These fudge cookies are flourless, so they are perfect for those who are gluten free! Only 7 ingredients and no mixer needed to make up these cookies!
Prep time: 10 minutes
Cook Time: 7-10 minutes
Total Time: 50 Minutes (includes rest time)
Serving Size: 12-20 cookies (depending on size)
USA PAN® Large Cookie Sheet
2 1/4 cups powdered sugar
1 cup cocoa powder
1/4 teaspoon salt
1 teaspoon espresso powder- optional
3 large egg whites
2 teaspoons vanilla extract
2 cups chocolate chips
Preheat oven to 350 degrees. Whisk together the egg whites and vanilla. In a separate bowl, stir together the sugar, cocoa, salt, and espresso powder. Take the egg white mixture and pour into the sugar mixture. Tip- do this inside your sink. The powdered sugar and cocoa can create quite the dust storm! Stir until combined. You may feel like this is too dry. Keep mixing!! It should eventually come together and make a very thick sticky batter. It will be like a thick syrup. If you have everything combined and still feel like it’s too thick, you can add a little more egg white. Once batter is combined, stir in the chocolate chips. Line your USA PAN® cookie sheet with parchment and grease the parchment. These cookies are very sticky and the parchment helps with clean up. Scoop cookies into cookie sheet into 2″-3″ circles. Allow cookies to rest for 30 minutes on cookie sheets before baking. Bake cookies for 7-9 min, depending on size. 7 min for smaller cookies and 9 for cookies closer to 3″. Remove cookies from oven and place pan on cooling rack. Allow these to almost cool completely on sheet and then remove with spatula to cool completely on rack.