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.
They also don’t take much time at all to make. I whip these up while the oven preheats, and they are ready when the oven is ready.
Tips For Making Flourless Fudge Cookies
- Egg whites: 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.
If you’ve tried this flourless fudge cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Flourless Fudge Cookies
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 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 as-written. 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.
Adapted from chocolateandcarrots.com