No-Guilt 2-Ingredient Chocolate Fudge Cookies Recipe Is Gluten-free by Jan Mostrom

When you have a craving for a bit of chocolate goodness, these cookies come to the rescue! The two-ingredient, no-flour cookies recipe is chocolaty and tangy and hits the spot, especially if you don't like overly sweet desserts. The fudge cookies are a bit crumbly, but the fudgy taste makes them so worth it. The hardest part is letting the yogurt come to room temperature and then waiting for them to cool a bit before you eat them!

All you need is two simple ingredients to bake these gluten-free, low-sodium, no-guilt chocolate fudge cookies today. Here is your short and sweet shopping list: plain Greek yogurt and semisweet chocolate chips. (Try making your own yogurt in an Instant Pot™!) The chocolate chips are melted in the microwave before being combined with the room-temperature yogurt. Bake for about 15 minutes and then allow the cookies to cool before satisfying that sweet tooth.

These budget-friendly fudge cookies make a delightful sweet snack during the day or serve them for dessert after dinner. They are the perfect cookie to dunk in that hot cup of coffee, too.

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Cuisine: American 
Prep Time: 5 minutes 
Cook Time: 15 minutes
Total Time: 20 minutes 
Servings: 12

Ingredients

• 1/2 cup plain Greek yogurt, at room temperature (any fat content will work) 
• 1 cup semisweet chocolate chips

Helpful Products

• Powdered Sugar
• Measuring Cups
• Baking Sheet
• Rubber Spatula
• Spatula
• Mixing Bowl
• Parchment Paper
• Airtight Containers
• Kitchen Towels
• Silpat Baking Liners

Recipe Notes

• In my opinion, semisweet chocolate chips are best in this recipe.

• Make sure that you place yogurt out to come to room temperature about two hours before you want to put these cookies together.

• I used whole milk yogurt, but non-fat works and is lower in calories.

• These cookies do not stack well, so you'll want to store them flat on a plate with a covering.

Here's  how to make it: 

1. Add the chocolate chips to a medium microwave-safe bowl.
   
2. Melt the chocolate in no more than 30-second intervals, stirring in between until it is smooth.
   
   
3. Add the yogurt.
   
4. Stir until combined. (If your yogurt is cool to the touch you can microwave it for 15 seconds to make sure it's at room temperature. You don't want to heat more than that because it will change the consistency.)
   
5. Immediately drop the chocolate onto a parchment paper-lined baking sheet to form 12 cookies. (If you let the chocolate stand it will get solid and we don't want that to happen.)
   
6. Bake in a preheated 350-degree F oven for 15 minutes, or until the cookies, when touched, are soft but not liquid. Don't overbake!
   
7. Remove from the oven and cool on the baking sheet. (If you move them to a cooling rack they will break apart.) Dust with powdered sugar, if desired.
   

Nutrition Facts Per Serving

Calories: 44

Total Fat: 2.4g

Saturated Fat: 1.5g

Cholesterol: 0mg

Sodium: 1mg

Total Carbohydrate: 5.5g

Dietary Fiber: 0.4g

Total Sugars: 4.3g

Protein: 0.4g

Vitamin D: 0mcg

Calcium: 4mg

Iron: 0mg

Potassium: 6mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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