These are so easy to make your five-year old could do it!
Here is my adaptation of King Arthur Flour's Flourless Fudge Cookie
Yeild: about 24 cookies
- 2 cups confectioners' sugar (powdered sugar)
- 1/4 teaspoon salt
- 1/2 teaspoon decaf coffee crystals (smashed fine with a spoon), optional but good
- **1 cup cocoa powder, Dutch-process (or make your own)
- 3 large egg whites
- 1/2 teaspoon gluten-free extract
- Have egg whites at room temperature
- Preheat oven to 350°. Spray two large cookie sheets with nonstick spray or line with parchment paper and spray that with nonstick spray **(Make sure it is not the baking spray because that has flour in it).
- In a medium-size bowl combine dry ingredients with a wire whisk until mixed well. Set-aside.
- In a small bowl using a fork lightly beat the egg whites for about 10 seconds. Mix in extracts.
- Pour the egg whites into the dry ingredients and mix carefully until fully combined using a spatula to mix up from the bottom. Then mix in chocolate chips and toasted nuts.
- Drop by tablespoon full onto cookie sheets leaving at least 1 inch space between cookies ( if you don't add chocolate chips or nuts they will spread more so give them at least 2 inches space.)
- Bake for nine minutes. Remove from oven and either let cool on the tray or wait a few minutes and then pick them up and put them on cookie cooling racks.
- Store covered on your counter. Not sure how long they last, but it has not been an issue here.
I used a suggestion I read on the Internet on how to turn natural processed cocoa like Hershey's into Dutch processed cocoa. Dutch processed cocoa has less acid and is more expensive. For every 3 tablespoons of Hershey's natural cocoa you mix in 1/8 of a teaspoon of baking soda which is an alkaline. So for a cup of Hershey's natural cocoa (16 tablespoons) you mix in approximately 5/8 of a teaspoon. I think I may try using the Dutch cocoa next time, but these came out good. I just want to see if there is a difference.