FLOURLESS CHOCOLATE COOKIES
These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!
Provided by krystal
Categories Desserts Cookies Chocolate Cookie Recipes
Time 55m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites with an electric mixer on medium-low speed until well combined and foamy, but not stiff, about 2 minutes. Beat in vanilla extract.
- Stir powdered sugar, 1/2 cup plus 3 tablespoons cocoa powder, pecans, and salt together in a medium bowl. Add to the beaten egg whites and stir with a spatula until just combined; the batter will look similar to brownie batter.
- Scoop mounds of the batter onto the baking sheets using a 2-tablespoon cookie scoop. Space the mounds several inches apart, so there are 6 on each sheet.
- Bake in the preheated oven until puffed, shiny, and cracked, 13 to 17 minutes. Cool on the baking sheets for 3 to 5 minutes. Gently peel the cookies off the parchment paper and move to a cooling rack. Repeat with remaining batter once the baking sheets have cooled.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 22 g, Fat 8.3 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 70.1 mg, Sugar 19 g
FLOURLESS CHOCOLATE SNOWBALL COOKIES
A wonderful, chewy chocolate cookie for those who can't eat wheat or gluten... though no one would guess that they are flourless. Guaranteed you'll fall in love with them if you like chocolate as much as I do! They are also beautiful and a unique addition to a Christmas cookie tray.
Provided by pastawendy
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix first four ingredients in a small bowl.
- In a separate bowl, cream butter and brown sugar until light and fluffy.
- Beat in egg and vanilla.
- Stir in cooled chocolate.
- Fold in almond mixture until thoroughly combined.
- Cover and refrigerate until dough is firm; about 10 - 20 minutes.
- Preheat oven to 350°F Line 2 baking sheets with parchment paper.
- Place icing sugar in a bowl. Scoop dough with a tablespoon and roll into balls. Coat with icing sugar. Place on baking sheets.
- Bake 12-14 minutes. Remove sheets from oven and leave for 2 minutes. Cookies will set up a bit firmer as they sit. Remove to a rack to cool completely.
Nutrition Facts : Calories 88.1, Fat 5.9, SaturatedFat 3.1, Cholesterol 12.8, Sodium 50.4, Carbohydrate 10.2, Fiber 1.6, Sugar 7.3, Protein 1.7
FLOURLESS COCOA COOKIES
Whenever I'm called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour--like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty--if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.
Provided by Erin Jeanne McDowell
Categories dessert
Time 25m
Yield 22 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In a medium bowl, lightly whisk the eggs.
- Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
- Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
- Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.
FLOURLESS DEEP DARK CHOCOLATE COOKIES
These dense and chewy cookies are made without butter or flour, and have an intense chocolate flavour. This recipe is from the Bon Appétit Test Kitchen (Bon Appétit Magazine, June 2008). Can also roll cookies in sugar prior to baking.
Provided by blucoat
Categories Drop Cookies
Time 40m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
- Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
- Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
- Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
- Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Nutrition Facts : Calories 87.7, Fat 4.6, SaturatedFat 2.8, Sodium 33.7, Carbohydrate 13.8, Fiber 2, Sugar 9.9, Protein 1.9
FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
- Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)
Nutrition Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g
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- Preheat oven to 350° and line two baking sheets with parchment paper or silicone baking mats, and very lightly grease with cooking spray.
- In a large bowl, combine powdered sugar, cocoa powder, and salt. Stir in egg whites (they do not need to be beaten or mixed ahead of time) and vanilla then add chocolate chips. Mix well, but do not over mix.
- Scoop tablespoon-size mounds onto prepared baking sheets, leave at least two inches between cookies as they will spread. Bake until set, approximately 10 to 12 minutes. Let cool on baking sheet for about 5 minutes then carefully transfer cookies to a cooling rack with a spatula to cool completely.
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- Stir in the egg whites, vanilla extract, and salt. Mix until all the sugar/cocoa is moistened. Then stir in the chocolate chips.
- Use an OXO medium scoop (1 1/2 tablespoons) to scoop the cookie batter onto 2 of the prepared baking sheets, leaving plenty of room between cookies for spreading. I recommend no more than 8 cookies per baking sheet.
FLOURLESS CHOCOLATE COOKIES RECIPE | EATINGWELL
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Ratings 7Calories 67 per servingCategory Healthy Cookie Recipes
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
- Combine confectioners' sugar, cocoa powder and salt in a medium bowl. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add vanilla. Fold in the cocoa powder mixture with a rubber spatula until combined. Fold in chocolate chips (or chunks).
- Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake, one sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes. Let cool slightly on the pan before transferring to a wire rack to cool completely.
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