6 oz. unsweetened chocolate

4 oz. dark chocolate

1/2 c. vegan butter (soy-free, sunflower free)

6 T. cocoa powder

2 c. sugar

1 T. instant espresso powder

4 eggs

2 t. vanilla

2/3 c. gluten-free flour

1/2 t. baking soda

1/2 t. salt

8 oz. dark chocolate chips

Melt the vegan butter, unsweetened chocolate, and the 4 oz. dark chocolate in the microwave, stirring every 30 sec., until melted. Stir in the cocoa powder and set aside.

In a large bowl, combine the sugar, egg, espresso powder and vanilla. Beat for 5 min. on medium speed. Pour in the chocolate mixture and beat until combined.

Combine the gluten-free flour, baking soda and salt in a small bowl. Add to the chocolate mixture and stir until combined. Stir in the 8 oz. dark chocolate chips.

Place the dough in the fridge and refrigerate for 1 hr. until dough is firm.

Preheat oven to 350º F

Spoon dough by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Return dough to fridge in between batches (it melts quickly in the heat!)

Bake cookies for 10 min., rotating front-to-back and top-to-bottom halfway through the cooking time. Cookies will look underdone when removed from oven - DO NOT BE FOOLED. Cool on cookie sheets for 5 min. and then remove to wire rack to cool completely.

Normally I just use 8 oz. of baking chocolate in this recipe, but the baking chocolate I was using (Guittard) comes in 6 oz. packages and I didn't want leftovers so I substituted in 6 T. baking cocoa for the missing 2 oz. of baking chocolate. I don't notice any difference.

I make this with vegan margarine so that people with a dairy allergy or lactose intolerance can eat them, but if you are not worried about that you can use butter instead.

Note to myself re:baking: Use small cookie scoop; 8 cookies per tray. No need to flatten cookie balls.

A gluten-free version of my Fudgy Chocolate Expresso Cookies

Yield: 74 cookies

Last updated: 7/8/26