Flourless Chocolate Cookies – Simply Home Cooked

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These Flourless Chocolate Cookies are deliciously fudgy, with tons of rich chocolate flavor and nutty pecans. The cookies have zero gluten and are 100% scrumptious.

If you love chocolate cookies, then you should try these Double Chocolate Cookies (VIDEO) and Chocolate Chip Walnut Cookies.

Stack of Flourless Chocolate Cookies with the top one missing a bite.
Table Of Contents

Recipe Details

I love these Flourless Chocolate Cookies because they are so gooey and rich, they satisfy any chocolate craving. They make a great addition to a cookie platter or holiday party.

  • TASTE: Chocolatey, nutty, and decadent, these cookies are so good. You’ll love the way the sweetness and bitterness from the dark chocolate balance each other out.
  • TEXTURE: Without flour, these cookies become soft, chewy, and gooey. The fudgy texture is addictively good.
  • TIME: They only take 30 minutes to make.
  • EASE: These cookies are so simple. With just a handful of ingredients and a dozen steps, you can serve these cookies anytime, or freeze them for later.

What You’ll Need

Ingredients for Flourless Chocolate Cookies: powdered sugar, pecans, cocoa powder, vanilla extract, salt, egg whites, and dark chocolate.

Ingredient Notes

  • Powdered sugar- This acts as part of the base of these cookies in place of the flour. It also makes them plenty sweet.
  • Egg whites- These help bind the ingredients together and add moisture.
  • Dark chocolate- The bitterness in this chocolate is the perfect counter to the sweetness of the sugar.
  • Cocoa powder- This is also dark chocolate to introduce less sweetness and more rich chocolatey flavor.
  • Salt- This balances out the sweet.
  • Pecans- Toasted pecans have a delicious nutty aroma and flavor that works great in these fudgy cookies.

Add-ins and Substitutions

  • Substitute other nuts- Make these Flourless Chocolate Cookies with macadamia nuts, walnuts, cashews, or hazelnuts.
  • Add chocolate chips- Add some dark chocolate chips, semi sweet chocolate chips, white chocolate chips, or even peanut butter chips to these cookies.
  • Add espresso powder- The bitterness of the espresso enhances the sweetness of the cookies and makes a nice addition.
  • Make them mint chocolate- Add some mint extract to make these mint chocolate cookies.

How to Make Flourless Chocolate Cookies

  • Prep the baking sheets. Line 2 baking sheets with parchment paper and set aside.
  • Melt the chocolate. Add the finely chopped dark chocolate to a microwave-safe bowl and heat for 20 seconds at a time, stirring in between, until fully melted. Set it aside.
Steps to make Flourless Chocolate Cookies: chop the dark chocolate and melt it in a bowl.
  • Whip the eggs. In a separate bowl, whip the egg whites using an electric hand mixer on high speed for about 1 minute.
  • Add the sugar. Then add the powdered sugar and mix it in for another minute.
Steps to make Flourless Chocolate Cookies: whip the eggs and then add the powdered sugar and combine.
  • Add the rest of the ingredients (except pecans). Next, add the cocoa powder, salt, and vanilla extract. Mix everything thoroughly.
  • Add the pecans and chocolate. Now use a spatula to fold in the melted chocolate and finely chopped pecans.

Pro Tip: The cookie batter/dough will look runny at first, but it will thicken up quite fast. Don’t worry.

Steps to make Flourless Chocolate Cookies: add the cocoa powder, salt, and vanilla and mix, then add the pecans.
  • Scoop and bake. Scoop out mounds of the cookie batter using a medium-sized scoop and place them 2 inches apart on your prepared baking sheet. Bake for about 10 minutes. Once they’re baked, lightly tap the baking sheet on the counter to slightly flatten the cookies.
Steps to make Flourless Chocolate Cookies: scoop out the dough onto a baking sheet and bake.

Recipe Tips

  • Slowly melt the chocolate- Make sure you stir every 20 seconds to make sure you just melt it and don’t overheat it. This can cause it to scorch and be ruined.
  • Whip the eggs- Whipping the egg whites on high speed will help them foam up and incorporate air into the cookie dough, making them lighter and fluffier.
  • Spread the cookie dough out- Leave about 2 inches in between the cookies because they will spread a bit and this will keep them from running into each other.
  • Be gentle- These cookies are very delicate, so let them cool for a bit and carefully remove them from the baking sheet with a spatula.

FAQs

What is flourless cookie made of?

These flourless chocolate cookies are made with egg whites, powdered sugar, and cocoa powder making up the bulk of the cookie instead of flour, resulting in a rich and gooey cookie that’s soft and chewy.

What does less flour do to a cookie?

Flour acts as a foundation for cookies as well as a complement to the wet ingredients. Using no flour like in these flourless chocolate cookies creates a very moist and chewy treat that uses sugar and cocoa powder as the base. This makes them extra sweet and chocolatey.

Flourless Chocolate Cookies on a baking sheet with one missing a bite.

Serving Suggestions

These Flourless Chocolate Cookies are fudgy, chocolatey, and nutty. They are perfect additions to cookie platters, served with cake, chocolate, or your favorite coffee.

Make This Recipe in Advance

Make ahead: You can make this cookie dough and store it in the fridge overnight before baking the cookies.

Storing: Store these Flourless Chocolate Cookies in an airtight container at room temperature for up to 5 days, or in the fridge for a week.

Freeze: Because these cookies are so moist, separate them with parchment paper or wax paper in a freezer-safe bag or container. Freeze for up to 3 months.

More Decadent Cookies!

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Full Recipe Instructions

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Flourless Chocolate Cookies

Fabulously fudgy and gooey, these Flourless Chocolate Cookies are so decadent. They’re made with powdered sugar, dark chocolate, and pecans.

Print Pin Rate

Course: cookies, Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 35 cookies

Calories: 76kcal

Notes

  • Slowly melt the chocolate- Make sure you stir every 20 seconds to make sure you just melt it and don’t overheat it. This can cause it to scorch and be ruined.
  • Whip the eggs- Whipping the egg whites on high speed will help them foam up and incorporate air into the cookie dough, making them lighter and fluffier.
  • Spread the cookie dough out- Leave about 2 inches in between the cookies because they will spread a bit and this will keep them from running into each other.
  • Be gentle- These cookies are very delicate, so let them cool for a bit and carefully remove them from the baking sheet with a spatula.

Nutrition

Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 24mg | Potassium: 68mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 1mg

Dina





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