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Flourless Fudge Cookies

August 15, 2013 by Laura 30 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

flourless_fudge_cookies_3

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 CookiesYum

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:

flourless_fudge_cookies_2

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

flourless_fudge_cookies_1
Ah yes, that is the way to do it. These cookies are worth the wait!

flourless_fudge_cookies_4
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!

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Filed Under: Desserts, Gluten Free, High Five Recipes Tagged With: Gluten Free, healthy recipe, high five recipes, sucanat powdered sugar

Comments

  1. Deborah G says

    August 16, 2013 at 8:28 am

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

    Reply
    • Laura says

      August 16, 2013 at 9:06 am

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

      Reply
  2. BUSY MOM IN AL says

    August 16, 2013 at 11:25 am

    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.

    Reply
    • Miranda says

      August 16, 2013 at 12:04 pm

      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!

      Reply
  3. Jennifer says

    August 16, 2013 at 11:44 am

    Do you think you could use coconut sugar instead?
    Thanks

    Reply
    • Laura says

      August 16, 2013 at 12:08 pm

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

      Reply
  4. Conni fransen says

    August 16, 2013 at 2:03 pm

    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.

    Reply
    • Laura says

      August 17, 2013 at 2:02 pm

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

      Reply
  5. Jennifer Franke says

    August 16, 2013 at 2:14 pm

    She’s not lying! If you can’t let the cookies patiently cool, they do turn to mush. A yummy mush, but mush. :)

    Reply
  6. Sonja says

    August 16, 2013 at 2:43 pm

    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

    Reply
  7. Kelly says

    August 16, 2013 at 2:43 pm

    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 :)

    Reply
  8. Sonja says

    August 16, 2013 at 3:07 pm

    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 :(

    Reply
    • Sonja says

      August 16, 2013 at 3:58 pm

      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!

      Reply
  9. Jenny says

    August 16, 2013 at 3:24 pm

    Same here! They ended up looking like little batter balls!

    Reply
  10. Nancy says

    August 17, 2013 at 6:31 am

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

    Reply
    • Laura says

      August 17, 2013 at 1:59 pm

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

      Reply
  11. Sarina says

    August 17, 2013 at 2:44 pm

    In the oven :)

    Reply
  12. Katie Long says

    August 17, 2013 at 6:09 pm

    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! :)

    Reply
  13. Doreen G. says

    August 17, 2013 at 9:43 pm

    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! :)

    Reply
  14. Sonja says

    August 18, 2013 at 10:34 pm

    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.

    Reply
  15. Jane G says

    August 19, 2013 at 7:35 am

    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?

    Reply
    • Jenny says

      August 19, 2013 at 4:58 pm

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

      Reply
      • Kellee says

        August 20, 2013 at 7:11 pm

        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.

        Reply
      • Laura says

        August 21, 2013 at 10:45 am

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

        Reply
        • Jenny says

          August 21, 2013 at 1:45 pm

          I’m going to try that!

          Reply
  16. Patsy Knight says

    August 19, 2013 at 11:44 am

    Where do you buy sucanat powdered sugar?

    Reply
    • Laura says

      August 19, 2013 at 3:39 pm

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

      Reply
  17. Amanda says

    August 21, 2013 at 5:38 pm

    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!

    Reply
  18. [email protected] says

    September 11, 2013 at 8:25 am

    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!

    Reply
  19. Jenny Watson says

    August 8, 2014 at 3:16 pm

    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!

    Reply

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