With flour or flourless?
Well, I gave it a try. I can see if you have no choice to avoid flour in your diet because of Celiac's disease. These cookies remind me of those chocolate meringue kisses you can buy. If you are on Weight Watcher's, these cookies have no fat and are only 2 points a piece. They are crispy on the outside and chewy on the inside. I am glad these only made 16....
Don't get me wrong! These cookies were tasty and delicious but I felt the lacked the substance you get from flour. So since my digestive system allows me to eat flour....I will make/eat my cookies with flour!
Those of you who need a flourless cookie recipe, HERE YOU GO....have at it!
Flourless Fudge Cookies
from King Arthur's Flour/Baker's Banter
2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, Dutch-process preferred
3 large egg whites
2 teaspoons vanilla extract
1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.
4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
5) Remove the cookies from the oven, and allow them to cool right on the pan.
Baker's Banter Notes: You can add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.