First Batch: Flourless Brownie Cookies
*Recipe adapted from Yammie’s Gluten Freedom
1/2 cup softened butter
1/2 cup organic coconut palm sugar
1/2 cup white sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder
1/2 cup dark chocolate chunks
1/3 cup pumpkin caramel
Preheat oven to 350ºF. Mix together the butter and sugars. Add the egg and vanilla and mix until combined. Mix together the soda, salt, and cocoa and add to the wet ingredients, mixing until combined. Stir in the chocolate chips and caramel. Bake for 10-12 minutes then let rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
2/3 cup unsweetened
Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at
room temperature (I used 3)
1 Tablespoon pure vanilla
1 1/2 cups dark chocolate
Preheat oven to 350 degrees.
Line two rimmed baking sheets with parchment paper (or silpat mats).
together powdered sugar with cocoa powder and salt. Whisk in egg whites (start
w/ just two) and vanilla extract and beat just until the batter is moistened.
You’re looking for a brownie-like, thick and fudgy batter consistency. If it
seems too thick, add another egg white– then a 4th one if it still seems too
thick. Gently stir in chocolate chips.
Spoon batter onto the
prepared baking sheets. Bake about 14
minutes, until the tops are glossy and lightly cracked. Slide the parchment
paper (with the cookies) onto wire racks. Let cookies cool completely, and
store in an airtight container for up to 3 days.
|Chewy gooey flourless cookie with java chip ice cream|
|Flourless brownie cookies with pumpkin caramel and vanilla ice cream|