Sunday, July 10, 2011

Chocolate Fudge Cookies

I had leftover almond meal from a previous recipe and needed to find a way to use it all.  I stumbled upon this recipe from Rivka of Not Derby Pie, another DC blogger, and figured that even though Passover had passed you can never have enough flour-less recipes on hand.  So I gave it a shot and loved the result.  These are definitely worthy of baking and savoring at any point throughout the year, not solely during Passover!

Chocolate Fudge Cookie
adapted from Not Derby Pie
(2 PointsPlus per serving)


8 oz. bittersweet chocolate
3 Tbsp butter
2 eggs
1/3 cup sugar
3/4 cup almond flour (or almond meal)


Melt the chocolate in a double boiler.  When the chocolate has fully melted, stir in the butter.  Let cool 10 minutes.

Meanwhile, whisk the eggs and sugar until light, about 60 seconds.  Add to the cooled chocolate mixture and stir until combined.  Add the almond flour and stir just until combined.  Cover the mixture and refrigerate overnight.  In the morning, the texture should be similar to that of fudge.

Preheat the oven to 325 degrees F.   Scoop dough into tablespoon-sized pieces and roll into balls. Place on a parchment lined baking sheet about 2 inches apart.  Bake for 8-9 minutes.  The recipe made about 35 cookies.  (1 serving = 1 cookie, 2 PointsPlus per serving)


  1. I love that this recipe has only 5 ingredients :) Looks like a great cookie! Thanks for sharing :)

  2. OMG! amazing recipe... love this cookies