• Cook with Love and Kosher Salt

     

flourless (and butterless) crazy delicious chocolate cookies

These cookies are phenomenal.  Seriously beyond anything that I’ve had in a while.  I’m so excited to share them!  They are flourless which is great for anyone who is gluten free (or for next years Passover.)  They are so rich and dreamy I had to double check again and again when I realized that there wasn’t any butter or oil in the recipe.  This recipe has just a few ingredients, takes one bowl and a spoon for mixing and just like that you can have a cookie-fest.  Rob really really liked these – the kids too.  They said chewy gooey goodness!  Big hit.  Zach loved them so much that even Jodi had to give them a try…she said they were “Outta this world, and way more than a cookie.”  Ali too thought pure goodness.  The walnuts give the cookies stability and bite – but I decreased the amount and added Guittard semi sweet chocolate chips to my batch which my family loved.  If you’re not a nut lover – try the chips and replace the nuts with a dried fruit like cherries…or even coconut.  Enjoy!

No…you do not have to beat the egg whites 🙂  many of you are asking…but nope!

Also – these cookies stick.  Let cool for a bit, but easier to remove from parchment when still warm.

And btw I put this in the “healthier” category – because it is low in cholesterol – but you should know it has a lot, a lot of sugar!

flourless crazy delicious chocolate cookies (adapted from recipe in tastespotting.com which was adapted from Payard, via New York Magazine)

2 cups toasted walnut pieces
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons cocoa powder (I used Dutch Processed)
1/2 teaspoon salt
3/4 cup chocolate chips (high quality if possible or chocolate chunks cut up)
4 egg whites – room temp
1 tablespoon vanilla extract

Preheat the oven to 350 degrees and toast the walnuts until fragrant – 7 to 10 minutes.  Let cool.

Lower oven to 320 degrees and line sheet pan with parchment or a silpat.

In a medium bowl, mix together the confectioners’ sugar, cocoa powder and salt.

Add the nuts and chips to the dry ingredients and stir.

Mix together the egg whites and vanilla.  Add this wet mixture to the dry and mix until just incorporated.

Let the batter sit for 5 minutes.  Stir once more to redistribute nuts and chips.

Drop by heaping tablespoons 2 inches apart on sheet pan (they will spread) and bake (rotating the pans halfway through) from about 13-16 minutes.  The cookies should look shiny and glossy a little cracked.

Let the cookies cool for a few minutes then transfer to a wire rack to cool.  Repeat with the rest of the batter.  And really…enjoy these!!

Pin It

15 Comments

  1. Rachel

    6 years ago

    These I have GOT to try! About how many cookies did you get out of this recipe?

    Reply
    • Lisi

      6 years ago

      i did big cookies – maybe 27 or so

      Reply
  2. Amy Land

    6 years ago

    these look crazy good! can’t wait to try them! Is it true that the egg whites are not whipped til stiff…?

    Reply
  3. Marina

    6 years ago

    I can’t believe you posted this. I spent last night tinkering with a recipe to get a cookie like this. I added coconut and after I ate them, thought dried cherries would be great. Thanks! Will make these tonight.

    Reply
    • Lisi

      6 years ago

      yes, a friend made with cherries and said delicious and i thought coconut would be great too. next time for sure. if you make lmk 🙂

      Reply
  4. Melanie

    6 years ago

    I made these Friday! YUMMY! Everyone in my house loved them! Not sure about the “healthy” categorization though as they are LOADED with sugar!

    Reply
    • Lisi

      6 years ago

      i know – sugar – yes!! but so rich with out eggs, butter or oil. it is “healthier” not “healthy” – and i totally see what you are saying!

      Reply
  5. Lisa

    6 years ago

    OMG! I made these tonight and I can’t stop eating them. I used some black cocoa and they are so rich and delicious you would never know that there is no butter or oil in them. I did find getting them off the parchment a challenge so I might spray it next time. Also, my choc chips sank to the bottom, which I did not realize, so the second tray had way more chips. Next time I will make sure to stir it more as I scoop the batter on to the pan. Yum! Thanks for sharing this recipe.

    Reply
    • Lisi

      6 years ago

      yes, re-stir – i will put that in (if i remember). i find if you remove the cookies while still warm, it helps with the sticking. or turn upsidown and peel the parchment off…so glad you enjoyed!

      Reply
    • Lisi

      6 years ago

      so glad so good! if you turn parchment and cookie upside down, and peel off the parchment you might have less sticking. soo happy you loved and yes, mix the batter. sorry!

      Reply
  6. Ellie Berlin

    6 years ago

    Lisi – Have you ever tried Maida Heatter’s Saturday Night Meringues from one of her cookie cookbooks? I can’t wait to try these but those are excellent too. ellie

    Reply
    • Lisi

      6 years ago

      i will look for them – thought i had but don’t…do you wanna share?

      Reply
  7. Rachel

    6 years ago

    These are cooling now. Will bring to baseball game later, b/c I cannot have these around. But I just had to try them. I used hazelnuts instead of walnuts, for that sweetness (like these cookies need it!). Plus the kids are sort of anti-walnuts these days. I just had mine, still a bit warm, and I am so happy to have this recipe! About the easiest thing to whip together, and surprisingly decadent taste! Thank you for sharing! I put the pans on racks to cool, and after 5 mins easily got the cookies off my parchment. Oh, and I got 4 dozen out of the batter.

    Reply
  8. Rachel

    6 years ago

    Made these again. Seriously good cookie. So easy to make, and the best is not having to factor in time to leave out the butter (I always forget!). The whole team raved – again – over these.

    Reply

Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*

  • Subscribe!