Gluten Free Mudslide Cookies (Dairy Free Options)

When I think of mudslides, I think of the chocolate and coffee cocktail that my sister and daughter once shared. It brings back good memories and times of celebration. While these gluten free mudslide cookies do not contain alcohol, they are something to celebrate. They are fine restaurant quality cookies and have the same wonderful flavors as the cocktail. The texture is between a cookie and a brownie. Enjoy!

If you are gluten intolerant, before you make this recipe, read the article,

Is Instant Espresso and Coffee Gluten Free?

Links You May Need:

Carla’s Gluten-Free All-Purpose Flour Blend recipe

Gluten Free Mudslide Cookies (Dairy Free Options)

Bakery-quality soft-baked gluten-free mudslide cookies, even better than the cocktail!
Course Dessert
Cuisine American
Ingredient Keyword Carla's Gluten Free All-Purpose Flour Blend, chocolate
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings 22 cookies


  • 2-1/3 cups Carla’s Gluten-Free All-Purpose Flour Blend recipe see above link
  • 1-1/4 teaspoons 7g gluten-free baking powder
  • 1 tablespoon water + 1 teaspoon instant espresso or 1 Tbsp. very strong brewed coffee
  • 1/3 teaspoon pure vanilla extract
  • 1 cup 6 ounces gluten-free semi-sweet chocolate, chopped (or morsels - Nestle) (or Enjoy Life Mini Chips, for dairy-free)
  • 4 ounces gluten-free bittersweet chocolate chopped (2 portions of a 9-oz.Scharffen Berger bar) (or Enjoy Life Mini Chips, for dairy-free)
  • 3 tablespoons 1-1/2 ounces unsalted butter, at room temperature (or half Earth Balance baking sticks + half vegetable shortening, for dairy-free) (or palm oil)
  • 3 large eggs
  • 1 cup 8 ounces granulated sugar
  • 1-1/4 cups 4 ounces walnut halves, chopped
  • 7 ounces semi-sweet chocolate chips Nestle (or Enjoy Life Mini Chips, for dairy-free)


  1. Line two baking sheets with parchment paper; set aside.
  2. Sift together the flour, baking powder, and salt.
  3. Stir together the espresso and vanilla; set aside.
  4. In a glass bowl over a saucepan of simmering water, melt together the 6 ounces of semi-sweet chocolate, bittersweet chocolate, and butter; stir to combine.
  5. In the bowl of your electric mixer, beat together the eggs, sugar, and coffee-vanilla mixture on medium speed for 5 minutes. Increase speed to high and beat for an additional 2 minutes and until light and fluffy.
  6. Preheat the oven to 350®F. Add the melted chocolate mixture and beat on medium speed until thoroughly combined.
  7. Switch to the paddle attachment and mix in the flour mixture 1/3 cup at a time on low speed.
  8. Using the paddle attachment on low speed or a silicone spatula, fold in the walnuts and additional chocolate chips.
  9. Scoop almost 1/4 cup of dough (2-ounce portions) and shape into a ball. Place on the prepared baking sheets and flatten to a 2-1/2-inch round disk.
  10. Bake on the center shelf for 11 - 12 minutes or until the cookies crack in multiple places.
  11. Allow the cookies to cool in the baking pan for 5 minutes. Then transfer to wire rack to cool completely.

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