Flourless Toffee Chocolate Cookies
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Servings
24
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Calories
148 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Flourless Toffee Chocolate Cookies
Description
This recipe uses powdered sugar, cocoa, and egg whites whipped to a frothy texture, combined into a thick, syrupy batter that requires spreading rather than dropping. Chocolate chips and toffee bits are folded in for texture and richness. The cookies bake at 350°F on greased parchment paper to prevent sticking due to the batter’s tackiness.
The resulting cookies offer a chewy, moist texture with crunchy toffee contrasts and bursts of chocolate flavor. They are distinctively flourless, relying on powdered sugar and egg whites for structure, creating a fudgy interior and lightly crisp outside.
Resting the batter on the pans before baking enables the cookies to set and spread evenly in the oven, producing consistent size and shape. These cookies are suitable for those avoiding flour-based baked goods or seeking a rich chocolate-toffee treat.
Be sure to grease the parchment lightly as the cookies are sticky and can adhere strongly otherwise. Mini chocolate chips can be used for a more even distribution or regular chips if preferred.
Ingredients
- 2 ¼ cups powdered sugar
- ¼ teaspoon salt
- 1 cup cocoa powder
- 4 egg large, whites
- 2 teaspoons vanilla extract
- 1 cup chocolate chips I like to use mini chips but regular are also fine
- 1 cup Toffee bits
Instructions
- Line 2 sheet pans with parchment paper. Lightly spray the parchment with cooking spray. (Yes, grease the parchment; these cookies are sticky and need to be baked on a greased surface.)
- Whisk together the egg whites and vanilla for 20-30 seconds until frothy.
- In a separate medium-size bowl, whisk together the powdered sugar, cocoa and salt.
- Add the egg white mixture and stir until well-combined. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter should be the consistency of a very thick syrup. (See Café Tips above in the post.)
- Add the chips and toffee bits, reserving ¼ for the topping, if desired. Stir to combine.
- Drop the syrupy batter onto the prepared baking sheets (about 1 ½ tablespoons each) and spread with a spoon to form a circle. Allow the cookies to rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
- Bake the cookies for 8 minutes. If using the toppings, remove from the oven and sprinkle with some of the reserved chips and toffee bits. Return to the oven for 2 minutes.
- If not using the topping, bake for 9-10 minutes. The tops should be somewhat shiny and develop faintly crackly tops.
- If you’re not using any chips or toffee bits the cookies will be done a little sooner, closer to 8 minutes.
Notes
- Grease parchment paper to prevent sticky batter from adhering during baking.
- Allow the cookies to rest on the baking sheet before baking for better shape and texture.
- Mini chocolate chips or regular ones can be used based on preference.
- Recipe adapted from King Arthur Flour for flourless, fudge-like cookies with toffee crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 52mg | 2% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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