Flourless Fudge Cookies

In Chocolate, Cookies on February 23, 2010 at 6:27 pm
From Adriana Cooking

Mmmm. . .

Those were good. Really good!

They’re my kind of cookie: crispy edges and chewy centers.

And they were chock full of chocolate. Or cocoa powder. . . But I added some extra chocolate chunks to the cookies. It makes them spread less, and when you bite into one, you get pools of melted chocolate in your mouth.

Also, there isn’t any fat in this recipe, other than what’s in the cocoa powder.  Unless you choose to add chocolate chunks to them. The only ingredients are egg whites, cocoa powder, confectioner’s sugar, some vanilla extract, and a pinch of salt.

Yep, that’s right! No flour: Gluten-free! Hi celiacs!

So. . .

I think you should get out your ingredients and start baking these right away! Yeah, they’re that good. And did I mention chewy?

The recipe I used is from King Arthur Flour, with my notes in red.


  • 2 1/4 cups confectioner’s sugar.
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder The espresso powder helps accentuate the chocolate flavor, but if you don’t have any, that’s okay.
  • 1 cup cocoa powder, Dutch-process (European style) preferred. If you’re like me, and don’t have Dutch-process cocoa powder, you can use natural. (I used Cadbury, with great results). Keep in mind that natural cocoa is harsher and more acidic. I used about 3/4, and added about 1/4 more confectioner’s sugar so that there was a balanced amount of dry ingredients to wet ingredients. They weren’t too sweet at all.
  • 3 large egg whites
  • 2 teaspoons vanilla extract*
  • *For gluten-free cookies, be sure to use gluten-free extract.


Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

Put the cocoa powder, confectioner’s sugar, espresso powder, and salt in a mixing bowl. . .

From Adriana Baking

Then stir them together until thoroughly combined.

From Adriana Baking

Add the 3 egg whites and 2 teaspoons of vanilla extract, and stir till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

From Adriana Baking

Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2″; a tablespoon cookie scoop works well here.  Space them out really well; they will spread a lot.

I recommend testing one cookie by itself beforehand to make sure you have enough dry ingredients in the dough.

Because if you don’t, you’ll get a cookie that looks something like this:

From Adriana Baking

If your cookie ends up looking like that, add about 2-3 more tablespoons of confectioner’s sugar. Don’t worry, they won’t be too sweet, they’re way too chocolaty for that!

Bake the rest of your cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

Remove the cookies from the oven, and allow them to cool right on the pan.

Yield: 16 large (3″) cookies.

Enjoy your cookies, and if you make them, I’d be interested to hear how they turned out for you!

  1. I know my Grandma would have loved these. She was celiac…
    They look delicious. Anything with extra chocolate in it is OK in my books!

    I agree that cookies with a crispy outside a chewy inside are the best. It’s the best of both worlds!

    Nice blog!


  2. mmmmm looks goooodddd 😀 and thanks for the advice 😉

  3. Jordan-Thanks! :)!
    Zahra-You’re welcome! I hope you feel better soon! By the way, I’m making your recipe for oatmeal cookies, and the dough is so good!!!

  4. Hey Ada
    Just a question.When you added chocolate to the flourless fudge cookies, How much did you use?I know It’s a detail, But if I mess this recipe up my brother will kill me.

  5. Hi Karma!
    I added about 1/2 cup to 3/4 cups of chocolate.
    I hope they turn out good for you!
    (Remember to test one cookie first to see if you have enough powdered sugar in the batter/ dough. I added 3-4 tablespoons extra sugar because mine were way too flat).

  6. Ada my cookies are horrible and I did follow the recipe. Nothing ever
    works out with me.

    • Oh I’m so sorry!
      What happened?
      Were they really flat?
      We’ll have to make them together so I can teach you!
      By the way, did you use confectioner’s sugar?

  7. […] delicate crumb, and the hint of lemon flavor that they hold.  Their texture isn’t chewy like Flourless Fugde Cookies, and they aren’t too soft either. They are puffy and fluffy […]

  8. […] already have a couple ideas. Blondies, pretzels, flourless fudge cookies, lemonade and any kind of cupcake are among my list. What do you like to see at a bake sale?  I […]

  9. […] blogging, I would always turn to the same recipes when I was asked to bake something. The same chocolate cookies, the same lemon bars, and the same chocolate cupcakes. There was no doubt that theses recipes got […]

  10. Hey, thanks for sharing this recipe. I’ve bookmarked it!!

  11. This looks absolutely scrumptious! I have a friend with Celiac so she will be very excited when I make these : )

  12. Hey, this looks REALLY good. mmmmm 🙂 😉

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