Flourless Fudge Cookies: a special treat for the gluten-free crowd.
June 22nd, 2009 by PJ HamelRecipe: Flourless Fudge Cookies
Rich, chewy, chocolate-y cookies, full of cocoa and sugar and espresso and vanilla and egg whites. With a touch of salt.
Period.
What, no flour? Translation: gluten-free?
You betcha, by golly. If you’re avoiding gluten, here’s another tool to add to your recipe box:
Flourless Fudge Cookies, a.k.a. Sin-Free Chocolate Chews.
Even if you’re not pursuing a gluten-free diet, you’ll want to keep this recipe handy. With no fat except what’s in the cocoa (or the extra chips or nuts you throw in), they’re a treat for those of you counting fat grams.
And an extra-chewy, darkly chocolate, super-fast and easy treat.
That said, let’s get baking!
Let’s start with my favorite cocoa, Double-Dutch Dark. This mixture of two Dutch-process cocoas—regular, and long-roasted black—adds super-rich, smooth flavor and extra-dark color to whatever you use it in, from brownies to cake to cookies to fudge sauce.
User advisory: If you’re making these cookies for someone who’s extremely sensitive to gluten, be advised that we pack our cocoa in a non-gluten-free facility; so we can’t guarantee that a minute particle of gluten didn’t make its way into the cocoa somewhere along the way…
You wouldn’t think, looking at the color of the cocoa, that it would yield such dark results. Just call it the alchemy of baking.
Put the sugar, salt, espresso powder, and cocoa in a bowl.
Whisk or mix them together. Want to avoid a cocoa-and-flour “dust cloud”? Cover the bowl as you mix.
And there you have it. While this step isn’t strictly necessary—you can just dump everything in the bowl at once and mix—I like to make sure the dry ingredients are thoroughly combined before adding the liquids.
Add 3 large egg whites, and a couple of teaspoons of vanilla extract. If you’re baking these for someone avoiding gluten, be sure to use gluten-free vanilla.
Mix till smooth. The batter will be very shiny, almost syrupy.
Drop the dough by teaspoonfuls or tablespoonfuls onto lightly greased or parchment-lined baking sheets. A teaspoon cookie scoop or tablespoon cookie scoop works well here, since the scoops mimic the traditional “teaspoonful” or “tablespoonful” of old-time recipes.
Did you know that a “teaspoonful” of dough is actually about 2 level measuring teaspoons, while a “tablespoonful” is about 4 level measuring teaspoons? Bakers used to simply drop cookie dough from a regular spoon (called a teaspoon), or larger soup spoon (called a tablespoon); that’s how all the measuring confusion began.
Leave plenty of space among the cookies; they’ll spread a lot.
See?
Look at that lovely, shiny/crackly crust. Gluten-free, and no added fat to boot.
But let’s not stop there. Let’s add some fat—er, chocolate chips. If you’re not counting fat grams in a serious way, it’s fun to add chips or nuts to these cookies. Just stir them in at the end, and bake.
Notice that add-ins tighten the cookies’ spread; the ones with the diced nuts, on top, spread less than the ones with chocolate chips (bottom); which spread less than the original version, with no add-ins.
Here are all three: original (top), diced walnuts (bottom left), and chips (bottom right).
Read, rate, and review (please!) our recipe for Flourless Fudge Cookies.
Buy vs. Bake
Buy: SnackWells Fat-Free Devil’s Food Cookies, $8.51/lb.
Bake at home: Flourless Fudge Cookies, $2.81/lb.
Tags: Chocolate, Cookies, Fudge, gluten-free
June 22nd, 2009 at 7:43 am
Thanks so much for posting a recipe for those who must live gluten-free. My adult son, one of his children and my adult daughter are all celiacs and must eat gluten-free. The cookies look good and remind me of the flourless chocolate cake recipes. Again, thanks!
You’re welcome, Sandy – Enjoy. PJH
June 22nd, 2009 at 8:03 am
Mmm, I love to make these. They give you that sweet hit without filling you up on the gluten. I have someone that I make gluten-free for and I found that they are surprisingly fine for me too!
