Flourless Cocoa Cookies
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3eggs
- 3cups/340 grams confectioners’ sugar
- 1½cup/106 grams unsweetened cocoa powder
- ½teaspoon ground cinnamon (optional)
- ¼teaspoon fine sea salt
- 1½teaspoons vanilla extract
- 1cup/140 grams bittersweet chocolate chunks
- Flaky sea salt, for sprinkling
Nutritional analysis per serving (24 servings)
102 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 2 grams protein; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
- Step 2
In a large bowl, whisk the eggs until well blended.
- Step 3
In another large bowl, sift together confectioners’ sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
- Step 4
Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1½ inches between them. Sprinkle with flaky salt.
- Step 5
Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.
Private Notes
Comments
Delicious! I only used 2 cups of sugar and they were perfect. Can't imagine what they would taste like with 3 cups! The cookies have a very rich chocolate flavor. The outside "crust" tastes kind of like a macaron, but then the inside is very gooey -- almost fudge-like. Very unique cookie, different from any I've made before. They are very easy to make! I used bittersweet chocolate chips and they worked just fine for the recipe.
Too much sugar!!!!
These are best for a gluten free crowd. More like eating a piece of chocolate than a cookie. I used Valhrona cocoa powder and dark chocolate (62%). I think this is key to avoid them being too sweet. No problems with dryness, slightly crisp on outside, fudge-like on inside. Imperative to add the cinnamon and flaked salt--also added a little bit of espresso powder. The cinnamon hit a final note and offered a nice spicy finish. They took a wee bit longer than 13 minutes to be done.
How much less sugar should I use? Three cups seems like too much…
I made these as written and thought they were fantastic. They're barely sweet at all. I wonder if some reviewers who find them too sweet might be using the wrong kind of ingredients. Powdered sugar, not granulated. Bittersweet chocolate, not semi sweet chocolate. The quality of the ingredients should be really high. I used Equal Exchange bittersweet chocolate chips and Equal Exchange cocoa powder. I'll definitely make them again!
I only made a half batch and thank gd because I've eaten so many and I can't stop! I was very skeptical when I mixed this batter because it seemed too thin to me. I added a little more confectioners sugar and put it in the refrigerator for a few minutes, but they baked up just fine and really were fudgy and very good for a gluten-free cookie.