FLOURLESS CHOCOLATE-MACADAMIA COOKIES
Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 14
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
- Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.
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.
COFFEE-CHOCOLATE MACADAMIA COOKIES
We cook all the time here at the firehouse, and cookies for the annual cookie swap are no exception. We love the strong tastes in this cookie and often have them on hand for the guys to snack on. The better espresso powder you get, the better these cookies taste, and you could always add more if you wanted a stronger coffee flavor.
Provided by Food Network
Categories dessert
Time 32m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside.
- Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature.
- In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks.
FLOURLESS WHITE CHOCOLATE MACADAMIA ALMOND COOKIES
Wheat free cookies that are simply delicious! I found this recipe on website: Fox in the Kitchen. You can make your own almond meal by grinding whole raw almonds in your food processor. (I like to get my almond meal/almond flour at the bulk food store)
Provided by Reggies Mom
Categories Dessert
Time 27m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F Line cookie sheet with parchment paper.
- In a small heat proof bowl, add coconut oil and agave. Microwave on high for 45 to 60 seconds, or until coconut oil has melted. Add vanilla, stir until blended.
- In a medium bowl, add almond meal, psyllium, baking soda and salt.
- Add wet ingredients to dry, stir until blended. Cookie dough will be very thick.
- Chop macadamia nuts in quarters and add them and the chocolate chips to dough, fold until well combined.
- Using a cookie scoop, place cookie dough on prepared cookie sheet, use your fingers to flatten and shape cookies.
- Bake for 10-12 minutes, spin the cookie sheet after the first 6 minutes. Cookies will be lightly browned when done. Allow to cool on the pan for a few minutes before transferring to a cooling rack.
- Makes 30 cookies.
Nutrition Facts : Calories 198.5, Fat 17.3, SaturatedFat 4, Cholesterol 1.2, Sodium 95.6, Carbohydrate 8.3, Fiber 2.8, Sugar 4.5, Protein 5
FLOURLESS TRIPLE CHOCOLATE COOKIES
These gluten-free triple chocolate cookies, made without flour, are quick and easy to make and will impress all the chocolate lovers in your life.
Provided by jamiebrooke5761
Categories Desserts Cookies Chocolate Cookie Recipes
Time 49m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
- Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
- Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
- Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
- Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
- Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 19.3 g, Cholesterol 0.4 mg, Fat 4.6 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 50.7 mg, Sugar 15.5 g
CHOCOLATE MACADAMIA NUT COOKIES
This recipe is from my daughter, who's a terrific cook. The caramel glaze makes it impossible to eat just one.-Arliene Hillinger, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 439 calories, Fat 30g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
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