A flourless cookie might sound strange, but just like with a flourless chocolate cake, it only helps the chocolate flavor deepen and intensify so the end result is all about a chocolate indulgence. These Flourless Fudge Cookies are just that – a simple but fudgy cookie that’s all about the chocolate flavor. They’re easy to make and even easier to eat!
Instead of flour, these rely on egg whites for their structure but, surprisingly enough, you don’t have to whip them into peaks or anything, just whisk them together with some vanilla and then combine them with powdered sugar, salt, espresso powder, and cocoa powder.
And then stir in plenty of chocolate chips. The batter will be syrupy, so getting it onto a cookie sheet is a different experience than with your usual scoopable cookie dough.
But just drop it into three-inch circles on your baking sheet and then let it rest for thirty minutes before the tray heads into the oven.
Nine quick minutes of baking and you’ll have thin cookies with a shiny crackled top and a fudgy interior. They have a crisp exterior but are chewier on the inside and are chocolatey enough that any chocoholic will be more than happy with them.
Flourless Fudge Cookies
Makes 16 cookies; 5 minutes prep, 30 minutes cook time, 10 minutes inactive
- 2 1/4 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder
- 1 cup cocoa powder
- 3 egg whites
- 3 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- Preheat oven to 350°F and line two baking sheets with parchment paper, then grease the parchment with nonstick spray.
- In a small bowl, whisk together the egg whites and vanilla.
- In a larger bowl, whisk together the sugar, salt, espresso powder, and cocoa powder. Add the wet ingredients and stir to combine. It will be a syrupy batter.
- Stir in chocolate chips and drop batter in 3-inch circles on baking sheet. Let cookies rest on baking sheet for 30 minutes.
- Bake until cookies are shiny and tops start to crack, about 9 minutes. Enjoy!
Recipe adapted from I Heart Eating.