Gluten-free Flourless Fudge Cookies taste rich and fudgy – like the edge of a brownie! And the cookies have less than 70 calories each!
These flourless chocolate cookies 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.
Also, they don’t take much time to make. Since they’re made in one bowl and there’s so butter to soften, I can get these cookies made in about 5 minutes. So, from start to finish, these cookies take less than 15 minutes to make!
How To Make Flourless Fudge Cookies
Whisk the powdered sugar, cocoa powder, and salt together in a large bowl. Add the egg whites and vanilla and whisk in until just combined.
Stir in the chocolate chips just until incorporated. Scoop tablespoonfuls of the batter and place about 2 inches apart on prepared baking sheet.
Bake until the tops are lightly cracked and glossy, about 8-10 minutes. Oven temperatures vary, so your baking time may vary.
- Mixing: These cookies will have meringue-like edges but soft, fudgy centers. Mixing by hand helps to get the proper consistency. Whipping the eggs will give you a meringue-like cookie without the fudgy centers.
- Egg whites: I’ve made this recipe dozens of times, and I always use 4 egg whites. However, 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.
- Extracts: You can swap out the vanilla extract with another flavor, like peppermint, to change up the flavor of the cookies.
- Consistency: The cookies will be thin. The edges are crisp, the middles are soft. The batter is thin and isn’t like a traditional thick cookie dough.
- If you want a thicker chocolate cookie, try my Brownie Cookie recipe instead. If you’re looking for a softer, chewier gluten-free cookie with add-ins, this is the recipe you want.
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Flourless Fudge Cookies
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3-4 large egg whites1
- 1 tablespoon vanilla extract2
- 1/2 cup semisweet mini chocolate chips
- Preheat the oven to 350°F.
- In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
- Stir in the vanilla and egg whites.
- Whisk just until the batter is moistened.
- Stir in the chocolate chips.
- Scoop the batter by the tablespoonful onto the baking sheets. The batter will be thin. Leave enough space between each cookie for them to spread (about 2 ½” of space between each cookie).
- Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.
- Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.
- Some people have found that they have better luck with 3 egg whites and other people have found that the recipe works better with 4. You may want to start with 3 egg whites, and add the 4th egg white if needed.
- You can swap out part or all of the vanilla for other extracts and flavorings, like peppermint, to change up the flavor.
- Nutrition facts have been estimated.
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Originally published 6/3/12. Updated with new photos and tips 1/7/19.
Adapted from chocolateandcarrots.com
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Comments & Reviews
I want to try these cookies.
Just to let you know the “print” feature isn’t working. It just takes me back to the top of this page. The print feature is important to me as I print out all my recipes so I don’t have to run back and forth to my phone to look at the recipe!
Hi! I checked the print button on mobile and on desktop, and it’s working on my end. In these situations, it’s usually either an adblocker or a setting on the device that is preventing the print window from opening. Hope that helps!
Hi I was just wondering if I can use monkfruit powder sweetener instead of sugar
Hi! Unfortunately, I haven’t tried using monkfruit sweetener in this recipe to say for certain.
is it possible to use half the amount of sugar?
Unfortunately, no. The cookies will be runny with half of the sugar.
My batter isn’t loose at all. In fact it’s so dense I can’t mix by hand. I’m positive I did the correct measurements. Any tips?
If your batter is that thick, you can try adding an extra egg white. Egg whites vary by volume, so that could be the issue.
Jo Woll says
I love these cookies. Thank you! They are rich and delicious. I did have a problem getting any intact cookie off the parchment paper after they cooled. I used 4 egg whites & took them out after 8 mins, however, I think another minute or two may have prevented this from happening. What do you think? Also what should I expect if I would have used only 3 egg whites? Thank you
Cookies are delicious. I added more cocoa as batter was a bit loose. Cooked mine about 10 minutes and they turned out great. Will keep this recipe and will share with others. Thank you.
Pokemon Fan says
These are amazing!!!