Flourless Fudge Cookies
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! These flourless chocolate 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!
Ingredients
For the cookies:
- 5 oz dairy free chocolate chopped
- 65 grams dairy free butter
- 2 eggs
- 150 grams sugar
- 30 grams cocoa powder
- ¼ teaspoon salt
Peppermint Whipped Cream:
- 350 grams coconut milk
- 1 teaspoon peppermint extract
- 25 grams powdered sugar
Instructions
- First, prepare your whipped cream if making from scratch. Heat over medium heat and steep your coconut milk for about 10 minutes. Remove from the heat, then add in the peppermint extract. Place in the fridge until cold.
- When cream is completely chilled, 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 peaks have formed and it holds it shape slightly. Store in the fridge until just ready to use.
- For the cookies: Preheat your oven to 350. Chop your chocolate, then melt together your chocolate with the butter. You can do this by heating in the microwave in 25 second intervals, stirring in between until smooth.
- Using a mixer with the whisk attachment, whip together your eggs and sugar. Whisk for a couple of minutes, until it has become pale, fluffy and kind of ribbons off the whisk.
- 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. 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. If it spreads too much, place back in the fridge to firm up.
- 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!
- Use 2 cookies and sandwich the whipped cream in the middle. And/or you can melt some extra chocolate down, then drizzle on top of the cookies and sprinkle on some crushed candy canes.
- Store in an airtight container in the refrigerator.