Divine Gluten-Free Chocolate Cookies

Easy and delicious. I do them by hand. Takes 5 mins to get from start to oven. I skip cinnamon bc I like the chocolate/nut flavours. Even better when you replace half the chocolate chips with nuts (I love toasted hazelnuts). You can make these 4cm across for normal size cookies or 5-6 for lovely big ones.

These are great cookies! Always a hit when I take them to an event. And very easy to make. I sometimes add some almond flour to give a bit of protein. For Christmas I add some peppermint and they are amazing!

Absolutely scrumptious!!!! Only question: my cookies turned out really crunchy despite reducing bake time. Is there a way to make them more gooey rather than crunchy or is "crunchy" the texture it is meant to be? I don't want to play with the chef's perfection!!!!!

Just made the cookies for a fundraising event. I took to heart the warning about the sweetness and followed the suggestion to cut the sugar (I used 2c ) and add more dark cocoa powder (used 3/4c). I also added 1/2 tsp expresso powder (great suggestion!). Someone on this thread used 2 Tbsp. almond butter and I added that too although the flavor didn't come through for me. The batter was delicious! Unfortunately, I used a store brand of bittersweet chocolate chips (O organic brand). They were an unappealing chalky color and had an off flavor - almost like plastic. The cookies turned out ok. Definitely a bittersweet chocolate flavor and not too sweet. I would opt for a better quality chocolate chip next time.

I made these yesterday and MY WORD they're delish!! They're very simple to make and quick. They have this chewy chocolatey texture that is divine, if you're looking for a quick cookie to make even if you're not gluten free i recommend.

I've been making this recipe for awhile now and have my coworkers and my mom making it as well now. It never fails that they're gone in just minutes and everyone loves them.

Just made them ... a test run for Passover (I know, confectioner's sugar is a no no, but we aren't very observant!) and followed recipe but used dark chocolate chips (what I had on hand). We are chocoholics, but thought they were too sweet. Like the texture though. May try again with a little expresso powder to cut the sweetness and maybe some finely diced nuts.

Oh my goodness - love these cookies! I have tried similar recipes before but this one is by far the best! I just made a batch and added some crushed candy canes as a little holiday twist! Delicious!

What can be substituted instead of almond flour - nut allergies in our family?

Again, why have a choice to pin to Pinterest when none fit the parameters? It's very frustrating.

Anyone know if I could sub out 1 cup of the powdered sugar for a cup of (or by weight???) a gluten free flour so they wouldn't be so sweet? Rice flour, almond flour, hazelnut flour?

By weight, 10 oz powdered sugar, 1.5 oz cocoa powder, 15 oz chocolate chips
http://www.kingarthurflour.com/recipe/master-weight-chart.html

Is it okay to make the "dough" and refrigerate a few days before baking?

I made those today, and they reminded me of a much sweeter version of a brownie. They tasted good, but just too sweet for my taste, too rich.

These cookies turned out well, just much too sweet for me. It seems like the batter is there just to hold a bunch of chocolate chips together. I'd rather eat less chocolate chips and a more substantial cookie.

Do you have modifications for high-altitude baking? Thanks!

These cookies are absolutely awesome!

I just made these, subiing some white and butterscotch chips for one cup of the choc. chips. They came out great, but the choc smell in my house was overwhelming. And they expand really well, even using a regular teaspoon. Sending them to son's friend's house when he goes there tonight for dinner.

These cookies are The New Truth and The New Light.

Do you whip the egg whites and fold into the dry mixture? I need clarity on that step.

Thanks :)

I must eat gluten- and dairy-free, the latter meaning the chocolate must not be processed on equipment shared with milk lest there be traces of milk.(What a pain!)To avoid over-sweetness, does anyone know a truly dairy-free dark (bitter sweet) chocolate product [chips or otherwise]?

Unless it's on the outside of a pretzel or something, using kosher or any other kind of bigger grained and more expensive salt makes no difference in any recipe.

So... based on the "too sweet" comments (and chocolate loving family) I added ¼ more cocoa powder and ½tsp more vanilla, which made the batter very brownie like --which we loved. I also added cayenne powder & nuts.I added a few other things because I didn't have the full amount of chocolate chips.
Wonderful, wonderful, wonderful!

I made these with two big modifications and thought I'd post my results in case someone else is thinking along the same lines. I left out the chocolate chips, (didn't have any), and cut the sugar back to two cups since some reviews said they were very sweet. Well, turns out you really need the chips to hold everything together. The batter was very, very wet. I don't think another half cup of sugar would have made a huge difference, they definitely needed the bulk of the chips. Instead of trying to spoon out little cookies and making drippy mess, I poured the batter onto two silicone lined baking sheets and spread it into two giant cookies. They actually baked up a little better than I expected. They definitely need to cool before you try to remove them, and you don't want to under-bake them. Mine tasted of cornstarch, which I'm guessing is the "anti-caking agent" in my powdered sugar. I would suggest not using a brand that has cornstarch if you can help it - since there are so few ingredients, you really taste everything. Minus the cornstarch flavor, they were darn tasty, but very sweet, even with the reduction in sugar. I think beating the egg whites just a bit to give them some lift before incorporating the other ingredients would help if you are going to reduce the sugar and/or chocolate chips.

