Flourless Double Chocolate Cookies are like if crackly brownie tops were a cookie! They are rich, delicious, and need only 6 ingredients. Also naturally gluten free!
It’s not often I blog about chocolate cookies. Especially chocolate cookies with more chocolate inside.
I like chocolate, I really do. But for some reason, I’d choose a shortbread cookie or a sugar cookie or even a chocolate chip cookie over a full-out chocolate cookie.
This cookie though? It’s more like a brownie.
Like, you know the crackly top of a brownie that’s pretty much the best thing ever? These are like that all the way around and with the soft brownie part inside.
I realize that made absolutely no sense but trust me, it’s like a brownie!
I’m kind of obsessed with them.
They’re gluten-free so they are the perfect treat for someone following a gluten-free diet.
Ingredients
- Egg whites
- Powdered sugar
- Dutch-process cocoa powder
- Salt
- Bittersweet chocolate
- Pecans
Instructions
- Prepare. Preheat oven to 325F. Line two baking sheets with parchment paper.
- Beat egg whites. Put egg whites in a large mixing bowl. Beat to stiff peaks; set aside.
- Combine dry ingredients. In another mixing bowl, whisk together powdered sugar, cocoa powder, and salt until no lumps remain.
- Add remaining ingredients. Stir in chocolate and pecans.
- Fold in egg whites. Gently fold in the beaten egg whites until completely combined.
- Bake. Drop ¼ cupfuls onto the prepared baking sheets, 3 inches apart. Bake for 20 – 25 minutes, until the tops are dry and crackled, rotating the baking sheets halfway through.
- Cool. Transfer the sheets to to a wire rack to cool. Cool completely before serving.
More Chocolate Cookies
- Peanut Butter Chocolate Chunk Pudding Cookies
- Mexican Hot Chocolate Cookies
- Chewy Chocolate Chip Cookies
- M&Ms Chocolate Chip Pudding Cookies
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Flourless Double Chocolate Pecan Cookies
adapted from Martha Stewart
Ingredients
- 4 egg whites, at room temperature
- 3 cups powdered sugar
- ¾ cup Dutch-process cocoa powder
- ½ teaspoon salt
- 5 ounces bittersweet chocolate, chopped
- ½ cups chopped pecans
Instructions
- Preheat oven to 325F. Line two baking sheets with parchment paper.
- Put egg whites in a large mixing bowl. Beat to stiff peaks; set aside.
- In another mixing bowl, whisk together powdered sugar, cocoa powder, and salt until no lumps remain. Stir in chocolate and pecans.
- Gently fold in the beaten egg whites until completely combined.
- Drop ¼ cupfuls onto the prepared baking sheets, 3 inches apart.
- Bake for 20 - 25 minutes, until the tops are dry and crackled, rotating the baking sheets halfway through. Transfer the sheets to to a wire rack to cool. Cool completely before serving.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 240Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 110mgCarbohydrates: 35gFiber: 3gSugar: 27gProtein: 4g
nicole @ I am a Honey Bee says
omg. I get these chocolate cookies at the cafe in the building where I work. They are sooo addicting. They remind me of these. I gotta make them so I stop dropping cash there so often!
Julie @ This Gal Cooks says
This cookie is making me drool! While I too would rather munch on a chocolate chip cookie or a shortbread cookie, I can totally be won over by a rich chocolate cookie. These look great, Amanda!
Hope you have a great weekend!
Christina says
Is bittersweet chocolate same as semi-sweet? If not, will using it instead affect taste too much?
amanda says
It’s not the same thing but you can totally use it! The bittersweet just keeps the cookie from being too sweet. If you’re like me and you like a really sweet cookie, the semi-sweet or even a milk chocolate would work perfectly! :)
Paula says
oh god, I’d eat like 15 of these, I just know it! Pinning these babies to my cookie board, have a great day !
Chelsea says
Ooo I love that crinkly top and the fact that these taste like brownies – I am all over that!! I love chocolate cookies – they are my absolute favorite. Also I can’t believe they have no flour – genius!