Dark and dense cookies that will remind you of the best chocolate truffle…..gluten and dairy free!
I may have died and gone to heaven!
This gluten free cookie regularly makes it way into my Christmas cookie rotation, right along with my other class fav: these buttery gluten free thumbprint cookies.
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 FAVORITE!!
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.
Gluten free chocolate cookie ingredient notes:
- If you are using stevia, I recommend NuNaturals Stevia…it does not have a noticeable aftertaste like many of the brands out there.
- If you would like to use use part erythritol/monkfruit to reduce the sugar, it should work.
- I like to be sure and use Fair Trade certified chocolate: my favorite affordable brand is Guittard. I have also used and enjoyed Lily’s Sweet Stevia Sweetened, SunSpire, and Equal Exchange.
Want some more gluten free Christmas cookie recipes?
- These grain free white chocolate and raspberry cookies look festive and taste delish!
- My pumpkin Paleo Snickerdoodles have super clean ingredients and are a taste sensation!
- This is my simplified version of Gluten Free Samoas, using coconut butter really elevates these!
Gluten Free Truffle Cookies Recipe:
If you try these decadent little morsels, be sure to come back and leave a comment below!
Dark Chocolate Truffle Cookies - Gluten Free/Dairy Free
Optional Add In's:
- 1 cup dark chocolate chips optional
- cocoa nibs or dried cranberries optional
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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