Flourless Chocolate Fudge Cookies

These flourless chocolate fudge cookies were not on my radar until my son happened to see a picture on my computer for chocolate cookies. With his gorgeous big blue eyes he looks up at me and asks “can we ‘pweease’ make them together mama?”.  It was one of those moments where I would’ve given him the world if I could… impossible to deny!

Together, we ended up have a blast in the kitchen. As we created, he chatted my ear off about various things in his little world, reminding me yet again to live in the moment and appreciate the little things. The pure joy on his face when his saw his cookies come out of the oven was priceless!

Flourless Chocolate Fudge Cookies

Health Benefits of Cocoa

We’ve all heard it…. cocoa is actually REALLY good for you. In case you need a reminder as to why you should eat more chocolate here it is….

Cocoa is packed with flavonoids called polyphenols that have anti-inflammatory properties and have been shown to reduce blood clots. Yep, it’s heart healthy! Here’s a great little article on cocoa flavanols if you’re interested in more details.

Agostini Cocoa Powder

When it comes to the health benefits, you get the best bang for your buck by buying minimally processed cocoa. The less processed the cocoa the more flavonoids it will contain. In saying that raw cocoa will tend to give a more bitter product. I loved this Huffington Post article on the difference between dutch-process and natural cocoa. Check it out for great info!

Flourless Chocolate Fudge Cookies

These cookies are to die for! They are chewy, chocolatey and have the perfect amount of sweetness! My mother-in-law makes some awesome cookies and I never thought I’d come close to her level of deliciousness, especially in the eyes of my husband. So, I was ecstatic when he told me that they came very close to the ones his mom makes. Whoa! Not gonna lie… I almost fell over with that news. ?


I made these flourless chocolate fudge cookies a few different ways changing up the type of cocoa powder, the number of eggs and the types of chocolate chips. Now, I will say that all the cookies tasted delicious but the final recipe below was definitely the BEST!

As for the cocoa powder,  I used Agostini cocoa powder which I found in the bulk section at Whole Foods. Love this Italian cocoa powder! It was definitely on the more processed side but compared to the Hershey cocoa powder the flavour was rich and sweet and the cookies were perfectly chewy.

When it comes to the chocolate chips, this part is up to you and your preference! I’ve tried using milk chocolate chips, a mix of bittersweet (70% cocoa) and white and finally semi-sweet on their own. The brands I prefer are Camino and Enjoy Life. I liked all the chocolate chip combinations but I think the family favourite was the bittersweet/white chip combo!

Flourless Chocolate Fudge Cookie Batter

Oven Rack Placement

Make sure you set up your oven racks so you can bake these cookies in the middle of the oven. I cooked a batch on the bottom rack and although they were still delicious they looked flatter than a pancake and fell apart when I tried to pick them up!

Flourless Chocolate Fudge Cookies

Cookie Size

The amount of cookie dough also made a difference to the final outcome. You’ll only need about a heaping tablespoon to make the perfect sized cookies. The little scoops looks so tiny when you place them on your baking sheet but they spread into puffed perfection!


Enjoy! ?

Flourless Chocolate Fudge Cookies
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  • 1/2 cup (115g) unsalted butter, room temperature (preferably grass-fed)
  • 1/2 cup (100g) brown sugar
  • 1/3 cup (67g) white sugar
  • 2 eggs, room temperature (preferably organic, pasture raised)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (100g) cocoa powder (I love Agostoni cocoa!)
  • 1 cup milk, white, semi or bittersweet chocolate chips (I love Camino and Enjoy Life Brands!)


  • Preheat oven to 350ºF.
  • Line your baking sheet with parchment paper or a silpat sheet
  • Using a hand mixer, beat the butter and sugars until completely combined.
  • Add the egg and vanilla and mix well.
  • Next, add in the baking soda, salt, and cocoa powder and mix until smooth.
  • Fold in the chocolate chips.
  • Place the dough in the freezer for at least 30 before baking.*
  • If you want a thin cookie skip the step above.
  • Next, scoop heaping tablespoons of dough onto the lined baking sheet.
  • Place the baking sheet on the middle rack of the oven and bake for 10 minutes.
  • The cookie should be firm on the edges but appear gooey in the centre.
  • Remove from the oven and let cool for at least 10 minutes before moving them.
  • *You can also place the cookie dough in the fridge for up to 3 days before baking.


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