These amazing chocolate lava cookies are so soft, gooey, and delicious. They're filled with hazelnut chocolate that melts in your mouth. The hazelnut chocolate spreads throughout the cookie in the oven and makes the cookie so rich and decadent. It doesn't hurt that the cookie dough comes together in minutes, too!
You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.
These cookies are great for any chocolate lover. I developed this recipe because I wanted a chocolate fix while also adhering to my low fluoride protocol. I specifically use HU Hazelnut Chocolate because HU is low in fluoride.
If you're looking to satisfy a chocolate craving, check out some of my other chocolate desserts like my chocolate strawberry cupcakes and my chocolate caramel cookies.
- Gluten-free flour: I use Caputo's Gluten-Free flour because I can count on it being low in fluoride. I also frequently use King Arthur's, although I haven't tested this recipe using that flour yet.
- HU Hazelnut Chocolate Bar: I used this chocolate bar because it melts so well and I trust the ingredients.
- Baking soda
- Granulated sugar
- Brown sugar
- Eggs: Make sure they are high-quality, organic eggs if you're limiting fluoride exposure.
- Unsalted butter: Organic butter is best when limiting fluoride exposure. Organic Valley is a great go-to if you're in a pinch.
- Salt: Redmond Real Salt is the only salt I use at the moment.
See recipe card for quantities.
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer.
Form into ball shape with your hands
Add the dry flour mixture to the butter mixture. Mix until combined.
Scoop the cookie into large balls and place them on the cookie sheet. Top each ball with one square of HU chocolate.
Chill in the fridge for 15 minutes before baking.
Bake in the oven for 20 minutes.
After 20 minutes, remove the cookies from the oven and cool. They should be golden brown.
Hint: Use a cookie scoop to get evenly-sized balls. Here is a great one.
- Nutty - add mixed nuts to the batter for a nice crunch.
- Brown Butter - brown the butter before adding it to the dough for brown butter cookies.
- Cookie scoop - to scoop each cupcake.
- Electric mixer - love this one because it's cordless! It also comes in some really pretty colors.
- Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
- Wooden spatula - a non-toxic alternative to spatulas.
Store these cookies in a cool, dry place in an airtight container. You can also store the cookies in a freezer-safe bag and store them in the freezer for six months.
Yes, you can add vanilla extract. I am still trying to find a low fluoride option for vanilla extract so that's why I leave it out of my recipe. Add in 1 teaspoon of vanilla extract.
No, in this recipe the cookies will not turn out if you use almond flour instead of gluten-free flour.
What makes this recipe low in fluoride?
This recipe is low in fluoride because it calls for organic dairy and uses HU Kitchen Chocolate which is low in fluoride. I have had no reactions to eating HU Kitchen Chocolate.
Save one or two balls of dough and put them in the freezer in a freezer-safe bag. Then you have a cookie on hand if you ever want just one or two!
Amazing Chocolate Lava Cookies (low fluoride, gluten-free)
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 2 sticks of unsalted butter melted
- ½ teaspoon salt
- 2 HU Hazenut Chocolate Bars
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Add the dry flour mixture to the butter mixture. Mix until combined.
- Scoop the cookie into large balls and place them on the cookie sheet. Top each ball with one square of HU chocolate.
- Chill in the fridge for 15 minutes before baking.
- Bake in the oven for 20 minutes.
- After 20 minutes, remove the cookies from the oven and cool. They should be golden brown.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.
I used the HU kitchen mint chocolate bar for this recipe and loved it. Thank you!