Let’s talk about cookies. What are those moments when you’re craving something intensely chocolatey? What does it feel like to be deeply satisfied? What is good for you? Why is gluten so bad for you? Where do these things come from?Gluten-Free Fudge Cookies.Think of them as the sophisticated older sibling to your average Chocolate Chip Cookie – richer, darker, and sweeter. Is fudgier, and surprisingly easy to whip up. What are some of the best cookies I bake when I need a little pick-me-up? I’m gluten-free. I I swear, nobody knows they are gluten free!
What is gluten free fudge?
These aren’t your grandma’s sugar cookies. Think of these cookies as a cookie.Gluten-free fudge cookies.Is this chocolatey treat Gluten Free? Is this a brownie-like cookie? What are chocolate cravings The “fudge” part comes from the use of cocoa powder and a touch of melted chocolate. This creates an ice-cream-like effect. What are some of the best cookies ever made? What are some of my favorite chocolates?
Why you’ll love this recipe?
Where do I begin? What makes these cookies chocolatey? Is it necessary to be a pastry chef to make these? The ingredients list is short and sweet, and the steps are simple enough that even a beginner baker can follow them. Can follow along? What I love about this is how adaptable they are!
- Flavor: Imagine a rich, dark chocolate brownie, but in cookie form. That’s what you’re getting with these.
- Simplicity:What’s a weeknight treat?
- Cost- You probably have most of these ingredients in your pantry already.
- Versatility:Add nuts, chocolate chips, or even a sprinkle of sea salt to customize them to your liking. I used espresso powder once and it was a game changer.
Is there any gluten in these cookies? I’ve tested this recipe with different gluten-free flour blends, and they all work beautifully.Gluten-free fudge cookies.Are so decadent and delicious that they disappear in minutes at my house?
How do I make gluten-free fudge cookies?
Quick Overview
Making these Gluten-Free Fudge Cookies.What is the best way to whisk together the dry ingredients, mix in the wet ingredients and bake until perfect. How do I cook a ham sandwich? What is a no-fuss recipe that anyone can make?
Ingredients
For the Cookies:
* 1 cup (120g) gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
* ½ cup (45g) unsweetened cocoa powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* ½ cup (113g) unsalted butter, softened
* ¾ cup (150g) granulated sugar
* ¼ cup (50g) packed light Brown Sugar
* 1 large egg
* 1 teaspoon vanilla extract
* ½ cup (120ml) milk (dairy or non-dairy)
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do you prevent cookies from sticking to your cookie sheets?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside. Make sure everything is well combined to ensure an even texture in your cookies. I always whisk for 30 seconds to get rid of lumps.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and Brown Sugar until light. Set aside. Beat in the eggs and vanilla extract until well combined. I usually use a hand mixer for this, but you can also do it by hand.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. Do not overmix cookies. Mix until just combined. Be careful not to over mix – this will result in tough cookies! How do I make a batter?
Step 5: Bake
Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each. Bake for 8-10 minutes, or until the edges are set and the center is slightly soft. What are some of the biggest mistakes you can make when over baking? I usually peek after 7 minutes just to be safe.
Step 6: Cool & Serve
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely.Gluten-Free Fudge Cookies. NoWith a glass of milk or coffee.
What should I serve it with?
These Gluten-free fudge cookies.Are perfect on their own, but they also pair well with a variety of accompaniments.
For a Cozy Night In:Is it good to serve these with a cup of hot chocolate?
As Dessert: Top them with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of chocolate shavings adds a nice touch.
For a Sweet Treat: Pack them in a lunchbox or enjoy them as an afternoon snack. They’re also great for taking to potlucks or parties. I brought them to a BBQ once, and they were gone in minutes!
Top Tips for Perfecting Your Gluten-Free Fudge Cookies
Okay, so I’ve made these cookies *a lot*, and I’ve learned a few things along the way. Here are my top tips for perfecting your Gluten-Free Fudge Cookies:
Gluten-Free Flour: Not all gluten-free flour blends are created equal. I prefer Bob’s Red Mill 1-to-1 Baking Flour because it has a good texture and doesn’t leave a gritty aftertaste. But honestly, use whatever you have on hand.
Don’t Overmix: Overmixing gluten-free dough can result in tough cookies. Mix the ingredients until just combined, and don’t worry if there are a few streaks of flour.
Baking Time: Keep a close eye on the cookies while they’re baking. They should be slightly soft in the center when you take them out of the oven. They’ll continue to set as they cool.
Ingredient Swaps: Feel free to experiment with different ingredients. You can use dairy or non-dairy milk, and you can add nuts, chocolate chips, or even a sprinkle of sea salt to customize them to your liking. I’ve even tried adding a touch of espresso powder once, and it was a game-changer.
Chill the Dough: For extra fudgy cookies, try chilling the dough for 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Storing and Reheating Tips
These Gluten-Free Fudge Cookies are best enjoyed fresh, but they can also be stored for later.
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They may become slightly drier over time, but they’ll still be delicious.
Refrigerator Storage: For longer storage, you can keep the cookies in the refrigerator for up to a week. Just be sure to store them in an airtight container to prevent them from drying out.
Freezer Instructions: If you want to freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When you’re ready to eat them, thaw them at room temperature or in the refrigerator.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Gluten-Free Fudge Cookies. They’re easy to make, incredibly delicious, and perfect for satisfying those intense chocolate cravings. Whether you’re gluten-free or not, I promise you’ll love these cookies. They are my family’s favorite, and I’m sure they’ll become yours too. If you love this recipe, you might also enjoy my gluten-free brownies or chocolate cake. Happy baking, and let me know how yours turn out in the comments below! I can’t wait to hear what you think!
Gluten-Free Fudge Cookies
Ingredients
Main Ingredients
- 1 cup Almond Flour
- 0.5 cup Cocoa Powder Unsweetened
- 0.5 tsp Baking Soda
- 0.25 tsp Salt
- 0.5 cup Melted Coconut Oil
- 0.75 cup Maple Syrup
- 1 tsp Vanilla Extract
- 0.5 cup Chocolate Chips Dairy-free
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
