We signed up to provide a meal for our church's youth group since Bronwyn is a member. They have dinner about once a month. It came our turn and we knew our friends daughter who is gluten free would be there. My goal with cooking for GF people is to make everything GF so they don't have to guess or worry about cross contamination. Walking Tacos were perfect - you'd never know we made it all GF... Dessert is harder. I like to bake! My mom made these flourless fudge cookies for a different event we had at church and they were a huge hit. I snuck one and these are amazing. They are fudgy and delicious - everything you want in a chocolate cookie. The original recipe said 2 egg whites and my mom and I both used 3 so I changed it. It can be hard to stir it together, but have patience - you will be rewarded with delicious cookies you can proudly serve anywhere!
Flourless Fudge Cookies
3 cups confectioners' sugar
⅔ cup dark cocoa powder (such as Hershey's® Special Dark)
⅛ teaspoon salt
3 egg whites, or more as needed
1 tablespoon pure vanilla extract
1 ½ cups chocolate chips (60% cacao)
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
Scoop batter by tablespoonful onto the prepared baking sheets.
Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
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