Best 3 Gluten Free Flourless Death By Chocolate Cookies Recipes
In the realm of gluten-free baking, where culinary creativity knows no bounds, there exists a dessert of unparalleled indulgence: the flourless death by chocolate cookie. A symphony of rich cocoa, gooey melted chocolate, and a hint of salt, this divine treat tantalizes taste buds and leaves you craving more. With its decadent texture and symphony of flavors, it's no wonder this cookie has garnered a cult-like following among chocolate aficionados worldwide. If you're on a gluten-free diet or simply seeking a sinfully delicious experience, this heavenly treat is sure to satisfy your sweet cravings. Let's embark on a culinary journey to discover the secrets behind crafting the perfect gluten-free flourless death by chocolate cookies!
Here are our top 3 tried and tested recipes!
FLOURLESS TRIPLE CHOCOLATE COOKIES
These gluten-free triple chocolate cookies, made without flour, are quick and easy to make and will impress all the chocolate lovers in your life.
Provided by jamiebrooke5761
Categories Desserts Cookies Chocolate Cookie Recipes
Time 49m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
- Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
- Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
- Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
- Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
- Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 19.3 g, Cholesterol 0.4 mg, Fat 4.6 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 50.7 mg, Sugar 15.5 g
GLUTEN-FREE CHOCOLATE CAKE COOKIES
I need to avoid gluten and have tried transforming my favorite recipes to fit my diet. I came up with these cakelike cookies, and no one ever guesses that they're gluten-free.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the confectioners' sugar, cocoa powder, cornstarch and salt. Stir in egg whites and coffee liqueur until batter resembles frosting. Add walnuts., Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 300° until set, 10-14 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 82 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GLUTEN FREE FLOURLESS DEATH-BY-CHOCOLATE COOKIES
Categories Chocolate Egg Dessert Bake Christmas Easter Fourth of July Picnic Super Bowl Valentine's Day Kid-Friendly Quick & Easy Wheat/Gluten-Free Mother's Day Wedding New Year's Eve Spring Summer Winter Potluck
Yield 12 large cookies
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 F. 2. Line two baking sheets with parchment or baking paper and spray the paper lightly with oil or cooking spray. 3. In a large mixing bowl, using the whisk attachment, whisk together the powdered sugar, cocoa and salt until well mixed. 4. Add two egg whites and the vanilla extract until the batter is moistened. The batter should be thick, like a fudgy brownie batter. If the batter is too dry or thick, add another egg white, and after mixing, if necessary, the last egg white. Blend well until smooth. Fold in chocolate chips. 5. Spoon batter onto the prepared sheets. 6. Bake 12-14 minutes, until the tops are glossy and lightly cracked. 7. Cool completely before removing from the paper.
Tips:
- To make sure that your cookies have the perfect texture, use a combination of almond flour and coconut flour. Almond flour gives the cookies a moist and chewy texture, while coconut flour helps to absorb moisture and prevent the cookies from becoming too dry.
- Use high-quality chocolate for the best flavor. A good quality dark chocolate with a cocoa content of at least 70% will give the cookies a rich and decadent taste.
- Don't overmix the batter. Overmixing will make the cookies tough. Mix the batter just until the ingredients are combined.
- Chill the dough before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
- Bake the cookies until the edges are set and the centers are still slightly soft. This will give the cookies a fudgy texture.
Conclusion:
These gluten-free flourless death by chocolate cookies are the perfect treat for any chocolate lover. They are rich, decadent, and have a perfect fudgy texture. Plus, they are easy to make and can be enjoyed by people with and without gluten sensitivities. So next time you are craving a chocolate fix, give these cookies a try. You won't be disappointed!
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