You won’t miss the flour in these delightfully chewy, perfectly fudgy, beautifully crinkly Gluten-Free Double Chocolate Cookies. With just six ingredients, you can whip up a batch in no time.
I first made these Chewy Gluten-Free Double Chocolate Cookies about six years ago. We were living in Oregon and I baked frequently for my coworkers, one of whom had celiac disease. I often tried to bake something gluten-free (like Homemade Peanut Butter Cup Bars) along with something gluten-full. At the time, I didn’t know it was possible to make good tasting cookies without flour and I figured, if it was, they wouldn’t be as mind-blowing as these cookies are.
These cookies are the perfect example of gluten-free not being deprivative (confession: I had to google “what’s the adjective for deprive” for that one). Even those who regularly eat gluten will go crazy for them. The cookies bake into chewy, crinkly bites of paradise, with fudge-like centers. They’re awesome at room temperature, but they’re indescribable when warm. Either way, you’ll want to have a glass of milk handy.
Chewy Gluten-Free Double Chocolate Cookies
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt
3 egg whites
1 1/2 tsp vanilla extract
1 1/2 cups dark chocolate chips
Preheat oven to 350 degrees. In a large bowl, stir together powdered sugar, cocoa powder, and salt. Add in the egg whites, vanilla, and chocolate chips. Stir to combine. Mixture will be super thick, and it might seem like there isn’t enough liquid, but just keep stirring until everything is incorporated.
Scoop tablespoons of cookie dough onto baking sheets lined with silpat mats or parchment paper. Bake for 9-12 minutes, until cookies are cracked and shiny but not wet. Allow to cool five minutes on baking sheets before transferring to cooling racks.
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Keep in mind that this recipe is only gluten-free if you’ve avoided cross-contamination with every ingredient.
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