There is no such thing as chocolate overload when it comes to these Gluten Free Triple Chocolate Fudge Cookies! Dark chocolate chips, chocolate pudding, and cocoa powder make these a chocoholics dream come true.
- 2 sticks butter, melted
- 1 pack Jell-O Simply Chocolate pudding mix (3.4 oz.)
- ½ cup unsweetened cocoa powder
- 2 tablespoons milk
- 2 large eggs
- 1¼ cup granulated sugar
- ½ cup brown sugar
- 1½ teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups Bob’s Red Mill 1:1 baking flour
- 1½ to 2 cups dark chocolate chips.
- Preheat oven to 375 and line baking sheets with parchment paper, Set aside.
- In a large mixing bowl, melt butter until completely melted, about 1 minute. Add pudding mix, cocoa powder, milk, granulated sugar, and brown sugar. Mix on low until smooth. Add eggs and vanilla and mix on medium until incorporated, scraping down sides as needed. Add in vanilla and mix on low until smooth.
- In a separate smaller mixing bowl, sift together baking powder, baking soda, salt, and gluten free flour. Add to wet mixure and mix on low until well incorporated. Beat on high for an additional minute, scraping down the sides as needed. Add 1½ cups chocolate chips to the dough and mix until smooth.
- Drop rounded tablespoon balls of dough 2″ apart on cookie sheet (9 per pan) and bake for 10-12 mins or until edges are set and middles no longer look wet.
- Slide parchment paper with cookies off baking sheet onto cooling rack. Push additional 3-4 chocolate chips into tops of cookies. Allow cookies to cool copletely
- Store leftover cookies in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week. or in freezer for up to 3 month.
Adding xanthan gum – if you are using an all-purpose flour blend that does not include xanthan gum, add 1 teaspoon to your dry ingredients. Mix up your mix ins – feel free to mix up the mix ins you are adding. We added some peanut butter baking chips to our batch one time and they tasted like Reese’s cookies. YUM! Freeze for later – you can bake up all the cookies and freeze some for later, or scoop cookie dough balls and freeze those. Bake as usual when you want a fresh cookie. Just add about 3-4 minutes to the baking time. Use parchment paper – I love using parchment paper for baking cookies because it requires less clean up and it allows you to slide the cookies off the hot pan onto a cooling rack right away. This makes sure the cookies don’t overcook on the bottoms as they continue to cool.
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Peanut Butter Chocolate Fudge Cookies (Vegan, Gluten Free, Sugar Free)