31 Days of Cookies: Gluten-Free Spiked Chocolate Decadence Cookies

These double-chocolate cookies are spiked with vodka and filled with chocolate cream -- and also just happen to be gluten-free.
By: Karen Morgan

On the 27th day of cookies, our guest blogger proves that gluten-free cookies can hold their own in the dessert spread.

The inspiration for my Spiked Chocolate Decadence Cookies was the holiday spirit — or spirits — so present throughout the season. And while cocktails abound, booze goes a long way toward successful holiday baking too. Vodka renders pie crusts impossibly flaky; brandy or rum gives cakes a crumb so moist and heady that dessert lovers may need a designated driver; and a tablespoon of any liquor will forever transform the way you look at cookies. (Because we’re talking about gluten-free baking here, just make sure to grab a gluten-free vodka or brandy in lieu of the traditional 40 proof.)

I was inspired by my grandmother’s hazelnut bacci when I started developing these gluten-free Spiked Chocolate Decadence Cookies. I used whole eggs and eliminated any trace of nuts by using my gluten-free cookie flour blend. I added a tablespoon of vodka to the dough and refrigerated it overnight so the sugars could absorb all the liquid. The end result? A chocolate cookie with a crunchy outer rim and a soft, supple center. Sandwich two with the chocolate ganache filling for a very seasonally appropriate splurge.

SPIKED CHOCOLATE DECADENCE COOKIE Karen Morgan, Blackbird Bakery Food Network Kitchen Food Network Glutinous Rice Flour, Tapioca Starch, Sorghum Flour, Cornstarch, Finely Ground GlutenFree Quick Cooking Oats, Guar Gum, GlutenFree Flour Blend, Dutch Processed Cocoa, Baking Soda, Unsalted Butter, Light Brown Sugar, Sugar, Kosher Salt, Egg, Vanilla Extract, GlutenFree Vodka, Semisweet Chocolate Chips, Bittersweet Chocolate, Heavy Cream, Salted Butter, Light Corn Syrup

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.

More cookies:

Karen Morgan is the founder of the beloved gluten-free Blackbird Bakery in Austin, Texas, and is the author of two cookbooks on matter:  Blackbird Bakery Gluten-Free and The Everyday Art of Gluten-Free, which feature her new line of gluten-free flour blends.

Keep Reading

Next Up

31 Days of Cookies: White Chocolate Peppermint Cookies

Bake G. Garvin's white chocolate peppermint cookies.

31 Days of Cookies: Chocolate-Peppermint Cream Sandwich Cookies

Make peppermint cream and chocolate cookie sandwiches with this recipe on Cooking Channel by Todd Porter and Diane Cu of White on Rice Couple.

31 Days of Cookies: The Ultimate Chocolate Chip Cookies

Try Kelsey's 5-star recipe to make the perfect soft-and-chewy chocolate chip cookies.

31 Days of Cookies: Warm Chewy Macadamia White Chocolate Cookies

Make the best chewy white chocolate macadamia nut cookies with this recipe from Cooking Channel.

31 Days of Cookies: Peanut-Chocolate Chunk Cookies

Roger Mooking's peanut butter cookies are filled with giant chocolate chip chunks and salty roasted peanuts, so they've got that perfect salty-sweet, chewy-soft balance.

31 Days of Cookies: Banana Chocolate Chip Cookies

Add bananas to your classic chocolate chip cookies with Kelsey Nixon's recipe.


Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c


4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Sundays 8|7c

Pick a Side!

The Snackdown

In our new animated series, we debate the most-pressing food matters of our time, like is cereal a soup?

So Much Pretty Food Here