Gluten-Free & Flourless Fudge Chocolate Chip Cookies

Last summer I made these cookies for our family reunion & they disappeared VERY quickly.  I changed the recipe, just for fun, and have found two yummy variations of these cookies to enjoy (besides the original recipe).

 

Gluten-Free & Flourless Fudge Chocolate Chip Cookies

This last weekend I made a batch of these delicious Gluten-Free & Flourless Fudge Chocolate Chip Cookies to share at church.  I know there are a handful of people at our church that can’t eat gluten – so I knew they’d be happy to finally have a church goodie they can try!

Preheat your oven to 350 while you mix up the cookies.

Here’s the recipe. I feel that the quality of ingredients make a HUGE difference in how the cookies taste, so I’ve listed what I use:

  • 3 cups powdered sugar (confectioner’s sugar)
  • 2/3 cup organic chocolate cocoa powder (I get ours at Vitamin Cottage, but you can get good prices on Amazon, too)
  • 1/8 tsp. sea salt
  • 4 large organic egg whites
  • 1 Tbsp. organic pure vanilla extract
  • 1 teaspoon organic almond extract OR peppermint extract (choose one, not both)
  • 1 1/2 cups soy free, dairy free chocolate chips (I buy the Enjoy Life brand at Vitamin Cottage, also available on Amazon)

Start with the powdered sugar, cocoa powder & salt (dry ingredients) and stir together until it’s thoroughly incorporated.

Using a mixer, add in the egg whites until it looks like a thin brownie-batter.  At this point you’ll be thinking “there’s NO way this is going to form into a cookie!”  HAVE PATIENCE 🙂

Add in the vanilla extract and the almond OR peppermint extract.

Stir in the chocolate chips.

Use a small ice-cream scoop (with the Pampered Chef: small, medium & large scoops, I USE THE SMALL SCOOP) to drop the dough onto a silicon mat* & cookie sheet.   I STRONGLY recommend a silicon baking mat for this recipe.  You will not like the results on parchment paper or straight on a cookie sheet.

So, I fit 6 cookies on my silicon baking mat and leave plenty of space between the cookies!  They spread out a LOT!

For a small scoop, bake 7 minutes. The medium scoop takes 11 minutes (but these grow to be very big cookies, so make sure to leave plenty of space between them for baking)!

You’ll know they are done when they get slightly glossy on top (but the edges will NOT be darker than the rest of the cookie).

*note: if you feel like the chocolate chips are not being evenly distributed, you can leave them out of the batter and place 5ish chips on top of each cookie you place on the silicon mat/baking sheet.  It’s a little more tedious, but works if you have some cookies with 2 chips and others with 7.  🙂

Let cool at least 10 minutes before removing from silicon mat and let cool all the way before transporting to avoid them falling apart.

Mmmmmmm, now I want to go make another batch! 🙂

Please leave a comment below & share with your friends. All comments await my moderation.

You might also like:

Your email is never published or shared. Required fields are marked *

*

*

Back to Top Share on Facebook Tweet this Post Email to a Friend Pin It!