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Indulge in these rich, decadent Gluten Free Flourless Fudge Cookies that are perfect for any chocolate lover. With a fudgy center and crisp edges, these cookies are a dream come true for those avoiding gluten without sacrificing flavor.
I first discovered these Gluten Free Flourless Fudge Cookies during a holiday baking marathon. My sister, who follows a gluten-free diet, was craving something chocolatey. After a bit of experimentation, these cookies became an instant hit—not just with her, but with everyone who tried them!
Get ready to whip up a batch of these irresistible Gluten Free Flourless Fudge Cookies. They’re easy to make and even easier to enjoy!
What to Expect
- Time: Approximately 30 minutes (including prep and baking)
- Difficulty: Easy
Before You Begin
Before diving into making these Gluten Free Flourless Fudge Cookies, ensure all your ingredients are at room temperature, especially the egg whites. This helps achieve the perfect texture. Also, sift your confectioners’ sugar and cocoa powder to avoid lumps.
Ingredients You’ll Need
| 4 ounces dark chocolate, chopped |
| 3 (75 g) egg whites, at room temperature |
| 1 ½ cups (173 g) confectioners’ sugar, sifted (plus more for dusting) |
| ½ cup (40 g) unsweetened cocoa powder, (natural or Dutch-processed) |
| ¼ teaspoon kosher salt |
| 1 teaspoon pure vanilla extract |
| 3 ounces miniature chocolate chips, or a combination of chopped nuts and chips |
Step-by-Step Guide
- Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- Place the chopped chocolate in a heat-safe bowl and melt over a simmering bowl of water or in a microwave-safe bowl in the microwave, in 30-second bursts, until smooth. Set aside to cool until no longer hot to the touch.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer. Whip them at medium-high speed into soft peaks.
- Add the sifted confectioners’ sugar in 2 batches, whipping into glossy peaks after each addition.
- Add the cocoa powder and salt, and whip until most of the cocoa powder has been absorbed. Begin at a slow speed to avoid a mess.
- Using a silicone spatula or large mixing spoon, mix in the vanilla by hand. Scrape any sugar or cocoa powder from the sides of the bowl and incorporate it into the mixture.
- Add the melted chocolate, and fold it in as gently as possible until fully combined. The cookie dough will thicken considerably as you mix in the melted chocolate.
- Add the miniature chocolate chips, and fold them into the cookie dough until evenly distributed throughout.
- Using a spring-loaded ice cream scoop or two spoons, drop the cookie dough in portions about 2 teaspoonful portions onto the prepared baking sheet, about 1 inch apart.
- With moistened fingers, tap down any rough edges, but try not to get the mounds of cookie dough too wet.
- Dust the tops of raw cookies lightly with more confectioners’ sugar. If any of the cookies absorb the sugar because they’re too wet, allow the extra moisture to evaporate a bit and dust them again.
- Place the baking sheet in the center of the preheated oven and bake until just set in the center, about 10 minutes. When the cookies are ready, they won’t glisten in the very center. Don’t overbake.
- Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet until firm, about 10 minutes.
Pointers for Perfection & How to Store
For the best results, ensure your egg whites are at room temperature before whipping. This helps achieve the perfect glossy peaks. Store your Gluten Free Flourless Fudge Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
If you’re looking for more gluten-free treats, check out this amazing recipe: Oat Flour Chocolate Cookies Easy Oat Snacks.
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Gluten Free Flourless Fudge Cookies
- Total Time: 22
- Yield: 16 cookies 1x
- Diet: Gluten Free
Description
These Gluten-Free Flourless Fudge Cookies are a chocolate lover’s dream. With a glossy, crackly top and a dense, chewy center, they taste exactly like the corner piece of a brownie. Made without any flour or butter, they rely on egg whites and cocoa powder for structure, making them naturally gluten-free and dairy-free.
Ingredients
2 ¼ cups powdered sugar (confectioners’ sugar)
1 cup unsweetened cocoa powder (Dutch-process yields a fudgier result)
1 tablespoon cornstarch (helps stabilize the soft center)
¼ teaspoon salt
3 large egg whites, room temperature (do not whip them!)
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips (ensure gluten-free)
— Optional —
Sea salt flakes for sprinkling
Instructions
1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. (Do not skip the parchment; these cookies are very sticky!). lightly spray the parchment with non-stick spray for extra insurance.
2. Whisk Dry Ingredients: In a large bowl, whisk together the powdered sugar, cocoa powder, cornstarch, and salt. Ensure there are no large lumps of cocoa or sugar.
3. Add Wet Ingredients: Add the egg whites and vanilla extract to the dry mix.
4. Mix: Use a whisk or electric mixer on low speed to combine. At first, it will look too dry and thick, but keep mixing. It will eventually turn into a thick, glossy, dark chocolate batter (consistency similar to thick brownie batter).
5. Fold: Stir in the chocolate chips with a spatula.
6. Scoop: Use a medium cookie scoop (approx. 1.5 tablespoons) to drop mounds of batter onto the prepared baking sheets. Space them 2 inches apart as they will spread.
7. Bake: Bake for 12–14 minutes. The tops should be glossy and crackled, and the edges should look set. They will still be very soft in the middle.
8. Cool (Crucial Step): Let the cookies cool completely on the baking sheet. They are extremely fragile when hot and will fall apart if moved. As they cool, they will firm up and become chewy.
9. Serve: Peel the parchment paper away from the cooled cookies and enjoy.
Notes
Egg Whites: Do not whip the egg whites beforehand. We want a dense, fudgy texture, not a light meringue texture.
Cocoa Powder: Dutch-process cocoa powder gives a darker color and mellower flavor, but regular cocoa powder works fine too.
Sticky Dough: The batter is very sticky. Using a spring-loaded cookie scoop is the cleanest way to handle it.
Storage: Store in an airtight container at room temperature for up to 3 days. They tend to stick together, so place parchment paper between layers.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 18
- Sodium: 45
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use regular sugar instead of confectioners’ sugar?
- Confectioners’ sugar is recommended for its fine texture, which helps create the smooth, fudgy consistency of these Gluten Free Flourless Fudge Cookies.
- Can I substitute the dark chocolate with milk chocolate?
- While you can, dark chocolate provides a richer flavor and balances the sweetness better.
How do I know when the cookies are done?
The cookies are done when they no longer glisten in the center and the edges are set. Avoid overbaking to keep them fudgy.
Dig In & Enjoy!
These Gluten Free Flourless Fudge Cookies are a delightful treat that everyone will love. Whether you’re gluten-free or just a chocolate enthusiast, these cookies are sure to satisfy your cravings. Enjoy every bite!
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