Flourless Fudge Cookies
These flourless chocolate cookies get their texture from egg whites, and their flavor from cocoa powder (which represents the only fat in the recipe).Serving Size: 1 cookie, 28g Servings Per Batch: 16 Amount Per Serving: 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.
- 2 1/4 cups confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder, optional but good
- 1 cup cocoa powder, Dutch-process (European-style) preferred*
- 3 large egg whites
- 2 teaspoons gluten-free vanilla extract
- For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
Adapted from kingarthurflour.com
Just stir together a few simple ingredients, scoop onto a pan, and bake for 8 minutes. You won't believe the delicious result.
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.
Want to make more, smaller cookies? 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.
Add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.