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Gluten-Free & Dairy-Free Chocolate Cookies

Plate of chocolate cookies with cracked tops.
Clip art image of a small brown wheat stalk with a red cross through it, symbolizing no wheat, gluten intolerance, or a gluten-free lifestyle.
Clip art image of a small brown milk bottle with a red cross through it, symbolizing no milk, lactose intolerance, or a dairy-free lifestyle.

These rich, fudgy cookies come with a story straight from The Ritz-Carlton, Amelia Island. During an anniversary getaway, I was greeted with a plate of these decadent chocolate cookies — crisp on the edges, soft inside, and perfectly sweet. I loved them so much that I asked for the recipe, and the kind staff happily shared it. Now, I’m passing it along to you!

They’re naturally gluten-free and dairy-free, full of chocolatey goodness, and so simple to make. No flour, no butter — just pure chocolate bliss.

POV / Personal Connection

Goal: Add your story — where this recipe came from, who loved it, or how you perfected it. Keep it 2–3 sentences for emotional connection.

Example:
 We first made these pancakes for our daughter after her gluten and dairy diagnosis, and they’ve been a weekend favorite ever since. There’s just something about hearing that first sizzle on the skillet that feels like home.

Plate of chocolate cookies with cracked tops.

Gluten-Free & Dairy-Free Chocolate Cookies

These rich, fudgy cookies come with a story straight from The Ritz-Carlton, Amelia Island - crisp on the edges, soft inside, and perfectly chocolatey sweet.
Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 lb 14 oz powdered sugar
  • 6 oz cocoa powder
  • ¼ oz salt
  • ½ oz gluten-free vanilla extract
  • 1 lb 8 oz chopped pecans
  • 9 oz egg whites

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together powdered sugar, cocoa powder, and salt.
  3. Stir in egg whites and vanilla until fully combined.
  4. Add chopped pecans and mix until evenly incorporated.
  5. Scoop dough onto the prepared baking sheet.
  6. Bake for 15 minutes, until glossy and crackled.
  7. Cool completely before serving.

Notes

  • Don't waste 9 yolks - simply get a container of egg whites from the refrigeration aisle!
  • Vegan Option: Substitute aquafaba (chickpea liquid) for egg whites — 3 tablespoons per egg white.
  • They’ll crisp slightly as they cool, so don’t overbake.

The Free Tips

  • These cookies are naturally flourless and dairy-free — no substitutions required!
  • Use dark cocoa powder for a more intense chocolate flavor.
  • They’ll crisp slightly as they cool, so don’t overbake.

Sunni’s Pro Tip: Dust the tops with a light sprinkle of cocoa powder right after baking for that bakery-perfect look.

Storage & Reheating

Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

FAQs

Can I skip the nuts?
Yes! Try chocolate chips, shredded coconut, or you can even leave them plain.

Are these brownies or cookies?
A little of both, they have a crisp top and chewy center, like a brownie-cookie hybrid.

Serving Ideas

  • Pair with dairy-free vanilla ice cream or homemade whipped cream

  • Sandwich with peanut butter or almond butter for a fudgy treat

  • Serve alongside your favorite coffee or oat milk latte

From Our Family to Yours

These cookies remind me that indulgence can still be simple and safe for everyone at the table. They’re a beautiful example of how gluten-free and dairy-free living doesn’t have to mean missing out.

Recipe Credit: The Ritz-Carlton – Amelia Island

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Sunni Baerwalde

Sunni is the owner of SimplySunni.com and co-creator of The Free, where she shares her journey to gluten-free and dairy-free living. Through her passion for health, family, and encouragement, she helps others find freedom and confidence in living “free.”

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