I’ve also heard that gluten aggravates rheumatoid arthritis (RA) and that people with RA should avoid as much gluten as possible. Does anyone have anything definitive on that?
Haven’t heard about the gluten/RA connection, Mike. Anyone out there know anything about that? PJH
June 22nd, 2009 at 9:15 am
Okay, so I just had to try them… Yes, already done…
First let me say that I don’t know how common it is, but I suffer from the same affliction that my mom does… For the most part, neither of us are able to… Oh, this is so embarrassing… Neither of us are able to follow a recipe without making some sort of change to it. There, I’ve said it. Time to move on…
Okay, so I made the recipe as directed (including the espresso powder), but I made 6 cookies/brownies in my hamburger pan (greased lightly with shortening). I baked them for 12 min and removed them after they cooled, at intervals. The ones that came out about 2-3 minutes after removing them from the oven transported the best.
Mmmmm, thick and chewy, warm and chocolaty… Poured myself a glass of milk and sighed.
The only thing that I can think of to make it better would be vanilla ice cream… *sigh*
Oh, Mike – GREAT idea, the hamburger bun pan. Makes them nice and round, which can be a challenge, since the dough is pretty sticky. Thanks for your fast input, as always – PJH
June 22nd, 2009 at 9:19 am
I did a journal search, found two studies relating RA and gluten. The British Journal of Rheumatology published a Swedish study 2001 reporting evidence that gluten-free vegan diet improves signs and symptoms of RA; the effects were correlated to a reduction in antibodies to food antigens. Interestingly, a 2008 article in the journal “Arthritis Research and Therapy” shows that a vegan gluten-free diet may also decrease the risk of heart disease in persons with RA. These were research studies, so no cause-and-effect conclusions were drawn. Both studies available online if anyone wants the full statistical analysis. Couldn’t find any studies on the effect of gluten alone (but I only researched medical journals; I sure there’s probably anecdotal evidence reported). By the way, I make these cookeis frequently, not because of gluten sensitivity, but because of the low fat content, as I have hyperlipidemia. They’re great when you just need that chocolate hit!
June 22nd, 2009 at 9:30 am
oh my god, those look amazing. I am not gluten-free, but try to stay away from flour just for health reasons. Can’t wait to try these, thanks for the recipe!
June 22nd, 2009 at 10:23 am
These look so good and I love the fact that they are lowfat. Can I just make them with Dutch Processed cocoa, though? I know they won’t come out as dark, but I’d like to make them tonight and DP is all I have.
Thanks! You’re right, the cookies won’t be as dark but they’ll still taste good. Molly @ KAF
June 22nd, 2009 at 10:50 am
I have the great pleasure of working here at King Arthur with PJ. She sits across the room from me, so I get to try all kinds of wonderful creations (like the Mocha Oreo Crunch ice cream this morning!). This has to be my favorite cookie she has introduced me to. There are no gluten restriction in my family but this is the cookie I make A LOT! We love ‘em!
Aw, Tracy, I bet you say that to all the test bakers…
PJH
June 22nd, 2009 at 11:41 am
Can you replace the espresso powder with something? I don’t do coffee
Sure – replace it with nothing, you’ll be all set. It lends flavor to the chocolate, but has nothing to do with structure. PJH
June 22nd, 2009 at 12:23 pm
Thanks for the recipe — they look great!
I feel like I would want to refrigerate the dough so it’s easier to scoop even teaspoon/tablespoon-fuls of these guys. Will that adversely affect the spread/taste/consistency of the cookie? I would be willing to bet they would take a little longer to bake if I throw them in right out of the fridge.
This recipe originally called for the dough to be refrigerated; I didn’t find that it made any difference in any respect (including scoopability), but go ahead and refrigerate if it fits with your schedule… PJH
June 22nd, 2009 at 12:56 pm
oooh my… i have been looking for an easy chocolate chocolate cookie – THANK YOU!!! yum!!
I think i will be adding ‘espresso powder’ to the grocery list and making these TONIGHT! Will try to report back
(really, i just want to go home and bake – dont you guys have a telecommuting job opening somewhere? haha)
Hey, keep your eye on our Web site for job postings…
PJH
June 22nd, 2009 at 1:50 pm
I have joint pain and gluten seems to bother me. My chiropractor friend swears that gluten is evil for joints. He wouldn’t eat the best pan of dinner rolls for anything…
Gluten-free and chocolate? Mmmmmmmmm…..
