I recently made my favorite gluten free chocolate cookies featuring velvety dark chocolate, melted coconut oil, and rich unsweetened cocoa powder mixed with granulated sugar, eggs, vanilla, and a pinch of salt. Toss in Enjoy Life dairy-free chocolate chips and you have a flourless treat that satisfies serious chocolate cravings.

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I’ve been working on my latest recipe and I think you’ll love these Flourless Chocolate Mudslide Cookies. This recipe is my take on gluten free chocolate cookie recipes and it’s perfect when you need a serious chocolate fix.

I got inspired by my search for a simple recipe that wouldn’t require flour, dairy, or nuts. Using 6 oz unsweetened dark chocolate, roughly chopped, blended with 1/2 cup coconut oil, melted just right, gives the cookies a deep, rich flavor.

I also added 1/2 cup unsweetened cocoa powder and mixed in granulated sugar for that perfect sweet kick. The eggs, vanilla extract and a sprinkle of salt give it that silky smooth texture that makes you want more.

And of course, I finished it off with a cup of Enjoy Life dairy-free chocolate chips. This is one of those gluten free chocolate desserts that really stands out among hot chocolate cookies gluten free style and nut free desserts.

Enjoy the ride and dig in!

Why I Like this Recipe

I like this recipe cuz it makes the most fudgy, chocolaty cookies that always hit the spot when i have a serious chocolate craving. I also love that it’s gluten-free and dairy free so i dont have to worry about feeling bummed out later on. The steps are pretty simple too so i can whip these cookies up even when i’m not feelin very fancy in the kitchen. And finally, the mix of dark chocolate, coconut oil, and cocoa powder gives off a rich, unique flavor that totally reminds me of my favorite treat from back in the day.

Ingredients

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Unsweetened dark chocolate: Rich in antioxidants, deep bitterness balances sweetness and adds intense flavor.
Coconut oil: Offers healthy fats and moisture, helps with binding and improving texture.
Unsweetened cocoa powder: Provides fiber and a robust chocolate taste without extra sugar overload.
Granulated sugar: Adds sweetness and structure, simple carbohydrates that boost energy instantly.
Eggs: Supply protein and natural emulsifiers to blend flavors and improve cookie density.
Dairy-free chocolate chips: Liven up mouthfeel and deliver a burst of chocolatey goodness.

Ingredient Quantities

6 oz unsweetened dark chocolate, roughly chopped

1/2 cup coconut oil, melted

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup Enjoy Life dairy-free chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a heatproof bowl set over a pot of barely simmering water, melt the dark chocolate and coconut oil together until smooth. Make sure to stir often so things don’t burn.

3. Remove the bowl from heat and whisk in the cocoa powder and granulated sugar until everything is well mixed.

4. Add in the eggs one at a time, mixing well after each one to keep the batter smooth.

5. Stir in the vanilla extract and salt until just combined.

6. Once your batter looks shiny and smooth, fold in the dairy-free chocolate chips.

7. Drop heaping teaspoons of the batter onto the baking sheet, spacing them out a bit because they might spread a little.

8. Bake for about 10 minutes or until the edges are set and the centers just look firm.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.

10. Enjoy these rich, fudgy gluten-free treats and store any leftovers in an airtight container for a quick indulgence later.

Equipment Needed

1. Preheated oven and a baking sheet lined with parchment paper
2. Heatproof bowl and a pot (set up like a double boiler)
3. Whisk for mixing the melted chocolate and ingredients
4. Measuring cups and spoons for the ingredients
5. A spatula or spoon for stirring and folding in the chocolate chips
6. A spoon or cookie scoop to drop heaping teaspoons onto the baking sheet
7. Cooling rack to let the cookies cool properly

FAQ

What kind of texture should I expect from these cookies?

They come out fudgy and a little chewy, kind of like a melted chocolate bar. They might be a bit dense, but thats what makes em so rich and satisfying.

Can I swap coconut oil with butter?

Yes, you can, but remember if you use butter, the cookies wont be dairy-free, and it might change the flavor a bit.

How can I store these treats to keep 'em fresh?

Store in an airtight container at room temperature for a few days. You can also freeze them if you wanna save some for later, just thaw 'em out before eating.

Are these cookies gluten-free?

Yup, since there's no flour in the recipe, theyre naturally gluten free, as long as you check your ingredients for any hidden gluten.

Can I use regular chocolate chips instead of the Enjoy Life dairy-free ones?

Sure, but that means the cookies will have dairy, so if you're avoiding it, stick with the dairy-free chips.

Flourless Chocolate Mudslide Cookies Recipe Substitutions and Variations

Dark chocolate: Instead of unsweetened dark chocolate, you could try using unsweetened baking chocolate or even semisweet if you like a bit sweeter cookie.
Coconut oil: If you dont have coconut oil, you might substitute it with softened butter or, if you want a dairy free version, use a dairy free butter alternative like vegan butter.
Cocoa powder: You could swap unsweetened cocoa powder with Dutch process cocoa powder which gives a richer flavor. Use the same amount as in the recipe.
Granulated sugar: If youve run out of regular sugar, try coconut sugar or date sugar. Just keep in mind that the texture might change a little.
Chocolate chips: Instead of Enjoy Life dairy-free chocolate chips, you can use any dairy free chocolate chips or chopped dairy free chocolate from a bar to get a similar taste.

Pro Tips

1. Make sure all your eggs are at room temperature before you get started, because they mix in better with the melted chocolate and help the batter come together real nice.
2. Keep stirring the chocolate and coconut oil while they melt over that simmering water so nothing burns, which is super easy to do if you get distracted.
3. When you add the eggs one by one, dont rush it – mixing well after each one helps keep your batter smooth and stops it from curdling.
4. If your cookies start to spread too much in the oven, try chilling the batter for a few minutes before scooping it onto your tray.