Fourless Fudge Cookies

By tinathorn

Calories: 88 Calories from Fat: 5 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g. Cholesterol: 0mg Sodium: 47mg Total Carbohydrate: 19g Dietary Fiber: 1g Sugars: 16g Protein: 2g.

Ingredients

• 2 1/4 2 1/4 1/4 cups confectioners' sugar
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 teaspoon espresso powder, optional but good
• 1 1 1 cup cocoa powder, Dutch-process (European-style) preferred*
• 3 3 3 large egg whites
• 2 2 2 teaspoons gluten-free vanilla extract
• 1/4 1/4 richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
• tips from our bakers
• to 1 1/8" 2 2 1/4" Drop the dough in 1 1/8" balls (about 2 measuring teaspoonfuls) onto the baking sheets; a level teaspoon cookie scoop works well here. You'll make about forty 2 1/4" cookies.

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

3) Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2" circles; a tablespoon cookie scoop works well here.

4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

5) Remove the cookies from the oven, and allow them to cool right on the pan.

6) Yield: 16 large (3") cookies.