Flourless Butterless Chocolate Cookies Recipes

FLOURLESS CHOCOLATE COOKIES

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.

FLOURLESS, BUTTERLESS CHOCOLATE COOKIES

Steps:

• Preheat the over to 350°F.
• Line two baking sheeting with silicone mats or use non-stick baking pans.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt, and nuts, and mix for 1 minute on low speed.
• In another bowl, briefly whisk together the vanilla and egg whites.
• Increase the mixer's speed to medium and slowly add the vanilla and egg whites to the dry ingredients. Mix for 2 minutes. Scrape down the inside of the bowl.
• Scoop 2 ounces (a 1/4 cup measuring cup) of the batter onto the prepared sheets, leaving 3 inches between the cookies, which will spread and flatten as they bake (Note: mine did not flatten at all!).
• Place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320°F.
• Bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch.
• Allow to cool slightly then transfer for a wire rack. Store in an airtight container.

BUTTER-LESS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, baking powder and salt and set aside.
• In a mixing bowl cream together oil, brown sugar and white sugar. Beat in eggs one at a time, then add in the vanilla and almond extract.
• Blend in dry ingredients and fold in the chocolate chips.
• Bake for 8 to 9 minutes and then let them cool on the pan before moving them to a wire rack.