Utterly delicious Chocolate Espresso Puddle Cookies are fudgy, flourless mocha cookies that are naturally gluten free and also dairy free. Quick and easy to make, they are perfect for using up egg whites.
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Chocolate Espresso Puddle Cookies – Love at first bite
Chocolate Espresso Puddle Cookies are one of my all-time favourite cookies. Soft and chewy, rich and fudgy, meringue meets brownie with a crispy edge… All in one gorgeous coffee-infused chocolate cookie puddle.
I confess, the recipe is not a Gluten Free Alchemist one. It is adapted from a non-espresso version served at coffee break by Adriana Rabinovich when I attended a gluten free baking course some years back. In turn, the recipe sheet, references ‘101Cookbooks.com’… So, I guess it probably has a long history before it reached my greedy kitchen.
But wherever Puddle Cookies originate, they deserve all the shares. After just one bite, I was addicted to these scrumptious morsels. Risk them if you dare… Whether you choose to add Espresso or just go down the plain Chocolate Puddle Cookies route, I guarantee you will find love at first bite.
Are Chocolate Espresso Puddle Cookies easy to make?
I think so, yes! Chocolate Espresso Puddle Cookies really don’t require much baking skill whatsoever… They possibly need a little extra-oversight on timings to get them baked to chewy-perfection (see below). But ultimately, if they are over-baked, the world won’t end and the cookies will still be delicious.
And even better… A batch can literally be created in under an hour (including the nut grinding). All you need is some basic equipment, an oven and the patience to let them cool enough to handle before devouring them.
‘Puddles’ are Flourless Cookies, which makes them naturally gluten free
Because chocolate ‘Puddles’ (as they are affectionately known here) are flourless cookies, they are naturally gluten free. No need to worry about sourcing gluten free flour or flour-blending, they instead use a combination of ground nuts and cocoa to work their cookie magic. Of course, that does mean you need to find either ground nuts or grind them in a blender… But to be honest, they whizz down to a nut ‘meal’ in seconds, so it’s no hardship.
The recipe shared uses toasted ground walnuts, which provide an amazing earthy nuttiness which marries perfectly against the chocolate and coffee, but I reckon that walnuts could be easily substituted for an alternative toasted nut-meal of choice.
Chocolate Espresso Puddle Cookies are also dairy free
In addition to being gluten free, Chocolate Espresso Puddle Cookies are naturally dairy free. They contain no milk or butter, but take any oil required from their walnut-base. And the chocolate is derived from cocoa powder too… So, no need to source dairy free chocolate either.
This does mean however that they are not either nut free or vegan… Their magic results from the use of egg whites which are whisked to a light froth (a non-electric hand-held whisk is all you need)… Once baked, the resulting texture is both light and chewy.
Mocha Cookies – a perfect recipe for using up left-over egg whites
It’s always a good idea to have a few recipes in the repertoire to use up left-over egg whites. I’m never too sure where all the yolks go, but egg whites seem to be frequent visitors. Either way, these chocolate-coffee (aka Mocha) Puddle Cookies are ideal… especially if you are unsure just how ‘pure’ your whites are.
While many egg-white recipes (such as Meringues and Macaron and even Angel Food Cake) require egg whites that have no taint of either egg yolk or grease, these cookies will take a bit of ‘contamination’. So, if you need a recipe to use up whites after an accidental ‘yolk-breaking accident’, these are ideal.
Baking Chocolate Espresso Puddle Cookies to chewy-fudgy perfection… Know your oven!
Heads-up. Having made (and eaten) Chocolate Espresso Puddle Cookies more times than I dare to admit, they do require a little experience to get baked to perfection… That’s not really baking experience per se… More Chocolate Puddle Cookie experience.
Baked too long and they will be overly-crisp and crunchy… And baked too little, they will be too soft and fragile on lifting from the tray. To be fair, both ‘mistakes’ are still delicious, if not the intended result. So, what are we aiming for?
Cooked precisely, they are a little crisp on the outside with a soft, chewy, slightly gooey interior… A cookie that induces the sort of blissful enjoyment you never want interrupted. The darkness of the chocolate should fill your nose with a pungent aroma. And the flavour should be deep with sweet cocoa, infused with a hint of espresso bitterness and earthy nuttiness as it spreads across the taste buds.
Believe me, it’s worth working on perfection! You just need to know your oven and keep an eye on baking progress…
How do I know when Puddle Cookies are baked to perfection?
