Saturday Thoughts...Fudgy Chocolate Flourless Cookies

 When you have egg whites left from a recipe you need to make these cookies.  Sue and John and my family all loved these!
In my case I make the cookies and then use the leftover egg yolks. I have made a similar recipe except it was a true meringue type (much harder for new cooks) and uses coconut and vinegar among the ingredients and I don’t keep coconut on hand.
The cookies are simple to make, use only ingredients that most home bakers will have on hand or are easily bought in most grocery or even dollar stores. They are flourless so they are great for Celiacs or people needing to eat Gluten Free.
 Light and crispy on the outside they are soft and fudgy on the inside. Baking them the shorter baking time makes them softer in the centers and the longer time makes the centers set up more. I have done them both ways and like them equally well. The cocoa is baking cocoa, not presweetened hot chocolate mix and I used a 4 ounce bar of semisweet Bakers baking chocolate for the chopped chocolate called for. 
 This makes about 20 cookies, just enough so that it doesn’t take a lot of time to make them and there is not a large amount of cookies to tempt you to eat them all. Now all I have to do is find something to do with the egg yolks! The recipe is from My Recipes web site and I have had good results from their recipes.

Fudgy Chocolate Flourless Cookies
Preheat oven to 350°F.
3 cups powdered sugar
11/3 cup unsweetened cocoa
¼ teaspoon salt
3 large egg whites room temperature
2 teaspoons vanilla extract
1 (4-oz.) bar semisweet chocolate bar, chopped
1 cup toasted chopped pecans
While oven is preheating sift together powdered sugar, cocoa and salt in large bowl.
Whisk egg whites until frothy. Stir egg whites and vanilla into powdered sugar mixture. The batter will be stiff. Stir in chocolate and pecans (or nuts of your choice) until combined.
Drop cookies 2 ½ to 3 inches apart, a cookie scoop works well, about 2 tablespoons on cookie sheet lined with parchment, lightly greased with shortening or cooking spray.
Bake until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool, completely.(or they are really good warm).


  1. I needed you guys when I was trying to not eat wheat. Looks good.

    1. JR, These are really good and you don't have to be not eating wheat to enjoy them. They were not listed as a GF recipe but work so well for that purpose.


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