flourless fudge cookies

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from King Arthur Flour

deviliciously yummm! recipe for gluten-free and dairy-free diets and low in fat. easily amenable for diabetics (see Notes).

compare to François Payard's recipe or Orangette's.

yields: 16 large 3-inch or 40 2 ¼-inch cookies
Ingredients
2 1/4 c (9 oz) confectioner's sugar
1/4 tsp salt
1 tsp espresso powder, optional but good
1 c (2 1/4 oz) cocoa powder, Dutch-process (European-style) preferred
3 large egg whites
2 tsp vanilla extract*
 
Directions
1. preheat the oven to 350°F. line two baking sheets with parchment, and grease the parchment.
2. in a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners' sugar with the cocoa powder and salt followed by the nuts or chips, if using. while whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
3. drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; 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.
 
Notes:
*for gluten-free cookies, be sure to use gluten-free extract (huhh...never knew there was gluten in vanilla extract to worry about).

note from KA website states that subbing sugar with 1 1/2 cup of Splenda + 3/4 cup of erythritol makes it a good diabetic-friendly cookie. also Agave nectar with some cornstarch also a possible substitute.

notes from Kitchn:
-  don't automatically add all the egg whites. you want the batter to be thick and goopy - not wet and runny. so if it's thick, goopy, and scoopable, stop there.

-  let the cookies cool for at least 10 minutes before trying to peel them off the parchment, otherwise, they will stick. if you let them cool completely the paper will peel off without taking a crumb.



Serving Size 1 cookie, 29g
Servings Per Batch 16
Amount Per Serving
Calories 80 Calories from Fat 10

Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 47mg
Total Carbohydrate 18g
Dietary Fiber 1g
Sugars 17g
Protein 1g

Categories:
Dish   CookieCooking Method   Baked
Prep Time   less than 15 minutesCooking Time   less than 15 minutes
Features   Dairy-Free, Low-Fat, Vegetarian, Wheat/Gluten-Free




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