I know that cooking for someone who avoids certain foods (either due to allergies or by choice) isn’t easy. When I chose to give up eating wheat (not quite gluten-free, but pretty close) my goal was never to stress my family and friends when it came to cooking for me.
When Theresa B hosted Bunco in June she made sure to share with me what I could safely eat. She ended with showing me these Flourless Chocolate Cookies she had baked with me in mind. Thankfully for my waistline many gluten-eating friends who were there that night were happy to share them. Yes, they are that yummy.
Theresa graciously shared the recipe so I could bake them at home. A few months later I took it as a good sign when I ran into Theresa at our local Wegmans and had the ingredients on my shopping list.
These cookies are easy to make coming together in one bowl. While I used pecans, you could substitute another nut such as almonds or walnuts. This is the time to use high quality unsweetened cocoa powder – I prefer Scharffen Berger’s 100% Unsweetened Dark Chocolate Cocoa Powder. Coarse sea salt is key to this recipe – it makes the chocolate part of the cookie even better.
The end result is something between a meringue and macaron – light but with a bit of crunch – and delicious. Oh, and a bit of brownie thrown in. What’s not to love?
Thank you to all of my family and friends who take the time to make (or procure) food that I can eat – it’s greatly appreciated.
| Flourless Chocolate Cookies | Print |
- 3 cups powdered sugar
- ¾ cup good quality cocoa powder (see Notes)
- 1 teaspoon coarse sae salt
- ⅓ cup mini chocolate chips
- 1 cup whole pecans, finely chopped
- 4 large egg whites, at room temperature and lightly beaten
- Preheat oven to 325°F.
- Line four baking sheets with parchment paper. (See Notes)
- In a large bowl, whisk together sugar, cocoa powder and salt
- Stir in the chocolate chips and pecans.
- Add egg whites and stir until just combined (do not over mix.)
- Drop batter by heaping teaspoons about 2 inches apart onto the baking sheets (they spread a bit while cooking).
- Bake for 15 to 17 minutes, rotating baking sheets halfway through, until cookie tops are dry and crackled.
- Transfer sheets to a wire rack to let cookies cool completely.
- Carefully peel the cookies from the parchment as they may stick.
- Store cookies in a sealed container between layers of parchment paper at room temperature for up to 5 days.
* Consider using walnuts or almonds in place of pecans.
* I was able to fit 6 cookies on each 15x11 baking sheet. If you only have two sheets, you can remove cookies still on the parchment paper to cool. Then re-line the same baking sheets with fresh parchment paper.
Source: Variation of a recipe from Belly Full
As I swim on Instagram, these look fantastic! Can’t wait to try them!
David – Thank you! They are very tasty and hard to stop after just one.