Flourless Fudge Cookies
User Reviews
5
Flourless Fudge Cookies
Description
Flourless Fudge Cookies are made by combining powdered sugar with cocoa powder and salt, which forms the dry base of the batter. Egg whites and vanilla extract are whisked in until just moistened, creating a soft batter into which mini semisweet chocolate chips are folded. The absence of flour allows the cookie to be dense and fudgy with a glossy cracked surface once baked at 350°F.
The cookies are portioned as tablespoons of batter spaced evenly on lined baking sheets to allow spreading during baking. Baking for 8-10 minutes yields cookies with shiny tops and a dense, chewy interior. Once cooled, they are stored in airtight containers for up to three days, maintaining their fudgy texture.
This recipe is straightforward with a flexible number of egg whites (three to four) depending on desired texture and can be flavored variably by substituting vanilla for other extracts like peppermint. Powdered sugar and cocoa powders give these cookies richness without flour, appealing to those seeking gluten-free or flour-free chocolate cookies.
Ingredients
- 3 cups powdered sugar
- 3/4 cup cocoa powder unsweetened
- 1/4 teaspoon salt
- 3-4 egg white
- 1 tablespoon vanilla extract
- 1/2 cup chocolate chips semisweet mini
Instructions
- Preheat the oven to 350°F.
- Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.
- In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
- Stir in the vanilla and egg whites.
- Whisk just until the batter is moistened.
- Stir in the chocolate chips.
- Scoop the batter by the tablespoonful onto the baking sheets. The batter will be thin. Leave enough space between each cookie for them to spread (about 2 ½” of space between each cookie).
- Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.
- Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.
Notes
- Begin with 3 egg whites and add a 4th if the batter needs more moisture or binding for desired texture.
- Substitute vanilla extract with other flavorings like peppermint to vary cookie flavor.
- Store cookies in an airtight container and consume within 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 34cookies
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 68kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 22mg | 1% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 2IU | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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