Gluten Free Chocolate Fudge Cookies – a delicious recipe with semi-sweet chocolate chips, bittersweet chocolate, chocolate, walnuts, butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Grease a cookie sheet with unsalted butter.
3
In a medium saucepan, melt 1 cup of the semi-sweet chocolate chips, the 2 oz. of unsweetened chocolate, and the 2 Tablespoons of salted butter.
4
Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder. Beat until combined, scraping sides of the pan. Stir in bittersweet chocolate pieces, the rest of the chocolate chips, and the 1 cup of walnuts.
5
Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart.
6
Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked.
7
Transfer to a wire rack and let cool. This recipe makes about 36 cookies.
1169
kcal
Calories
69
g
Fat
121
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups semi-sweet chocolate chips, 4 ounces bittersweet chocolate, chopped, 2 ounces unsweetened chocolate, chopped, 1 cup walnuts or 1 cup pecans, and more.
Yes, Gluten Free Chocolate Fudge Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
