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Flourless Fudge Cookies

Rated as 4.25 out of 5 Stars
2

"My gluten-free daughter was so happy with these!"
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Ingredients

42 m servings 94
Original recipe yields 30 servings (30 cookies)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
  2. Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
  3. Scoop batter by tablespoonful onto the prepared baking sheets.
  4. Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

Footnotes

  • Cook's Note:
  • You're looking for a brownie-like, thick, and fudgy batter consistency after adding the eggs. If it seems too thick, add another egg white and then a fourth if it still seems too thick.
  • I put them in the fridge to chill, which makes them much easier to get off parchment.

Nutrition Facts


Per Serving: 94 calories; 2.5 18.8 1 0 16 Full nutrition

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Reviews

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Loved these. Made them for a tailgate and they were a big hit with the college crowd. They held together well. Crispy on the outside and chewy chocolate on the inside. I cheated and used egg w...

These cookies were pretty good although they were a bit sticky and even stuck to the parchment paper I baked them on. I also had to add some water because the dough was very thick. I would make ...

I've made these cookies a handful of times for my friends with Celiac or gluten allergies and they're always a hit! Super easy. From my experience, I usually need 3 egg whites from large eggs. I...

I made these for a friend who said he missed the flourless chocolate cookies from Starbucks. Very easy to make, and delicious. Every time he would take another cookie, he would OMG. He told ...

These are incredible! They remind me of the edges of a brownie, very chewy and delicious! I did add one extra egg white to the batter and chose to add walnuts to half the batter. I baked them fo...

These cookies were so good! I did change the recipe a bit in that I added three tablespoons of butter and about a half teaspoon of salt and used one cup of milk chocolate chips and a half cup...

Really good, chocolatey and like meringue. But use a teaspoon rather than a tablespoon to drop onto cookie sheet if you want guest-sized cookies. They spread out while baking.

These were pretty good and easy. They were more meringue-like than I expected. Definitely chewy and I liked the crunch on the outside. I added little milk instead of an additional egg white to t...

This is it. My favorite cookie. Rich, chocolatey, crisp, and chewy. Always gone in an hour or two.