KAF Flourless Fudge Cookies

OMG.  Who knew gluten-free deep, dark chocolate cookies could be quick and easy to make.  If you want a perfect dark chocolate, gluten-free, easy cookie to mix up, look no further. Most people don't have a clue there is no flour in this recipe. Just look at the photo below. They taste as good as they look!

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
Ingredients:

• 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 ( or 4 if your batter is stiff)
• 1/2 teaspoon gluten-free extract (I would use orange, but you could use almond,  vanilla, or whatever you like)
• 1 cup semi sweet chocolate chips
• 1 cup toasted nuts

Directions:

1. Have egg whites at room temperature
2. 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).
3. In a medium-size bowl combine dry ingredients with a wire whisk until mixed well. Set-aside.
4. In a small bowl using a fork lightly beat the egg whites for about 10 seconds.  Mix in extracts.
5. Pour the egg whites into the dry ingredients  and mix carefully until fully combined using a spatula to mix up from the bottom.  (Batter is supposed to be thin like cake batter, but mine never is).  Then mix in chocolate chips and toasted nuts.
6. 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.)
7. Bake for eight or 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. 
8. Store covered on your counter.  Not sure how long they last, but it has not been an issue here.    

**Notes:  

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.