A perfectly baked Puddle Cookie should look glossy on the surface with a slight crackle. But you have the opportunity to double-check readiness as follows…
When you think they are ready (and not ‘over-ready’), take them from the oven, but leave them on the hot baking trays. Then… As they start to cool, gently lift a cookie or two from the base with a palette/flat knife. If they stick and are difficult to remove, they aren’t quite done… Pop them back in the oven and let them cook for a minute or two longer.
Can I make Chocolate Espresso Puddle Cookies without the coffee?
If you prefer your Chocolate Espresso Puddle Cookies without caffeine, that’s fine. Either make them using Instant Decaffeinated coffee (Nescafe do a good option) or just leave out the coffee from the recipe.
But while we’re on the subject of coffee… Don’t be tempted to use anything other than instant coffee for this recipe… It needs to be able to dissolve into the mixture completely and without adding any liquid. And if you really truly want the experience of a ‘strong mocha’, be certain to use instant espresso coffee powder. I always use Nescafe Azera Instant Espresso (from the supermarket) as it packs a great punch in baking without any graininess.
Ready to make Chocolate Espresso Puddle Cookies?
Have I tempted you to make some Chocolate Espresso Puddle Cookies? Or even just Chocolate Puddle Cookies? I hope so. Because they are sublime and ridiculously moreish.
If you make them, leave a comment to tell me all about it… Even better, rate the recipe… Or pile them high, grab your phone and tag me on social media with photos of how they turned out. If there’s one thing that makes me happier than mocha cookies, it’s seeing other people enjoying them too. You’ll find me on Facebook, Instagram, Pinterest and Twitter.
And for everything else, head over to our deliciously tempting Gluten Free Recipe Index… So much inspiration and it’s all shared for FREE, with my love.
Other Cookies you might like on Gluten Free Alcheist
Chocolate Espresso Puddle Cookies
Key equipment
- Oven
- grinder/blender
Ingredients
- 235 g walnuts (toasted weight) toasted, cooled and rough ground (using a blender) – To allow for drying, toast about 260g raw, shelled walnuts.
- 325 g icing sugar (powdered or confectioners sugar)
- 45 g cocoa powder
- 10 g INSTANT espresso powder
- large pinch fine sea salt
- 3 large egg whites UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1½ tsp vanilla extract
Instructions
Preparing the toasted ground walnuts (ahead of time)
- Pre-heat the oven to 200 C.
- Spread the shelled walnut pieces on a tray and roast in the oven for about 10 minutes, turning occasionally to prevent burning.
- Once golden, remove from the oven and cool completely.
- Pop in a blender and grind to a coarse nut-meal. Be careful not to over-grind.
Making the Puddle Cookies
- Base-line about 3 baking trays with baking paper (or batch bake if you don't have enough trays).
- Pre-heat the oven to 175 C/325 F/Gas 3.
- Place the ground walnuts, icing sugar, cocoa, espresso powder and salt into a bowl/airtight container and mix/shake together until well-blended.
- Place the egg whites into a separate large bowl and whisk lightly until slightly frothy.
- Add the dry ingredients and the vanilla to the egg whites and beat together with a wooden/silicon spoon until the mixture comes together evenly.
- Leaving plenty of space between each for spreading, place spoonfuls of the cookie batter onto the baking trays.
- Bake for 12 to 15 minutes. The cookies should look glossy and slightly cracked on the top when done.
- Remove from the oven when baked. As they start to cool, gently lift the bases from the baking paper. If they are difficult to remove, pop them back in the oven and cook for a minute or two longer. (You want to get the baking just right… If you over-bake them they will be too crisp. A perfectly-baked puddle should be crisp on the outside with a fudgy middle).
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Chocolate Espresso Puddle Cookies shared with
- Cook Blog Share Week 23 2021 with Sew White
- Blogger’s Pit Stop #272
- Full Plate Thursday #538 with Miz Helen’s Country Cottage
- Sundays on Silverado #43 with The House on Silverado
Previously shared with – We Should Cocoa with Tin and Thyme; Bake Of The Week with Casa Costello and Mummy Mishaps; What’s For Dinner Sunday Link Up with The Lazy Gastronome; Fiesta Friday with Angie and Spades, Spatulas & Spoons
Hello.
I must own up to the fact that I’ve given these a 5 star rating and I haven’t even made them yet ( will this afternoon ! ). I have to say THANK YOU for including nutritional information. So many website and GF books don’t bother and it’s so frustrating, I need to know how many calories I’m going to be scoffing 🤣 I’m going to try your brown baguettes this afternoon as well and I’m so excited. I hope they turn out as well as yours have 🤞
Thank you Fiona. Brave indeed. I hope they lived up to expectation!
