Imagine sinking your teeth into a decadent, rich chocolate cookie that's not just irresistibly delicious, but also gluten-free! These Mudslide Cookies are the ultimate chocolate lover's dream, promising a fudgy, melt-in-your-mouth experience that will make you forget all about traditional wheat-based treats. Whether you're following a gluten-free diet or simply craving an extraordinary chocolate experience, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Gluten Free
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (dairy-free)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of almond flour, 1/2 cup of cocoa powder, 1/2 cup of coconut sugar, 1/2 tsp of baking soda, and 1/4 tsp of salt. Whisk the dry ingredients together until they are well combined and there are no lumps.
- In another bowl, melt 1/4 cup of coconut oil until it is fully liquid. Allow it to cool slightly, then add 2 large eggs and 1 tsp of vanilla extract. Whisk these wet ingredients together until they are thoroughly mixed.
- Pour the wet mixture into the bowl of dry ingredients. Stir with a spatula or wooden spoon until the dough starts to come together. Be careful not to overmix.
- Fold in 1/2 cup of dark chocolate chips (dairy-free) into the cookie dough, ensuring that they are evenly distributed throughout the mixture.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Once all the dough is on the baking sheet, gently press each cookie down slightly with the back of a fork or your fingers to flatten them a bit.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges look set and the tops appear slightly cracked. Be careful not to overbake, as you want them to remain fudgy.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Fudgy Perfect Mudslide Cookies warm or at room temperature, and store any leftovers in an airtight container for up to a week.
Tips
- Use room temperature eggs and coconut oil for better ingredient integration
- Don't overmix the dough - this can make cookies tough instead of fudgy
- For extra richness, use high-quality dark chocolate chips
- Make sure to space cookies evenly on the baking sheet to ensure uniform baking
- Let cookies cool slightly on the baking sheet before transferring to prevent breaking
- For a more intense chocolate flavor, use Dutch-processed cocoa powder
- Store cookies in an airtight container to maintain their soft, fudgy texture
- For a fun variation, try adding chopped nuts or a sprinkle of sea salt on top before baking
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 35mg
