Flourless Fudge Cookies

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You can’t go wrong with a recipe that has the word “fudge” in its name.  These cookies are very easy to make and live up to their name.  Mmm, fudgy cookies.  Yes please.

Flourless Fudge Cookies

2 1/4 cups sucanat powdered sugar
1/4 teaspoon sea salt
1 cup cocoa powder
2 eggs
1 teaspoon vanilla extract

Put 2 1/4 cups of sucanat into a blender.  Process until sugar has become powdered.  (Here is a post with picture tutorial showing you how easy this is!)  In a bowl, mix sucanat powdered sugar with the remaining ingredients.  Scoop teaspoon sized balls of batter onto a parchment paper lined cookie sheet (very important).  Bake in a 350° oven for 8-10 minutes.  Allow the cookies to cool completely while on the cookie sheet.

If you bake them on a baking stone or try to remove them before they are completely cooled, you’ll end up with this:

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See below, how the cookies sit patiently and cool on their parchment paper so that they will come off the pan nicely?

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Ah yes, that is the way to do it.  These cookies are worth the wait!

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Have you ever made your own powdered sugar with sucanat?  It’s very easy – and these cookies are a great way to experiment with that idea!

Comments

  1. Deborah G says

    I am wondering, do you think regular powdered sugar could be substituted?

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    Laura Reply:

    Yes, I think it would work just fine that way.

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  2. BUSY MOM IN AL says

    Flourless Mint Fudge Cookies!!

    When I saw these I thought of a yummy recipe (with white flour and sugar, of course) for some minty fudge cookies.

    They are very similar in texture. So, I added 1/2 tsp of peppermint extract in place of the vanilla and made a Flourless Mint Fudge Cookie! They turned out really good and so much easier than my other recipe with 9 ingredients!!

    Thank you Laura for a healthy alternative and also for the hint about the parchment paper! I am usually scraping cookies too.

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    Miranda Reply:

    They’re not exactly healthy (they’re 2/3 sugar!!!), but it is an easy recipe for an occasional treat… especially if you sandwich vanilla ice cream between them. That’d probablt be the best ice cream sandwich ever!

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  3. Jennifer says

    Do you think you could use coconut sugar instead?
    Thanks

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    Laura Reply:

    I don’t use coconut sugar, so I can’t say for sure. I’m not sure what the texture is like?

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  4. Conni fransen says

    These cookies look delicious….I am questioning the lack of a fat, like butter, before I ‘take the plunge’! Thank you for sharing your family, life and recipes with us.

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    Laura Reply:

    I know – it’s weird to have cookies without butter! But the eggs provide enough to make this cookie work somehow. :)

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  5. Sonja says

    OK. I got on here to look for a hot fudge recipe to go with our homemade vanilla ice cream & saw these…making them instead!!! yum

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  6. Kelly says

    I just made these… yum! The first batch I cooked for 11 minutes cause they didn’t look done enough. They turned out really thin and crisp. The next batch I only cooked for 8 minutes and they are a little bit thicker. Neither one of my batches look good like yours, but they are tasty :)

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  7. Sonja says

    what am I doing wrong? I don’t have a batter! I have what looks like a boxed cake mix before you add the wet ingredients :(

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    Sonja Reply:

    I figured it out. when I put 2 1/4 cups of sucanat into the blender it actually made 4 cups of powdered sugar. I found some other recipes online that used 2 1/4 cups powdered sugar and same ingredients list as here, so I just added the difference of other ingredients. hopefully my mistake will help others!

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  8. Nancy says

    Do you think there is any way to use honey rather than the sucanet? Thanks

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    Laura Reply:

    I’m not sure, I’m afraid they’d turn out too gooey! :)

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  9. Katie Long says

    For those who are having difficult with their batter, mine was too thick and didn’t spread on the pan, so I added just a little bit of milk and they’re perfect! :)

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  10. Doreen G. says

    I just made these. Halved the recipe just in case I didn’t like them…they’re chocolate, like that could happen, right?!
    I used Cacao powder and added the equivalent of a 1/2 tsp of instant coffee. I was patient as instructed and I am so pleased. These are in my repertoire now!
    Thank you!

    ps. because of you, my first ever batch of homemade vanilla is in the cupboard steeping…becoming Christmas gifts as I type.
    Thanks again! :)

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  11. Sonja says

    Made these for my aunt who can’t have gluten and they were a success! I ended up adding an extra egg white (left over from another cooking endeavor) and added a little bit extra powdered sugar and they actually turned out thicker.

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  12. Jane G says

    Oh my goodness…my cookies turned out nothing like those pictured. The dough was incredibly dry and formed a big lump in the mixing bowl. The cookies didn’t spread out at all and looked exactly the same coming out of the oven as they did going in. I used powdered sugar (2 1/4 cups) instead of powdered sucanat. I wonder if that made a difference? I think next time I’m going to either add another egg or about two tablespoons of melted butter. Thoughts?

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    Jenny Reply:

    I did the exact same thing and had the exact same results. I think it’s the pwdered suger? Maybe it’s too dry?

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    Kellee Reply:

    I haven’t tried this recipe yet, but in my experience in powdering your own sugar… if you buy packaged powdered sugar, try sifting it to get the 2 1/4 cups.

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    Laura Reply:

    I haven’t tried them with regular powdered sugar, so I’m not sure. I like the idea of adding an additional egg!

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    Jenny Reply:

    I’m going to try that!

  13. Patsy Knight says

    Where do you buy sucanat powdered sugar?

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    Laura Reply:

    I have bought it online before, but usually I just make it (click on links in post to show you how).

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  14. Amanda says

    Are you supposed to use 2 1/4 cups sugar turned into powdered sugar (because it makes a lot more than 2 1/4 cups!), or 2 1/4 cups measured after the sugar is powdered? Two eggs weren’t enough to wet all of the dry ingredients when I measured the sugar before I blended it, but by trying to rectify it, I ended up with a big mess. I baked what I came up with, because I’m sure my boys will eat anything with that much sugar in it, but I’d like to try again knowing that they’re going to turn out right!

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  15. LindseyforLaura@HHM says

    You should be blending 2 1/4th cups of sugar and using all of it in the recipe. Since it didn’t work out that great I would suggest adding in the blended sugar 1 cup at a time until you end up with all the ingredients being wet. If you have leftover sugar at the end you can use it another time! Hope that helps!

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  16. Jenny Watson says

    These are delicious, and the recipe worked great for me! I made them almost exactly like yours, except I added more vanilla. I always add more vanilla. :-p
    These are chewy, chocolaty, and rich enough to eat a couple, but too rich to eat too many. Love it!

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