These chocolate puddle cookies have a fudgy interior and a thin crackly top, just like a perfect brownie in cookie form! An amazing gluten-free cookie recipe. They’re also dairy-free and grain-free.
I need to start out with a warning. These are dangerously good! But don’t bother trying to cut the recipe down to reduce temptation, they freeze really well so save a few out and freeze the rest if you want. They’re also incredibly satisfying. They’re fudgy and gooey inside with that perfect crackly top. That top is seriously like my favorite part of a really good brownie. These are some of my favorite cookies, I make sure to make some every year 🙂
So I mainly started this blog to post healthier recipes and I wouldn’t consider these healthy even though they have no added butter or oil and they’re gluten-free because they’re still loaded with sugar. But honestly, everyone needs a treat now and then, and these cookies are seriously worth splurging on. SO good! I really believe there should always be “treats” but also that they should be treats and just enjoyed once in a while. This really is the time of year for treats, so I may just post another cookie recipe before I get back to some more nutritious recipes, if that’s alright with you 😉
Flourless Chocolate Puddle Cookies
- 3 C coarsely chopped walnuts, or a combination of your favorite nuts (I've used almonds, walnuts and pecans before)
- 4 C 453g powdered sugar
- 1/2 C + 3 tbsp 60g unsweetened cocoa powder
- Scant 1/2 tsp sea salt
- 4 large egg whites
- 1 tbsp vanilla extract
- Preheat oven to 350 degrees F. Place the nuts on a baking sheet and toast for 10-12 minutes, tossing a few times, until fragrant. Remove from the oven and cool.
- Lower the oven temperature to 320 degrees F and place the racks in the top and bottom thirds of the oven. Prepare 2 baking sheets with parchment paper. Set aside.
- In a bowl, stir together the egg whites powdered sugar, cocoa powder, salt and vanilla until fully combined. Add the nuts and stir in.
- Drop 2 tbsp scoops of the batter onto the cookie sheet, only 6 to a cookie sheet, making sure the cookies are evenly spaced from each other and the edge of the pan as they spread a lot!
- Place baking sheets in the oven and bake for 12-14 minutes, rotating and switching the baking sheets half way through. The cookies are done when they are fully puffed up and cracked on top. Do not continue to bake once they have fully puffed up and cracked. Do not remove from the oven too soon as they wont hold together.
- Remove from the oven when done and let cool on the baking sheet for a few minutes before sliding the parchment paper off the baking sheet onto a cooling rack to cool completely.
- Repeat with the remaining cookie dough.
Store in an airtight container on the counter for up to a week or in the freezer for much longer.
This recipe can easily be halved.
Recipe originally from 101 Cookbooks
If you’re interested I also have recipes for an orange version:
And a peppermint version:
The pictures on this post were updates on December 1 2015. This is what they looked like before: