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

Mudslide (double chocolate) Cookies

GF Mudslide Cookies
Preheat oven to 350┬║

  • 7 1/2 oz. Semisweet Chocolate┬á – 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.

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  1. Oh. My. Gosh. These look fabulous!!!!


    I just found this! So exciting. I LOVE that Chex went Gluten Free, and here are a bunch of recipes using the cereal.

  3. I made brownies with coconut flour and they were soooo good. Cherries and chocolate just go together.

  4. What a great site this is! All your recipes look amazing and I can’t wait to start diving in.

  5. Hi Alli, thanks for stopping by, and for your kind comments. Hope to see you around!

  6. Oh my goodness, these cookies look SO GOOD! What would you recommend to replace the eggs. I’m trying to find recipes for a little girl who is allergic to eggs & nuts in addition to gluten. :( This recipe looks perfect for her, with the exception of the eggs. (I’d use the dried cherries, of course, instead of the nuts.)

  7. Hi Karen! Wow, that is tough with so many allergies to deal with. You might try NRG egg replacer in this. Ground flaxseed mixed with water also can help replace egg. You may need to experiment a little. :)

  8. I saved this recipe in September of 2009 in my to-do folder…today I was looking for something entirely different and noticed it (who wouldn’t want to make cookies with “mudslide” in their name?! Anyway, I felt inspired and made them today – I used the tapioca/coconut flour you suggested, 1/4c dried cherries and 1/4c almonds and of course the chocolate chips – my daughter and I are extremely happy today. Thanks for sharing.

    Pat Zahn, Photo Solutions Superhero

  9. So glad you liked them Pat! These are definitely one of my favorite cookies, ever!

  10. I made these cookies for a party where there would be a gluten intolerant guest. Because my boyfriend loves regular (gluten) cookies, I used regular flour in one half of the batter, and Arrowhead Mills Gluten-free mixed four in the other half. When the cookies were finished, I made him do a blindfolded taste test and he really could not tell the difference. Both versions came out chewy and delicious, and the gluten free ones had no grainy/sandy texture!
    Thank you for your recipe.

  11. Wow, thanks for this recipe! These were AWESOME! This was my first attempt at any kind of “chocolate chip” cookie gluten-free, and it was nice to see it is possible =)

    I didn’t have the flours you suggested, so I did mostly sorghum with a little bit of masa harina and tapioca flour. Then added white chocolate chips, walnuts, and dried cherries. I had to cut the baking time a little because otherwise they got tough, but I’m not sure if that was the flour or my ancient oven…

  12. Hi Lori. Thanks for weighing in! These do get chewy if you leave them in longer (though I like them that way) and ovens differ so much that you really have to experiment to get them the way you like best. Anyway, I’m so glad you liked them!

  13. Just finished taking the cookies out of the oven.

    I was a little unsure that they would turn out because when I put them on the cookie sheet the dough spread out…a lot! I almost scraped them but decided to cook them anyway. I was surprised to see they were puffing up so I was hopeful. I let them cool a bit (per directions) but when I tried to transfer them to a cooling rack the edges were completely stuck to the sheet even though I thoroughly greased a non-stick cookie sheet with butter. . I was able to get get a portion of the cookie up however they curled up on themselves. What I was able to salvage does taste yummy but what so you think I did wrong? I want to give these another try!

    Thank you!

  14. Judy - New Grain Recieps says:

    Hi Sharon! The spreading thing can be helped by refrigerating the dough for a short time before baking. Also make sure your oven is thouroughly pre-heated. Different types of flour also have different moisture absorption capabilities, you may need to add a little more flour to the batter/dough (a tablespoon or so to start). Also, in case you used margarine instead of butter, the lower fat margarines have a high water content and will NOT work. You need to use a solid fat like butter or organic coconut oil (if you like coconut flavor).

    As far as sticking, that is always a little bit of a problem with these, but I always manage to get them off, and I don’t use non-stick cookie sheets. I just spray with oil spray and don’t have too much trouble. You need to catch them after they firm up a bit, but before they cool down and stick, about 5-8 minutes. You may want to try parchment paper, (available in the foil section of most big supermarkets) to bake the cookies on. Try plain, or lightly sprayed with oil.

    Please let me know how it goes!

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