Subscribe to the Newsletter!

Sign up for the Weekly Newsletter to receive all the new recipes, DIY projects, and tips straight to your inbox each week!

Gluten-Free Mocha Fudge Cookies

A Recipe for Gluten-free Mocha Fudge Cookies with Dairy-Free Options

These gluten-free mocha fudge cookies are amazingly delicious! I wasn’t sure if the flavor of the instant espresso crystals would come through but the cookies ended up being the perfect blend of chocolate and coffee. They are slightly crunchy on the outside and chewy on the inside. They are probably the best gluten-free cookie recipe that I have ever created.

Gluten-Free Mocha Fudge Cookies Recipe using espresso crystals (640x403)

I used Medaglia D’Oro Instant Espresso Crystals to create the coffee flavor without using a liquid. I paired it with Rodelle Gourmet Baking Cocoa because Rodelle’s cocoa powder has a deeper, richer flavor than other cocoas, so it was not overwhelmed by the flavor of the espresso crystals.

To make this cookie recipe gluten-free, I used Spectrum Organic All Vegetable Shortening. I am able to find the shortening at several grocery stores in my area. If your cookies don’t need to be dairy-free, you can use butter that has been allowed to come to room temperature in place of the shortening.

Gluten-Free Mocha Fudge Cookies Recipe with Dairy-Free options

This recipe makes 2 1/2 dozen cookies.

Gluten-Free Mocha Fudge Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 cup rice flour
  • ¾ cup tapioca flour
  • ¼ cup potato starch
  • 1 teaspoon guar gum
  • ½ cup cocoa
  • 2 tablespoon instant espresso crystals
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup of vegetable shortening (or butter)
  • 1½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix together flours, guar gum, cocoa, espresso crystals, salt, and baking soda.
  3. In a large bowl, cream shortening and sugar. Add eggs and beat. Stir in vanilla. Add dry ingredients to the moist ingredients and mix well.
  4. Dropped by tablespoon full onto a greased cookie sheet.
  5. Bake at 375 degrees for 10 minutes.
  6. Place on a cooling rack to cool.


More Gluten-Free Cookie Recipes:

This post may contain affiliate links, please view our disclosure policy for details.

About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. Hello, this looks like a great recipe. I have a gluten free all purpose flour that is a mix of flours. Do you think I could use it instead of the flours and would I use 2 cups?


  1. […] Gluten Free Mocha Fudge Cookies from Premeditated Leftovers […]

Speak Your Mind