Flourless Chocolate Crinkle Cookies
I ran out of flour the other day. I know, I know … I make my own gluten-free flour, you’d think I’d always have a full stock. Normally I do but making and shooting recipes for Simply Gluten Free’s Baking Issue for the last few weeks ate away at my supply. I was about to have company over and wanted to make some cookies for a simple handheld sweet to accompany coffee and tea, and that’s when I realized my lack of flour. And so, I determined these cookies needed to be flourless.
These Flourless Chocolate Crinkle Cookies are more like brownies – soft, fudgy, and chewy. Full of rich cocoa flavor, these are a real treat for any chocolate lover. Since these don’t use flour, the other ingredients truly shine – and so, they should be high-quality. Use good quality chocolate chips, pasture-raised eggs (I use Nature’s Yoke), REAL vanilla extract (not the imitation stuff), and quality powdered sugar and cocoa powder.
What I love most about these is that they showcase how you can make naturally gluten-free desserts simply and deliciously. There are no substitutions with gluten-free flours and there’s hardly a worry about whether or not the ingredients contain gluten (always double check, but most of these ingredients are always going to be gluten-free unless maybe there’s a filler in the chocolate chips). You likely have these ingredients in your pantry, so why not bake a batch?
- 1 cup bittersweet chocolate chips
- 4 large pastured egg whites
- 1 teaspoon pure vanilla extract
- 2½ cups powdered sugar , divided
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon kosher or fine sea salt
Line two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350 degrees.
Melt the chocolate chips in the microwave for about 45 seconds and stir until smooth and glossy. Let cool for 5-10 minutes.
Beat the egg whites with an electric mixer until stiff peaks form. Beat in the vanilla.
In a mixing bowl, combine 2 cups powdered sugar, cocoa powder, and salt. Whisk well. With the mixer on low, gradually add the powdered sugar mixture to the egg whites. Beat until fully combined, scraping down the sides of the bowl as needed. Add the melted chocolate and beat until incorporated. You should have a sticky dough.
Put the remaining powdered sugar in a plate or shallow bowl. Roll tablespoons of the dough into balls and roll well in the powdered sugar. Place on the prepared baking sheets, about 2 inches apart. Bake for 10 minutes.
Let cool completely on the pans before removing.
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