On a side note, I used one Silpat mat and one generic mat. I started one on the top rack and one on the rack right below; I switched and rotated them half-way through baking. The Silpat waaaaaay outperformed the generic mat. I've noticed slight differences before, but this little exercise convinced me the Silpat is worth every extra penny. The more you know...

Made them again with *mini chocolate chips*, about 1.5 cups. They worked exquisitely in the batter and you get some in every bite.

I added almond butter-- just 2 tablespoons to the whole batch! Unbelievable!

These look amazing! I would like to make them vegan - any suggestions?

Do you sift the powdered sugar before measuring?

These will be the next cookie I make! (Though I wish they could be the next thing I eat!)

Just made this recipe last night. In addition to the one I am eating right now as I write this, I may have already eaten 6… I lost count. The texture & taste of these cookies came out more like a cross between cookie & fudge. A fookie, if you please. Nonetheless a yummy crusty gooeyness of a gluten-free fookie that I will be making again very soon.

Can anyone tell me how many cookies this batter will make? It looks absolutely amazing!

these look delightfully like the chocolate chewies from whole foods, but better!

I don't know how many cookies I got because I started eating them too quickly and couldn't stop.... Subbed out 1/2 cup chocolate chips for 3/4 cup dried cherries and loved the tartness/chewiness they added!

These are the best cookies in the entire world. I made them 4 days in a row. Whoops.

Great gluten free cookies without a list of specialty ingredients. I used Ghiradelli 60% bittersweet chocolate chips, a small #60 scoop and got 48 cookies from the batch. Very rich and will go over with the adults as well as the kids.

These are fantastic! Many thanks! Thinking about trying a different flavor, perhaps vanilla and almonds or lemon. Would these work without the cocoa powder, or does that provide needed binding for the egg whites?

Wow. Delicately crispy on the top, chewy throughout. Just the right amount of sweetness with the semi-sweet chips. So decadent!

In love! I'm gluten and dairy-free, and it's hard to come by a good dessert recipe that doesn't require 12+ ingredients with various expensive flours. These cookies were perfect for my sweet-toothed, chocolate-loving self. Warning: They are fragile (crack easily) and stick easily to the sheet!

Okay, it's probably because I keep testing the cookies I've just baked that I keep writing... But, any hints on making the cookies not stick so much to the parchment?? (Or is it because I haven't waited the FULL 10 minutes to have them cool on the tray before I give one a try?)

Oh! I see in one of the comments someone used bittersweet choc chips....Sounds like a good idea.

Mamazita these are sweet! I'm going to try them with unsweetened choc chips and see where we get from there.

Okay, Jestei - That'll be enough of *that*! I made a batch of these cookies for a "do" here in the canyon this evening. Then a few neighbors dropped in for a little Saturday morning java and jaw-jackin', and poof, they were gone! Just put a new batch in the oven and will not volunteer any samples to visitors!

These are just marvelous little cookies - A nice bit of crunch on the outside and all that gooey goodness inside. And probably the most intense chocolate flavor I've ever tasted n a cookie. I got 36 cookies using a 1 1/3 tablespoon scoop. They puffed up nicely, even at my 8,000 foot elevation.

Thanks for this great recipe, Jestei!

To. Die. For. And far to easy to mix up. I had to make do with half a batch as my husband had eaten most of the chocolate I planned on using. Many moans from the fam for producing such a small number of so fabulous a cookie. Was told by everyone to make then again ASAP and to do the full recipe.

WOW - death by chocolate came to mind when I read the recipe so of course I saved it, printed it, and can't wait to try it! Thank you for sharing!

This seems like a lot of sugar. Can you use a sugar substitute, and which one would you recomend ?

I got 36 cookies. Though cinnamon is not a flavor I love with chocolate, I included it, then also included a generous 1/2 tsp espresso powder. I also added more salt because the batter was a little too sweet for me. Lastly, I used bittersweet chocolate and, doubtfully, shoved the first pan into the oven. 25 minutes later, I gotta say, pretty darn good. I think the office crowd will love them. A little cayenne would not be misplaced in this recipe. But, really, shouldn't these be renamed Chocolate Coma Cookies?

2.5 cups. Is that 2 1/2 cups?

Luckily one cookie broke slight;y as I removd them from the baking sheet so I got the first taste. These are incredibly delicious; chewy.moist. I was skeptical when I reviewed the recipe but relied on faith and goodness prevailed. Thanks for this recipe.

I have 2 inlaws that have Celiac and am always on the look out for desserts that don't call for buying expensive subsitute ingredients... These are perfect! Thank you.

Is an electric mixer necessary, or can I just mix everything by hand?

Jonathan, will you let me know what your yield was? I like this recipe but wish we were told how many cookies you get. I have a healthy food blog and want to figure out all the nutritional values but quantity means a lot... thanks for your help! Did they turn out?

I'd like to say thank you in advance for this perfectly timed recipe. I'm a director for a festival of student written, directed, and acted One Act Plays, and I wanted to bring something for technical rehearsal tonight, but I knew some of the cast were gluten-intolerant.
I'm going to prepare these cookies this afternoon, and hopefully they'll be a hit.