Grain-Free Mudslide Fudge Cookies

Once again, former pastry-chef turned web designer and fellow food blogger Megan Keatley of Health-Bent has put together something sweetly satisfying for you guys just in time for Valentine’s Day. Thank you, Megan, for the recipe!

If your idea of a sweet treat always includes chocolate, these Grain-Free Mudslide Fudge Cookies are for you. With a texture similar to macaroons, but filled with ooey gooey chocolate goodness, these grain-free cookies will melt in your mouth and delight your palette.

Thankfully, the recipe is as simple as it is delicious. 5 ingredients. Less than 5 minutes of prep time. No special kitchen equipment or cooking techniques required.

Grain-Free Mudslide Fudge Cookies

The Players

The How-To
Preheat your oven to 350F.

Whisk all ingredients together and portion the batter out onto a silicone or parchment lined cookie sheet. Make sure to leave enough room between the cookies, as they will spread out a tad.

Bake for 8-10 minutes until the cookies are set and the tops are glossy. You don’t want to over bake these, as the edges will get crispy and a little bitter, so keep your eyes on them.

Let cool until warm, then dig in! (Of course, you can let them cool completely, but where’s the ooey gooey goodness in that?) This recipe yields 12 delectable Grain-Free Mudslide Fudge Cookies.

For recipes and practical instructions for eating this way (dairy-free and grain-free), I highly recommend the PaleoGrubs Cookbook.

It’s the simplest way to get started, and it includes every kind of recipe you’ll ever need (more than 470 of them!).

(Click here to check out the PaleoGrubs Cookbook.)


(photo by Megan Keatley)


  1. Ken says

    The mix came out VERY runny. Trying to make single cookies didn’t work well as the batter just seemed to want to run all over the parchment paper. I was using the toaster oven and the ‘cookies’ just wanted to all run together. When I scraped the result off of the parchment paper, I basically just had a pile of very thin ‘cookie’ pieces.
    My wife (who likes dark choc. – I don’t) said the first batch of ~6 came out too bitter. I may have overcooked them, so I cooked the next batch of ~6 a little less time and she said they were better and were growing on her. I added a little more honey to the remaining batter and cooked up the last batch of ~6 and those were even better. Kids liked them too. :)

  2. Brittany says

    These were really good and rich, I think next time I may add nuts or almond butter, but I only needed 2 to feel completely satisfied. Thanks for sharing :)

  3. Adria says

    Hi there! Do the egg whites need to be whisked separately before combining with other ingredients?Like coconut macaroons? Til foamy? Stiff peaks like meringues? thanks!

    • KristenM says

      Nope. That’s why I said they were *easy*. That said, I did use a hand blender instead of just a hand-held whisk to blend these together when I tried the recipe. So maybe the extra aeration helps?

      • Naama says

        THey are awesome,I had a tiny bit of a problem they mix was a bit sticky (dont have a mixer) I added tiny bit of low fat milk and it was fine.
        But how do i get the round shape they were a bit too sticky to use my hands to form them.
        so even though they didn’t come out pretty they are awesome thank you :)

  4. Marie says

    Yum! I’ve made two awesome batches so far. The first, strictly by the recipe. My husband loves these. I find them yummy, but the flavor of our wild local honey is a bit too flowery to pair with chocolate for my taste. So, batch number two, I replaced the honey with maple syrup. And for kicks replaced the vanilla with 5 drops of peppermint oil…Watch out GS thin mints!
    So good!!!! I’ll definitely be making them again.

    Thinking they’d be marvelous topping home-made maple-vanilla ice cream or maybe the non-mint ones as a sandwich cookie with organic peanut butter. Now my mouth is watering!

  5. says

    Ken, it’s weird that yours came out runny because mine were incredibly thick! I used 1/3 c egg whites (it was 2 eggs) and looking back on it, I should have added a third but I wasn’t sure at the time. Anyways, they are delicious, even though they didn’t spread in the oven. These are one of the only treats that will satisfy my chocolate cravings with just a few bites! Awesome with some almond or coconut milk, too!

    I’m going to try these again this week with more liquid and probably adding some almond butter. Shooting for the consistency of pancakes batter this time haha. Thanks for a great recipe! :)

    • KristenM says

      That sounds about right, maybe a little too thick, but still within the margin of what’s yummy. :) I wonder if the thickness of the egg whites can make a noticeable difference. You know how eggs from truly pastured hens have bigger, thicker yolks and stiffer whites?

    • Kim says

      I had the same problem. I measured out 1/3 c of egg whites, which ended up being 2 egg whites also. I ended up with a stiff paste that I was hoping would spread with the heat and did not. Did your next batch turn out after thining them?

  6. says

    I just saved this to my recipe notebook at EverNote. Can’t wait to try and am looking forward to some of the variations your readers have shared!

    • KristenM says

      Yes! And I don’t know what those adjustments would be. Removing the yolks is easy. You just crack the egg open and let the white drip out while you cradle the yolk in the egg shell half. And there’s lots of wonderful uses for the yolks (mayonnaise, hollandaise sauce, smoothies). Why not try it?

  7. says

    For those curious about the nutrition facts, according to the recipe above, one batch has 709 calories total, consisting of 19.5g protein, 137.2g carbs, and 25.8g fat. Obviously, you need to divide this by the number of cookies you made in the batch to get the “per cookie” nutrition.

  8. Wendy says

    These are great. One night I spread almond butter on one and other nights I have spread natural raspberry jam on them. Yummy!

  9. Megs says

    Are these cookies chewy or are they crispy? I’m looking for a gluten free cookie that is chewy and mushy rather than crispy like a cracker.

  10. Mandy says

    These are so delicious. I just made them with some walnuts and allspice. Easiest thing I’ve made all year. Although I think i just indulged in a few to many and now have a belly ache. Oops!

  11. says

    Oh my… these are DARK. I very rarely say this about a cookie, but they are not sweet enough for me! (And this is coming from a girl who happily eats Lindt 75%.) I spread some fig jam on one and that was really good.

  12. deen says

    i tried these tonight.
    sadly, mine came out super thick, stuck up all in the whisk.
    and then since they were thick, they didnt spread nor look similar to the cookie picture.

  13. says

    These cookies were simple to make and soooo yummy… soft and very chocolatety. They looked almost black colored when I took them out of the oven! That’s probably because I used a mix of half molasses and half brown sugar in place of the honey. The cookies were sweet enough for me but my family thought they were too bitter. I’ll definitely make these again!

  14. Juliet says

    I had these at a friends house over the weekend and they were incredible! Her batter was runny and made thin cookies; mine was thick and the cookies maintained the shape in which they were dropped. We both baked for only eight minutes. She used three egg whites; I used two. Either way, delicious!!!

  15. Ieesha J says

    These turned out amazing!! I didn’t use the entire amount of raw honey that the recipe called for. I also used the Enjoy Life chocolate chips. They came out SUPER rich, and gooey as described. I could only eat one – but I froze the rest. Will try this with peppermint oil next!!

  16. says

    i made them without the chocolate chips and added a bit more cocoa powder and some powdered sugar (i didn’t measure). it was a little runny, but they came out fantastic! ultra chocolatey and fudgy! and according to my calculations were only about 40 calories each! <3 i think i've found my new favorite cookie recipe. i can't wait to try a bunch of variations. instead of vanilla i plan on trying mint, caramel, butterscotch, almond, and maybe even raspberry or orange extract. and maybe some with peanut butter powder, or grated coconut…. so many possibilities! i wonder if the cocoa could be replaced with something to make a nonchocolate version…? can you tell i'm excited about these cookies? lol. thank you!

  17. Elizabeth says

    This was fabulous! I made these tonight for my husband’s post-21-day-Challenge treat (he’s had no sweetener or fruit or even chocolate for t3 weeks!), and they were AMAZING! thanks for sharing this. :-)

  18. Victoria says

    Kristen, thank you so much for this recipe. They were delicious and I will definitely make them again!

    Just a tip, try to add a little bit of salt on to the tops of these cookies right before you put them in the oven. The salt complements the richness of the cookies very well and makes them all the more delicious.

    Thanks again!

  19. Chanda says

    These look amazing!! I am going to try these today:)). Just curious, I am looking for a cookie recipe that I can use in place of gingerbread men… Would these hold up to a cookie cutter or are they really soft??

  20. Jessica Moore says

    So what would happen if I used whole eggs instead of egg whites only?
    Just trying a) not to waste the wonderful nutrition in my pastured egg yolks and b) not really wanting a fat free cookie… we always try to eat healthy fats with anything sweet.
    Thanks for your thoughts!

  21. Jaime Gray says

    i made these tonight and they are wonderful! you’d never know that they are “healthy”. my batter came out a bit stiff because i melted the dark chocolate instead of chopping it and they came out more “fluffy” and it was soooo good!

  22. says

    I’m having trouble tracking down the Dagoba chocolate chips you link to….Amazon apparently doesn’t carry them currently, nor does Vitacost or Lucky Vitamin…any suggestions?

    I generally use chopped up Green & Black’s 85% bars–what is your opinion on that?

  23. Nathan says

    I made these today and they are SOOO deliciously chocolatey and rich! This will be my go-to recipe if I ever have to bring a dessert to share. Thanks!

  24. Elena says

    This was my very first no grain cookie, and I am so impressed. I did my oven at a lower temperature 150 Celsius and I got perfect cookies, the edges weren’t crispy just a fluffy little cloud. I’m having them with mashed banana/coconut cream ice cream.

  25. Stephanie says

    Hi, the taste is great, but my batch was very thick. I put 12 dollops on a silicon mat and mixed some coconut milk in the remaining dough. they still are in the oven, but already look very tasty – they don’t seem to spread, but they puff.
    Thanks for this recipe!

  26. Catherine says

    I don’t know why, but the minute I mixed all the ingredients together, it was dry as a bone. I had to add alittle more egg white and honey.

  27. e. says

    I had the same issue with the batter being very dry. They stayed in basically the same shape as when I put them in the oven. But they did have a nice taste, and I think I’ll definitely make them again, and add an extra egg white (in my first batch, two eggs gave me 1/3 cup of whites, but clearly, I needed more liquid).

    I also added about a 1/4 cup of chopped walnuts – which was a nice little crunchy touch.

  28. danielle says

    thanks for the recipe! i was looking for something to do with my leftover egg whites after making mayo! however i must agree with rebekah in that these were not very sweet at all and a little too bitter for my taste. i also used two egg whites and they were too thick and don’t look like the picture. so next time i will add some maple syrup in addition to the honey, and either and extra egg white or some milk :-)

  29. ileana says

    i’ll try this recipe, thank you! Cocoa sits unused in my cupboard, begging to be used for somethin’, anythin”!
    i’ll use natural unrefined cane sugar instead of raw honey, as i once heard that “raw honey is nectar, cooked honey is poison”. I agree…

  30. says

    I made these this morning and they didn’t spread – they stayed together, even after baking. Was this supposed to be meringue like? Husband doesn’t like dark chocolate so I’ll use semi sweet, he thought there was coffee in it. I’ll eat it tho, I’ll just mix it in with coconut whipped cream. I’ll have to try again.

  31. Leslie says

    Not sure what I did but the batter was runny & they stuck to my parchment paper :( they tasted GREAT. I might try them again another day cuz they tasted like fudge brownies :)

  32. Anne says

    This recipe looks wonderful, but as a diabetic I need to avoid eating honey or other sugars. Would using a sugar-free honey syrup work in this recipe? I’m open to any suggestions.
    One other questions…why not use the yolk, which is full of nutrients? Is it textural? Thanks.

  33. May says

    Hello! These were really good! I did half mint and half orange. I was just wondering dough was pretty thick, and my cookies didn’t spread at all. What do you suggest?

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