Gluten-free mudslide cookies are a flourless chocolate cookie that’s rich, sweet, and will cure your chocolate cravings! These gluten-free chocolate cookies are free of dairy and nuts too! Thanks to Enjoy Life for sponsoring these dairy-free cookies recipe as part of our ongoing partnership.
At a gluten-free bakery sometime over the past few years, I tried a cookie called a Mudslide Cookie. It was so rich and chocolatey and sweet that it quickly became my favorite gluten-free chocolate cookie and I knew I’d have to recreate it at home. It just doesn’t get more chocolatey than these cookies, so they’re perfect for a self-proclaimed chocoholic like me!
I had never had a cookie like the mudslide cookies, so I went searching online and found many recipes for flourless chocolate cookies that looked similar but not exactly the same as the shiny, rich ones I’d had. I combined a few recipes, and tried these a few times, making changes until I made a cookie that I like even better than the ones I remembered. These are the best gluten-free chocolate flourless cookies!
Whether you call these mudslide cookies or flourless chocolate cookies, I think you’ll love them! All those lumps and bumps make it seem like these have nuts, but they don’t! By using a variety of chocolate sizes, I was able to achieve that bumpy look while still keeping them free of nuts.
Notes on ingredients and substitutions for flourless chocolate mudslide cookies:
- Powdered sugar – This acts as a flour in this recipe! If you happen to be avoiding corn, there are several brands that make a powdered sugar that is corn free. I know that as of right now, the Trader Joe’s powdered sugar is corn-free.
- Cocoa Powder – I’ve tested this with several and saw no difference between using regular or Dutch cocoas.
- Egg Whites – These are essential and I can’t offer you an egg substitution for these. Make sure your eggs are at room temperature before you begin too!
- Dark Chocolate: I wanted these to be dairy-free and rich, so I used the Enjoy Life Dark Chocolate Morsels in these. Those give the bigger lumps in these mudslide cookies! See below for where to buy!
- Mini chips: My go-to gluten-free, dairy-free mini chips are Enjoy Life semisweet mini chips! They’re certified gluten-free as well as free of other top allergens. See below for where to buy!
I’ve been using Enjoy Life chocolate for my baking for years now. Why? Because it’s certified gluten-free and it tastes great! The chips melt perfectly too!
I buy my Enjoy Life baking chocolate locally at stores like Fred Meyer, Albertsons, my local co-op, and even Walmart. The bags of chips are easy to spot since they all have this bright teal packaging now! Some stores place these on the baking aisle with other brands of chocolate chips, while some stores place these in their gluten-free section, so check both places! You can find which stores in your area carry these or any Enjoy Life products by using their store locator here.
When I really want to stock up, I buy them online from the Enjoy Life store directly! Mini chips are here and dark chocolate morsels are here.
I know many of you like to just add them to your Amazon cart with other items you’re ordering, so you can find the mini chips here and the dark chocolate morsels here.
While recreating these, I knew I couldn’t make them palm sized like the bakery did – these are just too sweet for that! Instead I made these perfectly sized so you can enjoy one! I used my #40 cookie scoop to portion these out 12 per pan on parchment paper that’s been sprayed with nonstick spray. (Yes, these need both parchment and spray or they stick!)
Here’s a look at them ready to bake so you can see the thick batter texture:
These were perfectly soft and chewy at the 12 minute mark. They had glossy tops and had cracked nicely – that’s how I knew they were done! If you’d like yours crisper, feel free to bake a little longer. These do get crisper on day two and three though, if any last that long!
Here’s a look at these flourless fudge cookies just out of the oven:
One batch of these cookies makes 18 cookies when using a #40 scoop. You can feel free to make them smaller and lessen cooking time a minute or two, or make them larger and lengthen cooking time a minute or two. Just watch for them to be nice and glossy and cracked.
Store leftover cookies in an airtight container or freezer bag. You can freeze the baked cookies too so that you can pull them out to enjoy another day! I bet if you put out a bowl of these cookies for company, there won’t be any left to freeze though!
Looking for some other recipes for using your Enjoy Life dark chocolate morsels? Try these buckeye balls that use melted dark chocolate morsels for the coating! My friend Chrystal uses them in her gluten-free vegan chocolate ganache cake that looks so pretty! I used them in one of my favorite pies ever, this gluten-free chocolate cream pie.
