These gluten-free chili chocolate fudge cookies have quickly become one of my favorite cookies. Gluten-free, dairy-free…chocolatey goodness. I’ve made them before without the chili, but this year I wanted to spice them up a little. Oh my, what a perfect addition. Just the right hint of heat to leave this delicious taste in your mouth, long after the cookie has been eaten!

Enjoy one with a cold glass of milk (like vanilla almond milk!) or if you’re coming in from the freezing weather, then by all means make a hot chocolate and warm up!

Flourless Chili Chocolate Fudge Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emily Smith
Total Time: 13
Yield: 16 1x

Print Recipe

Description

Flourless, chewy, rich, spicy chocolate cookies, that are so easy to make and have no added fat!

Ingredients

Scale

2 1/4 cups confectioners’ sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1/2 teaspoon of chili powder
1 cup cocoa powder, Dutch-process (European-style) preferred*
3 large egg whites
2 teaspoons gluten-free vanilla extract
*For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa

Cook Mode Prevent your screen from going dark

Instructions

1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
3) Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2″ circles; a tablespoon cookie scoop works well here. (add sprinkles)
4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
5) Remove the cookies from the oven, and allow them to cool right on the pan.
6) Yield: 16 large (3″) cookies.

Notes

Add up to 2 cups of chocolate chips or diced walnuts to the batter. You’ll lose the cookies’ “no added fat” attribute, but make some very tasty cookies. With 2 cups of add-ins, you’ll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.

Prep Time: 7
Cook Time: 8

This is such an easy recipe to make, but boy does it have the mmmm…factor 😉

Have you been making any AH-mazing cookies that you should be sharing with the rest of us? Leave your recipe link below!!

‘); // ]]>

Author
Recent Posts

Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.

Flourless Chili Chocolate Fudge Cookies