June 22nd, 2009 at 1:51 pm
What happens if I sub the confectioners sugar for agave? My husband has tyoe 2 diabetes which means sugar free or low glycemic substitutes.
Agave works great in the banana nut whoopie pies in both the cookies and the filling, and I substitute spelt flour for the other flours. Here, will it make a difference in the structure?
Sorry, Rebecca, I’ve never tried agave. Give it a try, let us know how it does. My sense is, without the starch in the confectioners’ sugar, the dough will spread too much… PJH
June 22nd, 2009 at 2:13 pm
These look great, but my problem is not Gluten, but sugar, and somehow I don’t think that just replacing the confectioner’s in this with Splenda is going to work out… Got anything for the sugar free crowd out here?
Sure – many of our yeast bread recipes are naturally sugar-free. And take a look at our Splenda blogs – just search on Splenda. PJH
June 22nd, 2009 at 5:04 pm
Laurel, don’t worry about the espresso powder, I don’t do coffee (the smell of it in the morning will turn my stomach), but in chocolate products you don’t taste it, but it does enhance the chocolate taste.
Rebecca, I would think Agave Nectar would be okay, but as PJ said, you will need to add cornstarch into it so that it thickens.
Ted, can you use Agave Nectar? Personally I stay away from Splenda and Aspartame stuff…. They do some weird stuff in the blood stream…
June 22nd, 2009 at 7:06 pm
PJ, thanks for a great recipe. I can’t wait to try frozen yogurt ‘ice cream’ sandwiches. Since it is going to be in the 90’s all week, this is a great time for cool treats.
For those who can’t or don’t want to use sugar, stevia-which comes in a dry form-might be a viable substitute. It also has a low GI.
June 22nd, 2009 at 7:07 pm
Thank you so much for posting a gluten free recipe.
YUMMMM
June 23rd, 2009 at 1:01 am
wow! Good idea come passover time too – this is not dairy either! Good to remember
thanks!
June 23rd, 2009 at 8:11 am
How much chocolate chips & nuts do you add?
There is information in the sidebar next to the recipe. (Add up to 2 cups of chocolate chips or diced walnuts to the batter. You’ll lose the cookies’ “no added fat” attribute, but make some very tasty cookies. With 2 cups of add-ins, you’ll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.) Joan @ bakershotline
June 23rd, 2009 at 10:36 am
This recipe couldn’t have come at a better time. My sister will be having a luncheon this week with our Mom and our 2 aunts. One aunt has Celiac and has to eat gluten free. My sister was wondering what to make for dessert. Well problem solved. I will be taking a tray of these delicious looking cookies. One question, can I use regular cocoa? I don’t have Dutch processed. Thanks for all the great recipes. Can’t wait to try them. I hope aunty likes them.
Joyce
Sure, use regular cocoa. the cookies won’t be as dark, and won’t taste as smooth, but that’s OK; I’m sure your aunt will love them anyway! PJH
June 23rd, 2009 at 11:28 am
Thanks PJ. I’ll let you know how the cookies came out.
June 24th, 2009 at 4:19 pm
These look delicious! I have a friend with Celiac’s…I’ll make these next time she’s in town. Actually, I’ll make these BEFORE she comes to town. They look so good!
June 25th, 2009 at 9:36 pm
I can attest to the FABULOSITY of these cookies…they are AMAZING….and gluten free, to boot, so that makes them even better in our book!
June 25th, 2009 at 9:41 pm
RE: to refrigerate or not….when I made these the first time, i did refrigerate them…but did it for like a day or two and that was WAY too long…I do not remember what happend, but I remember enough to only refrigerate a few hours now…re: gluten free vanilla. Most vanilla’s are GF, the problem used to be the alcohol that was used in vanilla, but now most vanilla’s are fine. In fact, I have not found one yet that is not ok to use.
June 26th, 2009 at 7:39 pm
I have made these many times and LOVE them, they are so easy to make it is almost a sin to take credit for baking them!
June 28th, 2009 at 12:51 pm
YUM! I just wanted to share that even if you mess these up they are salvagable and still insanely yummy!!
i missed the part about beating them in the mixer and just mixed it by hand … and it was WAY too thin to be a cookie. i also cheated and used the carton egg whites you can buy at the store – and they are pasteurized, which i didn’t realize until after i used them, not sure that it mattered, but the carton said they don’t whip up…
i was not giving up though! so i pulled out my mini muffin tin, greased them and filled them almost to the top with the batter and put them in the oven at 300 degrees for um 10-15 minutes (? i dont remember! just check using a toothpick!).
YUM YUM YUM! They puffed up and rose and are like fudgy yummy mini chocolate better than brownie cupcakes or something. DELICIOUS!
ok, going to go try them now by actually following the directions…
Good job, Kate – chocolate is ALWAYS salvageable!
PJH
June 29th, 2009 at 6:33 am
Hey Ted – you might try substituting xylitol for the sugar. I’m going to try this recipe today! Xylitol has been great for everything – and it’s actually good for you! I use it for cooking, making lemonade, and on top of my morning oatmeal. I no longer use sugar for anything.
Q: What would happen if you used a whole egg?
Egg yolks wouldn’t hurt these cookies… they simply add fat, the whites provide the protein/structure. PJH
June 29th, 2009 at 5:19 pm
I think I did something wrong (not unusual for me in the kitchen). I used Hershey’s cocoa powder (the only kind I had on hand) and followed the recipe as listed. They came out tasting like dark, dark chocolate, which was OK with me but the kids spit out quickly. Is there a way to make them less dark chocolate/more milk chocolate? The chocolate was so overpowering they were just too much (I know, I know, how can there be “too much” and “chocolate” in the same sentence).
Hi – Did you use natural cocoa? Like, just Hershey’s regular, not European-style? Natural cocoa is harsher/more acidic, which is probably what the kids were tasting. Next time, leave out the espresso powder, use Dutch-process (“European-style”) cocoa, and use a few tablespoons less – that should help. Understand these will never be a mild, milk chocolate cookie… And I’m with you, “less” and “chocolate” don’t belong in the same sentence together! PJH
June 29th, 2009 at 7:01 pm
I can just say one word, AMAZING…
There are no gluten restrictions in my family, but these cookies looked delicious, and sounded too easy to make.
We are all in love with chocolate, and I am always looking for low calorie chocolate treats. This one is perfect. I added 2 tsp “black cocoa” to the recipe, and it was the darkest, chocolatiest, chewiest cookie I ever had.
The cookies tasted even better the day after, because they seemed to taste less sweet. Next time I will try it with only 2 cups or even less confectioners’ sugar.
I had no problem scooping the cookie dough; probably because I chilled the dough in refrigerator for 20-25 minutes, and kept it in there while a batch was baking in the oven. The dough was still sticky, but my kids loved licking the spatula, and the cookie scoop.
I took a few pictures of the cookies, because not even they taste great, but they also look devilishly good too.
Thank you for sharing this wonderful recipe.
Rachel, thanks for sharing your experiences – what a nice community this is! PJH
June 30th, 2009 at 9:49 am
Thanks JC for asking about the Hershey’s cocoa! I too used the regular (I assume natural) Hershey’s since that’s what I had on hand. I like dark chocolate but this was a little bit too much. Thanks PJ for the great suggestions. I probably wouldn’t have tried them again but now I’m inspired!! These were really easy to pull together and I can see them being a regular in our house!!
July 4th, 2009 at 2:43 pm
Am I doing something wrong? I made these with powdered erythritol (a sugar alcohol) and liquid splenda, cocoa, and three egg whites, but the dough was crumbly, almost like shortbread. I’ve added three additional egg whites, I still haven’t got that runny, cake batter texture from the picture. Should I keep adding whites until the texture is right? Should I have sifted the cocoa before measuring?