I have so many recipes that use the Enjoy Life semisweet mini chips! I loved them in these gluten-free banana oatmeal chocolate chip cookies. They’re the perfect addition to this holiday gluten-free cranberry chocolate bread. You can use them in this vegan chocolate pie from my friend Erin. I’m dying to make this edible eggless chocolate chip cookie dough soon for a Friday night treat!
My recipe was adapted from these chewy gooey flourless chocolate cookies, some verbal tips from a baker, and various recipes from several cookbooks.
Gluten-free Flourless Chocolate Cookie Recipe:
Gluten-free mudslide cookies are a flourless chocolate cookie that's rich, sweet, and will cure your chocolate cravings! These gluten-free chocolate cookies are free of dairy and nuts too! Preheat oven to 3500. Line two cookie sheets with parchment paper. Spray top of parchment paper with nonstick cooking spray (otherwise these cookies really stick!) To the bowl of your mixer, add the powdered sugar, cocoa powder, and salt. Mix together on low speed until mixed together well. (If you have a whisk attachment for your mixer, use that.) Add the egg whites and pure vanilla extract and mix on low until mixed. Batter will be very thick when done! Remove bowl from mixer. Using a spatula, stir in the mini semi-sweet chips and the dark chocolate chips. Use a medium cookie scoop (#40) to scoop out wet dough mounds onto your sprayed parchment sheets, leaving plenty of room for them to spread during baking. On my large cookie sheet, I did 12, and then 6 on the other cookie sheet. You could do 8 per batch too if your sheet is smaller. I prefer to bake one sheet at a time for even baking. If you need to use the same cookie sheet twice, be sure to let it cool between batches. Bake in 3500 oven for 12 minutes, or until glossy and cracked and edges are set. They will firm up as they cool too. Remove from oven and let sit on the pan for 2-3 minutes. Slide parchment paper onto cooling rack for cookies to continue to cool. Enjoy! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Flourless Chocolate Mudslide Cookies (gluten-free, dairy-free)
Ingredients
Instructions
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Pin these flourless cookies to your gluten-free cookies board on Pinterest:
Looking for more flourless cookie recipes or gluten-free cookie recipes? Check out my Gluten-free Cookies Pinterest Board. Lots of ideas there!
This sponsored post was created through my partnership with Enjoy Life Foods. As always, all opinions are my own. Collaborating with brands I love allows me to keep bringing you new and varied recipes! Thanks for your support!
Annette says
I’d make cookies and brownies.
kesha says
I would make some chocolate chip cookies or a chocolate chip bundt cake
Heather G says
These might just be my go-to Christmas cookie giveaway this year. Soo good and easy.
Rachel says
This recipe looks great! I like to make pumpkin chocolate chip bread in the fall. 🙂
patricia says
I am going right now to make these cookies!
WKP says
Wow, these look so so good!
Nidhi Chauhan says
I would make chocolate chip cookies, brownies and chocolate cake with it.
Heidi B says
I would use these in our gluten and dairy free holiday baking for my children. We’d love to use them in some Christmas chocolate chip cookies.
Megan says
Chocolate chip cookies!
Cristina says
These look Delicious!
Lisa Provost says
I would love to win to help with baking especially for the holidays!
Amanda Yoder says
I like to make chocolate chip GF cookies, but these cookies are likely to become my new favorites!!
Bec Heflin says
I can’t even handle how perfect these cookies look! They remind me of the flourless chocolate cookies from Starbucks, but with SO much more chocolate! I’ll be making these very soon!
Renata S says
I definitely like to make classic chocolate chip cookies!
Ray S says
I’d make chocolate chip brownies.
jberry says
I put chocolate chips in anything that doesn’t move. Banana bread, pancakes, trail mix, sprinkled into popcorn…
Richelle White says
I love making your oatmeal cookies with enjoy life’s chocolate chips and then sprinkling them on bagels covered with sun butter.
Georgiana says
I’d make oatmeal chocolate chip cookies!
Joanne says
I can’t wait to make these!!!
