Fudgy gluten free chocolate cookies that are low in sugar, big on chocolate and rich in both flavor and texture. These cookies have a fudgy middle and crispy outside. You will love both their depth of flavor and how easy they are to make.
A friend of mine gave me a cookbook from her travels to Israel. Inside its pages, I came across these chocolate fudge cookies where real chocolate bars are the main ingredient. In fact, the recipe only called for 6 Tablespoons of flour! Over time, I have adapted the recipe, making it one of our all-time favorites. We think it has everything you could ever want in a chocolate fudge cookie…
Table of Contents
Gluten Free Chocolate Fudge Cookie Ingredients:
- dark chocolate or semi-sweet baking bars
- dark chocolate chips
- almond flour
- blanched and slivered almonds
- coconut oil (preferably unrefined for the flavor!)
- pure vanilla extract
- baking powder
- expresso powder
Expresso powder, baby! If you’re going to eat rich chocolate, why not add expresso? The flavor it adds to decadent chocolate dessert is worth buying a jar. This recipe calls for one tablespoon but use as much or as little as you like!
How to Make Cookies
Step 1: To begin, melt the dark chocolate bars (all 10 oz) with the coconut oil in a microwave-safe bowl until creamy and smooth. Because of the coconut oil, you can easily microwave the chocolate without burning, just be sure to stir at 30-second intervals.
Step 2: In a separate bowl, stir together all other ingredients with a fork, minus the blanched almonds and dark chocolate chips. A thick and textured batter will form. Slowly add your melted chocolate mixture to the batter and stir until combined.
Step 3: Allow the mixture to cool for a couple of minutes, then stir in your almonds and dark chocolate chips.
Step 4: Here is the important part! Put the entire bowl into the refrigerator for 15 minutes (turn on the oven, call a friend, drink some expresso…) This will allow the batter to thicken up into a dough ready for the oven.
Once the 15 minutes is over, scoop out balls of dough (about 1.5 tablespoons each) onto an ungreased cookie sheet using a cookie scoop and bake at 350˚ F for 9-10 minutes. You don’t want to go longer than 10 minutes because the cookies will harden up once they cool, creating a chewy fudgy center and crispy outside. Leave them on the pan for a couple of minutes before moving to a cooling rack.
Unlike most American chocolate cookie recipes, these are low in sugar, big on chocolate and rich in both flavor and texture. They are so special! We enjoy them for an afternoon treat or with a cup of black coffee after a homemade meal. Perhaps someday I’ll make it to Israel myself, but for now, I am going to enjoy these cookies for years to come.
Gluten Free Chocolate Cookies Tips & Techniques:
Chill the dough: Before you bake, chill the cookie dough for around 15 minutes. This allows the batter to thicken up.
Melting the chocolate: When melting the chocolate, set the microwave on high for 30 seconds. Stir and then 30 seconds more. Make sure to stir thoroughly each time. Even if there are a few chunks of chocolate, stir until naturally melted.
Freeze: These cookies freeze really well! Store them in an airtight container for up to 3 months.
How to make egg-less: Simply substitute flax eggs in place of the regular eggs. Keep in mind the cookies will spread more in the oven.
More Gluten Free Cookies
Gluten Free Chocolate Cookies
- 10 oz. semi sweet or dark chocolate baking bars
- 3 Tablespoon coconut oil
- 1 Cup almond flour
- 1/4 Cup granulated sugar
- 2 eggs
- 1 Tablespoon espresso powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1 Cup blanched almonds
- 1 Cup dark chocolate chips 60% cocoa
- Melt the dark chocolate bars and coconut oil in a microwave safe bowl until creamy and smooth, stirring at every 30 second interval.
- In a separate bowl, stir together all other ingredients with a fork minus the chocolate chips and almonds. Then slowly add your melted chocolate mixture to the batter and stir until combined. Allow the dough to cool for a couple minutes, then stir in your almonds and chocolate chips.
- Put the entire mixture into the refrigerator for 15 minutes. Then scoop out balls of dough onto an ungreased cookie sheet and bake at 350 degrees for 9-10 minutes.
- Leave on the pan for for a couple of minutes before moving them to a cooling rack.