22 October, 2014


These cookies are so rich and dense they couldn't not satisfy a chocolate craving.

It's important not to over bake them as they dry out quickly and continue baking on the hot trays once removed from oven.

Grain-Free Fudge Cookies  (via)
makes 12 large cookies or about 20 bite-sized

2/3 cup organic cocoa powder (we use Green and Blacks)
1/3 cup egg whites (roughly 3)
1/4 cup honey
1/4 cup dark chocolate, chopped fine
1/2 teaspoon vanilla extract

Directions: Preheat oven to 350ºF/175ºC.

Whisk all ingredients together and portion batter out onto a parchment lined cookie sheet.

If you add enough egg white these cookies should spread out, so be sure to leave enough room between each one. We only used two egg whites in this batch and they retained their shape rather than becoming disc-like. Both taste great though.

Bake for 6-8 minutes or until the cookies are just set and the tops are glossy. If you are baking bite-sized cookies watch them closely as they will be done faster than a dozen larger cookies.

We preferred these warm, fresh from the oven, but they are great once cooled as well.  And be sure you have a cute mixing-spoon-licker around. In our house this one is the most efficient.

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