Jessica says
I discovered enjoy life 6 years ago when my new born was having severe allergic reactions. Their products saved me while i was recovering and having to dramatically change my eating habits. Thank goodness for social media and finding awesome websites with great recipes. I am beyond excited to try this recipe. I havent been dissapointed with anything ive tried from this website!
Merrilee says
These will definitely be added to my Christmas cookie list.
Amanda Anderson says
I put chocolate chips in everything!! I would do oatmeal chocolate chip cookies first though. 🙂
Suzanne says
You’re killing me at work over here!! I would like some of these right NOW!
Definitely going to try them soon with the kiddos.
Elaine says
What brand of cocoa powder do you use? Also, as I do not have to be nut free, imagine the deliciousness.of chopped nuts in them!!!
Michelle Palin ~ My Gluten-free Kitchen says
Yes, you can definitely add nuts to these too! I’ve tried these with Hershey’s, with Rodelle, and with Saco cocoa. All work well! I always have all of those on hand since I’m a chocoholic!
Janine T says
Chocolate chip cookies, but i really want to try this recipe for a friend that is gluten free.
KWB says
I would use them for cookies and fudge to give to my gluten free friends and family.
Jeffrey says
I like making cookies with chocolate chips as well as breakfast bars.
Olivia says
I MADE THESE!!!!!!! Honestly, everyone out there, if you were dithering on whether or not to try them…. hesitate no longer! These are amazingly fudgy, with the crinkly top like those perfect brownies. So worth it.
Melissa says
I would us them for my baking business. I have a small gluten free cottage food operation in Helena, MT. This giveaway would be an awesome one to win
Dana Coughlin says
I would make pumpkin chocolate chip muffins along with along with your mudslide cookies
Katherine A Tildes says
WOW! These look epic! thank you.
Melissa says
I’d love to add the chocolate chips to my banana bread!
Tim says
I like to toss them in a double broiler and use it to dip fruits.
Susan says
I would use the chips to make goodies for all my food allergy friends during the holidays. I can’t wait to try these cookies!!!
Geoff says
I’d like to make chocolate pecan cookies
Sara Vandenbos says
I use them for cookies and brownies. Also potty training my toddler. 🙂
Lindsay A. says
Those Mudslide cookies look absolutely phenomenal, yummm. 🙂 I’d love to use the chocolate chips for everything! Cookies, brownies, and protein bars!
Carol G. says
A substitute for the egg whites is aquafaba – the liquid remaining after cooking garbanzo beans (you can use the liquid left when you drain a can of garbanzo beans. Rule of thumb substitution is one tablespoon of aquafaba for one egg yolk, two tablespoons for one egg white or three tablespoons for one whole egg
Nikki says
I just place the egg whites directly in …No whipping or beating the egg whites prior correct? 🙂 Thanks!
Michelle Palin ~ My Gluten-free Kitchen says
Yes that’s correct!
Tina says
These mudslide cookies look amazing!! Suggestions for replacing the egg please!!
Yael says
I tried making this i followed everything in the recipe, and it didn’t come out like the photo. The dough was way too liquid and i tried adjusting it but it didn’t work. And in the oven the cookies where far from looking like that
Caitlin says
These cookies are great! The only issue I had was that when I was mixing the batter, there was some cocoa powder and powdered sugar that just wouldn’t incorporate, and my batter looked a little thicker than the pictures. However they still turned out great! They just taste like pure chocolate, they’re crunchy on the outside and chewy on the inside. I might leave out maybe a quarter cup of powdered sugar next time and see if they turn out a little less dense.
Sami says
Hi! I am curious how these cookies could react to different altitudes. I made these cookies in the high Colorado altitude and they came out a little flatter than your pictures. any suggestions?
Mary says
Oh my goodness… These are delicious. My daughter was recently diagnosed with Celiac Disease and was very upset that she can’t have her favorite foods. I’ve been looking high and low to accommodate her. Anyways… I added about a Tablespoon or two of milk to the batter because it was too dry to mix. Worked out perfectly. Thank you for posting this recipe.
patricia hetherington says
I curious how they are dairy free with egg whites in them
Mason says
Eggs aren’t dairy.
Mason says
What would happen if you whipped the egg whites first?