Flourless Fudge Cookies

(from kylerhea’s recipe box)

ltra-chewy, rich chocolate cookies with no added fat? And no gluten? Impossible! But it’s true: these flourless chocolate cookies get their texture from egg whites, and their flavor from cocoa powder (which represents the only fat in the recipe). Plus they’re easy to make: Just stir together a few simple ingredients, scoop onto a pan, and bake for 8 minutes. You won’t believe the delicious result.

Source: King Arthur recipes

Serves 16 people

Categories: Baked goods, cookies, gluten-free

Ingredients

  • * 2 1/4 cups confectioners' sugar
  • * 1/4 teaspoon salt
  • * 1 teaspoon espresso powder, optional but good
  • * 1 cup cocoa powder, Dutch-process (European-style) preferred
  • * 3 large egg whites
  • * 2 teaspoons vanilla extract*
  • * *For gluten-free cookies, be sure to use gluten-free extract.

Directions

  1. 1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

  2. 2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

  3. 3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.

  4. 4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

  5. 5) Remove the cookies from the oven, and allow them to cool right on the pan.

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