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