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

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

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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.

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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.

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

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Flourless Fudge Cookies

(recipe adapted from King Arthur Flour)

Ingredients:

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

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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.

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Slate really wanted a cookieĀ ā†‘

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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 #

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