Gluten Free Mudslide Cookies

When I bring these double chocolate cookies over to my friends’ houses, they are received with hugs, cries of expectation, and little bows of gratitude. Truly. They are soft, rich, unbelievably delicious, and the gluten free version is, if anything, slightly better than the original wheat containing one.

Mudslide (double chocolate) Cookies

GF Mudslide Cookies
Preheat oven to 350º

• 7 1/2 oz. Semisweet Chocolate  – or Bittersweet for a slightly deeper, less sweet cookie (if using chips about 1 1/4 cup)
• 1/4 cup Butter (if using unsalted, add a 1/4 tsp salt with dry ingredients.)
• 2 Eggs
• 3/4 cup Sugar
• 1/2 tsp Vanilla
• 1/3 cup GF Flour (I have used both Bob’s Red Mill GF Baking Flour and a 50/50 blend of Tapioca Flour and Coconut Flour, both with delicious results.)
• 1/2 tsp Baking Powder
• 1 cup Chocolate Chips, either Semisweet, Milk Chocolate or a combo.
• 1/2 cup chopped Nuts or Dried Fruit optional. (Dried cherries are fabulous here!)

Melt the 7 1/2 oz chocolate with the butter over low heat. Set aside.

Beat the eggs and sugar together until the mixture is light yellow and fluffy. Mix in the vanilla.

Fold in the chocolate/butter mixture.

Combine the flour and baking powder. Stir into the chocolate/egg mixture.

Mix in the chocolate chips and any dried fruits or nuts.

The result will be more like a gooey batter than cookie dough, that’s OK. Let is sit for 5 – 10 minutes and it will firm up a little making it easier to work with.

Drop by spoonfuls onto a well greased cookie sheet, or use parchment paper to line the cookie sheet if you have it.

Bake at 350 degrees for 12 – 15 minutes. Tops will crack, but insides should still be soft. If you like a little chewier cookie, bake for the longer time.

Let sit on the baking sheets for a few minutes to aid in removal of cookies. They will be soft and a little fragile as you transfer them to a cooling rack, never fear, they firm up nicely after cooling while still retaining the melt in your mouth texture.

Enjoy! I’d love to hear your opinion of these cookies. If you try other GF flour combinations let me know how they worked for you.

Note: You can reduce the amount of chocolate chips and increase dried cherries or chopped nuts as desired, try to keep the total around 1 1/2 cups.

If you are new to GF cooking, always be aware that the most innocent looking ingredients can contain gluten. Find gluten free chocolate chips, flavorings, and baking aids (like vanilla extract and baking powder) at the gluten free trading company.