Divine Gluten-Free Chocolate Cookies Recipe on Food52 (2024)

Passover

by: Jestei

September26,2012

4.3

19 Ratings

Divine Gluten-Free Chocolate Cookies Recipe on Food52 (1)

Prep time 30 minutes
Cook time 15 minutes
Serves A crowd

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Author Notes

This recipe is an adaptation of the one that I'm told originates with Homesick Texan, although I couldn't find it on her blog. (I did become excessively distracted by her other offerings, however, including desserts made with Dr. Pepper WEE OO!) Hers calls for pecans and chili powder, however, which I have eliminated, and upped the chocolate. I can promise you these will be eliminated within minutes so watch out. —Jestei

Test Kitchen-Approved

What You'll Need

Ingredients

2 ¹/₂ cupspowdered sugar
¹/₂ cupunsweetened cocoa powder
¹/₂ teaspoonground cinnamon
¹/₄ teaspoonkosher salt
3 egg whites
1 teaspoonvanilla extract
2 ¹/₂ cupssemisweet chocolate chips

Directions

Preheat the oven to 350F and line baking sheet(s)with parchment paper
In a bowl of standing mixer or large bowl with hand held mixer, mix powdered sugar, cocoa powder, cinnamon, and salt on low. Stir in the egg whites with a stand or hand mixer until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand. The batter will look weird. Don't worry about it.
Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. They will spread a bit.
Bake until the cookies are cracking on the surface, about 15 minutes.
Let cool for ten minutes on the trays then carefully remove to cooling rack.
These will keep in covered container for three days but you'll never keep them that long.

Tags:

Cookie
American
Chocolate
Passover
Dessert

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Margo Smith
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Brenna Gordon
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75 Reviews

Rita H. December 15, 2022

Easy and delicious. I do them by hand. Takes 5 mins to get from start to oven. I skip cinnamon bc I like the chocolate/nut flavours. Even better when you replace half the chocolate chips with nuts (I love toasted hazelnuts). You can make these 4cm across for normal size cookies or 5-6 for lovely big ones.

Recyclegem December 7, 2022

These are great cookies! Always a hit when I take them to an event. And very easy to make. I sometimes add some almond flour to give a bit of protein. For Christmas I add some peppermint and they are amazing!

ubs2007 July 12, 2020

Absolutely scrumptious!!!! Only question: my cookies turned out really crunchy despite reducing bake time. Is there a way to make them more gooey rather than crunchy or is "crunchy" the texture it is meant to be? I don't want to play with the chef's perfection!!!!!

Margo S. January 16, 2020

Just made the cookies for a fundraising event. I took to heart the warning about the sweetness and followed the suggestion to cut the sugar (I used 2c ) and add more dark cocoa powder (used 3/4c). I also added 1/2 tsp expresso powder (great suggestion!). Someone on this thread used 2 Tbsp. almond butter and I added that too although the flavor didn't come through for me. The batter was delicious! Unfortunately, I used a store brand of bittersweet chocolate chips (O organic brand). They were an unappealing chalky color and had an off flavor - almost like plastic. The cookies turned out ok. Definitely a bittersweet chocolate flavor and not too sweet. I would opt for a better quality chocolate chip next time.

JZilch April 29, 2021

I took these three recommendations (1/2 cup less powdered sugar, add a 1/4 cup of cocoa powder and 1/2 teaspoon is espresso powder) and they turned out beautifully. I eat gluten and even I will devour these!!
I also made one last addition of some Maldon sea salt on top, it was the last perfect touch! Saving this one for more future use!

Faith April 18, 2019

I made these yesterday and MY WORD they're delish!! They're very simple to make and quick. They have this chewy chocolatey texture that is divine, if you're looking for a quick cookie to make even if you're not gluten free i recommend.

Angie November 8, 2018

I've been making this recipe for awhile now and have my coworkers and my mom making it as well now. It never fails that they're gone in just minutes and everyone loves them.

Madelien March 18, 2016

Just made them ... a test run for Passover (I know, confectioner's sugar is a no no, but we aren't very observant!) and followed recipe but used dark chocolate chips (what I had on hand). We are chocoholics, but thought they were too sweet. Like the texture though. May try again with a little expresso powder to cut the sweetness and maybe some finely diced nuts.

Brenna G. December 5, 2015

Oh my goodness - love these cookies! I have tried similar recipes before but this one is by far the best! I just made a batch and added some crushed candy canes as a little holiday twist! Delicious!

Barbara B. October 7, 2015

What can be substituted instead of almond flour - nut allergies in our family?

Kelly S. July 15, 2015

Again, why have a choice to pin to Pinterest when none fit the parameters? It's very frustrating.

Evelyn J. March 10, 2015

Anyone know if I could sub out 1 cup of the powdered sugar for a cup of (or by weight???) a gluten free flour so they wouldn't be so sweet? Rice flour, almond flour, hazelnut flour?

Krystal March 10, 2015

I originally took out 1/4 c of powdered sugar and replaced it with the cocoa powder, I use Divinity or Dagoba cocoa powder, in addition to subtracting about a cup of chocolate chips for finely chopped pecans. So to be more direct, using a nut and/or playing with the recipe a bit should allow you to get a less sweet cookie. Also, if you hold a deeper appreciation for chocolate over sweet, consider using a bittersweet chocolate chip (85-90%) over the semi-sweet.

Evelyn J. March 10, 2015

Thanks Krystal! Hadn't thought of Cocoa powder! That sounds great! I like the addition of the pecans too! :)