Rae, I didn’t test the recipe with powdered erythritol and liquid Splenda, so no telling what happened… Sorry, I’ve never used either of those two ingredients. Perhaps they come with a recipe you could use, one that was developed specifically for their special properties? Not sure if these are salvageable at this point, and Id hate to have you keep adding more stuff. Maybe try simply adding water and pressing it all into a pan, like brownies? PJH
July 4th, 2009 at 10:18 pm
i am in love with these cookies!! i was diagnosed with celiac disease this past march, and always was a big baker, especially cookies. i hadn’t until now, found a decent gluten-free cookie recipe. these were/are DIVINE! they are such a luscious rich treat. i did have to use 4 egg whites, and i added a cup of semi-sweet chocolate morsels, too. oh, they are sooo good! ps
Were you using large eggs, Pam? Sometimes eggs can vary a lot in size… And I usually do follow the chocolate chip option; it sends them over the top. Glad you found a cookie you can enjoy. PJH
July 5th, 2009 at 8:34 am
I too missed the directions re the mixer. I mixed the batter by hand and it was very stiff. I added the chocolate chips and the cookies really didnt spread at all, stayed in mounds from the scoop. They tasted great, but I am not sure what I did wrong. Would the mixer have made the difference? Thanks
July 22nd, 2009 at 10:03 am
Hi Rae, erythritol does not work well in cookies. It tend to crystallize, imparting a “cooling” menthol flavor, and a crumbly texture. It does not have the texture properties of sugar for this application. It works quite well in cakes, things with a lot of moisture. See my blog for cake/cupcake recipes using erythritol and stevia.
PJ, those look great! I’ll fiddle around with sugar substitutes because I have to eat GF/SF, but these look so simply and yummy. I’m guessing a combo of powdered xylitol and Splenda would work well.
September 11th, 2009 at 11:25 pm
Just a note – I used a silpat for one tray and parchment for the other, and I found it infinitely easier to remove the cookies from the parchment.
December 10th, 2009 at 7:35 am
I made these this past weekend and they were a huge hit! I followed the recipe exactly and added the chocolate chips. I will definitely be making more of these this holiday season!
http://thenondairyqueen.blogspot.com/2009/12/fudgy-cookies-and-sugar-free-soda.html
January 4th, 2010 at 8:52 am
I love to make these. They taste super good and are easy to make!!
February 22nd, 2010 at 7:47 pm
Is your cocoa powder packaged in a peanut/treenut-free facility as well. I am looking for cocoa powder that is gf/df/nf can you help? I just found out I can not have treenuts or peanuts anymore due to a severe reaction I had the otherday out of the clear blue sky. After eating nuts at least 3 times a week for most of my life I was shocked to have had such a reaction. I am a baking instructor and am looking for a company to source cocoa powder and chocolate from.
Sorry, Julie, we can’t guarantee our cocoa powder to be nut-free, as we do pack nuts in our facility… I don’t know of a source for this, but I suspect that if you do a Google search you’ll find some help. Good luck – PJH
HI Julie, You might want to check out Vermont Nut Free Chocolates, they have an extensive line of products. 1-888-468-8373 is the number, but I’m sure they must have a website if you Google them. ~ MaryJane
February 27th, 2010 at 9:36 am
Mmmm!
I made these about a week ago, and I’m making them right now again.
They are so good! Maybe even the best cookie I’ve ever eaten; I love chewy cookies! I even blogged about them they were so good! http://bittersweetbaker.wordpress.com/2010/02/23/flourless-fudge-cookies/
Thanks for a great recipe!
February 28th, 2010 at 10:47 pm
I just made a batch of these but did not have espresso powder, so I used cinnamon instead (since I LOVE the taste of chocolate and cinnamon together!). I used all the rest of the same ingredients, but my batter did not turn out syrupy at all. It was much like a regular cookie batter, except maybe a bit stickier. I’m not complaining, but any ideas why mine was not syrupy? I had to bake them for about 14 minutes but they were delicious!.
Emma, I’m guessing it was how you measured your flour. A bit too much flour would yield a thicker dough, for sure. Are you sure you used King Arthur Unbleached All-Purpose Flour? Using a different type or brand of flour could yield different results, too. Glad they were still delicious, anyway! PJH
March 24th, 2010 at 10:17 am
I can’t wait to try these cookies! I actually purchased the double Dutch cocoa and espresso powder from KAF to try out the flourless chocolate cake from this website to bring to a Passover Seder.
