There is no such thing as a chocolate overload when it comes to these decadent Gluten Free Triple Chocolate Fudge Cookies! Dark chocolate baking morsels, chocolate pudding mix, and cocoa powder make these a chocoholic’s dream come true.
ME BEFORE THE RECIPE…
We went to the dentist yesterday. TORTURE. Pure torture. I HATE the dentist. And I don’t even have bad teeth. In fact, I’ve only ever had one cavity in my entire life. I just hate all those tools in my mouth, making those high pitch screeching noises that are as unpleasant as nails on a chalkboard. Gives me the chills.
And the probing that they do with the pick. What is that???! Is that some new thing they’ve started in the last few years? I never recall doing that as a kid. Basically, they take a pick and slide it under your gums where it meets your tooth to see how much space there is. They rate each section of tooth 1 through 5 based on how much decay there is. I HATE IT!!! My teeth are sensitive and it makes me shudder.
Plus I hate when they tell me I brush too much. I KNOW!!! I completely understand that brushing my teeth 6 to 7 times a day is a little excessive. And also, I know that I brush too hard. And I know that I should be using an electrical toothbrush because they are more effective even though, once again, I HATE them.
Oh, and I am aware that I should be wearing a retainer. Trust me, my dad made it very clear a few years after I got my braces off that I should have worn my retainer more diligently because my teeth have slightly shifted. But here’s the thing. Nobody can tell, it’s been almost 20 years since I’ve worn one, and I’m not about to fork out $500 to make a new one just to make sure my teeth don’t move another hundredth of a centimeter in the following two decades. Also, that’s what having a prosthodontist brother is for…I just have to make it out to Colorado at some point.
In addition, I know that I should be brushing with clinical toothpaste for sensitive teeth to strengthen my enamel. But guess what??? Surprisingly (total sarcasm) it’s expensive to buy toothpaste from the dentist’s office as opposed to Walmart and it tastes like crap. I’m completely happy with my Colgate or Crest, thank you very much. Except for I actually did buy the toothpaste. After turning down the electric toothbrush, the retainer, AND the extra flouride treatment, I figured I should do at least one nice thing for my teeth.
But, you know, even with all of these things that I’m doing “wrong” the doctor couldn’t find one dang thing that was a significant concern in my mouth. Not only was my oral bill of health close to perfect, both of my girls were as well. Yep, my kiddos didn’t have a single cavity in their mouth. Four years going strong of flawless dental hygiene for those whipper snappers!!!
Now if you want my advice for pretty pearly whites, this is what I would tell you:
- Brush your teeth morning and night. If you have kids 6 and under, make sure you are assisting with at least one of the brushing sessions.
- Floss every night. You would be amazed what comes out of your teeth from flossing even after a good brush.
- Rinse with mouthwash to kill extra bacteria. I like the non-alcohol kind. It burns significantly less. I don’t enjoy looking like a stoned Rudolf the Red-Nosed Reindeer after swishing.
- Brush your tongue. It certainly helps with better breath.
- AVOID SUGAR!!!
Bahahahahaha!!! Are you kidding me??? AVOID SUGAR?! Yeah right. Who did you think you were talking to???
Now I admit that I most definitely limit sugar, but never ever do we avoid sugar. Pretty much I have some kind of homemade treat in my house at any given time. We just eat them sparingly and make sure to share lots and lots with friends and neighbors.
But if you are going to eat sugar like us, try to limit your intake and brush your teeth, or at least rinse your mouth, about 15 minutes after eating. Voila! Sugar bugs defeated!!!
Can you imagine if I didn’t let my kids eat goodies? There would be a full on riot over here. I can’t even take pictures of my baked goods without my girls all up in my business, wondering when they can take a bite.
Case and point.
But can I really blame them??? I mean, when you come home from school and you see a freshly baked batch of Gluten Free Triple Chocolate Fudge Cookies, of course you’re gonna wanna gobble them up. It’s human nature.
However, these cookies are no ordinary cookie. These cookies are TRIPLE chocolate and fudgy as all get up. If you can’t tell from the picture…well then, you might need glasses. Just sayin’.
