Flourless Fudge Cookies
Indulge in these rich, chewy flourless fudge cookies that satisfy your sweet tooth without the guilt. They're one of the most delicious sweet treats ever.
Servings: 12 cookies
Equipment
- Cookie Scoop 2-Tablespoon
Ingredients
- 2 ½ Cups powdered sugar
- 3/4 cup cocoa powder Dutch process
- 1 Teaspoon salt
- 4 egg whites
- 1 Teaspoon vanilla extract
- 2 Cups semi-sweet chocolate chips
Instructions
- Whisk together the powdered sugar, cocoa powder and salt until combined.
- Add the egg whites and vanilla extract.
- Gently whisk the dry and wet ingredients together until homogenous, making sure no pockets of dry ingredients remain.
- Gently fold the chocolate chips into the cookie dough.
- Cover your dough with plastic wrap and let it chill in the fridge for 30 minutes.
- While the cookie dough is chilling, preheat your oven to 350°F.
- Use a cookie scoop or spoon to drop your cookie dough onto a parchment paper lined baking sheet, leaving at least 2 inches between each cookie.
- Bake your cookies for 11 minutes.
- Let the cookies chill on the pan for 5 minutes and then move them to a wire rack to cool completely.
Notes
Mix the egg whites in well: Make sure the egg whites are completely incorporated with the rest of the cookie dough. This is going to be your main binding agent, so if they aren't fully incorporated the cookies won't rise evenly.
Leave space between them: These cookies are going to spread more than regular cookies since they don’t have any flour. You’ll want to be sure and leave them with plenty of room to spread so your cookies don’t merge together.
Don't risk breakages: It is important to let your cookies cool on the pan before moving them to a cooling rack to cool completely. These cookies are going to be thin and crispy, so if you try to move them too fast you’ll risk breaking them.
Leave space between them: These cookies are going to spread more than regular cookies since they don’t have any flour. You’ll want to be sure and leave them with plenty of room to spread so your cookies don’t merge together.
Don't risk breakages: It is important to let your cookies cool on the pan before moving them to a cooling rack to cool completely. These cookies are going to be thin and crispy, so if you try to move them too fast you’ll risk breaking them.
Nutrition
Calories: 289kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 215mg | Potassium: 269mg | Fiber: 4g | Sugar: 36g | Vitamin A: 15IU | Calcium: 27mg | Iron: 3mg
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