Monday, February 10, 2014

Flourless Chocolate Brownie Cookies {naturally gluten free recipe}

flourless chocolate brownie cookies recipe
Crispy and chewy at the same time, intensely chocolatey and rich, these cookies are closer in flavor to a brownie than a traditional cookie. I was craving something sweet and chocolate this weekend, but I didn't want to spend a whole lot of time baking.

I've had this recipe saved to try for a while now and this was the perfect opportunity to try it out. It only took a few minutes to whisk the batter together and these cookies were in the oven in very little time at all. For the chocolate lover in your life, these cookies are the ultimate treat!

COOK'S NOTE: These cookies are almost ridiculously easy to make. Whisk together the cocoa and the sugar, add a pinch of salt and then whisk in the eggs. Toss a handful of chocolate chips in right at the end and you're done. The batter will be more liquid than traditional cookie dough, but don't worry, it works.

Flourless Chocolate Brownie Cookies {naturally gluten free recipe}
recipe barely adapted from Bon Appetit
Yield: about 2 dozen
(printable recipe)

3 cups powdered sugar
3/4 cups dutch process cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
2/3 cup bittersweet or semi-sweet chocolate chips

Preheat the oven to 350 degrees. Whisk together the dry ingredients and add the eggs. Whisk again until smooth. (Using an electric mixer will make this even easier, but it's simple enough by hand as well.) Stir in the chocolate chips.

Drop by tablespoons onto a parchment lined baking sheet. Bake 12 minutes, until the cookies are just set. They should be puffy and cracked across the top. Let cool for 2 minutes on the baking sheet before transferring to a wire cooling rack. Let cool completely before storing in an airtight container. Enjoy!

flourless chocolate brownie cookies recipe

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53 comments:

  1. Hi. I am new to no gluten, and this recipe sounds wonderful. Can you exchange natural cocoa for the dutch? Thank you for sharing this with us!

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    Replies
    1. You can use whichever cocoa you prefer. Personally, I like the dutch or an extra dark, but any cocoa powder will work here. Enjoy!

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    2. Interesting facts on the differences between regular & Dutch cocoa....a few things not mentioned in this link are : Because Dutch process cocoa has a neutral pH and is not acidic like natural cocoa, it cannot be used in recipes that use baking soda as the leavening agent, which relies on the acidity of the cocoa to activate it. Rather, Dutch process cocoa can be used in recipes that use baking powder (instead of baking soda) for leavening.[2]
      The Dutch process:[1]
      Lowers acidity
      Increases solubility
      Enhances color
      Smooths flavor
      Compared to other processes, Dutch process chocolate contains lower amounts of flavonols (antioxidants) AND an important point: Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods, consiederably higher that Dutch processed cocoa. Happy baking! http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=82261

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  2. Sound more like a macaron - they could be my new favourites.

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  3. These look wonderful! Love that crackly crust!

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  4. These look good, really good and only six ingredients, amazing!

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  5. These look great - thanks for the recipe! I will pass on to my sister who is gluten-free. She will appreciate!

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  6. These look amazing...where would I find the Dutch Cocoa?

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    Replies
    1. I buy dutch cocoa or ghiradelli's unsweetened dark/dutch mix cocoa powder depending on what is available in the stores. You can use any variety of cocoa powder to make these though. We simply prefer the darker chocolates. I hope that helps!

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  7. Can you use a ground natural sugar substitute for the powdered?

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    Replies
    1. I've never tried that, but honestly, I don't think it will work the same. These cookies are all about the texture and I'm not sure you'll be able to recreate them with a different sugar. If you do play with the recipe, let me know how it works for you!

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  8. Ok. I just prepared these a couple hours a ago. Here's my advice. DON'T EVEN CONSIDER MAKING THESE THINGS, unless you're prepared to 'pig out' on the most decadent, delicious cookies you've ever experienced. I made these for a 'gluten free' friend but by the time we see her, these will be long gone. Thank you, I think, for such an outstanding recipe.

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  9. I made these and they all ran together into a big blob. Thought I could break it into brittle and they shattered like glass. The taste is delicious but I just couldn't get them to resemble a cookie. We are sprinkling it on yogurt, etc. don't want to waste the chocolate.

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    Replies
    1. I would add a bit more flour next time. Mine didn't spread very much at all. I'm guessing that the Crisco affected them differently. Glad you still like the taste!

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    2. Flour? I didn't see flour at all in the recipe......

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    3. Sorry, that should have said, add a bit of flour, if they are spreading. However, they really shouldn't do that. I'd maybe try removing an egg white from the recipe if there is too much liquid. I've heard that these cookies work differently at different altitudes.

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  10. mine are very dry. I cant even make them into balls??
    More liquid of some sort?

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    Replies
    1. I'd add another egg if they are that dry. I'd double check the ingredients first though and make sure that nothing was missed.

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  11. This recipe doesnt work in high altitude Utah,......what can be done to correct for it please :)

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    Replies
    1. I'd try adding a bit more flour if they are spreading across the pan. I'd need to know what isn't "working" in order to do more than guess though. Good luck.

