So this weekend has been a bust…quite literally. My husband, bless his heart, fell getting out of the shower yesterday and broke 3 ribs. I know that the ER is not how he intended to spend his Friday night. He has been resting today while I catch up on some housework.
Then, I was cooking dinner, and did not here my 3 year old. For those of you that have or have had a 3 year old in the past. You know that quiet is not necessarily good. So I went looking for her and this is what I found.
It is never ever a good sign when she puts herself to sleep. Sure enough, she has a 103 fever. So, I need a little something to save my sanity. Between taking care of my hubby and my 3 year old I have a feeling this is going to be a long night! LOL
When I get stressed chocolate is my friend. I know it isn’t good for me…or my waistline, but it is oh so good! I just found this recipe for Flourless Fudge Chunk Cookies the other day and knew this was the time to try them. They are gluten free and dairy free which makes them a perfect fit for my kids. They took me less than 5 minutes to whip up, and when you bite into them….oh! It is like your mouth is taking a mini chocolate vacation! I forgot all about my hubby, and my fevered 3 year old. It was all about the chocolate for that 30 seconds! A little escape!
So, if you need a little escape, I highly recommend these Fudgy pieces of heaven. They are amazing!
- ⅔ cup Dark Cocoa Powder
- 3 cups Powdered Sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
- 2-4 egg whites
- 1½ Cup Chocolate Chips
- Preheat Oven to 350 degrees F
- Set aside two baking sheets with parchment paper sprayed with cooking spray.
- In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
- Whisk in the vanilla and egg whites starting with just two.
- Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. (I added all 4 to mine)
- Stir in the chocolate chips.
- Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
- Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
- Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
- Yield: 30 cookies
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About Amanda @ A Few Short Cuts
these look delicious – i will definitely need to try this recipe! would just regular unsweetened cocoa powder work? sorry to hear about your husband and daughter – i hope they feel better!
Yes Meghan! That is fine. The recipe called for dark cocoa powder but I used generic Hershey’s cocoa powder and it was fine!
Thanks for the well wishes!
trader joe’s chips are also dairy free…
There are several brands. I used Target Market Pantry Semi Sweet Chocolate Chunks today and they are Dairy free. I got lucky and found them on clearance this week.
I just wanted to say Thank You. I made these cookies cuz I was having a bad day. I made them and I in love, they are amazing. Thank you again for this super recipe. It was so simple and fast. They are so good, they made my day better.
Again thanks and I hope your family gets better.
I am on the site everyday and I want to thank you for your hard work and all the information you give out to help people.
I know I have thanked alot.
Truly Thank You.
Oh Virma,
Thank you for the lovely comment. I am glad they made your day better! They made mine better yesterday! Thank you for the well wishes. They are appreciated! I am so glad you love the site!
I am making these right now. Just a note, 3 egg whites was not enough, but 4 was way too many. My batter was very thin. I hope they still taste good.
Please take care of that hubby of yours. My husband broke his rib coughing a few years ago and there isn’t much the doctors can do other than painkillers and take it easy. Everytime he winced when he sneezed, coughed, moved, it hurt me so much. I hope your hubby heals quickly.
Thanks Jessalyn for asking what I’d been wondering! And thanks Amanda for the awesome looking recipe; I can’t wait to try it! Hope everyone is getting better & don’t forget to take care of yourself too.
Is there a reason it says to only use egg whites? I feel guilty discarding yolks and don’t ever do anything with them.. Can’t you just use the whole egg?
Yes there is a reason Amber. It is the white that is light and makes the cookie work. The yolks are heavier and would cause the recipe to fail. Kinda like a macaroon or a meringue . It only uses the whites. You can freeze the yolks and keep them for a recipe that only calls for them, if you don’t want to throw them away.
Hi Amanda ~ I just discovered your website minutes ago, and I’m excited to follow it. My 14 year-old and I eat gluten-free. My entire family is dairy intolerant, so your site is that much more of a treasure to find! One question about these cookies – you do not include directions for the chocolate drizzle top. Is the frosting simply melted chocolate chips?
No drizzle Jeanette. They come out of the oven with that glazed look. They are just delicious!
Thanks! I’m planning on baking them tomorrow.
Could you please tell me what the calorie count is for these cookies? Can’t wait to make them!