Flourless Fudge Cookies (Grain-Free/Dairy-Free)

It’s not Christmas without a little peppermint, right!? These flourless fudge cookies are like magic. Super minimal ingredients, HUGE chocolate flavor, irresistible fudgy texture. And I do mean fudgy!

The Story:

These cookies contain no grains (not even any flour), no dairy, and really only require 5 ingredients! Magic. I love sandwiching them with some peppermint whipped cream, or drizzling on some chocolate and sprinkling on crushed candy cane for the perfect Christmas cookie. They absolutely stand well alone though. I always look forward to reflection at the end of the year, and I have had so much fun this year sharing recipes with you and investing time into this passion of mine. I hope to see you here next year and I hope you have a very Merry Christmas!

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• The Story:
• 🧾 The Ingredients:
• Step By Step Preparation Instructions:
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• 📖 The Recipe:
• Flourless Fudge Cookies
• The Finished Product:

🧾 The Ingredients:

Here is the list of ingredients you will need to make these flourless fudge cookies.

• Chocolate: The star ingredient! You want to use a high quality chocolate for these cookies as it is the main component. I used Bakers 65% semi-sweet chocolate baking bar and it works beautifully.
• Dairy Free Butter: I used Earth Balance butter and it works perfectly. Earth Balance has good flavor and holds up well to heat.
• Sugar: Plain granulated sugar is used to sweetened these fudgy cookies.
• Eggs: Eggs give the cookie their structure since there is no flour.
• Cocoa Powder: For additional chocolate goodness and to absorb some of the liquid.
• Salt: A good pinch of salt for depth of flavor and to balance the sweet.
• Coconut Cream: My favorite coconut cream for making whipped cream is the Sprouts brand. It has a mellow coconut flavor and whips up well. This kind of whipped cream will be more loose than you are used to, so I would suggest keeping it refrigerated and only sandwich in between the cookie you are immediately going to eat. Do not store your cookies sandwiched with this whipped cream in the middle. It will make your cookies messy and sad.
• Peppermint Tea or Peppermint Extract: I heated and steeped my coconut cream with Celestial Seasonings Peppermint Tea the night before, and let it chill overnight. I love infusing my baked goods with tea. It’s an easy, wholesome way to impart flavor. Peppermint extract would work perfectly here though.
• Powdered Sugar: I love the Good and Gather brand of organic powdered sugar as it has no corn products in it.

Step By Step Preparation Instructions:

• Step 1: First, prepare your whipped cream if making from scratch. I flavored mine with Celestial Seasonings Peppermint Tea. Heat over medium heat and steep your coconut milk with 2 tea bags for about 10 minutes, until the coconut milk has taken on the peppermint flavor. Chill overnight. Using a mixer with the whisk attachment, whip your coconut cream for a couple of minutes until starting to thicken. Sift in your powdered sugar and/or extract. Continue to whisk for a couple of minutes until soft peaks have formed and it holds its shape slightly. Store in the fridge until just ready to use.
• Step 2: For the cookies: Preheat your oven to 350. Chop your chocolate, then melt together your chocolate and butter. I did this in 25 second intervals in the microwave, stirring in between each interval until smooth. Easy peasy. Set aside.
• Step 3: Using a mixer with the whisk attachment, whip together your eggs and sugar. This is the secret for the crinkly top! Keep that in mind when making brownies as well. 😉 Whisk for a couple of minutes, until it has become pale, fluffy and kind of ribbons off the whisk and holds its shape for a second or 2 before melting into the rest. Add in the melted chocolate and butter mixture and stir until well combined. Sift in your cocoa powder and salt and stir until completely incorporated, making sure there are no hidden cocoa powder pockets. The mixture will start to thicken. Place in the fridge for about 5 minutes to continue to thicken. When it is ready to go, it should have a frosting-like consistency and hold its shape fairly well when scooped out. It’s ok if it spreads a little after scooping, but if it spreads too much, place back in the fridge to firm up.
• Step 4: Scoop the cookies onto a parchment paper lined cookie sheet, leaving a good amount of space in between, and bake for 9 minutes. Allow to cool and enjoy! Store in an air tight container in the fridge.

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📖 The Recipe:

The Finished Product:

The simplest cookie that makes a big impact. These cookies are like brownies or a fudgy flourless cake, but even easier. Look at the crinkle. The crinkle is EVERYTHING! I cannot even tell you how fudgy soft these are, you just have to take my word for it that these cookies are perfection!