Chewyflourlesschocolatecookies Recipes

CHEWY FLOURLESS CHOCOLATE COOKIES

Chewy Flourless Chocolate Cookies image

I haven't made these yet but they sound great. A suggestion that I read said cook possibly longer then 16-19 minutes. Recipe Source: Relish Mag

Provided by Ceezie

Categories Dessert

Time 31m

Yield 15 cookies

Number Of Ingredients 6

Ingredients

1 3/4 cups powdered sugar
1/2 cup dutch process cocoa (made with alkali)
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped pecans or 1 cup walnuts, toasted

Steps:

Preheat oven to 300°F
Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely.

Nutrition Facts : Calories 114.8, Fat 5.6, SaturatedFat 0.7, Sodium 47, Carbohydrate 17, Fiber 1.6, Sugar 14.1, Protein 1.7

CHEWY GOOEY FLOURLESS CHOCOLATE COOKIES RECIPE - (4.4/5)

Chewy Gooey Flourless Chocolate Cookies Recipe - (4.4/5) image

Provided by lisaS

Number Of Ingredients 6

Ingredients

3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt
3 egg whites, at room temperature (if too thick add one more egg white)
1 tablespoon vanilla extract
1 1/2 cups chocolate chips

Steps:

Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper . In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ three) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white. Gently stir in chocolate chips. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

FLOURLESS COCOA COOKIES

Flourless Cocoa Cookies image

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

Ingredients

170 grams (3 large) eggs
340 grams (3 cups) powdered sugar
106 grams (1 1/4) cups unsweetened cocoa powder
1 gram (1/2 teaspoon) ground cinnamon
1 gram (1/4 teaspoon) fine sea salt
7.5 grams (1 1/2 teaspoons) vanilla extract
142 grams (1 cup) bittersweet chocolate chunks
Maldon salt, for sprinkling

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.

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