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Olive Lane Culinary - Archives

As I was playing around with this recipe I kept thinking to myself “you are never going to eat these!”

Why? I’m not a huge chocolate fan, unless there is peanut butter or nuts involved, but my husband is. So I decided to bake him a sweet treat for the holidays. These crispy yet fudgey cookies are definitely for chocolate lovers and extremely easy to make. Not only are these gluten free, but they are also dairy free and nut free.

Flourless Double Chocolate Cookies

Ingredients

  • 3/4 Cup Cocoa Powder (unsweetened)
  • 2 1/2 Cups Powdered Sugar
  • 1/4 teaspoon Salt (Kosher or Sea Salt)
  • 4 Large Egg Whites (Cold)
  • 1/2 teaspoon Pure Vanilla Extract*
  • 1 1/2 Cups Chocolate Chips**

Method of Preparation

  1. Preheat oven to 350° F
  2. Line a baking sheet with a Silpat or Parchment Paper (if using parchment paper, lightly spray with cooking spray). Set aside
  3. In a large bowl, sift together the cocoa powder, powdered sugar, and salt
  4. In a medium bowl whisk together egg whites and vanilla extract, whisk well
  5. Add egg whites and vanilla to cocoa powder and powdered sugar mixture, add chocolate chips and mix well
  6. Note that the batter will be a bit loose; you can use it now or set in fridge for 10-15 minutes to stiffen up
  7. Scoop (~ 1 – 1 1/2 Tablespoon) batter for each cookie onto prepared baking sheet
  8. Bake for 12 minutes until set; remove from oven and let cool on pan for ~5 minutes for easy release, finish cooling on cooling rack
  9. Store in air tight container for 1 week

Chef Notes:

* You can substitute 1/4 teaspoon peppermint extract for the vanilla

* Dairy Free Chocolate Chips that we often use: Enjoy Life Foods, Guittard, or Pascha