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Sprinkles For Breakfast

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gluten and dairy free chocolate cookies


These days everyone is all about this "Gluten Free" business. Everywhere I go I see new gluten free products, or special gluten free sections on restaurant menus. Most of the time these options are great - but if we are being honest here, baked goods REALLY suffer when they have to go gluten free. 

It's actually one of the most common questions I get about the blog - Do you have any good gluten free recipes? And there are a few like these Nutella Macarons or this Caramel Corn. But I have spent years trying to find a really really good gluten free cookie recipe - and I finally found it. These Triple Chocolate Brownie Cookies are not only amazing - but they are both gluten AND dairy free!

They also happen to be the most delicious brownie cookies I have ever tasted. 

Now they are called brownie cookies because they are super thick and chewy - like a good brownie should be. The cocoa powder gives them a super rich chocolate flavor and the cocoa nibs add a little crunch to mix things up. But don't do what I did and try to eat the cocoa nibs on their own. They are bitter and blah and I literally spit them out. They are not, I repeat, are NOT like chocolate chips. But once they are inside the batter, they are good to go. 

I added a chocolate drizzle on top because I always think everything looks nicer with a little chocolate drizzle. And who doesn't like a little extra chocolate, am I right?

And if you are feeling super crazy, you can add any kind chip to the batter as well. I think milk, white chocolate or peanut butter chips would all be a great addition to these! 




Gluten And Dairy Free Chocolate Cookies


Gluten And Dairy Free Chocolate Cookies | Sprinkles For Breakfast

Ingredients

Chocolate Cookies

  • 3 cups powdered sugar
  • 3/4 unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 egg whites
  • 1 egg
  • 7 oz dark chocolate (70% or higher for dairy free), divided
  • 3 tablespoons cacao nibs

Directions

Chocolate Cookies

  1. Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. Divide out 4 oz of chocolate and roughly chop the it.
  3. In a large bowl, whisk powdered sugar, cocoa powder and salt.
  4. Add egg whites and egg. Whisk batter until it is smooth and glossy.
  5. Fold in chopped chocolate and cocoa nibs.
  6. Using a small cookie scoop, place batter on parchment prepared baking sheets at least 2" apart.
  7. Bake for 14-16 minutes.
  8. Cool on baking sheet.
  9. Once the cookies are cool, melt the remaining 3 oz of chocolate.
  10. Place into a piping bag and cut a small hole at the end.
  11. Drizzle chocolate over cookies.

*Makes 14-16 Cookies




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meet the author



Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.


Comments (1)



Ally

I’d like to sign up for the free “take better photos” course - but when I clicked “sign up” it brought me to your recipe page, not the sign up page. Help!!


Lindsay Nathanson

Hi Ally! I am so sorry about that! You can register at www.sprinklesforbreakfast.com/webinar. And be sure to email me at [email protected] if you have any more problems or questions! Hopefully I will see you at the webinar!