So the triple chocolate comes from using chocolate pudding mix, cocoa powder, and my all-time favorite dark chocolate chips. The pudding mix gives them a nice moist chew, the cocoa powder gives an intense chocolate flavor, and the dark chocolate chips give them a smooth, melty gooiness. Delicious indeed. Triple chocolate = triple thumbs up!!!
These cookies are hassle free to make since they only require one flour, well an all purpose gluten free flour to be exact. I used Bob’s Red Mill 1:1 baking flour, but you can use any gluten free (or non gluten free) flour you prefer.
Also, there is no need to chill the dough. Wahoo! I usually like to chill my cookie dough for a bit to avoid spreading, but these babies turned out great straight from the mixing bowl to the oven. Baking cookies sooner means eating cookies faster, and that’s always a plus.
So it you’re a chocoholic at heart like me and my girls, I confident to say that you will LOVE these cookies. Go ahead. Make them and see.
NOTES ON THE RECIPE:
- Adding xanthan gum – if you are using an all-purpose flour blend that does not include xanthan gum, add 1 teaspoon to your dry ingredients.
- Mix up your mix ins – feel free to mix up the mix ins you are adding. We added some peanut butter baking chips to our batch one time and they tasted like Reese’s cookies. YUM!
- Freeze for later – you can bake up all the cookies and freeze some for later, or scoop cookie dough balls and freeze those. Bake as usual when you want a fresh cookie. Just add about 3-4 minutes to the baking time.
- Use parchment paper – I love using parchment paper for baking cookies because it requires less clean up and it allows you to slide the cookies off the hot pan onto a cooling rack right away. This makes sure the cookies don’t overcook on the bottoms as they continue to cool.
YOU MIGHT ALSO ENJOY…
- Gluten Free Peanut Butter Milk Chocolate Chip Cookies
- Gluten Free Lower Fat Chocolaty Chocolate Cupcakes
- Gluten Free Everything Pantry Mix-In Cookies
- Gluten Free Chocolate Chip Oreo Cheesecake Bars
- 2 sticks butter, melted
- 1 pack Jell-O Simply Chocolate pudding mix (3.4 oz.)
- ½ cup unsweetened cocoa powder
- 2 tablespoons milk
- 2 large eggs
- 1¼ cup granulated sugar
- ½ cup brown sugar
- 1½ teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups Bob's Red Mill 1:1 baking flour
- 1½ to 2 cups dark chocolate chips.
- Preheat oven to 375 and line baking sheets with parchment paper, Set aside.
- In a large mixing bowl, melt butter until completely melted, about 1 minute. Add pudding mix, cocoa powder, milk, granulated sugar, and brown sugar. Mix on low until smooth. Add eggs and vanilla and mix on medium until incorporated, scraping down sides as needed. Add in vanilla and mix on low until smooth.
- In a separate smaller mixing bowl, sift together baking powder, baking soda, salt, and gluten free flour. Add to wet mixure and mix on low until well incorporated. Beat on high for an additional minute, scraping down the sides as needed. Add 1½ cups chocolate chips to the dough and mix until smooth.
- Drop rounded tablespoon balls of dough 2" apart on cookie sheet (9 per pan) and bake for 10-12 mins or until edges are set and middles no longer look wet.
- Slide parchment paper with cookies off baking sheet onto cooling rack. Push additional 3-4 chocolate chips into tops of cookies. Allow cookies to cool copletely
- Store leftover cookies in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week. or in freezer for up to 3 month.
Adding xanthan gum - if you are using an all-purpose flour blend that does not include xanthan gum, add 1 teaspoon to your dry ingredients.
Mix up your mix ins - feel free to mix up the mix ins you are adding. We added some peanut butter baking chips to our batch one time and they tasted like Reese's cookies. YUM!
Freeze for later - you can bake up all the cookies and freeze some for later, or scoop cookie dough balls and freeze those. Bake as usual when you want a fresh cookie. Just add about 3-4 minutes to the baking time.
Use parchment paper - I love using parchment paper for baking cookies because it requires less clean up and it allows you to slide the cookies off the hot pan onto a cooling rack right away. This makes sure the cookies don't overcook on the bottoms as they continue to cool.
