Flourless Fudge Cookies (Gluten-free & Dairy-free)

Drop what your doing and go make these immediately šŸ™‚ I am serious, they are EVERYTHING.


Maybe that’s dramatic but this is my favorite cookie of all timeā€¦and it has NO FLOUR. How can this be??? I don’t know but I am guessing the full cup of cocoa powder and addition of fresh ground coffee beans have something to do with it.


This little addicting treat taste just like the best part of the brownie–the center. The top and bottom of the cookie have a nice chewy crust leaving the center oozing with rich chocolate goodness. What blows my mind most about these cookies is there is no added fat so I would say these are the perfect dessert/afternoon pick me up of all time.


Chocolate is my favorite food this weekĀ  so maybe I am a little biased.


Flourless Fudge Cookies

(recipe adapted from King Arthur Flour)


2 1/4 cups confectioners’ sugar
1/4 teaspoon salt
1 teaspoonĀ espresso powder***Don’t skip:)
1 cup cocoa powder, Dutch-process (European-style) preferred*
3 large egg whites
2 teaspoons gluten-freeĀ vanilla extract


What you do:Ā 

Preheat the oven to 350Ā°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. First, I put 1 T Starbucks coffee beans in a blender until finely ground then measure out 1 tsp to add to the batter. Beat egg whites until bubbly then add in remaining ingredientsĀ and mix together till smooth.Ā Drop the soft, batter-like dough onto the prepared baking sheets using a tablespoon cookie scoop.Ā Bake the cookies for 12-14 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.



Slate really wanted a cookieĀ ā†‘



Related posts:



Subscribe to our e-mail newsletter to receive updates.

3 Responses to “Flourless Fudge Cookies (Gluten-free & Dairy-free)”

  1. Katerina
    April 9, 2014 at 9:53 pm #

    Sadly mine look nothing like yours šŸ™ Did you beat the egg whites to soft peaks or anything like that? They taste very good but don’t have that same crackled top.

    • maggiegiffin
      April 11, 2014 at 9:32 pm #

      You may have undercooked them? I didn’t beat until soft peaks just until I incorporated a little air and the whites were bubbly… The recipe from King Arthur suggest cooking for 8 minutes it took mine a lot longer! (Around 14 min). Thanks for reading!

  2. April 16, 2014 at 11:54 pm #

    Very shortly this site will be famous among all blogging and
    site-building viewers, due to it’s good articles

%d bloggers like this: