Flourless Fudge Cookies King Arthur Flour Yield: about 16 cookies 2¼ cups (9 oz.) confectioners' sugar ¼ tsp. salt 1 tsp. Espresso Powder 1 cup (3 oz.) Double-Dutch Cocoa Blend 3 large egg whites 2 tsp. vanilla extract Preheat the oven to 350o. Lightly grease two baking sheets or line with parchment and then grease the parchment. Stir together all of the ingredients until smooth. Scrape the bottom and sides of the bowl, and stir again until smooth. Drop the soft, batter-like dough onto the prepared baking sheets in 1½ inch circles; about the equivalent of a tablespoon cookie scoop. 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. "These are ultra-chewy, ultra chocolate-y cookies and very rich without the benefit of gluten or added fat.

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