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Tuesday, December 27, 2011

Magic Flourless Chocolate Cookies - Low Fat, Gluten Free {Small Batch - Yield: 8}

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These cookies are like MAGIC! Why you ask? First off, they have no flour (making them gluten free by default), no butter (no added fat), and no egg yolks (no cholesterol). They are made with less than a cup of sugar, a little cocoa powder, an egg white, and some salt and vanilla for flavor. The batter is thin and runny (like chocolate glue), but put them into the oven, and voila!... Rich chocolate cookies with a chewy, fudgey inside and a light, crisp, meringue-like outside... MAGIC! Best part is, they are so easy to make so you can whip them up any time in minutes, for a guilt free indulgence!



Just stir together a few simple ingredients. If you're baking this as a gluten free recipe, be sure that your chocolate chips are gluten free too, or use chopped nuts.


Spoon onto a baking sheet.


Bake.


Cool and enjoy!


Flourless Chocolate Cookies {Small Batch}

Yield: 8-10 cookies

Ingredients
  • 3/4 cup confectioners' sugar
  • 3 tablespoons cocoa powder, Dutch-processed
  • 1/8 teaspoon salt
  • 1 large egg white, brought to room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup chocolate chips or chopped nuts
Directions

Preheat oven to 350 degrees F. Line baking sheet with parchment.

In a medium sized bowl, whisk together sugar, cocoa, and salt. Stir in egg white and vanilla just until incorporated. Fold in chocolate chips or chopped nuts if using. Do not overmix. Batter will be slightly runny.

Spoon 8 heaping tablespoons of batter, 1-2 inches apart, onto prepared baking sheet. Bake until outside of cookies are shiny, dry and crackled, about 12-14 minutes. Transfer baking sheet to a wire rack and let cookies cool completely on pan. Let cookies cool completely before gently peeling then from the parchment paper.

Store in an airtight container for up to 3 days.



I make these cookies all the time. They taste just like a chewy brownie packed with chocolate flavor. I am shocked every time I bite into these with how much flavor they have without even using butter, egg yolks or melted chocolate! Try adding your own fun flavor combinations, like sprinkling some orange zest on top, or some crushed peppermint candies... the low fat possibilities are endless, so go ahead and indulge in moderation with my small batch of guiltless cookies!


Happy baking!



http://sphotos.xx.fbcdn.net/hphotos-snc7/401254_10150559912061309_279936336308_9126909_1151659475_n.jpg
Made by blogger Jillian J. from Birds and Baking
Recreated with the addition of sweetened coconut by Kati L. from Okinawa
Recreated by Estella in CA
Give it a try and be sure to share a picture of your creation with me on Facebook, Instagram, Twitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!

PS: Have you heard the news? Drumroll please...

I LAUNCHED MY VERY OWN YOUTUBE VIDEO SERIES,
WHERE I WILL BE SHARING MY FAVORITE SMALL-BATCH DESSERT RECIPES, BAKING 101 TIPS, FESTIVE PARTY TREATS & MORE EVERY WEEK

CHECK OUT MY TRAILER VIDEO BELOW, OR CLICK HERE TO VIEW IT ON MY YOUTUBE CHANNEL and don't forget to SUBSCRIBE!


If you enjoyed this post I'd love for you to share it using the share buttons below, or spread the word on your blog/website by posting one of the photos above with a link back to this page for the complete post. Thanks so much. Enjoy!

  
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11 comments:

  1. Hi Lindsay Ann! Your recipe inspired me to try a version of these cookies-- thanks!

    http://birdsandbaking.wordpress.com/2012/01/21/flourless-chocolate-cookies/

    ReplyDelete
  2. Thanks! :) Tried my own GF cookies yesterday... http:..iJud.blgospot.com

    ReplyDelete
  3. Meridythe BenjaminMarch 14, 2012 at 7:54 PM

    I might try to make these tomorrow. I like that it's a small batch recipe. When I make bigger batches (2 or 3 dozen) I always have too many. Quick question, though. Can I use regular Hershey's cocoa powder?

    ReplyDelete
  4. Hi Meridythe,
    So glad you are enjoying the small batch recipes! As for cocoa powder, if you are going to use Hershey's, I would suggest using the "Special Dark" instead of their "Natural". Their dark is a blend of dutch and natural cocoa powder, so it is more similar to cocoa called for in the recipe. Be sure to find Dollhouse Bake Shoppe on Facebook and post a photo, I'd love to see how they turned out!

    ReplyDelete
  5. Meridythe BenjaminMarch 15, 2012 at 5:25 AM

    I'll do that! I might have to wait til tomorrow to make them because I'll have to make a trip to the store. I'm pretty sure the cocoa my mother-in-law bought was regular. I want these to come out nicely. Thanks for the reply!

    ReplyDelete
  6. I made these and had a bit of a problem. I used the 1 1/2 cups of sugar listed in the recipe, but the dough didn't get moist at all. When I re-read the instructions, it mentions less than a cup of sugar. So, I'm a bit confused.

    ReplyDelete
  7. When I made these the mix was very dry, I was searching for an ingredient I missed but I hadn't. I just added an extra egg white but they still didn't look like get should. Can u tell me how to fix this? I want these to work out

    ReplyDelete
  8. I made these my own and they are delicious, I cut out the choc chips and added sweetened coconut and mint abstract instead of the vanilla.
    Nutritional values per serving size 1 cookie
    Calories 67
    Sat fat .75 g
    Fat 2.5g
    Carbs 15g
    Sodium 15 mg
    Sugar 16 g
    Low fat, low cholesteral, no gluten

    ReplyDelete
  9. The middle is like a chewy brownie, and the outside is like chocolate meringue candy but without all the egg white beating! Yum!

    ReplyDelete
  10. Thanks for stopping by to comment! I am so glad you liked the cookies! I couldn't have described them better myself ;) Be sure to email over a photo so I can feature you on the site as our Featured Fan Photo, I wold love to see how they turned out!

    ReplyDelete
  11. Wow, the coconut, chocolate mint combo sounds delish!!

    ReplyDelete

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