Flourless Fudge Cookies
Ultra-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.
Read our blog about these cookies, with additional photos, at Bakers' Banter.
- 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
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1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. |
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6) Yield: 16 large (3") cookies. |
Recipe summary
- Hands-on time:
- 5 mins. to 7 mins.
- Baking time:
- 8 mins. to 10 mins.
- Total time:
- 13 mins. to 17 mins.
- Yield:
- 16 large (3") cookies.
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- Recipe comments (24) »
Tips from our bakers
- Want to make more, smaller cookies? Drop the dough in 1 1/8" balls (about 2 measuring teaspoonfuls) onto the baking sheets; a level teaspoon cookie scoop works well here. You'll make about forty 2 1/4" cookies.
- Add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.
| Nutrition Facts | |
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Serving Size 1 cookie, 29g
Servings Per Batch 16 |
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| Amount Per Serving | |
| Calories 80 | Calories from Fat 10 |
| Daily Value* | |
| Total Fat | 3g |
| Saturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 47mg |
| Total Carbohydrate | 18g |
| Dietary Fiber | 1g |
| Sugars | 17g |
| Protein | 1g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
02/01/2010
These cookies are only good the day you make them and loose texture and taste by day two.
02/01/2010
This was not tested enough. This recipe needs at least 4 egg whites, otherwise the batter is too thick. Even then the cookies will still not totally resemble the photo. I amended this recipe with another egg white. Another version which you can compare this too is the Payard version 4 egg whites 3 cups confectioners sugar. 1/2 cup plus two tablespoons cocoa 1/2 cup chopped walnuts 1 tsp vanilla This recipe will give you a very runny dough, which inflates in the last half of cooking. I have tried this recipe and added 1 full cup of cocoa and it still works nicely. When it works the recipe is delicious!
01/24/2010
I first tried one of these cookies from the store in Norwich, VT. These are, by far, one of the simplest and most insanely delicious chocolate cookies ever! The are slightly crunchy on the outside and melt-in-your-mouth chewy on the inside. I'm so glad to have discovered these and am even happier KAF offers this recipe on line.
01/06/2010
My family loves these cookies plain, but they make the most amazing ice cream sandwiches we have ever had! Sandwich vanilla ice cream between 2 cookies, wrap in cellophane and pop it in the freezer for a couple of hours. Watch out though. Since there's espresso powder in the recipe these cookies may keep you or the kids up at night.
12/09/2009
These taste awesome and are great for other reasons as well! This is a great option for days when you want to bake something but are out of certain ingredients like milk, flour,& granulated sugar. I also love how rich and fudgey these are, but lower in calories and fat since there is no butter or flour. They are simple to make - I just dumped all of the ingredients into a bowl and stirred with a wooden spoon. No mixer, no separate bowls, minimum cleanup!
12/08/2009
The cookies did not bake flat as the picture shows. Didn't know why they would since there is no butter in them. They are very chocolatey, almost like eating fudge. I am going to try adding some nuts to them. Very delicious and very easy to make. The batter is gooey and hard to handle with a cookie scoop. I used a tablespoon and my finger to get them onto a cookie sheet. Definitely a keeper.
08/19/2009
I must stay gluten-free, and am always looking for new baked treats, with mixed results! These cookies are fabulous! Mine came out looking exactly like the picture. Thank you so much!
07/24/2009
I think I recommend these. They taste good, but my dough also came out very stiff and didn't spread. I think I'd like the texture of the thinner, chewier cookies, though these thick ones did have chewy edges.
Try just a little more egg white or just a little less cocoa. That should improve the spread of your batter. Frank @ KAF.
07/07/2009
I haven't made tjhese yet but I see from the recipe that they would be kosher for Passover--and Pareve too. I hope you bring this back and remind us about them next spring.
07/07/2009
I love this recipe. Mine ended up pretty puffy (did not spread out as much as the picture), but that is fine by me. My guess is that I beat it a little longer, making the batter a bit stiffer. It makes great use of egg whites I end up with from making lots of custard-style ice cream. I'm not a meringue fan, so the whites usually get trashed, but no more. A perfect use for the whites, and a perfect pairing for my french vanilla ice cream.
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