Naturally gluten free, these Flourless Fudge Cookies taste like a brownie in cookie form. And with only five ingredients and minimal effort, you are mere minutes away from satisfying any sudden chocolate cravings!
Chocolate desserts will always be nearest and dearest to my heart, especially when they can be made in minutes. These cookies tick every box for me: deep, chocolate flavor, easy to make and minimal ingredients that I already have in the pantry. The egg whites required for this recipe don’t even have to be whipped to peak or folded gently. They are simply beaten briefly with the dry ingredients until a thick, brownie-like batter forms.
And if you enjoy easy, chocolatey desserts, be sure to try my Easy One Bowl Brownies or Easy One Bowl Sourdough Brownies!
HOW THIS RECIPE COMES TOGETHER
- Weigh the wet ingredients: Egg whites and vanilla extract are combined in a mixing bowl. The egg whites should be at room temperature,
- Sift the dry ingredients: In a separate bowl, powdered sugar, cocoa powder and salt are whisked or sifted together. I recommend sifting the dry ingredients if the cocoa powder or powdered sugar seems particularly lumpy. After weighing them out, the dry ingredients can be sifted directly into the bowl of egg whites!
- Combine and mix: Slowly begin to beat the wet and dry ingredients together. After about two minutes of mixing, the batter should be thick and smooth. It will resembled hot fudge or brownie batter.
- Scoop and bake: Using a cookie scoop, portion the batter onto parchment lined baking sheets. Bake the cookies for 10-12 minutes in a 350 degree F oven. Let cool and enjoy!
TIPS FOR SUCCESS
- Room temperature ingredients: The egg whites called for in this recipe should be at room temperature before mixing. The batter will come together much more smoothly. Since they are not going to be whipped like when making a meringue, the egg whites can be fresh or from a carton.
- Sift the dry ingredients: I recommend sifting the powdered sugar and cocoa powder in this recipe. Both ingredients tend to get clumpy. Sifting ensures the cookie batter mixes up smoothly without any dry pockets of sugar or cocoa. After weighing out the powdered sugar, cocoa powder and salt, you can sift them directly on top of the egg whites and vanilla extract!
- Begin mixing on low: Since there is a large amount of dry ingredients in this recipe, make sure you beat the batter on low to start so a cloud of powder doesn’t end up all over you and your kitchen!
- Use a cookie scoop: This batter is very thick and a bit sticky. I recommend using a cookie scoop to portion out the cookies onto baking trays.
- Gluten free check: If you want to ensure these cookies are completely gluten free, be sure to purchase powdered sugar and cocoa powder that is labeled as such.
Flourless Fudge Cookies
A recipe for gluten free flourless fudge cookies made with only 5 ingredients!
Equipment
- 1 stand or hand mixer with paddle attachment or beaters
- 1 spatula
- 2 mixing bowls
- 1 sifter or fine mesh strainer
- 2 half sheet trays
- 1 2 ounce cookie scoop
- parchment paper
Ingredients
- 4 1/2 cups (509 grams) powdered sugar
- 2 cups (170 grams) natural cocoa powder
- 1 tsp (5 grams) fine sea salt
- 6 (180 grams) egg whites fresh or from a carton, at room temperature
- 1 tbsp vanilla extract
Instructions
- Preheat a conventional oven to 350 degree F. Line two half sheet trays with parchment paper.
- In the bowl of a stand mixer or other large bowl, weight out the egg whites and vanilla extract.
- In a separate bowl, sift together the powdered sugar, cocoa powder and sea salt.
- Add the dry ingredients to the egg whites and vanilla. Using the paddle attachment or the beaters of a hand mixer, slowly beat together the dry and wet ingredients for about two minutes until well mixed. The batter will be very thick and look like hot fudge or brownie batter.
- Using a large 2 ounce cookie scoop, portion six cookies on each tray. You can also use a smaller 1 ounce cookie scoop instead and scoop 12 smaller cookies on each tray.
- Bake for 10-12 minutes. After 10 minutes, larger cookies will still be slightly underdone and fudge-y inside. Continue to bake for another minute or two for a less fudge-like interior.
- Remove the cookies from the oven and let cool for at least 10-15 minutes before consuming. Keep leftovers in an airtight container at room temperature for up to 5 days.
