These Flourless Fudge Cookies are a totally different take on a traditional cookie because they contain no butter and no flour. The only fat in the cookies comes from the dutch cocoa powder!
The texture is a cross between a brownie and a meringue cookie, kind of airy-chewy and moist. The flavor is ultra rich and dark chocolately, the perfect foil for a hot cup of espresso.
I switched these up a bit by using a muffin top pan to give me uniformly sized cookies. These cookies are perfect for your favorite chocoholic and super easy to make. Because these cookies have no flour they are gluten free. Here is how you can make your own.
You can find the entire recipe here. Start by preheating the oven to 350 degrees. Spray a muffin top pan liberally with Pam and set aside.
In a medium bowl whisk together the powdered sugar, sifted dutch cocoa powder, espresso powder and salt. Stir in the egg whites (90 grams) and vanilla extract. Scrape bottom of bowl and stir until completely smooth.
Using a tablespoon scoop, scoop batter into muffin top pan and bake for 8 minutes. Let cookies cool for a few minutes before turning out and cooling completely on a wire rack.
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