Divine gluten-free chocolate cookies. No seriously.

By • September 26, 2012 • 56 Comments

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Author Notes: This recipe is an adaptation of the one that I'm told originates with Homesick Texan, although I couldn't find it on her blog. (I did become excessively distracted by her other offerings, however, including desserts made with Dr. Pepper WEE OO!) Hers calls for pecans and chili powder, however, which I have eliminated, and upped the chocolate. I can promise you these will be eliminated within minutes so watch out. Jestei

Serves a crowd

  • 2.5 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 2.5 cups semisweet chocolate chips
  1. Preheat the oven to 350F and line baking sheet(s)with parchment paper
  2. In a bowl of standing mixer or large bowl with hand held mixer , mix powdered sugar, cocoa powder, cinnamon, and salt on low. Stir in the egg whites with a stand or hand mixer until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand. The batter will look weird. Don't worry about it.
  3. Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. They will spread a bit.
  4. Bake until the cookies are cracking on the surface, about 15 minutes.
  5. Let cool for ten minutes on the trays then carefully remove to cooling rack.
  6. These will keep in covered container for three days but you'll never keep them that long.
Jump to Comments (56)

Comments (56) Questions (6)

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4 months ago Laura

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.

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5 months ago cookiemo

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.

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6 months ago Maggie

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

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8 months ago Liz D

These cookies are absolutely awesome!

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8 months ago barb48

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.

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8 months ago barb48

^^^^subbing

Ajax_park

9 months ago hotsauce

These cookies are The New Truth and The New Light.

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10 months ago Kelcey

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

Thanks :)

Stringio

10 months ago Andrea Davids

rukahn

I am gluten and dairy free and I use the brand Enjoy Life Chocolate chips. These are perfect because they are made in a dedicated facility.

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9 months ago Jestei

nope. just add them in.

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10 months ago rukahn

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]?

Stringio

10 months ago Andrea Davids

rukahn

I am gluten and dairy free and I use the brand Enjoy Life Chocolate chips. These are perfect because they are made in a dedicated facility

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8 months ago Liz D

Go for the kosher ones that are listed as nondairy. That way you can be absolutely certain there is no trace of milk. The kosher term for non dairy is "pareve". Scharfen-Berger with the symbol of the U surrounded by an O is non dairy as long as it does not have a letter D next to it. D stands for dairy. And it's great chocolate.

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10 months ago emjayay

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.

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10 months ago Krystal

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!

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12 months ago AnnaBell

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...

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9 months ago chocolat

idiots abound *sigh*

Ajax_park

9 months ago hotsauce

Wow, what a rude and unnecessary comment.

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12 months ago Hilary G.

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

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about 1 year ago caroline

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

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about 1 year ago Preena

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

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about 1 year ago Nancy Mck

Do you sift the powdered sugar before measuring?

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about 1 year ago Hilary G.

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

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over 1 year ago cschaefer

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.

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over 1 year ago sumi

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

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over 1 year ago graciousglutton

I usually get about 3 dozen from the recipe.

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

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

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over 1 year ago Dourmet

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!

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over 1 year ago Brette Warshaw

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

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over 1 year ago GoCuse

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.

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almost 2 years ago David Wilcox

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?

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almost 2 years ago mschrank

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

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almost 2 years ago KKristen

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!

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almost 2 years ago freyabeans

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?)

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almost 2 years ago freyabeans

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

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almost 2 years ago freyabeans

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

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about 2 years ago WileyP

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!

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about 2 years ago patb

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.

_mg_0362

about 2 years ago Jestei

wait was that the end of that? or did you make your husband take out the garbage and also rake the yard after that crime???

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about 2 years ago patb

He did rake the leaves without being asked. And said he'd replace the chocolate. Getting more today and will immediately make the full batch. Scary part of that recipe - it's so simple and quick with minimal ingredients I have it memorized already. Means never having to say you're sorry......we have no cookies.

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about 2 years ago shoestringmama

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!

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about 2 years ago susanrtw

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

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about 2 years ago Jestei

i suspect the cookies would not hold together well without this amount of sugar. i know of no substitute but other users on the site may.

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about 2 years ago cfelten

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?

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about 2 years ago micki

2.5 cups. Is that 2 1/2 cups?

_mg_0362

about 2 years ago Jestei

yes

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about 2 years ago pvanhagenlcsw

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.

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about 2 years ago Jestei

love broken and ugly cookies, don't you? i know it's a weird recipe as read but it does work. glad you enjoyed them as much as i do.

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about 2 years ago MaryDD

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.

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about 2 years ago Jestei

i hope they like them!

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about 2 years ago graciousglutton

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

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about 2 years ago Jestei

I think you can but you'll find it pretty tiring as confection sugar is heavy to work with.

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about 2 years ago Dana M L

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?

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about 2 years ago Jonathan O

They turned out great! The cast and crew really liked them. For this recipe, I used a standard flatware spoon to blob the batter, and I ended up with somewhere in the range of 38-40 cookies. I was in a hurry, so I didn't count them all.

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about 2 years ago Jestei

glad you liked them here is the full story: http://www.food52.com/blog...

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about 2 years ago Jonathan O

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.