Flourless Fudge Cookies

Oookay, guys...these chewy, rich, fudgy cookies are i.n.c.r.e.d.i.b.l.e! Seriously. They have a crispy/chewy consistency on the edge and completely mouth-watering, 'give me more' fudgy taste in the middle! They're quick and easy for you to whip up before visitors come and your guests will love them.

They especially cater to you if you are gluten intolerant or prefer to have a gluten free diet. These do not cater to anyone who is concerned about sugar. Although I have cut down a bit on the sugar content in these cookies by doing half coconut sugar icing sugar and the other half normal confectioners' sugar, these still aren't a very healthy option for a dessert compared to these healthy and delicious brownies. But if you're here for some gluten free dessert ideas, I think you'll really like these!

These flour-less cookies are the definition of decadent; they're just filled with fudgy chocolate!

Flourless Fudge Cookies
Prep: 5 - 7 mins Bake: 7 - 9 mins Total: 12 - 16 mins Yeilds: 17 large cookies or 32 smaller cookies
1 cup Sugar Free icing sugar
1 and 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 cup cocoa powder, natural or Dutch-process
3 large egg whites
2 teaspoons vanilla extract
2 cups chocolate chips

Directions:

1. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Greasing is very important as these cookies are sticky.
2. Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chocolate chips. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the c. chips, if you're using them.
3. Drop the syrupy batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 and 3/4" to 2" circles (for smaller cookies). Let the cookies rest on the baking sheets for 30 minutes while you preheat your oven to 350 degrees F.
4. Bake the cookies for 7 minutes (for smaller cookies), 8-9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Once you see this make sure to remove cookies from oven immediately, as they easily burn on the bottom.
5. After removing the cookies from the oven, allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.

6. And you're finished! Enjoy. :)

recipe adapted from King Arthur Flour's Flourless Fudge Cookies recipe