I was wondering if I could use these cookies for a crust for a Chocolate Mousse Pie I want to bring to the Seder as well. The original recipe calls for an Oreo Cookie Crumb Crust (it is made in a springform pan).
Your thoughts??
I’d definitely give it a try Anne. You might want to add just a touch of margarine to make up for the fat from the cookie filling in the Oreos. See how it looks and adjust if needed. ~ MaryJane
March 27th, 2010 at 10:50 am
For Anne, re: crust for chocolate mousse pie for Passover. I’ve used Passover macaroons for a crust for cheesecake and I bet that in a chocolate mousse pie it would remind the guests of a Mounds bar. I’ve also folded chopped up macaroons into Passover brownie batter for the same effect.
July 22nd, 2010 at 4:58 am
would the same recipe work without the cocoa ?? thanks
Cocoa is the essence of these cookies. But if you want to try these without the cocoa it will be an experiment-if you do let us know how they turn out. JMD @KAF
August 1st, 2010 at 4:32 pm
About the RA/ Gluten intolerance connection. They are both related to thyroid disease. It seems if you have Hashimoto’s Thyroiditis (an autoimmune disease) you are more likely to get RA (another autoimmune disease) or other autoimmune diseases. Both leave you having a difficult time tolerating gluten and prone to overgrowth of yeast which makes it a good time to develop sugar-free, low glygemic index recipes…Agave anyone?! =>)
November 5th, 2010 at 2:33 pm
To make a milk chocolatey version maybe you could substitute instant hot chocolate mix for the cocoa. (I haven’t tried it yet for this recipe but I have a cookie mix that uses the hot chocolate mix for flavor that is just delightful.)
December 5th, 2010 at 10:46 pm
WOW YUM!
I put the mix-in cookies on the same sheet as the regular ones; I will not do this in the future as the mix-in cookies (I used white chocolate chips… oh wow) take a bit longer to bake. Or perhaps I made them bigger than the regular kind… anyway, something to remember for next time. And there WILL be a next time!
Thanks for gluten free treats that don’t taste like fava bean!
Glad we could help-
PJH
December 21st, 2010 at 9:07 am
These cookies are heaven on earth. I first tasted them at the King Arthur store. I assumed then they were loaded with butter and flour, and am delighted to find they are not that bad (only 80 calories each) with no fat or gluten. Thanks to the writer who said use parchment. My first batch on a greased sheet produced a thin cookie; my second, on parchment, looks just like the picture. Who needs fat-laden brownies if you can have these?
I added walnuts but I think chocolate chips would be too much. These cookies already have a deep rich chocolate taste. Nothing further is needed. I have a recipe for a chocolate cake that you mix in the pan and it uses cocoa powder, too. It’s amazing what a rich flavor this produces and also a beautiful dark chocolate color.
Thanks PJH for heaven on earth, I can’t wait to share these with my family on Christmas.
Kathleen
And thanks for adding your kudos to these tasty (yet diet friendly) cookies, Kathleen – enjoy! PJH
December 31st, 2010 at 3:29 pm
these look easy and amazing!
In fact – they are!
PJH
December 31st, 2010 at 6:24 pm
I will give these a try tomorrow. They look amazing!
December 31st, 2010 at 6:39 pm
Would these cookies survive being mailed? I’m thinking about sending some in a care package, Priority Mail 2-3 day delivery. Would they be stale or crumbs on arrival?
They’re quite moist, so I think that they’d be just fine… go for it! PJH
January 1st, 2011 at 12:54 am
Would the cookies be fluffier if we whipped up the egg whites?
Probably, Michael. More like a meringue, eh? Never thought of that. Give it a try, let us know how they turn out, OK? PJH
January 1st, 2011 at 3:54 pm
Oh my goodness these are wonderful! No one in my house is gluten free, but we are both chocoholics. These taste like a portable molten chocolate cake and there is nothing I can find wrong with that! No one believed me when I said they were practically fat free. Another winner!
