, making them suitable for any guest to enjoy. They also make a delightful addition to holiday dessert platters, picnic baskets, or even packed lunches!
In addition, by adding chopped nuts to the recipe, such as walnuts or pecans, you can elevate the flavor profile even further and add a satisfying crunch that pairs well with the fudgy texture.
The serving options are endless. Whether you choose to indulge in them on their own, share them at a gathering, or savor them slowly with your morning coffee, these flourless chocolate crinkle cookies will leave your taste buds feeling utterly satisfied.
Make-Ahead, Storing and Reheating
My dear readers, let me share with you some tips to make sure you can enjoy these Gluten Free Chocolate Fudge Cookies whenever you want. These cookies are perfect for making ahead of time, storing and reheating when you need them.
Firstly, if you wish to make these cookies ahead of time, I highly recommend freezing the cookie dough balls instead of baking them in advance. Simply shape the dough into balls and store them in an airtight container or freezer bag. These frozen cookie dough balls will last for up to 3 months in the freezer.
When you’re ready to bake the cookies, remove them from the freezer and let them thaw at room temperature for about 20-30 minutes. Preheat your oven as instructed in the recipe and then bake the cookies as usual.
In terms of storing the baked cookies, they can be kept in an airtight container at room temperature for up to 4-5 days. If you wish to keep them for longer, store them in the refrigerator for up to 1 week or freeze them for up to 2 months.
Reheating these cookies is easy too. Simply microwave one cookie on high for about 10-15 seconds or until it’s just warm and gooey again. If you prefer crispier cookies, reheat them in a toaster oven on medium heat for about 5-7 minutes.
Now that you have these storage and reheating tips at your disposal, make sure to always have these flourless chocolate fudge cookies on hand whenever you need a sweet treat!
Tips for Perfect Results
Now, I’ll share some tips to make sure you get the perfect gluten-free chocolate fudge cookies every single time.
First of all, use high-quality ingredients. The taste and texture of your cookies will depend on the quality of the ingredients you use. So, make sure to use good quality butter, eggs, cocoa powder, and vanilla. And for extra fudginess, use a good quality bittersweet chocolate that is at least 70% cocoa.
Secondly, use accurate measuring tools. Baking is a precise science and even a small change in the amount of an ingredient can affect the final texture and taste. So, make sure to use measuring cups and spoons to get the right amounts of each ingredient.
Thirdly, chill your dough before baking. This step is important because it prevents your cookies from spreading too much while baking. It also helps to enhance the flavor and ensures that your cookies have that perfect chewy texture.
Another important tip is not to overbake your cookies. Overbaking will result in crunchy and dry cookies which are not what we’re looking for here! Instead, take them out of the oven as soon as the edges start to set but still look slightly underdone in the center. They will continue to bake slightly after being removed from the oven and set as they cool.
Finally, experiment with different mix-ins if you’d like to add some variety to your cookies. Try adding chopped walnuts or pecans for some extra crunch or swirl in some peanut butter for a peanut butter chocolate fudge cookie!
Follow these tips and I’m confident that you’ll end up with decadent and delicious gluten-free chocolate fudge cookies that will be a hit with everyone who tries them!
My dear readers, in conclusion, I hope you have enjoyed this recipe article for Gluten-Free Chocolate Fudge Cookies. These cookies are perfect for those who are looking for a delicious and indulgent chocolate treat that is free of gluten and dairy.
With ingredients such as bittersweet chocolate, cocoa powder, and almond flour, these cookies are not only mouth-watering but also packed with healthy nutrients. You can top them off with chopped walnuts or pecans for an extra crunch or add chocolate chips to make them more delectable.
I highly recommend these Flourless Chocolate Crinkle Cookies by Betty Crocker or the Triple Chocolate Chip Cookie Mix by King Arthur Flour for an equally indulgent treat. Trust me; once you have tried these recipes, there will be no turning back to other cookies.
Incorporating gluten-free and dairy-free options into your baking is not only beneficial but also a great way to experiment with flavors and create unique recipes. With substitutions and variations suggested in this article, you can customize the recipe to suit your preferences.
So go ahead and give this Gluten-Free Chocolate Fudge Cookies Recipe a try; your taste buds will thank you! Don’t forget to share the recipe with your family and friends to sway them into the world of gluten-free desserts. Until next time, happy baking!
Gluten Free Chocolate Fudge Cookies Recipe
- 2 cups semi-sweet chocolate chips
- 4 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 cup walnuts or 1 cup pecans
- 2 tablespoons salted butter
- 2 eggs
- 2/3 cup sugar
- 1/4 cup rice flour
- 1 teaspoon vanilla
- 1/4 teaspoon baking powder
- Preheat oven to 350 degrees.
- Grease a cookie sheet with unsalted butter.
- In a medium saucepan, melt 1 cup of the semi-sweet chocolate chips, the 2 oz. of unsweetened chocolate, and the 2 Tablespoons of salted butter.
- Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder. Beat until combined, scraping sides of the pan. Stir in bittersweet chocolate pieces, the rest of the chocolate chips, and the 1 cup of walnuts.
- Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart.
- Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked.
- Transfer to a wire rack and let cool. This recipe makes about 36 cookies.