Divine Gluten-Free Chocolate Cookies

September 26, 2012


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
Prep time: 30 min
Cook time: 15 min

Ingredients

  • 2 1/2 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 1/2 cups semisweet chocolate chips

Directions

  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.

More Great Recipes:
Cookie|American|Chocolate|Passover|Dessert

Reviews (69) Questions (6)

69 Reviews

Angie November 8, 2018
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.
 
Madelien March 18, 2016
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.<br />
 
Brenna G. December 5, 2015
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!
 
Barbara B. October 7, 2015
What can be substituted instead of almond flour - nut allergies in our family?
 
Kelly S. July 15, 2015
Again, why have a choice to pin to Pinterest when none fit the parameters? It's very frustrating.
 
Evelyn J. March 10, 2015
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?
 
Krystal March 10, 2015
I originally took out 1/4 c of powdered sugar and replaced it with the cocoa powder, I use Divinity or Dagoba cocoa powder, in addition to subtracting about a cup of chocolate chips for finely chopped pecans. So to be more direct, using a nut and/or playing with the recipe a bit should allow you to get a less sweet cookie. Also, if you hold a deeper appreciation for chocolate over sweet, consider using a bittersweet chocolate chip (85-90%) over the semi-sweet.
 
Evelyn J. March 10, 2015
Thanks Krystal! Hadn't thought of Cocoa powder! That sounds great! I like the addition of the pecans too! :)
 
Hgranger January 5, 2015
By weight, 10 oz powdered sugar, 1.5 oz cocoa powder, 15 oz chocolate chips<br />http://www.kingarthurflour.com/recipe/master-weight-chart.html
 
barb48 December 14, 2014
Is it okay to make the "dough" and refrigerate a few days before baking?
 
Krystal March 10, 2015
I did this in complete reverse! haha<br /><br />I baked the cookies and then let them cool completely. I then grabbed a few sandwich ziploc bags and 2 large gallon bags, I placed the cookies in the sandwich bags first, closed them and then placed them in the gallon bags before freezing them. I kept them that way for a week before the event. They thawed great and even tasted yummy semi-frozen. I'm not sure if that could be an alternative for you, but it's an idea! right? :)
 
Laura B. June 8, 2014
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.
 
cookiemo May 20, 2014
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.
 
Maggie May 5, 2014
Do you have modifications for high-altitude baking? Thanks!
 
Krystal March 10, 2015
http://www.kingarthurflour.com/recipe/high-altitude-baking.html<br /><br />Betty Crocker also has a page, but King Arthur is my go to and hasn't failed me yet! ;)<br /><br />Cheers!
 
Liz D. February 23, 2014
These cookies are absolutely awesome!
 
barb48 February 23, 2014
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.
 
barb48 February 23, 2014
^^^^subbing
 
hotsauce January 21, 2014
These cookies are The New Truth and The New Light.
 
Kelcey January 8, 2014
Do you whip the egg whites and fold into the dry mixture? I need clarity on that step.<br /><br />Thanks :)
 
Andrea D. January 8, 2014
rukahn<br /><br />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.<br />
 
Author Comment
Jestei January 21, 2014
nope. just add them in.
 
rukahn January 8, 2014
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]?
 
Andrea D. January 8, 2014
rukahn<br /><br />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
 
Liz D. February 23, 2014
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.
 
martina R. July 17, 2016
Just tried these chocolate cookies. I am allergic to gluten and dairy as well and I use this organic kosher chocolate https://www.santabarbarachocolate.com/ without allergens. I made no changes and the recipe is very easy to follow. And any special ingredients required which is good. The texture turns out between a cookie and fudge. Everyone likes them. Thank you for this great recipe.<br />
 
emjayay December 30, 2013
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.
 
Krystal December 17, 2013
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.<br />Wonderful, wonderful, wonderful!
 
AnnaBell November 8, 2013
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.<br /><br />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...
 
chocolat January 14, 2014
idiots abound *sigh*
 
hotsauce January 21, 2014
Wow, what a rude and unnecessary comment.
 
Hilary G. November 3, 2013
Made them again with *mini chocolate chips*, about 1.5 cups. They worked exquisitely in the batter and you get some in every bite.