Flourless Chocolate Fudge Cookies

There are always some things from our childhood that we never grow out of. Whether that be a pet hate, phobias or our favourite places of foods. Sometimes we wish we could grow out of some of these things, they hinder us in our grown lives or they’re slightly embarrassing. Others on the other hand stay with us for the rest of our lives allowing us to reminisce. One such childhood thing, which probably a lot of us share in common is cookies and milk.

Though I’m not that old, but old enough… Back when I was a child when it came to snacks, we didn’t have mini cheese, tubes of yogurt, or mini packs of Reece’s Pieces. A snack consisted of carrot sticks or an apple. Then on occasions my mother would make a fresh batch of cookies which I would relish with a glass of cold milk. Believe it or not young padawans, milk was a big thing back in my day. You have adverts for Coca-Cola, Pepsi and the White Stuff… Milk. I don’t care much for carbonated beverages and for a long period of my teenage life I stopped drinking cow’s milk. Not for any particular reason like health or taste, milk just fell out of fashion as a teenager. It was something your parent forced you to drink because “It is good for you!”. So I left behind milk and it was quickly replaced with copious amounts of green tea, black tea… any tea. It honestly wasn’t until recently that I started drinking milk again.

Fairtrade starts at home.

Nothing… and I mean nothing goes better with milk than cookies. And that ladies and gentlemen is the beauty of milk and cookies. While you can make any multitude of different cookies, milk compliments them all perfectly. Chilled and just out of the fridge it works perfectly as something to dunk your cookie in, or gulp down after a big mouthful. Milk is just awesome with cookies!

Now I’m going to take a little detour on this subject matter. Recently the media has decided to publicise an important matter pertaining to milk and British dairy farmers. This has been an ongoing problem for a good part of the last decade, and I have no reason why it has taken so long for it to be brought the the forefront of food topics. Some British dairy famers are being paid less than it cost them to produce a pint of milk. What does this mean? In essence the prices they are being paid by some supermarkets for milk is less than what they are actually spending to produce the milk. They’re making a loss and are struggling to stay in business. How does this affect you? Well the more British dairy farms that go out of business means less British milk and more foreign imports often from countries with poor faming practices and less stringent food standards. It is in all of our best interest to make sure that our farmers are being a paid a fair price for their goods. It is true that milk is a commodity and controlled by free market economics. It is also true that consumption of milk has steadily decreased over the years, but I am a firm believe in fair-trade and milk should definitely fall under that category too. Not just in the UK, but everywhere, I feel we should be championing home grown foods and supporting the farmer in producing high quality foods, ethically. And they should be paid fairly for it. Fair-trade starts at home. You can read more about the “milk crisis” and what you can do to help here. #discoverdairy

Now where were we? Right… An excellent way to creep milk back into your eating habits is with cookies. Milk and Cookies! This particular recipe is a flourless chocolate cookie, thats extremely fudge and absolutely delectable. I chose this particular recipe mainly because I haven’t been shopping for baking essentials for a while and I have run out of plain flour. I still have eggs and chocolate (always have chocolate can’t let that run out!) so I decided a flourless option of cookie it was.

Prep Time 30mins
Cooking Time approximately 10mins
Makes 12 medium sized cookies


150g chocolate (dark or milk)
50g chocolate chips
3 large egg whites
250g icing sugar, divided into half
120g unsweetened cocoa powder
1 tbs cornstarch
1⁄4 tsp salt

You should begin by preheating your oven to 400°F/205°c. Cut some baking parchment to the size of your baking sheet and grease liberally with butter.

  1. Start by melting your chocolate. You can do this by either placing in glass bowl over a saucepan of simmering water, or in microwave for roughly 2 minutes stirring occasionally. Once melted leave to cool slightly.
  2. In a large bowl beat your whites with an electric mixer until soft peaks begin to form. The begin to beat in the sugar a quarter at a time until all incorporated. The mixture is ready when it begins to thicken a little and looks like marshmallow creme.
  3. In a separate bowl sift the remaining sugar, cocoa powder, cornstarch, and salt.
  4. Set your mixer on the lowest speed and then start to beat dry ingredients into your marshmallow creme mixture.
  5. Once well mixed then begin to fold in your now lukewarm chocolate and your chocolate chips until they are well dispersed. The mixture should become stiff.
  6. Dust your hands with some cocoa powder and roll a walnut sized ball of dough and place on prepared sheet. Space the balls roughly 2 inches apart.
  7. Bake for about 8-10 minutes until the tops of the cookies begin to crack. It is easy to over bake at this point so keep and eye out! Remove from the oven and leave to cool on baking sheet for 10 minutes before transferring them onto the rack to cool completely.





Enjoy! Don’t be alarmed if the cookies look overly puffy once you first remove them from the oven, while leave them to cool they will collapse on themselves giving you a nice flat cookie! As always I’d love to see how your cookies turned out if you tried this recipe. I’d be even more interested in your pictures of your favourite bakes with a glass of milk! Tag me on instagram @cakesthebiscuit and hashtag #discoverdairy or follow and tweet me @cakes_biscuit

19 comments on “Flourless Chocolate Fudge Cookies

  1. These look wonderful! Do you have any tips to creating good flourless cookie recipes? They’re something I’d really like to get the hang of as I’m a baking addict but also sensitive to gluten. Belly-ache free cookies like these would be amazing!


    • Hey Lauren! Thank you! Well I think the key to flourless recipes is to keep an eye on your bake. It’s really easy to over bake and lose the moistness of the cookies I left these in for roughly 8 minutes. But of course it depends on the heat of your oven. 😊

      Liked by 1 person

    • Thank you! 😊 supporting our farming industries is really important, I encourage everyone too look for and buy red tractor labelled products!


  2. so agree RE paying farmers a fair price. Here in Oz the big two supermarkets sell milk at $1 per litre – how can anyone survive on this? I refuse to buy cheap milk. These cookies, btw, are just amazing.


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