Name: Flourless Fudge Cookies
Prep time: 10 min
Total time: 10 min
Ingredients: Cooking spray; 2 1/2 c. powdered sugar; 3/4 c. unsweetened cocoa powder; 1/4 tsp. kosher salt; 4 cold large egg whites; 1/2 tsp. pure vanilla extract; 1 1/2 c. chocolate chips

These delicious cookies from Delish.com don't have any flour or butter but are still amazing. 

Flourless Fudge Cookies

Cooking spray

c. sugar

c. unsweetened cocoa powder

kosher salt

pure vanilla extract

c. chocolate chips

My stepdaughter and I just tried making these to serve as a gluten free dessert option for her birthday guests. The cookies look mostly like the photo from the top and they were sweet, but the consistency after baking is like uncooked regular cookie dough (I could actually ball my finished cookie up into a ball of dough). Is this what they are supposed to be like after baking or did we need to add more time? I wish the recipe made more clear what type of cookies these are (soft or crunchy/crisp). I don’t want to overcook them, but I also can’t eat under baked dough, let alone serve it to other people.

Just made these and they worked out perfectly. Let them sit for 20 minutes and they really did have a shine to them. I sprinkled them with powdered sugar when they came out of the oven as one of the reviewers suggested; it makes them look really nice. Used Ghirardelli 43% cocoa chocolate chips and it cut down a little bit on the heavy sugar taste. Love these and will make them again for sure.

Well, that was depressing. I can tell these are exactly the cookies I have been wanting to make but they came out like dried crepes. Extremely flat! Any idea where I went wrong? I followed the recipe to the letter, except I only had Ghirardelli white chocolate chips, so I used those. So sad. Any idea where I went wrong? I am willing to try again!.

I baked them for an extra two minutes and left them on the cookie sheet for about 20 minutes. Very light, crisp top and just chewy in the center. My husband doesn’t care for chocolate but he liked these. I’d make them again.

These were so amazing! Did not use parchment paper and they crumbled, so just note for the future to use it the next time.

Fantastic Recipe, followed your directions and had no issue removing from Pam sprayed parchment. Cooked them 6 mins., turned the pan and baked 4 additional minute.
Amazing

These cookies are amazing!! Crisp on the edges and soft in the middle!! Would absolutely recommend these.

Just baked! I've used this recipe at least 3xs and I use Allergen Free chocolate chips. It works every time. This time I did the extra 1/4c of cocoa, and an extra egg white and let them sit for 20mins. Baked them at 11mins and this what I got. Not the prettiest but they are delicious. If it looks too wet add a little more cocoa or powdered sugar.

If this is any indication to you about how I feel about these cookies, my oven is still on and I'm contemplating crawling into it. 
I wanted to make yummy gf&df cookies to throw into a goodie bag for a friend's Christmas present and was very excited for these "fudgy" cookies. They taste good - super sweet, but good. The texture is what I hate - not what I'd call fudgy at all. When you first bite them they're good, a nice crunch on the outside, but then the inside is a weird type of chewy. As you continue chewing, I've found the most accurate way to describe it is like you're eating stale cotton candy that's smushed into a ball. Sticky, chewy (not in a good way) and hard. I also feel a headache coming on after eating one and a half of them but that's a given with the amount of sugar. Will not be giving these to my friends, can't subject them to this awful texture.

When I made these I decided to add 1/4 teaspoon of xanthan gum, as I'm very accustomed to gluten-free baking. They came out beautifully, very crispy on the outside, nice and chewy on the inside. I also backed off on the chocolate chips, it's basically sugar and egg whites so they come out very sweet already.

I just made these and we loved them. You need to chill them before taking them off the parchement paper!!!!! If you don’t, like the first reviewer said, they will stick. Chill like put the pan in the freezer or a Wisconsin winter back porch. They peeled right off. Powdered sugar on top right out of the oven is the way we rolled with the recipe. Would be great with pecans added

unfortunately these cookies were way to runny.... and when I bakes them they stuck to the parchment paper even after I let them cool for 25 minutes. Even tho they did not look pretty or stay in one piece, they tasted just like a fudge brownie!

https://streaming.hearstdigitalstudios.com/8b9d7f6f-db46-48e5-8b78-1ed5d0dec484/video_rover_16x9_1080p_hd_1548972591_84569.mp4

Flourless Fudge Cookies

Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Cost: $14.89 /serving

Author : Makinze Gore

Ingredients

Instructions

Top similar recipes