Flourless Fudge Cookies
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Inside: Flourless Fudge Cookies
I cannot claim any sort of credit for these Gluten-Free Chocolate Brownie Bites aka Flourless Fudge Cookies. Well, maybe the gluten-free part, but that’s it.
A few weeks ago my daughter made these amazing flourless cookies. As a nursing mother, she realized her baby didn’t tolerate any consumption of dairy on her part. Because of this, she has been creating dairy-free recipes which almost always are vegan.
When she told me this particular recipe {dairy-free/vegan} I knew it would easily translate into a gluten-free recipe that I could make.
Flourless Fudge Cookies
The recipe for Gluten-Free Chocolate Brownie Bites is below in a printable box, however there are a few things I want to say about making them.
First, I am using coconut flour in my recipe. Coconut flour is a veerrrrryyyyy different type of flour. I will explain below. But first I wanted to tell you why you should use coconut flour.
- It’s full of protein, fiber, and fat {the good kind that fills you up, gives you energy, and doesn’t pack on the pounds}
- It contains this uber-healthy fat called lauric acid which supports your immune system and thyroid.
- It’s not a grain so it is gluten-free and (virtually) phytate free. That means you don’t need to soak it to make the nutrients available.
Another thing to know about coconut flour is this: A little amount of coconut flour goes a long way. This is because of the way it absorbs liquid. Here are a few things to know when cooking with coconut flour.
- You CANNOT substitute coconut flour with wheat flour at a 1:1 ratio.
- Coconut flour is very absorbent and you only need about 1/4 C. of coconut flour in a recipe that calls for 1 C. of wheat flour. It also requires a ton of eggs (as in 6 eggs to every cup of coconut flour). It is best to follow tested recipes that use coconut flour rather than try to make substitutions in your own recipes.
- There is one exception. If you are frying food, you can dredge your meat/vegetables in coconut flour and it will fry up fine!
Getting the eggs right
Getting the eggs right is very important in this recipe. Because you will be working with coconut flour, it is important to handle the eggs correctly. In a lot of recipes you just drop the eggs into the dry ingredients and blend them into the mixture. Not the case here. You need to beat the eggs separately in a bowl until they are thick and frothy. At that point you will begin adding in the sugar, 1 tablespoon at a time. This will make the egg mixture nice and thick ~ perfect for later adding in the coconut flour.
When working with coconut flour it is very important to have precise measurements. I recommend leveling each tablespoon of coconut flour before adding it to the recipe. Over-adding coconut flour could turn these from Brownie Bites to Brownie Bricks.
The cooking time for these cookies is 10-11 minutes. Just like regular brownies, they will be a little soft. The key is to not over-cook them. Otherwise you will have Brownie Dust.
I prefer this brand of gluten-free chocolate chips by Enjoy Life They are gluten-free, dairy-free, and soy-free chocolate chips
I recommend using parchment paper on a baking sheet rather than a silicone mat. The cookies will stick to the silicone, but not the parchment paper. I use a 1-tablespoon cookie scoop like this one to measure out my cookies. That way I get a uniform size.
I recognize that cooking with coconut flour requires some patience. But think about this. A cookie that is good for you, won’t give you a sugar spike, or cause you to gain 5 pounds. I think that makes it totally worth the effort.
Gluten-Free Flourless Fudge Cookies
Who doesn’t love a delicious, chewy, chocolate cookie? How about a cookie that is grain-free and gluten-free. These amazing flourless fudge cookies are low in calories and about as good as it gets.
Ingredients
- 1 C. Chocolate Chips (see my comments for suggestions)
- 1 T. Organic Butter
- 2 Organic Eggs
- 3/4 C. Organic Sugar
- 3-4 T. Coconut Flour
- 1/4 t. Baking Powder
- 1/8 t. Salt
- 1/2 t. Vanilla
- 3/4 C. Finely Chopped Pecans
Instructions
- Melt the butter and chocolate together. I created a double boiler by putting a stainless bowl on top of a pot of boiling water. Keep warm.
- Whip the eggs until they thicken and are frothy.
- Once the eggs are thick and frothy, add in the sugar, 2 tablespoons at a time. It should continue to thicken.
- Add the baking powder and salt.
- Add the coconut flour, 1 tablespoon at a time. BE SURE TO LEVEL EACH TABLESPOON. If the mixture begins to get doughy after 3 tablespoons, then stop there. If it is still pretty runny, add the fourth tablespoon of coconut flour.
- Gently stir in the chocolate, vanilla, and pecans.
- Scoop out 1 tablespoon of batter onto a parchment paper lined cookie sheet. Give them room to spread.
- Bake at 350-degrees for 10-11 minutes. If over-cooked they will crumble into dust.
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