Flourless Sugar Free Fudge Cookies
This is a flourless chocolate cookie where sugar has been replaced with Whey Low sweetener. I will be making this tomorrow and will comment as to how they turn out. If you are on Weight Watchers this comes to 1 ppv per 3" cookie.
This is a flourless chocolate cookie where sugar has been replaced with Whey Low sweetener. I will be making this tomorrow and will comment as to how they turn out. If you are on Weight Watchers this comes to 1 ppv per 3" cookie.
- Carbohydrate 41.361178125 g
- Cholesterol 0 mg
- Fat 1.1342025 g
- Fiber 1.06084376335144 g
- Protein 2.560243125 g
- Saturated Fat 0.666654375 g
- Serving Size 1 1 Serving (53g)
- Sodium 151.502875 mg
- Sugar 40.3003343616486 g
- Trans Fat 0.0624002499999999 g
- Calories 138 calories
Step-by-step
- Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
- Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
- Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2" circles. A tablespoon cookie scoop works well here.
- Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
- Remove the cookies from the oven, and allow them to cool right on the pan.
Dutch-processed cocoa powder carries the primary structural weight in this flourless formulation. Because standard wheat flour is absent, the cocoa solids and egg whites must cooperate to establish structure during baking. Sift the cocoa powder thoroughly before mixing to eliminate stubborn lumps that resist dissolving in the minimal moisture provided by the egg whites. Espresso powder acts as a flavor catalyst here, sharpening the chocolate notes without introducing distinct coffee flavors. Whey Low sweetener behaves much like traditional powdered sugar in terms of bulk and solubility, producing the characteristic shiny, crackly crust during the brief eight-minute oven stint at 350 degrees Fahrenheit. Overbaking ruins the fudgy interior texture completely. Pull the baking sheets from the oven the moment the tops develop faint cracks and the centers remain slightly soft to the touch. Let the delicate cookies cool completely on the hot metal pan without moving them; transferring them too early will cause the warm structure to tear apart. These baked treats freeze exceptionally well for up to two months when layered between sheets of parchment paper inside an airtight container. Thaw frozen batches at room temperature for fifteen minutes before serving. Dietary modifications remain straightforward since the recipe naturally excludes gluten and grains, though utilizing standard egg whites keeps the preparation vegetarian.
