Dark and dense cookies that will remind you the best chocolate truffle…..gluten and dairy free!
Really?! I may have died and gone to heaven!
Before having to cut foods out, these were one of my favorite cookies. Dark chocolate…if it hasn’t been made abundantly clear yet…IS MY FAOVRITE!!
These cookies are like little dark truffles: dense and chewy with a dark chocolate flavor. While this certainly doesn’t qualify as health food, I am all about the simple pleasures in life every once in awhile. It took several tries, but I have finally tweaked this to work…let’s see what you think!!
- If you are using stevia, I recommend NuNaturals Stevia…it does not have a noticeable aftertaste like many of the brands out there.
Want some more cookie recipes? Here a could you could check out!
- Gluten Free | Vegan Thumprint Cookies
- Paleo | Vegan Pumpkin Snickerdoodles
- Gluten Free | Vegan Samoas
Dark Chocolate Truffle Cookies - Gluten Free/Dairy Free
- 4 1 ounce squares unsweetened chocolate, chopped
- 1 cup chocolate chips
- 6 tablespoons allowed butter coconut oil, or palm shortening
- 3 eggs
- 1 cup unrefined sugar or palm sugar. For candida friendly sub 1/2 cup xylitol and 1/4 teaspoon liquid stevia, to taste, or erythritol
- 1 1/2 teaspoons vanilla extract
- 1/2 cup gluten free oat flour or any whole grain gluten free flour
- 1/2 cup tapioca flour
- 1 teaspoon guar gum or 1 tablespoon gelatin
- 1/4 teaspoon grain free baking powder
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips optional
- Optional: cocoa nibs or dried cranberries
Preheat the oven to 350 degrees.
In a glass bowl or measuring cup, melt the unsweetened chocolate, 1 cup chocolate chips, and the selected fat in the microwave. Start with about 90 seconds and then stir continuously until all pieces are melted and smooth. Be careful not to overheat the mixture, as the chocolate will seize and turn clumpy. Alternately, melt over low heat on the stove.
Beat the eggs and sugar until thick, creamy, and pale yellow in color: about a minute or so.
Add in the vanilla and melted chocolate mixture.
Whisk the dry ingredients together, mix in.
Add in remaining chocolate chips if desired.
Batter should be very thick, especially as the melted chocolate cools! The dough should plop and have no movement when placed on the cookie sheet.
Form cookies with about a tablespoon of dough, press into desired shape. They will not change shape in the oven!!
Bake in a preheated oven for about 8-10 minutes until slightly firm. The cookies will firm up when they cool, and are much better if they are NOT over-cooked!
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