FLOURLESS CHOCOLATE COOKIES
These flourless cookies get their volume from whipped egg whites (like a meringue) instead of grains, making them gluten-free and melt-in-your-mouth delicious. A chocolate chip in each bite adds to the rich chocolate flavor.
Provided by Hilary Meyer
Categories Healthy Cookie Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
- Combine confectioners' sugar, cocoa powder and salt in a medium bowl. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add vanilla. Fold in the cocoa powder mixture with a rubber spatula until combined. Fold in chocolate chips (or chunks).
- Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake, one sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes. Let cool slightly on the pan before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 12.8 g, Fat 2.3 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 25.5 mg, Sugar 10.6 g
FLOURLESS DEEP DARK CHOCOLATE COOKIES
These dense and chewy cookies are made without butter or flour, and have an intense chocolate flavour. This recipe is from the Bon Appétit Test Kitchen (Bon Appétit Magazine, June 2008). Can also roll cookies in sugar prior to baking.
Provided by blucoat
Categories Drop Cookies
Time 40m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
- Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
- Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
- Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
- Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Nutrition Facts : Calories 87.7, Fat 4.6, SaturatedFat 2.8, Sodium 33.7, Carbohydrate 13.8, Fiber 2, Sugar 9.9, Protein 1.9
FLOURLESS CHOCOLATE-WALNUT COOKIES
Make and share this Flourless Chocolate-Walnut Cookies recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 29m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them.
- Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
- In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners' sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
- Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
FLOURLESS CHOCOLATE COOKIES
These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!
Provided by krystal
Categories Desserts Cookies Chocolate Cookie Recipes
Time 55m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 22 g, Fat 8.3 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 70.1 mg, Sugar 19 g
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