Gluten-free Flourless Fudge Cookies taste rich and fudgy – like the edge of a brownie! With less than 70 calories per cookie, they’re a yummy treat that won’t blow your diet!
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.
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 whipped these up while the oven was preheating, and they were ready when it was ready.
Tips and notes for making flourless fudge cookies
*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 chocolate 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. I’ve added a video (below) that shows how to make the cookies. I hope that the video will help provide some additional guidance.*
Flourless Fudge Cookies Recipe Video
Flourless Fudge Cookies
Thin chocolate cookies with crisp edges and fudgy middles.
Ingredients
- 3 c . powdered sugar
- 3/4 c . unsweetened cocoa powder
- 1/4 tsp . salt
- 4 large egg whites*
- 1 T . pure vanilla extract
- 1/2 c . semisweet mini chocolate chips
Instructions
-
Preheat the oven to 350°F.
-
Line two baking sheets with silicone baking mats. This is the set I use (affiliate link). Spray mats with nonstick cooking spray. You can also line with parchment paper.
-
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. 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.
Recipe 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.
**Nutrition facts have been estimated.
Nutrition facts per serving (1g)
Adapted from chocolateandcarrots.com
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.
Sarah says
so i don’t have time to read through every comment, but my cookies totally were flat, not fluffy at all and middle was super gooey. the taste was great but i can’t even get them off the pan and my nonstick liner! i didnt cook them all, luckily, is there a way to save the batter? add something to it to keep them fluffy? i did use liquid eggwhites which was 3 T equivalent to 1 large egg white. so i’m sure they are too runny, but i can’t fix that now. any suggestions would be great!!
Kate says
I’m sorry to hear that! The cookies should have a chewy/crisp texture – kind of like the edge of a brownie.
Someone said they baked them in a muffin tin and that worked well when they were having issues with runniness. You could also try addING more powdered sugar and cocoa powder to thicken it up a bit. Good luck!
Chris says
Mine were too. I eventually added almond flour and baking powder to get a substantial cookie. My first few trays were awful and inedible. Could be a great recipe but needs some tweaking and needs some kind of rising agent or maybe the egg whites whipped first