Chocolate Fudge Cookies (grain-free, gluten-free and dairy-free) are super simple to make and will satisfy any chocolate craving!
These cookies are for the chocolate lovers that like chewy, fudgy, chocolatey cookies. Everyone who has tried them has loved them. The bonus? These lovely delectable treats are grain-free, gluten-free and dairy-free.
For those of us with these dietary restrictions, it can be challenging finding great recipes.
I am slowly finding and adding wonderful recipes to my collection, and, as I do, I will bring them to the blog.
By the way, this cookie is sturdy enough to be used for ice cream sandwiches.
How To Make Chocolate Fudge Cookies:
Step 1 – Gather and measure the ingredients. Add the dry ingredients to a bowl.
Step 2 – Crack the egg and place it in a mixing bowl. Whisk the egg for two minutes until slightly frothy (shown below).
Step 3 – Add the vanilla extract to the egg and whisk to combine.
Step 4 – Stir the dry ingredients.
Step 5 – Melt the chocolate.
Step 6- Add the melted chocolate to the whisked egg.
Step 7 – Stir the melted chocolate into the whisked egg.
Step 8 – Add the dry ingredients (almond flour, baking powder, and sea salt) to the chocolate/egg mixture and stir to combine.
Step 9 – Scoop the cookie batter onto the parchment lined cookie sheet. Tip – it’s easy using a small ice cream scoop.
Step 10 – Bake for 10-12 minutes (at 350 degrees F.) until the tops are firm to the touch.
Step 11 – Let cookies cool for 5-10 minutes on a cooling rack.
Helpful Tips When Making Chocolate Fudge Cookies:
- Use a small ice cream scoop to measure cookies onto a parchment-lined baking sheet.
- This cookie is sturdy enough to be used for ice cream sandwiches.
- Make homemade baking powder and use for this recipe and all your baking needs.
Looking for other amazing recipes? Check these out!
- Gluten-Free Chocolate Chip Cookies
- Almond Cookies Recipe
- Paleo Chocolate Chip Cookies
- Whoopie Pies
- Dairy-Free Sugar Cookies (cut-out)
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Easy chocolate fudge cookies using a few simple ingredients. This small-batch yields 8 cookies to satisfy the chocolate cookie craving! Grain-free, gluten-free, dairy-free and delicious! A sturdy cookie perfect for the holidays bakes sales, parties, gatherings and the kids' lunchboxes!
- 3/4 cup chocolate chips
- 1/3 cup almond flour (I use blanched almond flour)
- 1/4 teaspoon baking powder (make sure it is gluten-free)
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1/4 teaspoon vanilla extract
Gather and measure the ingredients. Place dry ingredients in a small bowl.
Preheat oven to 350 degrees F.
Add egg to mixing bowl and whisk for two minutes until slightly frothy. Add the vanilla extract and mix to combine.
Place chocolate chips in a heatproof bowl and melt chocolate, either via microwave in 30-second segments or over a double boiler.
Add melted chocolate to egg mixture and stir (or whisk) to combine.
Add flour mixture to (chocolate/egg mixture) and blend well.
Place heaping tablespoons of dough ( I use a small ice cream scoop) onto baking sheets prepared with parchment paper.
Bake for 10-12 minutes at 350 degrees until the tops are just firm when pressed with a fingertip. Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Store in an airtight container for up to a week.
Update Notes: This post was originally published on January 8th, 2015, but was republished with an updated recipe, new photos, step by step instructions and photos, success tips and a video in November 2018.
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