Vegan, Gluten and Fat Free Chocolate Fudge Cookies Recipe

Vegan, Gluten, and Fat-Free Chocolate Fudge Cookies

I was looking for a recipe that would satisfy people who are gluten-free and vegan. I came across this one at King Arthur Flour recipes, and won everyone over! As an extra bonus, these cookies are FAT-FREE!


  • 2 1/4 cups of confectioners’ sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of espresso powder, optional but good
  • 1 cup of cocoa powder, natural or Dutch-Process Cocoa
  • 3 large egg whites
  • 2 teaspoons of vanilla extract
  • 2 cups of chocolate chips, chopped nuts, and/or chopped dried fruit, optional


  1. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky and need to be baked on a greased surface.
  2. Whisk together the egg whites and vanilla.
  3. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit.
  4. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you’re using them.
  5. Drop the syrupy batter onto the prepared baking sheets in 3-inch circles (for large cookies) or 1 3/4-inch to 20-inch circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here.
  6. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350 degrees.
  7. Bake the cookies for 7 minutes for smaller cookies and 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
  8. Remove the cookies from the oven, and allow them to cool right on the pan. When they’re nearly cool, carefully loosen them from the pan with a spatula.

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Lesley Wolman

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