Flourless Fudge Cookies – Intensely Chocolatey Gluten
Flourless Fudge Cookies are soft, chewy chocolate cookies made without any flour. The dough is created using cocoa powder, powdered sugar, egg whites, and chocolate chips, resulting in a thick batter that bakes into crackly, glossy cookies.These cookies combine the best qualities of brownies and cookies—crispy edges with a fudgy center. They are quick to prepare and require only one bowl, making them perfect for beginner bakers.Because they contain no flour, they are naturally gluten-free and ideal for people with gluten sensitivities. The rich cocoa flavor and chewy texture make them a favorite dessert for chocolate lovers.
Ingredients
- 2 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together powdered sugar, cocoa powder, and salt.
- Add egg whites and vanilla extract, stirring until a thick batter forms.
- Fold in the chocolate chips and optional nuts.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes until the tops are shiny and crackled.
- Allow cookies to cool on the baking sheet for about 10–15 minutes before transferring to a rack.
- Serve once completely cooled.
Notes
- The batter will be thicker than typical cookie dough.
- Do not overbake—cookies should remain slightly soft in the center.
- Use high-quality cocoa powder for the best flavor.
- Let cookies cool completely so they firm up properly.
- Parchment paper prevents sticking.
- Sift cocoa powder if it contains lumps.
- Use room temperature egg whites for easier mixing.
- Store cookies in airtight containers.