Flourless Fudge Chunk Cookies Recipe (2024)

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ByAmanda CarlisleAugust 6, 2011April 22, 2020Updated onApril 22, 2020

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These are possibly the best gluten free dairy free cookies of all time. You have to try this Flourless Fudge Chunk Cookies Recipe.

These are one of my favorite gluten-free cookies of ALL TIME! They are simple to make, have only a few ingredients, and are lower in calories than you would ever imagine. These Flourless Fudge Chunk Cookies only take about 20 minutes from start to cookie! Talk about instant gratification! They are practically the most perfect cookie ever!

Is there a glaze on the cookie?

I get asked a lot for the recipe for the glaze that is on the cookie. There is none. When these bake up they naturally form that glazed look on top. These are very light and chewy.

The perfect way to end the day.

Or start it.

Or enjoy with a cup of coffee.

Or….you get the idea.

Cookie Baking Supplies

If you are a cookie baking pro, or just a beginner there are a couple of cookie baking supplies that I highly recommend. Obviously, a great baking sheet is a must and I suggest that you use parchment paper or a Silpat sheet to keep your cookies sticking to the pan.

I also think that a cookie scoop is a must-have for any cookie baker. This helps make all of your cookies in a uniform size, which in turn allows them to bake more evenly giving you an amazing cookie experience. They sell cookie scoops in all sizes. Check them out.

Flourless Fudge Chunk Cookies

These are possibly the best gluten free dairy free cookies of all time. You have to try this Flourless Fudge Chunk Cookies Recipe

Print Recipe

Prep Time:10 minutes mins

Cook Time:12 minutes mins

Total Time:22 minutes mins

Equipment

Ingredients

2/3 Cup Cocoa Powder
3 Cups Powdered Sugar
1/8 tsp salt
1 tsp vanilla extract
2-4 egg whites
1 1/2 cup Semi Sweet Chocolate Chips

Instructions

Preheat your oven to 350 degrees F.
Set aside two baking sheets with parchment paper.
IN a large bowl whisk together the powdered sugar with the cocoa powder and salt.
See Also
Kladdkaka Recipe (gluten-free, vegan options) - Texanerin Baking Keto Chocolate Biscotti Recipe (Gluten-Free, Low-Carb)How to Sweeten Your Recipes the Natural Way (No Sugar Needed!)5-Ingredient Almond Joy Recipe - The Big Man's World ®
Whisk in vanilla and 2 egg whites.
Beat just until the batter is moistened. You are looking for a brownie-like consistency in the batter. Add additional egg whites until you reach that consistency; I used all 4.
Stir in chocolate chips.
Scoop the batter by the tablespoonfuls onto the prepared baking sheets. Leave plenty of space for each cookie to spread.
Bake for 12 - 14 minutes or until the tops are glossy and lightly cracked.
Let the cookies cool completely on the baking sheet and then store in an airtight container for up to 3 days.

