Flourless Chocolate Cookies
User Reviews
4.3
Flourless Chocolate Cookies
Description
Flourless Chocolate Cookies rely on dark chocolate almonds and cocoa powder as their main dry ingredients, enhanced by mini semi-sweet chocolate chips for extra chocolate bursts. The sugar and salt balance the sweetness and bitterness, while whipped egg whites provide structure and a slight lift to the batter. Baking at 350 degrees F until puffed and cracked results in cookies with a tender but dense consistency reminiscent of brownies. Cooling the cookies on the baking sheet briefly before transferring preserves their texture and prevents breakage.
This recipe suits chocolate lovers interested in a flourless, nut-based cookie that retains a chewy richness without traditional flour. They pair well with a glass of milk or coffee as an indulgent snack or dessert. Variations in nuts can adjust the flavor and texture slightly.
Ingredients
- 1 1/2 cups dark chocolate almonds can use regular almonds, pecans, or walnuts, chopped
- 3 cups powdered sugar
- 1/2 cup cocoa powder Dutch processed, 3 tablespoons
- 1/2 teaspoon salt sea salt
- 1 cup chocolate chips mini, semi-sweet
- 4 egg white
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, combine the chopped almonds, powdered sugar, cocoa, salt, and mini chocolate chips. Stir to combine. Set aside.
- In the bowl of a stand mixer, use the whisk attachment to beat egg whites until they are white and foamy, but are not stiff peaks. Fold in the vanilla extract.
- Add the dry ingredients to the bowl of beaten egg whites and gently stir with a spatula until combined. The batter will be thick, like brownie batter.
- Use a 2 tablespoon sized cookie scoop to form cookie dough balls. Place the dough balls about two-inches apart on prepared baking sheet.
- Bake cookies for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove cookies from oven and allow cookies to cool on the baking sheet for 3-5 minutes. Use a spatula to remove cookies from the baking sheet and place on a wire cooling rack to cool completely.
- Note-if you don't have cocoa almonds, you can use regular almonds or walnuts. If you need the cookies to be gluten-free, make sure you check the packaging of the chocolate chips and cocoa to make sure they are gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 58mg | 2% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 5IU | 0% |
| Calcium | 32mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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