Gluten Free Chocolate Fudge Cookie Recipe - Gluten Free, Dairy Free, Soy Free Desserts

-I may or may not have eaten all of the above yesterday-

I'm doing a happy dance today to the tune of "if at first you don't succeed, try, try, try again." Since going gluten/dairy/soy/you-name-it free, I've had a horrendous time finding a chocolate cookie that even resembles its glutinous counterpart. The box mixes don't fit into my window of ingredient-tolerant needs, and most of the homemade recipes I've tried ended up in a dry, tasteless mess. Thankfully, the cookie gods were all on duty yesterday, as this fabulous recipe turned out to be the perfect balance of chocolatey, chewy, could-have-fooled-me goodness.


Click below for recipe


Warning: I never promised these were healthy!

1/4 c. rice flour
2 tbs. butter (I used Earth Balance soy-free)
2 1/2 c. chocolate chips* (I used Enjoy Life)
2 eggs
2/3 c. sugar
1 tsp. vanilla
1/4 tsp. baking powder (I used Rumford gluten/aluminum free)
optional: 1 c. pecans or walnuts

*If you can tolerate ingredients in any type of chocolate, separate the chocolate by: 2 c. semi-sweet chips, 1/4 c. bittersweet chocolate (chopped), 1/4 unsweetened chocolate (chopped)

Preheat the oven to 350 degrees

-In a medium saucepan, melt 1 1/2 c. of chocolate chips, and the butter.
-Remove from heat; add eggs, sugar, rice flour, vanilla, and baking powder. Stir until combined.
-Mix in remaining 1 c. of chocolate chips and nuts (if using)
-Drop dough (it will look like cake batter) by the tablespoon onto a parchment lined (or greased) cookie sheet
-Bake 8-10 minutes, or until surface of the cookie looks dull and cracked.
-Transfer to a wire rack and let cool.

Store in an airtight container up to 3 days, or in the refrigerator up to 1 week.

To freeze: Cool completely. Layer cookies between parchment paper dividers in an airtight container. They will last up to 3 months

Adapted from Gluten Free Mommy