Passover

Divine Gluten-Free Chocolate Cookies

by:
September 26, 2012
12 Ratings
Photo by James Ransom
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

  • Prep time 30 minutes
  • Cook time 15 minutes
  • Serves a crowd
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
In This Recipe
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.

See what other Food52ers are saying.

  • Margo Smith
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  • Brenna Gordon O'Dea
    Brenna Gordon O'Dea
  • Kelly Sanchez
    Kelly Sanchez
Jestei

Recipe by: Jestei

The ratio of people to cake is too big.

73 Reviews

ubs2007 July 12, 2020
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!!!!!
 
Margo S. January 16, 2020
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.
 
JZilch April 29, 2021
I took these three recommendations (1/2 cup less powdered sugar, add a 1/4 cup of cocoa powder and 1/2 teaspoon is espresso powder) and they turned out beautifully. I eat gluten and even I will devour these!!
I also made one last addition of some Maldon sea salt on top, it was the last perfect touch! Saving this one for more future use!
 
Faith April 18, 2019
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.
 
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.
 
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
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

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

Betty Crocker also has a page, but King Arthur is my go to and hasn't failed me yet! ;)

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.

Thanks :)
 
Andrea D. January 8, 2014
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.
 
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

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.
 
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.