These gluten-free fudge cookies use brown rice flour, cocoa, palm shortening, and a flax mixture. This version does not use eggs, butter, or melted chocolate bars. The measured ingredients and method below match the recipe card.
Ingredients
- 1 cup brown rice flour
- 1/3 cup cocoa powder
- 1/4 cup raw turbinado sugar
- 1/4 teaspoon baking soda
- 1/2 cup solid palm oil or palm shortening
- 1/3 cup agave or maple syrup
- 2 tablespoons flax meal
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1/3 cup mini dark chocolate chips
Quantities listed as 0.33 cup in the recipe card are approximately 1/3 cup. Use products labeled gluten-free where needed and check for cross-contact. For a vegan version, choose plant-based milk and chocolate chips without dairy. Nut-free suitability depends on the ingredient labels and preparation environment; it should not be assumed from the recipe name.
Instructions
- Prepare the oven. Preheat to 375°F (190°C) and line a cookie sheet with parchment paper.
- Combine the dry ingredients. Whisk together the brown rice flour, cocoa powder, turbinado sugar, and baking soda.
- Mix the flax and milk. Combine the flax meal and milk in a cup and set aside while preparing the shortening mixture.
- Mix the wet ingredients. Beat the solid palm oil or palm shortening with a hand mixer. Add the agave or maple syrup, flax mixture, and vanilla; beat until combined.
- Make the dough. Add the dry ingredients to the shortening mixture. Mix until a thick dough forms, then stir in the mini chocolate chips.
- Portion and bake. Roll about 1 tablespoon of dough into each ball and place on the prepared sheet, leaving space between them. Bake for 8–10 minutes.
- Cool. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Which recipe should I follow?
The page now follows the brown-rice-flour and flax version in the recipe card. The separate egg-and-melted-chocolate method previously described in the article has been removed. Salt was mentioned in the card instructions without a measured quantity; it is not required in the ingredient list for this version.
Tips and storage
Use solid shortening as specified, rather than adding melted oil. Mix until the dough comes together and allow the cookies to set on the sheet before moving them. Store fully cooled cookies in an airtight container.
Frequently asked questions
Does this recipe contain eggs?
No eggs are listed. The recipe uses flax meal mixed with milk.
Is it automatically vegan?
No. That depends on the milk and chocolate chips you use. Choose dairy-free versions if preparing vegan cookies.
Can I replace brown rice flour with a flour blend?
The recipe is written for brown rice flour. A substitution with another blend has not been verified here.
Gluten Free Fudge Cookies
Ingredients
Main Ingredients
- 1 cup brown rice flour
- 0.33 cup cocoa powder
- 0.25 cup raw turbinado sugar
- 0.25 teaspoon baking soda
- 0.5 cup solid palm oil palm shortening
- 0.33 cup agave or maple syrup
- 2 Tablespoons flax meal
- 3 Tablespoons milk
- 1 teaspoon vanilla
- 0.33 cup mini dark chocolate chips
Instructions
Preparation Steps
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together the brown rice flour, cocoa powder, turbinado sugar, and baking soda.
- In a cup, combine the ground flax seed and milk and set aside.
- In a separate bowl, cream the palm oil with a hand blender. Continue to blend and add in the agave, flax gel, and vanilla and blend ingredients until creamy and mixed thoroughly.
- Add the dry ingredients to the palm oil blend and mix together well with a hand blender or by hand until a thick dough forms.
- Blend or stir in the mini chocolate chips.
- Roll about 1 Tablespoon dough into balls and place on a cookie sheet lined with parchment or a baking stone.
- Bake for 8-10 minutes. Let cool on baking sheet for about 5 minutes before removing to wire rack to cool completely.
I love that they’re fudgy and not dry—gluten-free can be so disappointing, but these sound like a game changer.