Scrumptious Gluten-Free Chocolate Puddle Cookies Recipe

Welcome to my kitchen! As a nutritionist and food blogger, I’m excited to share with you this delicious recipe for Gluten-Free Chocolate Puddle Cookies. Whether you’re avoiding gluten, dairy or just looking for a healthier dessert option, these cookies are sure to impress.

This easy-to-make recipe is naturally gluten-free and dairy-free, making it ideal for individuals with dietary restrictions. With just a few simple ingredients, including egg whites, cocoa powder and dark chocolate, these chocolaty puddle cookies are perfect for indulging your sweet tooth without sacrificing your health.

But don’t be fooled by their simplicity – these cookies may be basic in ingredients but they are rich in flavor. The chocolate puddle in the center of each cookie is simply divine and will satisfy even the most serious of chocoholics.

So grab your apron and let’s get baking! This recipe is the perfect indulgence for any occasion – whether enjoying it on a cozy night in or sharing them with friends and family at a party. Trust me, these Gluten-Free Chocolate Puddle Cookies will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

Gluten Free Chocolate Puddle Cookies
Gluten Free Chocolate Puddle Cookies

As a nutritionist and food blogger, I highly recommend trying out this Gluten Free Chocolate Puddle Cookies Recipe. Why, you might ask? Well, as the name suggests, these cookies create an irresistible “puddle” of chocolate in the center that will melt in your mouth with every bite.

But that’s not all there is to love about these cookies. They are naturally gluten-free and dairy-free, making them accessible to those with dietary restrictions or preferences. The lack of flour also means they are flourless and therefore incredibly fudgy and chewy.

In addition, this recipe is easy to make with just a few simple ingredients. The use of unsweetened cocoa powder gives the cookies a deep chocolatey flavor, while the addition of chopped walnuts provides a satisfying crunch. And for those who love a little extra kick in their cookies, the recipe includes an option for adding espresso or peppermint flavorings.

These cookies are perfect for any occasion, from holiday gatherings to afternoon snacks. They are also versatile enough to pair well with a wide variety of beverages such as hot chocolate or coffee. Plus, they make for great homemade gifts!

Overall, you’ll love this Gluten Free Chocolate Puddle Cookies Recipe because of its rich chocolate flavor, simplicity in preparation, and versatility in pairing options. Trust me; once you try them, you’ll be hooked!

Ingredient List

 Sink your teeth into these delicious chocolate puddle cookies!
Sink your teeth into these delicious chocolate puddle cookies!

Gluten-Free Flourless Chocolate Espresso Puddle Cookies are made with a few simple and readily available ingredients. Check to make sure you have everything on hand before getting started.

Here’s what you’ll need:

  • 3 cups of powdered sugar
  • 3/4 cup of unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 1 and 1/2 teaspoons espresso powder or finely ground coffee
  • 1/2 cup dark chocolate chips or chopped dark chocolate
  • 1/2 cup of chopped walnuts, toasted and cooled
  • Confectioners’ sugar for dusting

These naturally gluten-free, dairy-free, and flourless cookies are a perfect way to satisfy your sweet tooth without compromising on nutrition. The recipe calls for powdered sugar, which is better suited for gluten-free baking as it contains cornstarch that helps the cookies hold their shape. Unsweetened cocoa powder gives the cookies an intense chocolate flavor that plays well with the espresso puddles hiding in the center. For texture, we add finely chopped toasted walnuts, which balance the sweetness with nuttiness. The result is a chewy chocolate cookie with a fudgy center that will melt in your mouth.

The Recipe How-To

 Who says gluten free cookies can't be decadent? Try these out for a pleasant surprise.
Who says gluten free cookies can’t be decadent? Try these out for a pleasant surprise.

Now that you have got all the gluten-free and dairy-free ingredients. It’s time to put everything together and bake up some Flourless Chocolate Puddle Cookies. This recipe is easy to make and takes only 30 minutes, start-to-finish.

Preheat oven and prepare baking sheet

Begin by preheating the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Mix dry ingredients in one bowl

In a large mixing bowl, whisk together 2 1/2 cups of powdered sugar, 3/4 cup of unsweetened cocoa powder, 1/4 teaspoon of salt, and 1 tablespoon of espresso powder until evenly blended.

Mix egg whites and vanilla extract in another bowl

In another mixing bowl, whisk together 3 large egg whites and 2 teaspoons of vanilla extract. Beat until the mixture is frothy and the egg whites have doubled in volume.

Combine both mixtures

Add the dry mixture to the egg white mixture gradually, stirring until well combined. The cookie dough will be thick.

Add peanut butter, chocolate chips, walnuts or chopped walnuts

At this point, feel free to stir in any additional mix-ins like peanut butter, dark chocolate chips, walnuts or chopped walnuts. Use a spatula to fold them into the dough.

Drop spoonfuls of dough onto prepared baking sheet

Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet about two inches apart.

Top with walnut halves

Now it’s time to top each cookie mound with a walnut half. Make sure to press them gently into the dough before baking.

