Divine gluten-free chocolate cookies. No seriously.

By • September 26, 2012 • 53 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.

Comments (53) Questions (6)

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about 1 month ago Liz D

These cookies are absolutely awesome!

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about 1 month 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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about 1 month ago barb48

^^^^subbing

Ajax_park

3 months ago hotsauce

These cookies are The New Truth and The New Light.

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4 months ago Kelcey

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

Thanks :)

Stringio

4 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.

_mg_0362

3 months ago Jestei

nope. just add them in.

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4 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

4 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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about 1 month 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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4 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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4 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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6 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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3 months ago chocolat

idiots abound *sigh*

Ajax_park

3 months ago hotsauce

Wow, what a rude and unnecessary comment.

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6 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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7 months ago caroline

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

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8 months ago Preena

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

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8 months ago Nancy Mck

Do you sift the powdered sugar before measuring?

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9 months 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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10 months 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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11 months ago sumi

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

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11 months ago graciousglutton

I usually get about 3 dozen from the recipe.

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about 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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about 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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about 1 year ago brette warshaw

Brette is the Managing Editor of Food52.

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

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about 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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over 1 year 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?