Gluten-Free Fudge Cookies – a delicious recipe with Confectioners Sugar, Dutch, Egg Whites, Vanilla, Espresso Powder, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. Line 2 half sheet pans with Silpat liners (parchment paper can be used, but they wont look as nice those baked on Silpat liners).
2
Stir sifted confectioners sugar and cocoa powder together in bowl of stand mixer.
3
Add remaining ingredients to the bowl and place on mixer fitted with paddle attachment.
4
Mix on low speed until ingredients are completely combined and dough is smooth and glossy (cover mixer with a clean kitchen towel to prevent sugar and cocoa dust from getting all over the place).
5
Allow cookie dough to rest for 10 minutes at room temperature.
6
Use a #50 scoop to portion dough onto prepared half sheet pans.
7
Bake one sheet pan at a time on center rack for 812 minutes.
8
The cookies should begin to crack when theyre done.
9
Remove from oven and allow to cookies to cool completely on sheet pan.
10
Recipe can be halved.
11
Store cookies in an airtight container between layers of wax paper.
713
kcal
Calories
21
g
Fat
127
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4- 1/2 cups Confectioners Sugar (Sifted), 2 cups Dutch-Processed Cocoa Powder, Sifted, 6 whole Large Egg Whites, 4 teaspoons Pure Vanilla Extract, and more.
Yes, Gluten-Free Fudge Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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