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!
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Flourless Fudge Cookies
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition Information
Adapted from chocolateandcarrots.com
Lindsay says
What temperature do we bake them at?
Kate says
Hi! You bake the cookies at 350F.
Ang says
They look like brownies!!
Kate says
Thank you! =)
ams says
Made these today, as others said, the batter is very very loose if you use 4 egg whites. The original recipe is also incredibly sweet, which you should expect from the ingredients going in.
If you did commit to 4 egg whites and are now working with a loose and very sweet batter, you can add another 1/4 cup of cocoa powder, that helped me get to a more scoopable consistency and the final result is similar to the picture above. The cocoa also cuts through some of the sweetness.
The end result, after adding the additional cocoa powder was pretty good, with a brownie gooeyness in the middle. I do think that this recipe could be better if the quantities were in grams instead of cups…with baking, cups have very different results, which may be where the issue comes from in this recipe.
Kate says
Thank you for your notes! I’ve been working back through my recipes to add measurements in grams and plan to add those measurements to this recipe as well.
Laurel says
I made these with 3 egg whites instead of 4 and about 2/3 of the vanilla (the last of the bottle), and made them a bit smaller than yours (I got 42 cookies instead of 34). Baked for 8 minutes, and some of them needed the extra 2ish minutes to not be mushy in the middle.
My roommates loved them, but they’re a little too sweet for my taste. Do you think I could substitute some of the powdered sugar for more cocoa powder?
Kate says
I’m glad to hear that they worked out! I think it might. I would probably start with a smaller amount, maybe 1/4 cup cocoa powder and see how it turns out. Good luck! =)
Jen says
Fantastic! Cookies were great. Thanks!
Kate says
Thank you! I’m glad you liked them! =)
Laura says
Complete fail. Gooey thin and don’t hold up! Most other flourless have egg whites and 1 egg, and cornstarch. They fold in the whipped egg whites. Thus recipe is missing something. Batter tastes great but can’t serve that.