Dairy Free

Use Enjoy Life Dairy Free Chocolate Chips

Nutrition

Servings: 30 Cookies

Calories: 105kcal

Author: Amanda@AFewShortCuts.com

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these look delicious – i will definitely need to try this recipe! would just regular unsweetened cocoa powder work? sorry to hear about your husband and daughter – i hope they feel better!
Reply
See Also
Coconut Oil Cookies Recipe
1. Yes Meghan! That is fine. The recipe called for dark cocoa powder but I used generic Hershey’s cocoa powder and it was fine! 🙂 Thanks for the well wishes!
  Reply
trader joe’s chips are also dairy free…
Reply
1. There are several brands. I used Target Market Pantry Semi Sweet Chocolate Chunks today and they are Dairy free. I got lucky and found them on clearance this week. 😉
  Reply
I just wanted to say Thank You. I made these cookies cuz I was having a bad day. I made them and I in love, they are amazing. Thank you again for this super recipe. It was so simple and fast. They are so good, they made my day better.
Again thanks and I hope your family gets better.
I am on the site everyday and I want to thank you for your hard work and all the information you give out to help people.
I know I have thanked alot.
Truly Thank You.
Reply
1. Oh Virma,
  Thank you for the lovely comment. I am glad they made your day better! They made mine better yesterday! Thank you for the well wishes. They are appreciated! I am so glad you love the site! 🙂
  Reply
Please take care of that hubby of yours. My husband broke his rib coughing a few years ago and there isn’t much the doctors can do other than painkillers and take it easy. Everytime he winced when he sneezed, coughed, moved, it hurt me so much. I hope your hubby heals quickly.
Reply
I am making these right now. Just a note, 3 egg whites was not enough, but 4 was way too many. My batter was very thin. I hope they still taste good.
Reply
1. I had the same issue when I made them the first time. With 4 eggs I just added a little gf flour to thicken it up. The next time I bought a container of egg whites and that way I could use as much as I needed. They are easy and DELICIOUS!!!
  Reply
Thanks Jessalyn for asking what I’d been wondering! And thanks Amanda for the awesome looking recipe; I can’t wait to try it! Hope everyone is getting better & don’t forget to take care of yourself too.
Reply
Is there a reason it says to only use egg whites? I feel guilty discarding yolks and don’t ever do anything with them.. Can’t you just use the whole egg?
Reply
1. Yes there is a reason Amber. It is the white that is light and makes the cookie work. The yolks are heavier and would cause the recipe to fail. Kinda like a macaroon or a meringue . It only uses the whites. You can freeze the yolks and keep them for a recipe that only calls for them, if you don’t want to throw them away.
  Reply
2. You can add the yolks to scrambled eggs, fried rice, mug cakes, macaroni and cheese, feed them to the cat, and many more. Maybe you can figure out something that works for you.
  Reply
Hi Amanda ~ I just discovered your website minutes ago, and I’m excited to follow it. My 14 year-old and I eat gluten-free. My entire family is dairy intolerant, so your site is that much more of a treasure to find! One question about these cookies – you do not include directions for the chocolate drizzle top. Is the frosting simply melted chocolate chips?
Reply
1. No drizzle Jeanette. They come out of the oven with that glazed look. They are just delicious! 🙂
  Reply
Thanks! I’m planning on baking them tomorrow.
Reply
Could you please tell me what the calorie count is for these cookies? Can’t wait to make them!
Reply
Yummy! saving it, thanks
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Looks like it would be very delicious.
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mmm i love these! they’re great!
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Just acterminoly question:, powdered sugar. Would that be icing sugar or castor sugar.
Reply
1. Icing Sugar 🙂
  Reply
Hi! I was just wondering if these freeze well. We just made them and they are delicious. but so rich that I don’t think they will get eaten in 3 days. Thank you!
Reply
1. Hi Kimberley, I have not tried freezing them myself, but I don’t see why they wouldn’t freeze well. If you give it a try please come back and let me know how they turned out.
  Thanks!
  Amanda
  Reply
Thank you so much for this recipe. I added pecans since I’m a nut lover. These are the best thing I’ve eaten since having to go dairy and gluten free for my arthritis. You’ve made my year! Thanks again.
Reply
We made these today. They were delicious! So chewy and fudgy they are definitely a winner!!
Reply
1. I am so glad you enjoyed them Leticia! They are definitely on of our favs too!
  Reply
Can I put this in a pan and make bar cookies? What size pan would work?
Reply
1. Evelyn, I have never tried it, but if you do let me know how it turns out.
  Reply
What kind of chocolate chips – semi sweet, milk chocolate, etc.?
Reply
1. I used Semi-Sweet 🙂
  Reply
I tried this recipe and these cookies really are DELICIOUS, I’m not kidding! They are light, which seems impossible for “fudge” cookies. Also, they don’t sit in your tummy making you regret you indulged yourself…you guys know what I mean, right? This is a keeper, for sure!
Reply
These are so rich and Amazing!! Hard not to eat them al!!
Reply

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Flourless Fudge Chunk Cookies Recipe (2024)

FAQs

What happens if you don't use enough flour in cookies? ›

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

Keep Reading ›

What is flourless cookie made of? ›

These flourless chocolate cookies contain just five ingredients: confectioner's sugar, cocoa powder, egg whites, chocolate chips, and salt. They are gluten free and taste like a combination of chewy edge brownie pieces and meringues.

