Chocolate for Your Valentine: Make It Gluten-Free

Patient Expert
PJ Hamel

February means Valentine’s Day, and Valentine’s Day means chocolate — which, if you love to bake, means fudge brownies, devil’s food cake, or even that classic standby, chocolate chip cookies.

But what do you do if you’re gluten-free — or baking for someone avoiding gluten? Without flour in your baking arsenal, you might find yourself picking up a box of chocolates at the candy store.

But that doesn’t satisfy your baking urge, the desire to create something for that special someone right in your own kitchen: a true gift of love.

Enter Flourless Fudge Cookies. (Full disclosure: this recipe is from King Arthur Flour, where I work as senior digital content editor.)

Gluten, the protein in flour that provides structure to baked goods, has to be replaced with something else when you’re baking gluten-free. In this case, that something else is egg whites.

Using simply egg whites, cocoa, and sugar, you can create a moist, chewy cookie that’s the perfect vehicle for whatever you want to throw into it, from dried fruit (cranberries are wonderful) and toasted nuts to more chocolate, in the form of bittersweet chips.

Let’s see how these cookies come together.

Nuts in pan
PJ Hamel

First step, if you choose to use nuts — walnuts are rich in antioxidants and omega-3 fats — enhance their flavor by toasting them first. About 6 to 8 minutes in a 350°F oven should do the trick.

dried fruit and nuts
PJ Hamel

I like to pair walnuts with fiber-rich dried cranberries; the berries’ sweet tanginess plays nicely with the nuts’ — well, “nuttiness.”

PJ Hamel

Mix 3 large egg whites, 1 cup unsweetened cocoa, 2 1/4 cups confectioners’ sugar, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. The mixture will be thick and syrupy, unlike most cookie doughs you’ve made before.

chocolate baking mixture
PJ Hamel

Stir 2 cups of your chosen add-ins into the batter.

chocolate cookie drops
PJ Hamel

Scoop 1” balls onto a cookie sheet that you’ve greased thoroughly, or lined with parchment (my favorite option: easy cleanup!) If you use parchment, grease that, too.

baking chocolate cookies
PJ Hamel

Bake for about 8 minutes in a preheated 350°F oven. The cookies will look shiny, and their interior, when you break one open, will be very moist. Let them cool for several minutes on the pan, then transfer them to a rack to cool completely.

cooling cookies
PJ Hamel

For a very simple version, don’t stir anything into the batter. Plain cookies are lovely in their simplicity — and perhaps just the ticket for your sweetie, who may be dealing with other food allergies besides gluten.

Happy gluten-free Valentine’s Day!

See the complete recipe at King Arthur Flour.

See more helpful articles:

Chocolate-Dipped Banana Bread

Pleasure Without Guilt: Banana Bliss Soft-Serve

Dark Chocolate-Dipped Strawberries