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Divide approx. 30g of the cooked noodles to each chicken soup portion just before serving

These gluten-free chocolate fudge cookies are a chocolate lover’s dream come true! This super easy recipe comes together in 30 mins from preparing the cookie dough to cooling the baked cookies on the tray.

Trust me! It will be hard to eat just one cookie! Each bite is heavenly-fudgy, dreamy and addictive.

How to make chocolate fudge cookies:

There is nothing complicated about making these cookies. I would advise having the butter at room temperature so it’s easy to blend with the sugar, especially if you are preparing it without a stand mixer.

As with all my chocolate recipes, source the best cocoa and baking chocolate available. This will guarantee a superb flavour!

 

How to make them gluten-free:

It’s hard to believe that these cookies are gluten-free! Each cookie is crisp and sturdy on the outside, but once bitten, a soft centre of gooey, fudgy chocolate is encountered.

I always use my gluten-free homemade blends when testing new recipes. They never disappoint. However, using your favourite store-bought blend is doable, although different blends require more liquid than others. As this recipe has no liquid ingredients such as milk or oil, simply add a teaspoon at a time of water or milk to soften the dough, or on the flip side, if too wet, add more flour. The dough should drop easily from the ice cream scoop or spoon.

How to store chocolate fudge cookies:

Before storing the cookies, double-check they have cooled completely on a wire rack. They stay crisp and fresh for up to 5 days in an airtight tin or glass container.

Storing the chocolate fudge cookies in a glass container

With the hot summer months approaching, these chocolate fudge cookies are sturdy enough to hold a round slice of your favourite ice cream. Ahead of time, cut out the ice cream to fit the same size as the cookies. Grab two cookies to sandwich the pre-cut ice cream portion when ready to serve.

Gluten-Free Chocolate Fudge Cookies

by Sandra, Fun Without Gluten
These gluten-free chocolate fudge cookies are a chocolate lover’s dream come true! This super easy recipe comes together in 30 mins from preparing the cookie dough to cooling the baked cookies on the tray.
It's hard to believe that these cookies are gluten-free! Each cookie is crisp and sturdy on the outside, but once bitten, a soft centre of gooey, fudgy chocolate is encountered. Ultimate cookie bliss!
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling down 5 minutes
Total Time 30 minutes
Course baking, Kids' Snacks, Party Food
Cuisine American
Servings 27 cookies (7 cm)

Equipment

Ingredients
  

  • 125 ml butter, at room temperature
  • 1 tsp vanilla essence
  • 180 g caster/white sugar (or brown sugar if you like your cookies darker and richer)
  • 1 egg, separated
  • 180 g store-bought or homemade gluten-free plain flour
  • 35 g store-bought or homemade gluten-free self-raising flour
  • 1 tsp xanthan gum
  • 1 tsp bicarbonate of soda/baking soda
  • tsp gluten-free baking powder
  • 2 tbsp good quality cocoa powder
  • 95 g dark chocolate chips/drops/shards, at least 70% cocoa

Instructions
 

Preparing the cookie dough

  • Measure all the ingredients listed to make the cookie dough.
    The ingredients measured and displayed to make chocolate fudge cookies
  • Beat the butter, vanilla and sugar until fluffy and no sugar crystals are visible or felt between your fingers.
  • Separate the egg/s. Add the egg yolk/s to the butter mixture and mix until combined.
    Adding the egg yolk to the butter creamed mixture
  • Whisk the eggwhite/s until soft peaks form and add it to the butter mixture, folding in gently with a spatula.
    Adding the whisked egg whites to the egg yolk butter mixture
  • Add the plain and self-raising flours, xanthan gum, bicarb of soda, baking powder and cocoa. Mix using a dough hook or a large wooden spoon until no flour streaks are visible.
    Mixing in the dry ingredients into the butter mixture
  • Roughly chop the chocolate into small pieces. If using chcolate chips, this step is not necessary as they are small enough already.
  • Fold in the chopped chocolate into the mixture.
    Adding the chocolate pieces to the cocoa butter mixture
  • Using a small ice cream scoop or a dinner spoon, drop each cookie dough onto a lined baking tray and keep them 6cm apart as they spread out slightly while baking. It is not necessary to flatten the cookies.
    Scooping the dough onto a baking sheet

Baking

  • Preheat the oven to 180°C/350°.
  • Bake on the middle shelf for 8 to 10 mins. As every oven varies, I recommend testing one cookie before baking the entire batch to test the perfect baking time in your oven. My oven made crisp but gooey in-the-centre cookies in 8 mins.
    The baked chocolate fudge cookies cooling down on a baking tray
  • Remove the baking trays and allow the cookies to cool on the trays for 5 mins before transferring them to a wire rack to cool and crisp up further. They will feel soft to the touch straight from the oven, but while cooling down they will crisp up but remain soft and fudgy in the centre.
    The baked chocolate fudge cookies cooling down further on a wire rack

Storage

  • Once the chocolate fudge cookies have cooled down completely, store them in a tight-fitting tin or glass container. This should keep them crisp for 4 to 5 days at room temperature.
    Storing the chocolate fudge cookies in a glass container

Notes

  • Keeps for 4 to 5 days.
  • Suitable to freeze as cookie dough balls or baked. Freeze the cookie dough balls on a tray first and once frozen they can be stored in a zip lock bag or suitable freezer container.
Keyword gluten-free chocolate cookies, gluten-free cookies
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