Flourless Chili Chocolate Fudge Cookies

These gluten-free chili chocolate fudge cookies have quickly become one of my favorite cookies. Gluten-free, dairy-free…chocolatey goodness. I’ve made them before without the chili, but this year I wanted to spice them up a little. Oh my, what a perfect addition. Just the right hint of heat to leave this delicious taste in your mouth, long after the cookie has been eaten!

Enjoy one with a cold glass of milk (like vanilla almond milk!) or if you’re coming in from the freezing weather, then by all means make a hot chocolate and warm up!



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Flourless Chili Chocolate Fudge Cookies

  • Author: Emily Smith
  • Total Time: 13
  • Yield: 16 1x


Flourless, chewy, rich, spicy chocolate cookies, that are so easy to make and have no added fat!


  • 2 1/4 cups confectioners’ sugar
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder, optional but good
  • 1/2 teaspoon of chili powder
  • 1 cup cocoa powder, Dutch-process (European-style) preferred*
  • 3 large egg whites
  • 2 teaspoons gluten-free vanilla extract
  • *For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa


  1. 1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
  2. 2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
  3. 3) Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2″ circles; a tablespoon cookie scoop works well here. (add sprinkles)
  4. 4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
  5. 5) Remove the cookies from the oven, and allow them to cool right on the pan.
  6. 6) Yield: 16 large (3″) cookies.


  • Add up to 2 cups of chocolate chips or diced walnuts to the batter. You’ll lose the cookies’ “no added fat” attribute, but make some very tasty cookies. With 2 cups of add-ins, you’ll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.
  • Prep Time: 7
  • Cook Time: 8

This is such an easy recipe to make, but boy does it have the mmmm…factor 😉

Have you been making any AH-mazing cookies that you should be sharing with the rest of us? Leave your recipe link below!! 

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Emily Smith

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    1. It’s just a hint of spice, that makes them irresistible 🙂 Have you ever had Lindt Chili Chocolate? It’s crazy good!! Just a piece will satisfy you.

  1. oh Emily, there’s that chili flavor i love so much! these cookies would be gone in 5 seconds flat if they were in front of me right now 🙂 the visual of the cracked topping just makes me crave them all the more!!!

    1. I know!!! I thought of you Lynn! I’m such a fan of it too…it heats up in your mouth and melts the cold days away. So easy to make and EAT 😉

    1. Hi Tara! Thanks for stopping by from SITS! Isn’t it an odd thing to add to a cookie? But, it’s delicious…just an extra amount of warmth to the chocolatey goodness 😉 Have you ever seen the movie Chocolat? She puts a type of chili in her hot chocolate too. It’s warms up the tummy in the best sort of way! xo

  2. These look really good I can’t wait to test these out. I’ve had chocolates with chili powder in them before but haven’t been brave enough to try any yet!

  3. Did I miss something? No liquid? I have a lumpy powder with egg whites. Need these right now so I will experiment. If it fails I will have to go buy something! Help! Recipe looks good though.

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