Flourless Fudge Cookies – Rich, Chewy & Naturally Gluten-Free
These Flourless Fudge Cookies are a chocolate lover’s dream—crispy on the edges, fudgy in the center, and packed with deep cocoa flavor. Made without flour, they’re naturally gluten-free and incredibly easy to whip up with just a few pantry staples. Perfect for satisfying sweet cravings, gifting, or serving at parties, these cookies deliver all the indulgence of fudge in a bite-sized treat. No flour, no fuss—just pure chocolate bliss!
Equipment
- Mixing bowls and whisk or spatula
- Baking sheet lined with parchment paper or silicone mat
- Cooling rack
- Microwave or double boiler for melting chocolate and butter
- Optional: cookie scoop for uniform cookies
Ingredients
- 8 oz (225 g) semisweet or bittersweet chocolate, chopped
- ½ cup (115 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (35 g) unsweetened cocoa powder
- Optional add-ins: ½ cup nuts, ½ cup chocolate chips, 1 tsp espresso powder, sea salt for topping, white chocolate or raspberry swirls
Instructions
- Preheat Oven: Set oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Melt Chocolate & Butter: Use a microwave in 20-second intervals or a double boiler until smooth; let cool slightly.
- Mix Wet Ingredients: Whisk eggs, sugar, salt, and vanilla in a bowl. Gradually fold in melted chocolate mixture.
- Add Dry Ingredients: Sift in cocoa powder and gently fold until combined. Add optional mix-ins carefully.
- Form Cookies: Scoop dough onto prepared baking sheet (about 1–2 tbsp per cookie), leaving space between.
- Bake: 12–15 minutes, until edges are set and centers remain soft. Avoid overbaking.
- Cool: Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Serve: Enjoy with milk, coffee, or hot chocolate. Optional: sprinkle with powdered sugar, cocoa, or drizzle chocolate.
Notes
- Flavor Variations: Espresso powder, nuts, chocolate chips, white chocolate, or raspberry swirls.
- Texture Tips: Do not overbake; cookies firm as they cool. Chill dough for thicker cookies.
- Storage: Room temperature in airtight container 3–4 days; refrigerate up to 1 week; freeze baked cookies or dough for future use.
- Vegan Option: Replace eggs with flax or chia eggs and use dairy-free chocolate/butter.