Raspberries were on sale here. For some reason, when I eat raspberries, I need some chocolate to go with them. I couldn’t decide between cookies and brownies, so I made these Flourless Fudge Cookies.
They are light and crisp at the edges, like meringue cookies. The centers are rich and fudgy like a brownie. And at 68 calories each, these cookies are lighter than most cookies. They also don’t take much time at all to make. I whipped these up while the oven was preheating, and they were ready when it was ready.
*Some people have found that they have better luck with 3 egg whites and other people have found that the recipe works better as written. You may want to start with 3 egg whites, and add the 4th egg white if needed.
Also, these are flourless fudge cookies. Please read the recipe description before you make the recipe. I’ve received complaints that they cookies aren’t what people expected because they didn’t read what the description first. The cookies will be thin. The edges are crisp, the middles are soft. The batter is not a thick cookie batter. If you want a thicker chocolate cookie this is the recipe you want. If you’re looking for a softer, chewier gluten-free cookie with add-ins, this is the recipe you want.
Please understand that there are always going to be variations when you make a recipe at home. I, and many others, have made this recipe several times successfully and have never had any issues. Others have had issues. That, unfortunately, is the nature of baking.*
Adapted from chocolateandcarrots.com