Flourless Fudge Cookies

Today we will make an improvised dessert that is flour-less, rich chocolaty, and fudge-like Brownie; guess what? make it simple its Flourless Fudge Cookies, gluten-free, fat-free because it has neither flour nor butter or vegetable shortening. These Flour-less Fudge Cookies are chewy from edges and fudge-like brownie from the center and you can make them in a jiffy with minimal ingredients.

These cookies have a shiner cracked top and rich in chocolate flavor, chewy and fudge will get better in taste with time, unlike the cookies that become stale with aging. To make these cookies only you will have five ingredients that perhaps remain in your pantry if you love the baking, you just need egg white, powdered sugar, cocoa powder, vanilla, salt, and chocolate chips, mix to make a sticky and runny batter, spoon onto the lined and greased tray. Bake for 8 minutes. Yield too yummy!!!
So tell me when you are going to make them share your experience with me. Also try Vanilla Wafers for instant recipes like no-bake cakes or pies.

 

Flour-less Fudge Cookies

Prep Time: 5minutes

Cook Time: 8-10minutes (depends on size of the cookies)

+ 15minutes for let them cool

Total Time: 30minutes

Yield: 3dozen 

Cuisine: American

Ingredients:

3 cups powdered sugar

 3/4 cup cocoa powder

4 egg whites ( this recipe calls for only 3 egg whites but taking extra is needed for the success of the recipe)

1/2 cup semi-sweet chocolate chips

1/4 cup crushed almond (optional)

1tsp vanilla extract

1/2 tsp salt

Directions:

Preheat the oven to 350 degrees F. Line the baking tray with the parchment paper and grease the paper is important in this recipe because the batter we will make for cookies will be runny and sticky so need to be baked on a greased surface.

 

In a bowl stir the sugar, cocoa powder, and salt together, In a separate bowl whisk the egg whites until it began thick and foamy, add the vanilla extract and mix, now add in dry ingredients into the wet ingredients mix to combine, scrape the sides and bottom and make a smooth batter; we will get the sticky, and runny batter that would be a little bit uneasy to be managed but we have taken one extra egg white to get the slightly thick batter, and success of the recipe depends on this.

 

Now stir in chocolate chips and crushed almonds (if you like to add otherwise nuts are optional in the recipe but it will taste great.) Drop the tablespoon full batter on the grease tray, drop every 2 inches apart from the other so that cookies get space to spread while baking. Bake into the preheated oven for 8-9 minutes until the top lightly cracked. Let them cool for 15 minutes in the baking tray; these cookies are sticky while hot so do not try to remove them from the tray until they cool at room temperature.

 

These cookies have shiner cracked tops, crispy from corners and fudge in the center like Brownies; that is why these cookies are also called "Brownie Cookies." Store these cookies in the plastic zip-lock bag for 3 days at room temperature.

 

Note: 

 

For this recipe you can take any cocoa powder; natural or Dutch-process both will do, but the dutch-process cocoa powder will make the flavor richer. The cocoa powder would work like flour and provides the body to the cookies.

 

The success of the recipe implied taking an extra egg white; it will give the texture to the cookies like meringue.

 

Add 1 teaspoon coffee powder ( espresso powder) will enhance the intense chocolaty taste but it is optional.

 

Using the chocolate chips will make them tastier and help them to hold the shape. Also will recommend the add nuts to get a different taste.

 

Do some experiments to substitute the vanilla extract with peppermint flavor for the change. 

These flour-less fudge cookies get better with time unlike the other grow stale over time.