Paleo Flourless Chocolate Cookies (Fudgy & Crispy)
These are the most perfect paleo flourless chocolate cookies that are fudgy on the inside, with a wonderfully crispy top layer. So easy to make with just 5 ingredients (not counting salt), and they remind me of brownies!
PREP TIME
10 minutes
COOK TIME
14 minutes
INGREDIENTS
6
Serves: 15
Ingredients
- 1 1/2 cups1 1/2 cups1 1/2 cups Coconut Sugar
- 1/3 cup1/3 cup1/3 cup Cocoa Powder
- 1/8 tsp1/8 tsp1/8 tsp Sea Salt
- 1 whole1 whole1 whole Egg Whites, large, at room temperature (or 1 1/2 medium egg whites)
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1/2 cup1/2 cup1/2 cup Dark Chocolate Chips, (bittersweet chocolate chips)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Spray the parchment with cooking spray, or brush lightly with oil.
- Add coconut sugar to a high-powered blender, and blend until it turns to powder.
- Add cocoa powder and sea salt to the blender, and pulse to combine.
- In a large mixing bowl, add the egg white and whisk until frothy and bubbly.
- Add vanilla extract and the powdered coconut sugar mixture to the egg white, and mix until a thick and sticky dough forms.
- Stir in chocolate chips.
- Use a tablespoon to scoop the dough and place on the baking sheet, about 3 inches apart (these cookies will spread a lot). Use a second baking sheet, if needed.
- Bake for 12-14 minutes until the tops are glossy and cracked.
- Cool on the parchment for 10 minutes, before carefully transferring to a cooling rack with a spatula. Cool completely.
- Store in an airtight container at room temperature for 3-5 days.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cookies Dairy Free FODMAP Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 103 |
| Fat: | 4 g |
| Carbohydrates: | 16 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 46 mg |
| Fiber: | 1 g |
| Sugars: | 11 g |
| Calculated per serving. | |
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One response to “Paleo Flourless Chocolate Cookies (Fudgy & Crispy)”
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Made this today. It turns out we actually had coconut palm sugar, but I didn’t know that so I used white sugar. I used our neighbor’s eggs, which are quite small, so I used two, but it wasn’t making a dough, do I added a third egg.
The cookies are quite tasty, though they collapsed like a popover after a few minutes of cooling. I’m not sure if I should have beat the eggs whites more to make them hold more structure like a meringue or if I mixed them too much, so there was too much air. They looked reasonable prior to cooking.