Recipe: Flourless Fudge Cookies (dairy & gluten free - but really good!) - The Food Hussy (2024)
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It’s Monday and you know what – it already sucks. So if yours is sucking too – here’s an EASY recipe that you can make tonight and then at least your Tuesday will be awesome!!!
I was assigned the Gluten-Free Girl at work for the birthday treat list – greaaaaat! But it was a task and I could conquer it – she likes chocolate – so I found these Gluten & Dairy free Flourless Fudge Cookies. I also grabbed the parchment paper that I got a while back from PaperChef.com (thanks!).
It was a really easy recipe – powdered sugar, cocoa, egg whites, vanilla and chocolate chips. It’s a tough stir though. The recipe called for 3 large egg whites – my eggs were small and after 3 – it was still a powdery mess. I decided to try for a 4th egg white and magic happened! Suddenly it became this thick, gloppy, ooey gooey texture! It was like the slime from “You Can’t Do That On Television“.
After glopping the dough onto the parchment paper – it didn’t look too appetizing – but I had gone this far – might as well bake them!
Here’s the finished product…they better taste good.
I have to say – this might have been the best cookie I’ve ever eaten. It is EXTREMELY rich – like the chocolate factor is OVERLOAD!!!!! But they’re moist and chewy and just really damn good.
Also – a few notes as far as the recipe goes:
* they call for fancy cocoa – I used plain old Toll House cocoa (yeah – Toll House makes cocoa now and it comes in a plastic tub – very convenient for sealing it back up)
* they call for espresso powder – couldn’t find that at Kroger, didn’t use
* they call for fancy gluten-free vanilla extract – isn’t all vanilla extract gluten-free? If not, oops.
* I did add the chocolate chips – I used Nestle Toll House dark chocolate since it’s what I had.
* I also threw in some peanut butter chips because they were left over – really good addition as well.
Ultra-chewy, rich chocolate cookies with no added fat? And no gluten? Impossible! But it’s true: these flourless chocolate cookies get their texture from egg whites, and their flavor from cocoa powder (which represents the only fat in the recipe). Plus they’re easy to make: Just stir together a few simple ingredients, scoop onto a pan, and bake for 8 minutes. You won’t believe the delicious result.
*For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
Directions
1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
3) Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2″ circles; a tablespoon cookie scoop works well here.
4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
5) Remove the cookies from the oven, and allow them to cool right on the pan.
6) Yield: 16 large (3″) cookies.
Recipe summary
Hands-on time:
5 mins. to 7 mins.
Baking time:
8 mins. to 10 mins.
Total time:
13 mins. to 17 mins.
Yield:
16 large (3″) cookies.
Tips from our bakers
Want to make more, smaller cookies? Drop the dough in 1 1/8″ balls (about 2 measuring teaspoonfuls) onto the baking sheets; a level teaspoon cookie scoop works well here. You’ll make about forty 2 1/4″ cookies.
Add up to 2 cups of chocolate chips or diced walnuts to the batter. You’ll lose the cookies’ “no added fat” attribute, but make some very tasty cookies. With 2 cups of add-ins, you’ll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.
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Comments
Mariannesays
They look good! Kroger has espresso powder in the coffee aisle in very small jars. Tends to be slightly expensive too. You can typically substitute any powdered coffee for the same effect.
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Cppysays
No one makes me roll my eyes faster than the gluten free.
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Most gluten-free flours will have a unique taste, which can be hard to get used to eating. That's why we recommend adding extra vanilla. Adding more vanilla or other spices/flavorings will help cover these unfamiliar flavors.
Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.
What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.
Texture and Rise: Gluten-free baking often requires a bit of finesse to achieve the desired rise and texture. Baking soda's reaction with an acid can help achieve that necessary lift, while baking powder provides an extra boost when the batter or dough is exposed to heat.
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.
These breads take longer to bake because the gums and fiber in Gluten-Free Bread Flour hold onto water more than gluten (which is typical of gluten-free flour), so they take longer to fully bake and “dry out.” If you have a digital thermometer, the internal temperature should be between 208°F to 212°F.
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