Flourless Fudge Cookies

Typically I don’t have much interest in baking gluten-free sweets.  But recently I reached a threshold number of friends who are gluten sensitive/intolerant, and thus have made a more concerted effort to provide a few gluten-free baked goods options.  These Flourless Fudge Cookies will make any chocolate lover swoon.  When you don’t have flour to work with, you pack a cookie with flavor-rich ingredients like cocoa powder (use a good quality cocoa powder like from Penzey’s) and espresso powder.  This light-as-air cookie has a delicate crispy top and a delightfully chewy center, all while packing an intense chocolate punch.


Flourless Fudge Cookies

Makes 16 large or 32 small cookies
(from King Arthur Flour)


2 1/4 cups (9 ounces) confectioners’ (powdered) sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional
1 cup (3 ounces) cocoa powder, natural or Dutch-process cocoa
3 large (3 3/4 ounces) egg whites
2 teaspoons vanilla extract
2 cups (8-12 ounces) chocolate chips, chopped nuts, and/or chopped dried fruit, optional (I don’t use add ins as the cookies are pretty delicate and thin, and I don’t want them weighed down)


  1. Line two baking sheets with parchment paper, and grease the parchment.  These cookies will stick, so greasing the parchment is a must.
  2. In a small bowl, whisk together the egg whites and vanilla.
  3. In a separate bowl whisk together the confectioners’ sugar, salt, espresso powder, and cocoa powder.
  4. Pour the egg-vanilla mixture into the dry ingredients, and stir together to mix well.  Make sure to scrape the bottom and sides of the bowl, and stir until the batter is smooth.  The batter should be the consistency of thick syrup.  It will not look like your typical cookie dough, but do not be alarmed.
  5. Add the chips, nuts, etc. if using.  I prefer not to add these in as the cookies are delicate.
  6. Drop the batter onto the baking sheets in 3″ (for large cookies) or 1 3/4″ to 2″ (for smaller cookies) rounds.  I like using a cookie scoop for this as it gets messy because the dough is so liquidy.  Let the cookies rest on the baking sheets for 30 minutes while you preheat the oven to 350°F.  Don’t skip the dough resting step as it allows the cookies to bake more evenly.
  7. Bake the cookies for 7 minutes (for small cookies) or 8-9 minutes (for larger cookies).  The cookies will spread slightly while baking, and become somewhat shiny, and develop faintly crackly tops.
  8. Remove the cookies from the oven, and allow them to cool on the pan.  When they’re nearly cool, loosen them from the pan with a spatula.

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