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    2. I thought these were flourless...

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    3. My apologies! The usual fix for cookies that are spreading is to add a tablespoon or two more flour. I must have been really tired to answer that way on this recipe. So sorry about that! I'm not sure why your cookies were spreading. You could try reducing the egg whites to 1 and see if that helps. Good luck!

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  12. These cookies were delicious!! Very accurate to the name of brownie cookies. I enjoyed them most warm out of the oven with a glass of milk. I only made half the recipe, since it's only me and my husband in the house. I prefer fresh made cookies and find if cookies sit for more than a few days, we just wont eat them. It was perfect!

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    Replies
    1. I have found out that if you have Tupperware (has to be Tupperware) you may put cookies into the container after they are completely cooled and they will last and be the same as if they were just baked that day. I even baked date squares in Dec. and it's almost scary, they are actually edible. I did throw them away but, the consistency was the same as the first day I put them in there.

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  13. Made some of these the other day with the granddaughters. They were sooo GOOD!!!

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  14. Could you add a few pecans to the cookie dough?

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  15. Just taken these yummy biscuits(cookies) out of the oven, the house smells lovely.

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  16. Is there any nutrition value posted?

    ReplyDelete
    Replies
    1. Hi Marlene, that is not information that I track. However, there are a number of calorie calculators online where you can easily input the ingredients. Here's one that works great: http://caloriecount.about.com/cc/recipe_analysis.php

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  17. I made these and I have a few tips. 1) DO NOT OVERBAKE. 2) These are very sweet, but good. 3) They get hard fairly quickly, so either eat them right away, or store in AIRTIGHT container. They are a good cookie for gluten free people.

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  18. Looks good!
    No flour nor butter excellent.
    Thanks for sharing.

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  19. You mentioned Crisco in your comment to a question asked...but I did not see where the recipe called for oil at all???? Did I miss something?

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    Replies
    1. Definitely no Crisco. An earlier comment from a reader stated that they tried making the cookies with Crisco. I was replying to that comment, but it looks like the original reader comment was deleted after I replied. Sorry for the confusion!

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  20. They tasted wonderful, but mine stuck to the parchment like crazy and were difficult to remove without breaking into pieces. I follow the recipe as stated, with two minute cooling time?

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    Replies
    1. That's strange. They will stick like glue to a cookie sheet if it isn't lined with parchment, but mine typically come right off the parchment. I've also made these on silicone mats. If you have one, you might want to try that next time. I'm sorry yours stuck like that!

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  21. OMG, I just made these and am speechless! They were SUPER simple and taste AMAZING!!! These definitely will not last a week in my home!

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  22. Please help me. I've tried making these cookies twice now and the batter turns out SUPER dry and almost looks like molasses in texture. I've followed the directions and used proper dry measurements and i can't figure out what in the world i'm doing wrong.

    Thank you for your help.

    ReplyDelete
    Replies
    1. How do they turn out after baking? If they are too dry, I'd add an egg white and see if that helps. The batter is slightly different, but it should still work like regular cookie dough.

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  23. Not as bad as i thought they would turn out, but they look so much darker than yours so maybe i need to cut back on the cocoa? I did have to use Hershey's Dark because i couldn't find the dutch.

    I appreciate you taking the time to comment. I really love the look of your cookies.

    ReplyDelete
    Replies
    1. The Special Dark Cocoa is going to make the cookies almost black. The cocoa is providing structure to the cookies though, so you can't really cut back on it. I've also made these with regular Hershey's cocoa and they worked great, so if you want a lighter color, that is an option. Hopefully they will turn out prettier for you next time!

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  24. Would it be possible to exclude the chocolate chips in the recipe?

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    Replies
    1. Yes, these cookies will be fine without the chocolate chips. Enjoy!

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  25. My dough was sooo stiff that I couldn't even work it. I added an extra egg and it it currently baking and spreading like wildfire across the pan. Fortunately, I am only baking a test cookie. I have added about a 1/4 c of flour to see how it does....

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  26. My dough was too thin, I could tell they were going to run together before I put them in the oven. Should I pack the powdered sugar and cocoa to get them to look like a cookie or how do i get the right consistency?

    there still delish!

    ReplyDelete
    Replies
    1. Did you try baking a cookie with the really thin batter to test it? It should be very liquid, almost pourable and similar in consistency to brownie batter.

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  27. HELP! I am making these right now, and the batter is so thick I can't even get a wooden spoon through it to mix it (after a large mass glued to the inside of a whisk made me change to a spoon). Followed recipe exactly. How can I make the batter a little thinner without destroying the finished product? Haven't even tried to add the chocolate chips yet.

    ReplyDelete
    Replies
    1. I use an electric mixer most of the time, but I've also used a spoon. The batter is very thick, but you should be able to stir it. You could add a tablespoon of water next time if it is truly too thick to stir, but I haven't seen that before. Hopefully they worked out for you!

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    2. Thank you, Mary! I wound up adding a teaspoon of cold coffee and that helped with the thickness. The cookies stuck horribly to the parchment paper, but were very good.

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