Flourless Chocolate Cookies Recipes

FLOURLESS CHOCOLATE COOKIES RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together Besti, cocoa powder, and sea salt, breaking apart any lumps, until smooth. (Sift if necessary.)
• Whisk in the egg whites and vanilla, until smooth. It will seem very dry at first, but keep stirring with the whisk until it's smooth and the batter starts to get runny. Stir in the almond butter. Finally, stir in the chocolate chips. The mixture will be thick.
• Use a medium cookie scoop to drop 1 1/2 tablespoons of batter at a time onto the lined baking sheet, about 2 inches apart. (They will spread during baking.)
• Bake for 10-12 minutes, until the tops are set. They will be slightly sticky and too fragile to move right away.
• Sprinkle with flaky sea salt if desired right when you take the cookies out of the oven (optional).
• Cool completely before moving, to allow cookies to firm up. Then, gently peel the parchment paper away from the bottoms to release.

FLOURLESS CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
• Combine confectioners' sugar, cocoa powder and salt in a medium bowl. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add vanilla. Fold in the cocoa powder mixture with a rubber spatula until combined. Fold in chocolate chips (or chunks).
• Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake, one sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes. Let cool slightly on the pan before transferring to a wire rack to cool completely.

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 COCOA COOKIES

Steps:

• Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
• In a large bowl, whisk the eggs until well blended.
• In another large bowl, sift together confectioners' sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
• Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
• Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.