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!
10 minutes
14 minutes
Difficulty:
Easy
Show nutritional information
| 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. | |
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)
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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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.