Flourless Chili Chocolate Fudge Cookies
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
- Total Time: 13
- Yield: 16 1x
Description
Flourless, chewy, rich, spicy chocolate cookies, that are so easy to make and have no added fat!
Ingredients
- 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
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!!
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These cookies look so yummy!! I’ve never had a “spicy” cookie, so these I need to try! Plus, I think I have a the ingredients already! 😉
*all ….. oops!
It’s just a hint of spice, that makes them irresistible 🙂 Have you ever had Lindt Chili Chocolate? It’s crazy good!! Just a piece will satisfy you.
oh Emily, there’s that chili flavor i love so much! these cookies would be gone in 5 seconds flat if they were in front of me right now 🙂 the visual of the cracked topping just makes me crave them all the more!!!
I know!!! I thought of you Lynn! I’m such a fan of it too…it heats up in your mouth and melts the cold days away. So easy to make and EAT 😉
Mmmh, they’re looking soo delicious! We would like to have one or two.. or all 😉
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Stopping by from SITS. I would have never thought to add Chili powder. I love your blog design. Very pretty.
Hi Tara! Thanks for stopping by from SITS! Isn’t it an odd thing to add to a cookie? But, it’s delicious…just an extra amount of warmth to the chocolatey goodness 😉 Have you ever seen the movie Chocolat? She puts a type of chili in her hot chocolate too. It’s warms up the tummy in the best sort of way! xo
These look really good I can’t wait to test these out. I’ve had chocolates with chili powder in them before but haven’t been brave enough to try any yet!
Did I miss something? No liquid? I have a lumpy powder with egg whites. Need these right now so I will experiment. If it fails I will have to go buy something! Help! Recipe looks good though.
No liquid! That’s the recipe…it should form a cookie dough texture however.