Gluten Free Flourless Death By Chocolate Cookies Recipes

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.

Steps:

• 1. Preheat oven to 350 F. 2. Line two baking sheets with parchment or baking paper and spray the paper lightly with oil or cooking spray. 3. In a large mixing bowl, using the whisk attachment, whisk together the powdered sugar, cocoa and salt until well mixed. 4. Add two egg whites and the vanilla extract until the batter is moistened. The batter should be thick, like a fudgy brownie batter. If the batter is too dry or thick, add another egg white, and after mixing, if necessary, the last egg white. Blend well until smooth. Fold in chocolate chips. 5. Spoon batter onto the prepared sheets. 6. Bake 12-14 minutes, until the tops are glossy and lightly cracked. 7. Cool completely before removing from the paper.

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
• Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
• Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
• Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

Steps:

• Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
• In a large bowl, whisk the eggs until well blended.
• In another large bowl, sift together confectioners' sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
• Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
• Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

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.