Gluten Free Flourless Death By Chocolate Cookies Recipes
FLOURLESS CHOCOLATE COOKIES RECIPE
These flourless chocolate cookies are adapted from François Payard's famous chocolate walnut cookies and contain just five ingredients. Naturally gluten free, they taste like a combination of edge brownie pieces and chocolate meringues. The best part? I've scaled down the recipe to make a small batch of just 8 cookies!
Provided by Michelle Lopez
Categories Dessert
Number Of Ingredients 6
Steps:
- Prep your oven and pans. Position racks in both the upper third and lower third racks of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Make the cookies. In a medium bowl, sift together the confectioners' sugar and cocoa powder. Add the egg whites, vanilla, and salt and mix with a stiff rubber spatula or wooden spoon until the dough is just moistened. The dough will be liquidy like a batter. Mix in the chocolate chips.
- Working quickly, use a 2-tablespoon cookie dough scoop to portion the dough into four evenly spaced mounds on each half sheet pan. Because the dough is so runny, the portions will likely look misshapen-don't worry about it too much, they'll spread into even circles in the oven. Be sure to leave at least 3 inches between each cookie.
- Bake the cookies. Bake for 15 minutes, or until the tops of the cookies are glossy and lightly cracked, rotating the pans between the two racks halfway through the bake time. Cool the cookies completely on the pan on wire racks. Once the cookies have cooled, use a stiff metal spatula to release each cookie by sliding it quickly and forcefully underneath each cookie.
- Serve and store. Serve at room temperature. Store the flourless chocolate cookies in a zip top bag for up to 3 days at room temperature.
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