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ByAmanda CarlisleUpdated on
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These are possibly the best gluten free dairy free cookies of all time. You have to try this Flourless Fudge Chunk Cookies Recipe.
These are one of my favorite gluten-free cookies of ALL TIME! They are simple to make, have only a few ingredients, and are lower in calories than you would ever imagine. These Flourless Fudge Chunk Cookies only take about 20 minutes from start to cookie! Talk about instant gratification! They are practically the most perfect cookie ever!
Is there a glaze on the cookie?
I get asked a lot for the recipe for the glaze that is on the cookie. There is none. When these bake up they naturally form that glazed look on top. These are very light and chewy.
The perfect way to end the day.
Or start it.
Or enjoy with a cup of coffee.
Or….you get the idea.
Cookie Baking Supplies
If you are a cookie baking pro, or just a beginner there are a couple of cookie baking supplies that I highly recommend. Obviously, a great baking sheet is a must and I suggest that you use parchment paper or a Silpat sheet to keep your cookies sticking to the pan.
I also think that a cookie scoop is a must-have for any cookie baker. This helps make all of your cookies in a uniform size, which in turn allows them to bake more evenly giving you an amazing cookie experience. They sell cookie scoops in all sizes. Check them out.
Flourless Fudge Chunk Cookies
These are possibly the best gluten free dairy free cookies of all time. You have to try this Flourless Fudge Chunk Cookies Recipe
Print Recipe
Prep Time:10 minutes mins
Cook Time:12 minutes mins
Total Time:22 minutes mins
Ingredients
- 2/3 Cup Cocoa Powder
- 3 Cups Powdered Sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 2-4 egg whites
- 1 1/2 cup Semi Sweet Chocolate Chips
Instructions
Preheat your oven to 350 degrees F.
Set aside two baking sheets with parchment paper.
IN a large bowl whisk together the powdered sugar with the cocoa powder and salt.
Whisk in vanilla and 2 egg whites.
Beat just until the batter is moistened. You are looking for a brownie-like consistency in the batter. Add additional egg whites until you reach that consistency; I used all 4.
Stir in chocolate chips.
Scoop the batter by the tablespoonfuls onto the prepared baking sheets. Leave plenty of space for each cookie to spread.
Bake for 12 - 14 minutes or until the tops are glossy and lightly cracked.
Let the cookies cool completely on the baking sheet and then store in an airtight container for up to 3 days.
Dairy Free
Use Enjoy Life Dairy Free Chocolate Chips
Nutrition
Calories: 105kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Calcium: 8mg | Iron: 1mg
Servings: 30 Cookies
Calories: 105kcal
Author: Amanda@AFewShortCuts.com
More Cookie Recipes
- Flourless Peanut Butter Cookies
- Drop Sugar Cookies Recipe
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Broiled Grapefruit
these look delicious – i will definitely need to try this recipe! would just regular unsweetened cocoa powder work? sorry to hear about your husband and daughter – i hope they feel better!Reply
Yes Meghan! That is fine. The recipe called for dark cocoa powder but I used generic Hershey’s cocoa powder and it was fine! 🙂 Thanks for the well wishes!
Reply
trader joe’s chips are also dairy free…Reply
There are several brands. I used Target Market Pantry Semi Sweet Chocolate Chunks today and they are Dairy free. I got lucky and found them on clearance this week. 😉
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I just wanted to say Thank You. I made these cookies cuz I was having a bad day. I made them and I in love, they are amazing. Thank you again for this super recipe. It was so simple and fast. They are so good, they made my day better.
Again thanks and I hope your family gets better.
I am on the site everyday and I want to thank you for your hard work and all the information you give out to help people.
I know I have thanked alot.
Truly Thank You.Reply
Oh Virma,Thank you for the lovely comment. I am glad they made your day better! They made mine better yesterday! Thank you for the well wishes. They are appreciated! I am so glad you love the site! 🙂
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Please take care of that hubby of yours. My husband broke his rib coughing a few years ago and there isn’t much the doctors can do other than painkillers and take it easy. Everytime he winced when he sneezed, coughed, moved, it hurt me so much. I hope your hubby heals quickly.Reply
I am making these right now. Just a note, 3 egg whites was not enough, but 4 was way too many. My batter was very thin. I hope they still taste good.
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I had the same issue when I made them the first time. With 4 eggs I just added a little gf flour to thicken it up. The next time I bought a container of egg whites and that way I could use as much as I needed. They are easy and DELICIOUS!!!Reply
Thanks Jessalyn for asking what I’d been wondering! And thanks Amanda for the awesome looking recipe; I can’t wait to try it! Hope everyone is getting better & don’t forget to take care of yourself too.Reply
Is there a reason it says to only use egg whites? I feel guilty discarding yolks and don’t ever do anything with them.. Can’t you just use the whole egg?Reply
Yes there is a reason Amber. It is the white that is light and makes the cookie work. The yolks are heavier and would cause the recipe to fail. Kinda like a macaroon or a meringue . It only uses the whites. You can freeze the yolks and keep them for a recipe that only calls for them, if you don’t want to throw them away.Reply
You can add the yolks to scrambled eggs, fried rice, mug cakes, macaroni and cheese, feed them to the cat, and many more. Maybe you can figure out something that works for you.Reply
Hi Amanda ~ I just discovered your website minutes ago, and I’m excited to follow it. My 14 year-old and I eat gluten-free. My entire family is dairy intolerant, so your site is that much more of a treasure to find! One question about these cookies – you do not include directions for the chocolate drizzle top. Is the frosting simply melted chocolate chips?Reply
No drizzle Jeanette. They come out of the oven with that glazed look. They are just delicious! 🙂Reply
Thanks! I’m planning on baking them tomorrow.Reply
Could you please tell me what the calorie count is for these cookies? Can’t wait to make them!Reply
Yummy! saving it, thanksReply
Looks like it would be very delicious.Reply
mmm i love these! they’re great!Reply
Just acterminoly question:, powdered sugar. Would that be icing sugar or castor sugar.Reply
Icing Sugar 🙂Reply
Hi! I was just wondering if these freeze well. We just made them and they are delicious. but so rich that I don’t think they will get eaten in 3 days. Thank you!Reply
Hi Kimberley, I have not tried freezing them myself, but I don’t see why they wouldn’t freeze well. If you give it a try please come back and let me know how they turned out.
Thanks!
AmandaReply
Thank you so much for this recipe. I added pecans since I’m a nut lover. These are the best thing I’ve eaten since having to go dairy and gluten free for my arthritis. You’ve made my year! Thanks again.Reply
We made these today. They were delicious! So chewy and fudgy they are definitely a winner!!Reply
I am so glad you enjoyed them Leticia! They are definitely on of our favs too!
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Can I put this in a pan and make bar cookies? What size pan would work?Reply
Evelyn, I have never tried it, but if you do let me know how it turns out.Reply
What kind of chocolate chips – semi sweet, milk chocolate, etc.?Reply
I used Semi-Sweet 🙂
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I tried this recipe and these cookies really are DELICIOUS, I’m not kidding! They are light, which seems impossible for “fudge” cookies. Also, they don’t sit in your tummy making you regret you indulged yourself…you guys know what I mean, right? This is a keeper, for sure!Reply
These are so rich and Amazing!! Hard not to eat them al!!Reply
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