Gluten Free Chocolate Fudge Cookies Recipes

GLUTEN-FREE CRUNCHY FUDGE COOKIES

Gluten-Free Crunchy Fudge Cookies image

Enjoy a great-tasting fudgy cookie with a cinnamon twist made with gluten-free brownie mix and cereal.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 24

Number Of Ingredients 9

Ingredients

1 box (16 oz) Betty Crocker™ Gluten Free brownie mix
3 cups Cinnamon Chex™ cereal
1/3 cup water
1 egg, slightly beaten
2 teaspoons gluten-free vanilla
1/4 cup miniature semisweet chocolate chips
3/4 cup powdered sugar
1/8 to 1/4 teaspoon ground cinnamon
3 teaspoons milk

Steps:

Heat oven to 350° F. Spray cookie sheets with cooking spray.
In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 17 g, TransFat 0 g

FLOURLESS FUDGE COOKIES

Flourless Fudge Cookies image

My gluten-free daughter was so happy with these!

Provided by catmoore

Categories Desserts Cookies Chocolate Cookie Recipes

Time 42m

Yield 30

Number Of Ingredients 6

Ingredients

3 cups confectioners' sugar
⅔ cup dark cocoa powder (such as Hershey's® Special Dark)
⅛ teaspoon salt
2 egg whites, or more as needed
1 tablespoon pure vanilla extract
1 ½ cups chocolate chips (60% cacao)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
Scoop batter by tablespoonful onto the prepared baking sheets.
Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 18.8 g, Fat 2.5 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 16.2 mg, Sugar 11.9 g

GLUTEN FREE CHOCOLATE FUDGE COOKIES

Gluten Free Chocolate Fudge Cookies image

These cookies do not taste like gluten-free cookies. They are not fragile like gf cookies either! Chocolate lovers only!

Provided by Gluten Free Mommy

Categories Drop Cookies

Time 30m

Yield 24-36 cookies

Number Of Ingredients 10

Ingredients

2 cups semi-sweet chocolate chips
4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 cup walnuts or 1 cup pecans
2 tablespoons salted butter
2 eggs
2/3 cup sugar
1/4 cup rice flour
1 teaspoon vanilla
1/4 teaspoon baking powder

Steps:

Preheat oven to 350 degrees.
Grease a cookie sheet with unsalted butter.
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.
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.
Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart.
Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked.
Transfer to a wire rack and let cool. This recipe makes about 36 cookies.

Nutrition Facts : Calories 153.4, Fat 10, SaturatedFat 4.3, Cholesterol 20.2, Sodium 18.6, Carbohydrate 17.1, Fiber 1.6, Sugar 13.4, Protein 2.3

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