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Flourless Chocolate Cookies

January 21, 2012

I have several gluten-free and/or dairy-free family members and friends, several of whom read this blog.  And for the most part, none of them can eat my normal baking.  I also tend to take baking to the wildlife rehab centre fund-raising meetings, and again, there is someone who can’t eat gluten.  So I am experimenting with gluten-free recipes.

These cookies are both gluten- and dairy-free, as well as low in fat, as the only fat comes from the chocolate.  Unless you are avoiding sugar, eggs, or can’t eat/don’t like a lot of chocolate (sorry, Mum!)  anyone should be able to eat them.  Additionally, they were made with (my favourite!) Camino Fair Trade cocoa and chocolate chips (and local free-range eggs!)  You can even use fair trade icing sugar if you like. 🙂  These are rich, crispy on the outside, chewy on the inside, chocolately goodness.

Flourless Chocolate Cookies

(makes about 1 1/2 dozen, adapted from the Dollhouse Bake Shoppe)

1 1/2 cups icing sugar
5 tablespoons Dutch-processed cocoa powder
1/4 teaspoon salt
2 large egg whites at room temperature
1 teaspoon vanilla extract
1/4 cup chocolate chips

Preheat oven to 350 °F. Line a baking sheet with parchment paper.

Sift icing sugar and cocoa into a medium bowl; add salt and mix together.  Stir in egg whites and vanilla just until incorporated. Fold in chocolate chips.

Drop small spoonfuls of batter 1-2 inches apart, onto prepared baking sheet.   Bake until outside of cookies are shiny, dry and crackled, about 11-14 minutes.  Let cookies cool completely on parchment paper before loosening.

Store in an airtight container.

Be aware that these cookies spread like crazy, so don’t make them too big.  My first batch turned out ridiculously large.

Why dutch-processed cocoa?  I’m not sure.  I read through multiple similar recipes online and they all called for dutch-processed cocoa, and one person commented on one site that they used regular cocoa and the cookies didn’t turn out well.  Some authorities say never to substitute one for the other, and some say that it doesn’t make a difference.  I actually didn’t realise until today that Camino cocoa is dutch-processed.

If you’d rather make chocolate chocolate chip cookies that are oozing with butter and wheat flour, see here.

Do you have any good gluten-free baking recipes?

5 Comments leave one →
  1. jennie frances permalink
    January 21, 2012 6:30 pm

    ewwwww – 5 tbsp of cocoa!! Three doesn’t seem to be much to these cookies. It must be the icing sugar and cocoa that holds them together and the eggs 🙂
    I think there were some more interesting looking gluten free recipies on Pinterest 🙂

  2. January 21, 2012 8:52 pm

    Is icing sugar the same as powdered? I think I’ve seen a really similar version of these somewhere but I haven’t ever made them. I think I need to though.

  3. January 23, 2012 9:05 pm

    These look unreal!!!! OMG!

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