Gluten-Free Espresso Fudge Cookies (Print Version)

Chewy gluten-free chocolate cookies with espresso undertones and fudge chips — quick to make and indulgently chocolatey.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons instant espresso powder

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 2 large eggs
10 - 2 teaspoons pure vanilla extract

→ Mix-Ins

11 - 1 cup semisweet chocolate chips, gluten-free
12 - 1/2 cup fudge chunks or additional chocolate chips, gluten-free

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together gluten-free flour blend, cocoa powder, baking soda, salt, and instant espresso powder.
03 - In a large mixing bowl, cream softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
04 - Beat in eggs one at a time, then add vanilla extract and mix until fully combined.
05 - Gradually add dry ingredients to the wet mixture, mixing until just incorporated.
06 - Fold in semisweet chocolate chips and fudge chunks until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are set and centers remain slightly soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a brownie and a coffee shop had a delicious collision nobody expected.
  • No one will guess theyre gluten-free unless you decide to brag about it.
  • The dough comes together in about 15 minutes with zero fussy techniques.
02 -
  • Pull them from the oven when they still look a touch underbaked because carryover heat finishes the job and keeps them chewy.
  • Not all gluten-free flour blends behave the same so if yours lacks xanthan gum add 1/2 teaspoon or the cookies will spread into flat discs.
  • Espresso powder dissolves best when whisked into the dry ingredients rather than the wet.
03 -
  • Sift the cocoa powder before measuring to avoid dry clumps hiding in the center of your cookies.
  • Rotate the baking sheets halfway through baking for even browning, especially if your oven runs hot in the back.

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