FLOURLESS FUDGE COOKIES
My gluten-free daughter was so happy with these!
Provided by catmoore
Categories Desserts Cookies Chocolate Cookie Recipes
Time 42m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
- Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
- Scoop batter by tablespoonful onto the prepared baking sheets.
- Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 18.8 g, Fat 2.5 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 16.2 mg, Sugar 11.9 g
GLUTEN FREE CHOCOLATE FUDGE COOKIES
These cookies do not taste like gluten-free cookies. They are not fragile like gf cookies either! Chocolate lovers only!
Provided by Gluten Free Mommy
Categories Drop Cookies
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a cookie sheet with unsalted butter.
- In a medium saucepan, melt 1 cup of the semi-sweet chocolate chips, the 2 oz. of unsweetened chocolate, and the 2 Tablespoons of salted butter.
- Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder. Beat until combined, scraping sides of the pan. Stir in bittersweet chocolate pieces, the rest of the chocolate chips, and the 1 cup of walnuts.
- Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart.
- Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked.
- Transfer to a wire rack and let cool. This recipe makes about 36 cookies.
Nutrition Facts : Calories 153.4, Fat 10, SaturatedFat 4.3, Cholesterol 20.2, Sodium 18.6, Carbohydrate 17.1, Fiber 1.6, Sugar 13.4, Protein 2.3
FUDGE-STUFFED CHOCOLATE CHIP COOKIES
These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.
Provided by thymeforpineapple
Categories Chocolate Chip Cookies
Time 2h45m
Yield 18
Number Of Ingredients 11
Steps:
- Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
- Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
- Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
- Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
- Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg
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