Chocolate Fudge Cookies (No Flour)
These flourless chocolate fudge cookies are sure to become a favorite easy treat! Made with no flour and only 8 ingredients, these flourless cookies are a quick and easy dessert that your family is sure to love!
Servings: 24 cookies
Ingredients
- ½ cup butter, softened
- ⅔ cup sugar I prefer a dark brown, but if you like the light brown, use it.
- 2 egg whites
- 2 teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup cocoa powder
- 1 cup chocolate chip I love dark chocolate chips, but use whatever kind you choose.
- 1 cup pecans, chopped optional. Not necessary, but really good!
Instructions
- Line 2 baking sheets with parchment. Set aside.
- Add butter and brown sugar to medium bowl. Mix with a whisk, or hand mixer like I did, for 2-3 minutes. The mixture will be light and fluffy.
- Add in egg whites and vanilla. Mix again, but only to combine. In small bowl, combine the cocoa, baking soda and salt. Add to wet mixture. Mix to combine.
- Last up is the chocolate and pecans. Mix to combine.
- Next scoop cookie onto baking sheet. I baked 12 per sheet. Place pans in fridge and allow to chill about 30 minutes. While it is chilling, preheat oven to 350 degrees.
- Once the cookies have chilled, place in oven. I like to do one pan at a time. Bake for 7-10 minutes until they are cracked a bit on the top. I also like to check the edges. I press lightly and if it feels done, I pull them out.
- Now, because there is no flour in these cookie, they don't hold up as well and aren't as firm as other cookies. So, allow them to cool about 5-7 minutes before carefully removing from pan with a spatula and placing on the cooling rack. If you can't wait and want to eat them right away, I think you should :). If you can wait, cool on the pan, then cool again on the cooling rack.
- I feel like these are best enjoyed with a glass of cold milk. If that isn't your thing, no pressure!
- Now, sit back and enjoy. You deserve it!
Notes
The chocolate chips and pecans help these cookies hold their shape a little better. If you decide to leave them out the cookies will be a little flatter.
Don't skip the chill time. Chilling the cookies before baking will also really help these cookies to hold their shape as well. I tried it both ways, and trust me, the chilling really helps!
Cooling the cookies for a bit before removing them from the tray keeps them from falling apart. I know it will be hard because they will smell amazing as soon as they come out of the oven but they are not strong enough to keep them together.
Storage Tips: These are great at room temperature for about 3 days. I love to freeze extra cookies once they are cooled completely. They will hold well in the freezer for up to 2 months. Just make sure they are in an airtight container or ziplock bag.