Thanks for the excellent feedback, Cricket. We love hearing success stories! PJH
January 2nd, 2011 at 11:35 am
Ok, did I miss the amount of cocoa, sugar and salt for this recipe? Also, I don’t remember that it said confectonary sugar. Could you please give the amounts, I would like to try this recipe.
Thanks
Chris
Hi Chris,
Here is the link to the recipe. We always put the links at the beginning of the pictures, and at the very end of the post. Happy baking!
January 8th, 2011 at 5:24 pm
Made these and love them totally. Followed the recipe to a tee and they turned out great. Next time I’ll try the add-ins. Thanks, Betty
Glad they worked out well for you, Betty – PJH
January 12th, 2011 at 11:12 pm
Love the fact that everyone is patting themselves on the back about these cookies being low-fat and gluten free, and no one pays one bit of notice to the fact that they are mostly pure sugar.
Aw, Kelsey, don’t rain on our parade. Some people are OK with sugar in their diet, but not fat or flour. Some are fine with dairy, but no carbs. To each his own, OK? No baking police. PJH
March 19th, 2011 at 5:07 pm
Mike~
My daughter in law has RA, Hyper Thyroid and MS, she says that she is gluten intolerant, so eats gluten free almost everything. My daughter, since having children, now can’t have anything with MSG and is Hypo Thyroid. They both have to stay away from Gluten, specifically for the Thyroid, but I suspect it helps the RA immensely as well.
Sarah
June 21st, 2011 at 12:37 am
I am going to try this recipe with granulated Splenda in place of the confectioners’ sugar. I have been low-carbing for a long time to maintain my 170 lb weight loss. I am not a fan of nut flours or low-carb baking mixes. Maybe this will be great! Thank you!
170 pound weight loss – wow! Congratulations on your willpower. And good luck with this – let us now how it works out, OK? PJH
July 29th, 2011 at 12:49 pm
I need to make these TONIGHT. I just got my gallbladder removed, so not only can I not have gluten, but I also have to eat a low fat diet. I didn’t think I was going to find any recipes worth making within these constraints, but I’m really excited to try these (likely with half of the sugar substituted with splenda)!
~Jessica
Hope you enjoy them, Karen! Feel better!
August 11th, 2011 at 9:50 pm
These are absolutely wonderful! I used your Double-Dutch Dark Cocoa and added just 1/2 cup each of walnuts and chocolate chips. One of our local grocery store chains has a version of this cookie, but this one is so much better. Can’t wait to try more of your gluten free recipes.
August 25th, 2011 at 4:02 pm
I am guessing (but wanted to check for sure) that these will not work with an egg replacement? My son is also allergic to egg so my go to thing has been Ener G brand replacer. Just wasn’t sure if they would have no shape at all!
I’d say you’re right, Sherry – I think these need the protein in egg white to turn out. Not sure exactly how Ener-G works; you could try it, but you might end up with chocolate sauce – just have the ice cream ready!
PJH
December 11th, 2011 at 9:10 pm
You keep talking about walnuts. Wouldn’t pecans be OK too? I really like pecans much better than other nuts although I have a variety on hand. Right now I am self-diagnosed with celiac. (Yes. I’ll get it all done right – later.) I have for a number of years made 6 or 7 kinds of cookies to take to my niece’s to fill the fancy St. Nicholas cookie jar I gave her. (It is fairly fragile and no doubt stays behind a glass door – just on display!) Of course I can still make any kind of cookies for her and her family but where’s the fun when you can’t taste what you bake? So I will make these this year and taste them – with pecans!!
Feel free to use any nut you like or have on hand! Pecans would be delicious! ~Mel
January 2nd, 2012 at 12:42 pm
haven’t tried these yet, but want to know first whether these last a few days or not. i read the tips about the gluten free chocolate chip cookies, and learned that they stay fresh only a day-not long enough to ship to my daughter in college. will these still be good packaged and then opened up and eaten about 5 days later? also, can they be kept in the freeze-either as cookies or as dough? thanks so much.
These will be firmer, but not sandy, after 5 days. Give them a try. The baked cookies may be frozen. Frank @ KAF