Best 3 Flourless Cocoa Cookies Recipes
Indulge in the ultimate chocolatey delight with our selection of flourless cocoa cookie recipes. These cookies are a symphony of rich cocoa flavor, perfectly balanced by a hint of sweetness. Their dense, fudgy texture and crisp exterior make them an irresistible treat that will satisfy any chocolate lover.
From classic flourless chocolate cookies to variations featuring nuts, spices, and even a gluten-free option, our collection offers something for every palate. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating these delectable morsels.
So, preheat your oven and prepare to embark on a culinary journey that will leave you craving more. With our flourless cocoa cookie recipes, you'll discover a new level of chocolatey bliss that will tantalize your taste buds and leave you wanting more.
FLOURLESS HOT COCOA COOKIES
Flourless hot cocoa cookies are an easy one-bowl recipe with hot cocoa mix, marshmallow bits, and egg whites. Crunchy outside with a delightful fudgy center.
Provided by Culinary Envy
Categories Desserts Cookies Chocolate Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grease parchment paper.
- Combine cocoa powder, white sugar, cinnamon, and cayenne pepper in a bowl. Mix in confectioners' sugar, egg whites, vanilla extract, and salt until the dough is smooth. Fold in marshmallows.
- Drop dough by rounded tablespoons onto the prepared baking sheets.
- Bake in the preheated oven, rotating halfway through baking, until edges are set, 10 to 12 minutes. Cool on baking sheets. Remove carefully, as centers are soft.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 17.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 58.5 mg, Sugar 15.7 g
FLOURLESS COCOA COOKIES
Whenever I'm called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour--like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty--if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.
Provided by Erin Jeanne McDowell
Categories dessert
Time 25m
Yield 22 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In a medium bowl, lightly whisk the eggs.
- Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
- Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
- Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.
FLOURLESS CHOCOLATE COOKIES
These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!
Provided by krystal
Categories Desserts Cookies Chocolate Cookie Recipes
Time 55m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 22 g, Fat 8.3 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 70.1 mg, Sugar 19 g
Tips:
- Use high-quality cocoa powder: This will give your cookies a rich, chocolatey flavor. Look for cocoa powder that is labeled "unsweetened" or "natural."
- Don't overmix the batter: Overmixing can make the cookies tough. Mix the batter just until the ingredients are combined.
- Chill the dough before baking: This will help the cookies hold their shape. Chill the dough for at least 30 minutes before baking.
- Bake the cookies until they are just set: The cookies should be slightly soft in the center. If you overbake them, they will be dry and crumbly.
- Let the cookies cool completely before serving: This will help them firm up and develop their full flavor.
Conclusion:
These flourless cocoa cookies are a delicious and easy-to-make treat. They are perfect for chocolate lovers of all ages. With their rich, chocolatey flavor and chewy texture, these cookies are sure to be a hit at your next party or gathering. So what are you waiting for? Give them a try today!
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