Fudgy Flourless Cookies

Thank you to Leslie Foster for this month’s recipe.
She based her Fudgy Flourless Cookies on this recipe.

And now, over to Leslie…

Yum! Only 62 calories/good-sized cookie and they taste brownie-like. The main difference between my recipe and the original is that I perfected the amount of egg whites.  I made them with the original recipe and failed, but the taste was there, so I tried again, weighing my egg whites. You don’t have to weigh, though, and I put how to do that below as well.


3 cups powdered sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
1/4 tsp. salt
3-4 large egg whites, weighed out to 120 grams
1 tbsp vanilla extract
1/2 cup dark chocolate chips or chunks


Preheat the oven to 350°F.
Line two baking sheets with parchment. Spray with non-stick cooking spray. (Note: parchment paper works best. I tried it with Silpat once and wasn’t as successful.)
Whisk together the powdered sugar, cocoa powder and salt.
Stir together the vanilla and egg whites.
If you don’t have a scale, add egg whites slowly until you get quite a thick batter. Start with 2 egg whites, then add the rest in small amounts, stirring well to incorporate. It’s easy to go from too thick to too thin.
Whisk until the batter is moistened.
Stir in the chocolate chips.
Scoop the batter by the tablespoonful onto the baking sheets. Cookies will spread, so place about 6-8 on a sheet.
Bake for 8 minutes, or until the tops are glossy and lightly cracked.
Let the cookies cool completely on the baking sheet, as they come off easier when they’re cool. Store in an airtight container.

Makes 3 dozen cookies.