Bake cookies for 12-15 minutes

Bake cookies for 12-15 minutes until they just begin to set around the edges but are still gooey in the center. Do not overbake them.

Let cookies cool for a minute, then transfer onto a wire rack

Cool the cookies on the pan for about 2 minutes, then transfer them to a wire rack and let them cool completely.

Congrats! You have just made yourself some flourless chocolate puddle cookies that are not only gluten-free and dairy-free but also chocolaty, chewy and full of flavor. Enjoy them as a mid-day snack or for dessert!

Substitutions and Variations

 The gooey chocolate center of these cookies will leave you wanting more.
The gooey chocolate center of these cookies will leave you wanting more.

These chocolate puddle cookies are naturally gluten-free and dairy-free, but there are some substitutions and variations that you can make to suit your dietary preferences or accommodate any ingredients that you may not have on hand.

1. Gluten-Free Flour Alternatives: If you want to use a gluten-free flour instead of the rice flour in this recipe, you can try using almond flour, coconut flour or quinoa flour. These flours are great alternatives for those who are allergic to wheat or have celiac disease.

2. Dairy-Free Options: For those who are lactose intolerant or vegan, you can substitute butter with nut butter, such as peanut or almond butter, or vegetable shortening. Soy or coconut milk can also be used instead of regular milk.

3. Chocolate Varieties: You can use different types of chocolate to make these cookies even more decadent. Try using dark chocolate chips, milk chocolate chips or white chocolate chips in place of the chopped dark chocolate.

4. Peppermint: Add a festive touch to your cookies by adding peppermint extract and crushed candy canes. This option is perfect for the holidays!

5. Espresso Puddle Cookies: If you love coffee, add 1-2 teaspoons of espresso powder to the cookie dough for an extra rich flavor. You can also add a small amount of finely ground coffee beans for textures.

6. Double Chocolate Puddle Cookies: Add 1/4 cup of cocoa powder for a more fudgy version of the pudding cookie recipes.

Regardless of your dietary preferences, there is always a way to customize this recipe according to your needs! So don’t hesitate and experiment with different ingredients until you find the perfect match for your taste buds.

Serving and Pairing

 Chocolate lovers, rejoice! These cookies are the perfect indulgence.
Chocolate lovers, rejoice! These cookies are the perfect indulgence.

These irresistible Gluten Free Chocolate Puddle Cookies are a perfect dessert for any occasion, and they make for an especially decadent treat during the holiday season. Pair these soft and chewy cookies with a steaming cup of coffee or hot cocoa for the ultimate indulgence.

For an even richer experience, serve them with a scoop of vanilla ice cream and a drizzle of chocolate sauce on top. You can also use them as a base for making ice cream sandwiches – just place your favorite flavor of ice cream between two freshly baked cookies.

These cookies are also perfect for sharing at gatherings, parties or pot lucks. Arrange them on a platter and watch as they disappear quickly. You could even sprinkle some powdered sugar over the top to give them an extra touch of elegance – perfect for serving at more formal occasions.

Looking to make these cookies as a gift for someone special? Pack them into a decorative tin or jar, tied with a festive ribbon, for an impressive homemade present that will be sure to delight any sweet tooth.

No matter how you choose to serve or share these delicious treats, they are sure to be a crowd-pleaser that everyone will love.

Make-Ahead, Storing and Reheating

 Gluten free and dairy free never tasted so good.
Gluten free and dairy free never tasted so good.

These Gluten-Free Chocolate Puddle Cookies are best enjoyed fresh from the oven. However, if you have any leftover cookies, they can be stored and reheated to their former glory.

To make ahead, prepare the cookie dough following the recipe instructions and – rather than baking them straight away – place them on a parchment-lined cookie sheet and freeze until solid. Once frozen, transfer the cookies to an airtight container or a freezer-safe bag for storage. These chocolate puddle cookies can be stored in the freezer for up to three months.

To bake frozen cookies, preheat your oven to 350°F (180°C). Remove the desired number of cookies from the container or bag and place them on a parchment-lined cookie sheet before allowing them to thaw at room temperature for 30 minutes. Once thawed, bake them in the preheated oven for 12-14 minutes until the edges are lightly browned.

If you have baked too many cookies than you can eat in one sitting, don’t worry! These Gluten-Free Chocolate Puddle Cookies can be stored in an airtight container at room temperature for up to five days. To retain their chewy texture, ensure that they are stored in a dry area.

To reheat cookies that are stored at room temperature, simply microwave one or two cookies for five seconds, or warm them in a preheated 300°F (150°C) oven for three minutes until they are heated through.

These gluten-free chocolate puddle cookies are perfect on their own as a quick midday snack or paired with your favorite hot drink as an after-dinner dessert. Because of their long shelf life, they also make for great gifts during the holidays or as a surprise treat for someone special.

Tips for Perfect Results

 These cookies are like a warm chocolate hug from the inside out.
These cookies are like a warm chocolate hug from the inside out.

