Mudslide Cookies aka Flourless Chocolate Cookies {gluten-free, dairy-free}
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!
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 flourless cookies, so they’re perfect for a self-proclaimed chocoholic like me!
I had never had a chocolate cookie quite 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.
Then 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!
You’re probably wondering how these cookies are made without flour. You make these chocolate cookies with powdered sugar! Crazy right? Here’s some other info on ingredients.
Notes on ingredients and substitutions for flourless chocolate chip 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 rich gluten and dairy free cookies, so I used the Enjoy Life Dark Chocolate Morsels in these. Those give the bigger lumps in these flourless dark chocolate cookies!
- 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.
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.
I’ve been using Enjoy Life chocolate for my baking for years now. Why? Because it’s certified gluten-free and it tastes great! They’re also free of dairy, meaning I could make these gluten-free dairy-free cookies. 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!
When I really want to stock up, I buy multiple packages of them online from Amazon.
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. By buying 6 at a time, you’ll be ready for all sorts of baking!
While recreating these gluten-free dairy-free chocolate chip cookies, 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 which is a medium sized scoop to portion these out 12 per baking sheet. Scoop them onto 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 flourless chocolate cookies 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:
I love that chocolate crinkle look to them!
One batch of these dairy-free 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 Ziploc bag.
You can freeze the baked flourless chocolate 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 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 gluten free chocolate cookies recipe was adapted from these chewy gooey flourless chocolate cookies, some verbal tips from a baker, and various recipes from several cookbooks.
Please come back and rate and review the recipe if you love it!
Okay, enough talking, here’s the recipe:
Gluten-free Flourless Chocolate Cookie Recipe:
Flourless Chocolate Mudslide Cookies (gluten-free, dairy-free)
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!
Ingredients
- 2 3/4 cups powdered sugar
- 3/4 cup cocoa powder
- 1/4 tsp. salt
- 3 lg. egg whites (room temperature)
- 2 tsp. pure vanilla extract
- 3/4 cup mini semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
Instructions
Preheat oven to 350°. 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.Â
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.Â
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 350° oven for 12 minutes, or until glossy and cracked and edges are set. They will firm up as they cool too.Â
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!
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!
I hope you and your friends and family enjoy these flourless cookies as much as mine did!
I made the mudslide cookies exactly as directed and they came out AMAZING! This recipe will definitely be on repeat!
What is the egg substitute? My son is allergic to eggs, dairy, wheat, peanuts, and tree nuts. We love enjoy life chocolate, he would love these but can’t have the egg.
Yummy cookie. Followed directions to the letter however ours never spread or got shiny.
Can I make the dough in advance, freeze it and them bake when desired? Thanks!
No that won’t work for these.
This recipe did not work for me at all. I don’t know what I did wrong. I followed every ingredient and every direction and ended up with a solid mass of dough in the bowl and couldn’t even get all the powder incorporated into it. At least I have an easily-disposable lump I can put in the trash. I don’t blame you or the recipe. I’m sure I did something wrong.
These sound great. Would they work if I froze the batter ahead of time?
No that wouldn’t work in this recipe. Best to bake right away.
THE BEST COOKIES! I’m allergic to gluten and these are the best gluten-free cookies I’ve ever done.
These are very intriguing to me. My mind tells me they will be quite sweet but maybe the chocolate balances it out. I guess I need to try them to be sure.
I just made these and they came out great! I reduced the amount of chocolate chips a bit and replaced them with some dried cherries. The flavor and texture were great. Kind of like a brownie in cookie form. I’d definitely suggest giving them plenty of time to cool. I was a little impatient and ended up breaking up a few.
These are delicious brownie bites or cookies. I do think the powdered sugar content is too high, but I translated into grams at 1 cup = 120g. They were still yummy, just much thicker.
what can i use instead of powder sugar, i don’t want sugar, sugar is sugar ,not good, any idea what can ise instead, do you think coconut sugar will work
I’d suggest visiting a low carb blog for a sugar free recipe instead. Four Score Living and Wholesome Yum are both great sites.
thanks
These were delicious!! I couldn’t find mini chocolate chips so I just used regular sized and the batter was super thick. Baked 2 pans at a time, switching halfway through for a total of 12 minutes. Next time I might sprinkle some crushed candy cane on top to make them a little festive as I was making them for a Christmas cookie plate. Thank you!
would this work with egg replacement (ground flax seed)?
No definitely not.
What would happen if you whipped the egg whites first?
I curious how they are dairy free with egg whites in them
Eggs aren’t dairy.
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.
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?
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.
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