Flourless Fudge Cookies are a unique little chocolate fudge cookie recipe that bakes up all crinkly and fudgy. This gluten-free cookie is almost like an ultra fudgy brownie but with a light and airy texture. You’re going to love the crinkly top on this light cookie.
Flourless Fudge Cookies are a fun and unique recipe that you’ve just got to try.
They are naturally gluten-free and taste like fudgy perfection.
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Key to Success #1 – Grease the Baking Sheet
When you’re baking cookies, you wouldn’t normally grease the cookie sheet.
But that’s exactly what we’re going to do with these no-flour cookies.
The batter tends to be thick and sticky and it has a tendency to stick to the pan after baking.
For that reason, we’re using parchment paper to line the baking sheet then spray the paper lightly with cooking spray.
If you skip this step, your cookies will turn out just fine.
Just be sure to allow the cookies to cool completely on the baking sheet before trying to remove them.
Key to Success #2 – Use High-Quality Cocoa Powder
One of the main ingredients in his easy chocolate cookie recipe is cocoa powder.
Make sure you are using unsweetened cocoa powder in this recipe.
You don’t need any sweetener in the cocoa powder since we have plenty of sweetness with the powdered sugar.
You can use your favorite cocoa powder. I like the Hershey’s brand that is found at many grocery stores.
Since the majority of the flavor comes from the cocoa powder, make sure it’s a high-quality brand like Hershey’s or Ghirardelli.
Key to Success #3 – Allow the Batter to Rest for Shiny Cookies
After you’ve mixed up the cookie batter, we’re going to let it rest so that your cookies will be nice and shiny.
Cover the batter with plastic wrap then allow it to sit for 20 minutes at room temperature.
This short testing time is all it takes to make the cookies have the perfectly shiny crinkly top that you are expecting.
This cookie recipe only takes a few minutes to whip up.
I will whip up the cookie batter then let it rest while the oven is preheating.
By the time the oven is preheated to 350 degrees F, the batter has rested long enough and it’s time to scoop it.
I always use a medium cookie scoop for these cookies.
It’s the perfect portion and so easy to make uniformly sized cookies every time.
Save this Flourless Fudge Chocolate Chip Cookie recipe to your favorite Cookie Recipes board or your Chocolate Extreme board.
- 2 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 4 cold large egg whites
- 1 tsp vanilla
- 1 1/2 cups chocolate chips
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Lightly grease with cooking spray.
- In a large bowl, combine powdered sugar, cocoa powder, and salt. Stir in egg whites and vanilla. Stir in chocolate chips. Rest dough at room temperature for 20 minutes.
- Scoop 1 1/2 tablespoons of dough and place them in mounds on the baking sheet.
- Bake 10-12 minutes until cookies are set. Cool 5 minutes on the baking sheet then remove to a sheet of waxed paper until completely cool.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 35mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 2g
Nutrition Information Provided For Educational and Informational Purposes Only.
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