When making gluten-free chocolate puddle cookies, it’s essential to ensure that you achieve the perfect results. Here are some tips for making truly delicious and tempting cookies:

– Use Gluten-Free Flour Alternatives: As you’re baking gluten-free cookies, it’s wise to use flour alternatives such as rice flour or almond flour instead of traditional wheat/wheat-like flour. These alternatives will give your cookies an excellent texture and taste without compromising the recipe.

– Beat Your Egg Whites: Beating your egg whites until they form peaks will result in chewy, satisfying puddle cookies that everyone will love!

– Use Double Chocolate for a Richer Taste: For chocolate lovers out there, adding more dark chocolate chips or chopped up chocolate pieces into the cookie dough mixture will make a double-chocolate flavor that is both rich and decadent!

– Freeze Your Cookie Dough: Do you want an easy-to-make snack? After mixing together all of the ingredients for the cookie dough, put it in the fridge or freezer to chill. This process is known as “resting” the dough before baking, which allows everything to come together more easily and creates gorgeous puddles.

– Add Salt and Vanilla Extract: A touch of vanilla extract complements the chocolate in this recipe perfectly. Moreover, adding a pinch of salt can bring out all of those flavors even more.

By following these handy tips, you’ll be able to create fantastic-Tasting gluten-free and dairy-free chocolate puddle cookies. Happy baking!

Bottom Line

In conclusion, the Gluten Free Chocolate Puddle Cookies Recipe is an irresistible dessert perfect for those who love chocolatey treats without sacrificing their health. These flourless and naturally gluten-free cookies are easy to make and provide a rich, fudgy texture with a satisfyingly chewy center. Additionally, the recipe offers versatile options that cater to various dietary requirements of being dairy-free, grain-free or even peppermint flavored.

Not only are these cookies healthy and delicious, but they are also economical as they can be stored and reheated to maintain their fresh taste. You can pair them with your favorite drink, snack or fruit to create a beautiful serving platter for the perfect family gathering or indulge in them alone for an indulgent treat anytime.

This recipe stands out because it is enriched with simple pantry ingredients and suitable substitutions that cater to different dietary needs. The recipe’s detailed instructions, tips and variations make it easy to follow and customize while still producing perfect results every time.

Whether you are an experienced baker or trying something new in the kitchen, this Gluten Free Chocolate Puddle Cookies Recipe will never disappoint you. Give it a try today and surprise yourself by how easy it’s made!

Gluten Free Chocolate Puddle Cookies

Gluten Free Chocolate Puddle Cookies Recipe

This gluten free cookies is crisp on the outside and very moist on the inside. The amount you toast your walnuts makes a difference on the final taste of the cookie. Lightly toasted creates a mild tasting cookie with nuts that could almost be mistaken for chocolate chips. Heavy roasting the nuts will create a more intense and nutty flavor. Both are good. As for baking time, be careful not to overbake or underbake. If you overbake, the cookie will be too crisp and if you underbake, the cookie will be difficult to lift because it will be floppy and crumbly. The original recipe said this would make 18 cookies (bake for 12-15 minutes), but I like more bite size cookies so I used a cookies scoop for a 60 count cookie batch.
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Prep Time 10 mins
Cook Time 8 mins
Course Dessert
Cuisine Gluten-free
Servings 60 cookies
Calories 73.3 kcal


  • 3 cups walnut halves, toasted and cooled (alt measure 11 oz or 310g)
  • 4 cups confectioners' sugar (powdered sugar, alt measure 1lb or 453g)
  • 2 ounces unsweetened cocoa powder (alt measure 1/2 cup plus 3 tbs or 60g)
  • 1/2 teaspoon salt (table or fine grained sea salt)
  • 4 large egg whites, room temperature
  • 1 tablespoon vanilla extract (real, good quality)


  • Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) cookie sheets with parchment paper. You could also bake in batches with fewer pans.
  • Make sure your nuts are cooled a bit, then coarsely chop and set aside. Sift together the confectioners sugar, cocoa powder, and salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well blended.
  • Use a cookies scoop for about 60 smaller uniform cookies (or spoon the batter onto the prepared cookie sheets in mounds of about 2 tablesoons each to create 18 larger cookies.) These cookies are like reverse Shrinky Dinks - they expand. For the smaller cookies, don't place more than 4 across the short side of your cookie sheet, and for the larger cookies, no more than 6 cookies per sheet. Also remember not to place the batter too close to the edge of the pan.
  • Bake until they puff up. The tops should get glossy, and then crack a bit. Bite size cookies will take 7-9 minutes and the large cookies 12-15 minutes depending on your oven. You may want to rotate the cookies top/bottom/front/back.
  • Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple of days.
  • Note: I noticed while making the cookies smaller, the batter dried out a bit while waiting for the batches to cook so the tops where not as glossy. Try covering the batter with a damp cloth between batches. It didn't change texture of flavor, just a bit of the appearance.

Add Your Own Notes


Serving: 1036gCalories: 73.3kcalCarbohydrates: 9.3gProtein: 1.3gFat: 4gSaturated Fat: 0.4gSodium: 23.4mgFiber: 0.7gSugar: 8.1g
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