Flourless Chocolate Cookies
Calling all chocoholics! Flourless Chocolate Brownie Gluten Free Cookies are made with 7 simple ingredients and literally melt in your mouth.
My sister-in-law, Christeena came over recently and was making a list of what she wanted to bake together. At the very top of her list was the famous gluten free chocolate cookies from La Grande Orange. She dared me to be able to duplicate them and I never ever shrink from a challenge. Game on! I went right to work.
The beauty of these flourless chocolate cookies is that they are completely flourless and naturally gluten-free. These Chocolate Brownie Gluten Free Cookies are made with only seven ingredients -- powdered sugar, cocoa powder, egg whites, vanilla, salt, chocolate chips, and walnuts (which are completely optional). There isn't even a lick of butter or oil in these cookies either! I would say that these are the most unique cookies I have ever made in my kitchen because they are far from traditional.
The final results lends itself to a sweet, chewy, crispy, chocolately, rich cookie. It is definitely a chocolate brownie and cookie in one! It will cure a sweet tooth in two seconds flat.
The cocoa powder acts similar to flour so it gives the cookie texture and lift. The egg whites create the crispy edges. The powdered sugar acts a good amount of sweetness. Oh and chocolate chips are integral as they add some melted chocolate goodness.
How to make Flourless Chocolate Brownie Gluten Free Cookies:
The good news is that these cookies are super easy! You can even make these in one bowl...by hand! Since there is no butter and granulated sugar, you don't have to worry about creaming. I mixed the cookie dough/batter in a big bowl with a spoon. You don't get easier than that!
The dough may start off thick but changes consistency the more you stir it. If your dough ends up slightly runny, don't worry about a thing. Place the dough in the refrigerator to chill for at least 30 minutes. I found that letting the dough rest for 30 minutes makes for a better cookie. It is best to place on parchment or silpat lined baking sheets. These are some of my favorite reasonably priced Silpat knock-offs.
Pin on Pinterest:
Flourless Chocolate Brownie Gluten Free Cookies
Ingredients
- 3 cups Powdered Sugar
- ¾ cup Unsweetened Cocoa Powder
- ¼ teaspoon Salt
- 4 Egg Whites large eggs
- 1 teaspoon Vanilla
- 1 ½ cups Semisweet or Dark Chocolate Chips
- 1 cup Walnuts chopped (optional)
- Sea salt flakes
Instructions
- Preheat oven to 350 degrees.
- In large bowl, add powdered sugar, cocoa powder, and salt. Stir.
- Add egg whites and vanilla and stir well to combine.
- Fold in chocolate chips and walnuts.
- Chill for at least 30 minutes.
- Spoon on parchment or silpat lined baking sheets (to prevent sticking).
- Bake for 11-15 minutes or until they edges start to crack.
- Let cool on baking sheets.
- Sprinkle with sea salt, if so desired.
Nutrition
I hope my chocoholics love this chocolate brownie cookie! Let me know what you think on instagram at modern_honey. I would love to hear from you! Happy Baking! xo
Sheryl Robinson
Just whipped up a batch of these for my family, and they were a big hit!!! I used powdered Stevia and they came out just fine. the walnuts smelled sooooo good as the cookies were baking! The crunch of a cookie on the outside, and the softness of a brownie on the inside...Winner winner chicken dinner!
mm
How much Stevia did you use?
Patricia Mapley
My kitchen smells like a chocolate paradise. I needed a gluten free cookie for a gal that goes to a program with my son. I made a third of the recipe without nuts and they look amazing . I got 4 good sized cookies. YUMMY!
Afsaneh
I made these cookies exactly as the receipt instructed to do and it turned out great and it was delicious. The dough was hard at the beginning but eventually after stirring it for a while it turned out ok. One question can you freeze these and use them at later day. Thanks for sharing your receipe
Christine Abbott
I thought this was a great recipe. Very sweet. After reading the comments I decided to beat the egg whites to stiff peaks and then add the powdered sugar cocoa powder mix to the egg whites. I blended all the ingredients together with the dough hook attachment on my mixer. Very easy to mix. Next time I would sift the powdered sugar and cocoa powder to reduce any lumps. I decided to double the recipe. It made a ton of cookies for an event. Thanks for a great recipe.
Taylor Crane
Oh man these look so good but did not turn out for me. Mine flattened. Never turned into a cookie. I had a very thick batter, kept stiring and it became shiny but not thinner. Baked tablespoon sized cookies and checked after 5 minutes...they were puffed beautifully and then flattened ater another five minutes, almsot like burned sugar bubbled up around a hard cracked top. I tried again the next day to see if it was maybe something I misread or missed...still no good. Any advice?
Jacquie
Can I freeze these if not going to use right away? Thanks!
Debra
I made these exactly as stated and could not stir them. I added another egg white & put everything into my mixer. Worked great. My family LOVED these cookies. I made them for my gf son-in-law & he had to fight my daughter for them! Great gf cookie!
Barbara
I Just made my these for a family member who loves chocolate and recently had to go gluten free. Followed the recipe ex.acly and they are gorgeous and sooo good! Thank you sharing this easy delicious recipe!
Linda
Looks absolutely delicious. No reply as to to rather they can be frozen? What is the shelf life? 2-3 days without altering the texture or do they have to be consumed the same day? Important to me to have an answer. Thank you.