How to make cookie dough less sticky without flour? ›

Use powdered sugar: Dusting the work surface and rolling pin with powdered sugar instead of flour is a great way to improve a sticky cookie dough. It also contains cornstarch and is less likely to dry out your cookie dough. It will also give the cookies a sweeter taste.

Tell Me More ›

What can you use instead of flour for cookie dough? ›

11 best flour substitutions

Chickpea flour. Often confused with besan (see below), chickpea flour is made from ground white chickpeas. ...
Almond flour. Almond flour is an excellent alternative to have in your kitchen cupboard. ...
Gluten-free flour mixture. ...
Coconut flour. ...
Gram flour (besan) ...
Rice flour. ...
Buckwheat flour. ...
Oat flour.

More items...

Jan 31, 2023

Get More Info ›

What happens if you leave flour out of cookies? ›

On the contrary, not using enough flour will make your cookies crisp and thin.

Tell Me More ›

What does adding vinegar to cookie dough do? ›

I look at it like buttermilk (which often times I never actually have so I make my own using vinegar) in a recipe. King Arthur Flour says the purpose of the vinegar is to temper the sweetness of the sugar and it also reacts with the baking soda to allow the cookies to rise a bit more in the oven.

Learn More ›

Does adding more flour make dough less sticky? ›

If your dough is too sticky and it's impossible to work with you can add some extra flour, just a little at a time. Make sure you weigh the extra flour you add and then you'll be able to adjust the recipe correctly the next time you bake.

Tell Me More ›

How to keep dough from sticking without flour? ›

Oil does as well and is better suited for keeping the dough from sticking to a bowl or rising container than water is. Water is more readily absorbed. Paul Hollywood shows how using oil instead of flour to knead bread, which helps keep the texture of the dough consistent.

View Details ›

What can you use if you run out of flour? ›

Four All-Purpose Flour Alternatives

Chickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. ...
Rice Flour. ...
Almond Flour. ...
Buckwheat Flour.

View Details ›

What is the healthiest flour for baking cookies? ›

Whole-wheat flour is much heartier than all-purpose flour and produces denser baked goods with a more robust flavor. Milled from wheat berries with the nutritious bran and germ still intact, whole-wheat flour is rich in fiber and essential micronutrients like iron, magnesium and vitamin B6.

Discover More Details ›

What is a cookie flour substitute? ›

Try various substitutes like almond flour, coconut flour, or oat flour for a nutritious twist. Experiment with gluten-free options such as rice flour or chickpea flour for a unique texture.

Find Out More ›

How does the amount of flour affect cookies? ›

Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won't keep its shape but if you use too much you'll end up with a thick tasteless cookie.

Read The Full Story ›

What if I run out of all-purpose flour? ›

But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.

Read On ›

What causes a cookie to be too dry? ›

Overmixing the dough

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Discover More ›

Is it OK to add more flour to cookie dough? ›

What happens when you add extra flour to cookie dough. If your cookies are coming out looking flatter than you'd like, a little extra flour goes a long way. As Baking Kneads explains, flour not only prevents cookies from spreading too much, but it also gives them height.

Flourless Fudge Chunk Cookies Recipe (2024)

Is there a glaze on the cookie?

Cookie Baking Supplies

Flourless Fudge Chunk Cookies

Equipment

Ingredients

Instructions

Dairy Free

Nutrition

More Cookie Recipes

Similar Posts

Leave a Reply

FAQs

What happens if you don't use enough flour in cookies? ›

What is a cookie flour substitute? ›