Fingers crossed for the baguettes too xx
CONGRATS! Your post is FEATURED at my Unlimited Link Party 28!
Yay! Thank you so much Dee xx
They sound amazing! I love the idea of the soft fudginess of them and the mocha flavour. The photos make them super tempting as well.
Thank you Corina. Definitely super-fudgy and very addictive x
Such a simple recipe to follow and spot on with the flavours. I love the chocolate, coffee, walnut combination.
Thanks Lesley. It’s definitely a keeper. x
These look delicious!
Thank you Joanne x
Oh, goodness. This chocoholic approves. I could just tastes the yumminess! Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!
Thanks Dee. These are so simple and delicious. Perfect for every chocoholic xx
These look amazing and i look forward to trying out this recipe!
Thank you Zeba. I hope you enjoy them x
I'm so glad you decided to share a batch with us, they look like they need to be baked asap – or rather as soon as this heatwave has moved on. I'd better make sure CT doesn't see them or he will be saying, blow the heatwave!!! Ground walnuts make fantastic biscuits and I was delighted to see them here. it's also so useful to have another delicious recipe for using up egg whites. Thank you for sharing with #WeShouldCocoa.
I couldn't not share with you Choclette… I just knew you would appreciate them! And to be honest, they are so easy and quick to make that even in the heat they are doable. I have to agree though… I LOVE using ground walnuts in baking! x
I'm not at all surprised you were demanding the recipe Kate, they look AMAZING! I mean who doesn't love a chocolate cookie! Thankyou for sharing with #Bakingcrumbs,
Angela x
Absolutely Angela. What's not to Love?! x
OK, what do you serve (besides fruit) for dessert at a bookclub where 2 members are vegetarian, 1 is gluten free, and 1 is dairy free??????? These cookies! Wow, love them and they are beautiful glossy chocolate as well. Thank you for bring this to FF.
Absolutely! That makes me smile… Thank you x Besides… 'Fruit is not a pudding'!!!! x
Those look amazing Kate, and as ever, it is hard to think they are GF too! Karen
Thanks Karen. You know me…. If it 'looks' gluten free then it probably isn't good enough! x
These cookies are looking so perfect. I love cookies and I love espresso – yum!! Thanks for sharing & happy Fiesta Friday, Kate. x
Thank you Jhules. And thanks for popping over for a read x
Love all those flavors together. Sounds amazing. Pinning for later.
Thanks Lizet x
Chocolate and coffee are such a fabulous combination – and the looks so darn good too! xx Maria
Thanks Maria. I have to say… I am a little addicted to chocolate and coffee xx
Wow they look simply stunning!
Thanks Kat x
Thank you for sending a batch of these beauties over to #CookBlogShare! I love coffee and chocolate together!
You are most welcome Monika x
Sounds delicious! I love coffee, so these cookies have exactly the flavours I like. Yum!
Thanks Anca. Me too! x
I have decided I would let you make these for me…blow the egg intolerance I'll deal with that afterwards! I love chewy gooey biscuits…don't get me wrong, there's a time and a place for crisp, hard to bite biscuits but these are just pure indulgence…..scrummy! #G2BGF
Ha ha! I would say 'that's not good', but I think these are probably worth the pain! x
sounds delicious and I think I might have seen the 101 cookbooks version. I would take mine without coffee but I love how you tweak it to your taste and how you know just how long to bake then – that is the sign of a beloved recipe
Oh wow… It's good to know that the 'recipe trail' has a discovered start point. I never quite know with recipes that have been from one person to the next…
I think though that these Puddle Cookies are pretty versatile and would be pretty straight forward to tweak in all sorts of ways. I'd quite like to try making some fruit ones…
These look incredible! So rich and chocolatey and your photos are beautiful. I'd swap the walnuts for hazelnuts because I'm fussy x
I was just thinking could I swap the walnuts for hazelnuts!
Thanks Cat and Priya. They would be great with hazelnuts I think…. I may have to try them that way myself! x
The perfect combination! I couldn't think of anything better than chocolate and coffee. Your cookies look so moist and delicious!
Me neither Alida. These are very delicious, if a little too addictive x
Chocolate? Espresso? I may not be a heavy sweet-tooth, but this combination makes me look a lot further. I also appreciate that it's healthily gluten-free. Looks moist and yummy.
Thank you. I have to say… I am a huge fan of Chocolate and Espresso! x