Valentine’s Treats: Chewy Flourless Chocolate Cookies

 

I’m still in pursuit of the perfect homemade chocolate Valentine’s Day treat. I was inspired a few weeks ago when I helped make some chocolate cupcakes for a wedding reception. Then I found this recipe for flourless chocolate cookies and the wheels in my mind began to turn.

I added some mint extract because I am just that into minty chocolate treats right now. I also added ground almond flour to give these tasty cookies a little more structure. The results were delicious!

Chewy Chocolate Mint cookies for Valentines Day

Chewy Flourless Chocolate Mint Cookies

Ingredients:

  • 12 ounces bittersweet chocolate chips
  • 4 large eggwhites (be SUPER careful not to get any yolk at all in the bowl. This is critical!)
  • 1/2 t. cream tartar
  • 1/2 t. peppermint extract
  • 2 1/2 c. powdered sugar
  • 1/2 c. Hershey’s Dark Unsweetened Cocoa Powder
  • 1 T. cornstarch
  • 3 T. ground almond flour/meal
  • 1/2 t. salt

Preheat oven to 350°. Set aside about 1/3 c. powdered sugar in a separate bowl.

Melt half the chocolate chips in a microwave-safe bowl. Stir a couple of times while the chips are microwaving.

Melt chocolates for Valentines Day cookies 056

MIcrowave the chocolate chips until just melted and smooth.

In a stand mixer or with a hand mixer, beat the egg whites, peppermint extract,  and cream of tartar until soft peaks form.

Beat egg whites and cream of tartar until soft peaks form

Beat egg whites and cream of tartar until soft peaks form.

Add half the powdered sugar gradually to the egg whites while the beater is running on high. Gradually beat in melted chocolate chips. The batter is starting to thicken now.

In a separate bowl, whisk together the cocoa powder, the rest of the powdered sugar, the salt, and almond flour. Add this mixture very gradually to the egg whites.

Whisk together dry ingredients of flourless chocolate cookies

Whisk together dry ingredients

Add dry ingredients to egg white mixture very gradually

Add the dry ingredients to the egg white mixture very gradually

Stir in the other half of the chocolate chips.

Form the dough into balls and roll them in the set-aside bowl of powdered sugar. Place on parchment-lined cookie sheets.

Roll each cookie in powdered sugar

Roll each little cookie ball of down in powdered sugar

Place balls of dough on parchment-lined cookie sheets

Place balls of dough on parchment-lined cookie sheets

Bake for about 11 or 12 minutes. These cookies are easy to burn because they’re so dark. Because they are mostly egg white and sugar, they will also get extremely crispy if you leave them in the oven too long. Once you take them out, you’ll need to let them cool down about ten minutes before you can pick them up. If you try to pick them up too soon, they’ll just ooze out of your fingers.

Chewy Chocolate Mint cookies are gluten-free

These cookies were very best about 20 minutes out of the oven. They were still warm and chewy. After they cooled, they were quite crunchy but still had chewy centers. The Special Dark Cocoa made these cookies SUPER dark and fudgy.

The very best part of this recipe, as far as I’m concerned, is that they are gluten-free. These days it seems that I have a lot of people in my life who need gluten-free foods and these will make a great treat for them!

Barb

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Valentine’s Treats: Chewy Flourless Chocolate Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 2 1/2 dozen cookies

Ingredients

  • 12 ounces bittersweet chocolate chips
  • 4 large eggwhites (be SUPER careful not to get any yolk at all in the bowl. This is critical!)
  • 1/2 t. cream tartar
  • 1/2 t. peppermint extract
  • 2 1/2 c. powdered sugar
  • 1/2 c. Hershey's Dark Unsweetened Cocoa Powder
  • 1 T. cornstarch
  • 3 T. ground almond flour/meal
  • 1/2 t. salt

Instructions

Preheat oven to 350°. Set aside about 1/3 c. powdered sugar in a separate bowl.

Melt half the chocolate chips in a microwave-safe bowl. Stir a couple of times while the chips are microwaving.

In a stand mixer or with a hand mixer, beat the egg whites, peppermint extract, and cream of tartar until soft peaks form.

Add half the powdered sugar gradually to the egg whites while the beater is running on high. Gradually beat in melted chocolate chips.

In a separate bowl, whisk together the cocoa powder, the rest of the powdered sugar, the salt, and almond flour. Add this mixture very gradually to the egg whites.

Stir in the other half of the chocolate chips.

Form the dough into balls and roll them in the set-aside bowl of powdered sugar. Place on parchment-lined cookie sheets.

Bake for about 11 or 12 minutes. Let cookies cool for at least 10 minutes before eating.

http://www.mysisterskitchenonline.com/2012/02/12/valentines-treats-chewy-flourless-chocolate-cookies/

 

2 thoughts on “Valentine’s Treats: Chewy Flourless Chocolate Cookies

  1. Hey Barb! Made this wonderful cookie recipe a few days ago. We all enjoyed them very much! I enjoyed them the most since I am G-Free. 🙂 The only change I made was adding about 1/8 teaspoon of Xanthum Gum. This is the key “stick together” ingredient for g-free recipes. They were moist and yummy! So glad I you posted this on facebook and I looked at it! 🙂

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