GF Friday: Chocolate fudge cookies are a rich gluten-free dessert

Looking for something rich, decadent and full of chocolate? Look no further than these fudgy cookies. They’re perfect served with hot coffee or a tall glass of milk.

These gluten-free chocolate fudge cookies will easily satisfy a chocolate craving. They’re rich, rich, rich, which means they’re perfect for a special occasion (the holidays, perhaps?).

Offer up a plate of chocolate fudge cookies

These cookies are a little gooey on the inside, and they have a little flaky goodness on the outside. I love to add cinnamon for a bit of unexpected flavor. These aren’t the sort of cookies you’d dunk, but I can’t imagine eating them without something hot to drink or a glass or two of milk.

Get a glass of milk ready to enjoy with chocolate fudge cookies

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Gluten-free chocolate fudge cookies recipe

These cookies are good any time of year, but their richness makes them perfect for a special occasion. Consider sprinkling confectioners’ sugar on top (once completely cooled) for a pretty, wintry presentation.

Yields 30

Prep time: 5 minutes | Inactive time: 35 minutes | Bake time: 10 minutes | Total time: 50 minutes


  • 3/4 cup gluten-free all-purpose flour
  • 2 tablespoons gluten-free unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon instant coffee
  • 2 cups gluten-free semisweet chocolate chips, divided
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed


  1. Line 2 baking sheets with parchment paper, and set them aside.
  2. To a medium bowl, add the flour, cocoa powder, baking powder, cinnamon, xanthan gum and salt. Whisk to combine.
  3. To a medium saucepan over low heat, add the butter. Add the instant coffee, and stir until it combines with the butter. Remove the pan from the heat, and add 4 ounces of the chocolate chips. Stir to help the chips melt into the warm butter. Continue to stir until the mixture is smooth. Set aside, and let the mixture cool to about room temperature.
  4. To a large bowl, add the eggs, and mix with a hand blender until foamy. Add the granulated sugar and brown sugar, and continue to mix until incorporated. Pour the melted chocolate mixture into the egg mixture, and stir until completely incorporated.
  5. Add the dry mixture to the wet mixture a little at a time, and stir until blended.
  6. Fold the remaining chocolate chips into the mixture, and stir to combine.
  7. Refrigerate the dough for about 30 minutes.
  8. When you’re ready to bake, preheat the oven to 350 degrees F. Drop the dough by 1/2 tablespoon onto the lined baking sheets, about 2 inches apart. Bake for 8 to 10 minutes.
  9. Remove from the oven, and let the cookies sit on the baking sheets for about 5 minutes. Transfer to a wire rack to cool completely.

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