Flourless Fudge Cookies

These flourless chocolaty cookies get their texture from egg whites, and their flavor from the cocoa powder. Use a gluten-free vanilla extract, and you've got a gluten-free cookie! These are easy and quick to make and bake ...

... and since you're only using the egg whites in this recipes, be sure to set aside the egg yolks for Poppy Seed Jam Cookies, or Danish Butter Cookies, or Cream Cheese Cookies

Flourless Fudge Cookies

Ingredients:

• 2 1/4 cup powdered (confectioners') sugar
• 1/4 teaspoon salt
• 1 cup cocoa powder (Dutch-process preferred)
• 3 large egg whites
• 2 cups diced walnuts
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoons coffee extract, or,
• 2 teaspoons vanilla extract

Directions:

• Oven Temperature: 350 degrees F.
• Baking Time: 8-10 minutes
• Makes: 24 large cookies, or 48 smaller cookies

Preheat the oven to 350 degrees F. Prepare two baking sheets with greased parchment paper, or lightly grease both baking sheets without paper.

Stir together all of the ingredients until smooth. scrape the bottom and sides of the bowl and stir again until smooth.

Drop the dough on the prepared baking sheets in balls. Smaller cookies: About 2 (measuring) teaspoonfuls of dough. Larger cookies: About the size of ping-pong balls, or a tablespoon cookie scoop works well (about 1 1/2-inches in diameter).

Bake the cookies for 8-10 minutes, depending on size of cookies (8 minutes for small, 10 minutes for larger cookies). They should spread , become a little shiny, and develop faintly crackly tops.

Remove the cookies from the oven, and allow them to cool right on the pan.