Flourless Chocolate Fudge Crinkle Cookies

By srumbel

These chocolate gluten-free cookies are rich and chewy and ridiculously easy to make, with only a handful of ingredients! The texture is similar to that of meringue cookies or French macarons, yet the centers are chewy and fudgy like brownies. Even better, they are a snap to make and no mixer is required!
from meals.com

Ingredients

• Parchment paper
• 3 cups powdered sugar, plus more for dusting
• 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules or 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup NESTLÉ TOLL HOUSE Dark Chocolate or Semi-Sweet Chocolate Morsels
• 4 large egg whites, at room temperature
• 1 teaspoon gluten free vanilla extract

Preparation

Step 1

PREHEAT oven to 325° F. Line baking sheets with parchment paper.

COMBINE powdered sugar, baking cocoa, coffee granules and salt in large bowl; stir in morsels. Add egg whites and vanilla extract; stir until combined.

DROP by level tablespoon 2 inches apart onto prepared baking sheet.

BAKE for 13 to 15 minutes or until tops are cracked and shiny and edges are firm. Cool completely on baking sheets; peel off of parchment paper. Dust with additional powdered sugar, if desired.

Cook’s Tip: for Chocolate Fudge Coconut Crinkle Cookies, eliminate instant coffee and stir in 3/4 cup shredded sweetened coconut with the morsels.