Here's a great dairy-free recipe that tastes fudgy and satisfying even though it doesn't have any butter or oil. It has chocolate in it so it's not fat free. I use semi-sweet chocolate chips from Trader Joe's because ever since Phoebe could read, she looks at the ingredient list to make sure there's no milk or butter. If the package includes a disclaimer indicating that the product is manufactured in a facility that also makes products containing milk, she won't touch it. Good thing the Trader Joe's package includes a statement that reads "our vendor follows good manufacturing practices to avoid cross contact with allergens."
Adapted from Bon Appetit
1 c semi-sweet chocolate chips
1 c powdered sugar, divided
2/3 c unsweetened cocoa powder
4 t cornstarch
4 egg whites
1/8 t salt
1 t vanilla
Separate eggs and let egg whites come to room temperature. Move oven racks, such that one rack is in top third and one rack is in bottom third of oven. Preheat oven to 350 degrees. Place chocolate chips in a small bowl and microwave 15 seconds at a time until melted. Let cool.
Whisk 1/2 c powdered sugar, cornstarch, and cocoa in a medium-sized bowl and set aside.
Beat egg whites in mixer with salt and vanilla on low speed until foamy, about 1 minute. Increase to medium speed until soft peaks form, about 1 minute. Beat in 1/2 c powdered sugar, a quarter at a time. Beat 2 minutes more. Meringue should look glossy and thick like marshmallow creme.
Fold in melted chocolate.
Using a 1 T ice-cream scoop, drop batter onto parchment-paper lined sheet pan, spacing about 2 inches apart. You can bake two pans at a time.
Bake cookies 7 minutes. Then rotate pans and bake another 6 minutes. Cookies should crack on the surface.
Transfer to cooling rack. Yield: 36 cookies.