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« Passover Apple Crumb Kugel
Cookies and Cream Biscotti »

Flourless Chocolate Cookies

April 12, 2012 by overtimecook 17 Comments

Flourless Chocolate Cookies are like little clouds made of chocolate!

Have you ever wondered what life would be like if clouds were made of chocolate? You haven’t? I guess you aren’t baking obsessed. Like me.

The answer? Well, for starters, rain storms would be a whole lot more fun, wouldn’t they?

If I’ve gotten you curious about chocolate clouds, and you totally want to experience them, well here’s your chance. These cookies aren’t going to rain any time soon which is totally a shame but when you bite into a fresh hot cookie you’ll feel what a chocolate cloud is like.

I’ve had my eye on various versions of this recipe for ages, and because they are flourless, I decided that Passover is a good time to give their decadence a try. If you don’t need another Passover cookie, or don’t observe Passover, and don’t have any gluten free friends to bake flourless cookies, make these anyway. They’re perfect little clouds of chocolate-y goodness.

5.0 from 1 reviews
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Flourless Chocolate Cookies
Author: Miriam Pascal, OvertimeCook.com
 
Ingredients
  • 3 cups confectioners sugar
  • ⅔ cup cocoa powder
  • 2-4 egg whites (I used 3)
  • 1 teaspoon instant coffee dissolved in
  • 1 Tablespoon boiling water
  • 10 oz chocolate chips or chopped chocolate (about 1½ cups)
Instructions
  1. Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
  2. In a mixing bowl, stir together the confectioners sugar and cocoa. Add two egg whites and the coffee. Stir until combined. Batter should be like a very thick brownie batter. If batter is too thick, add another 1 (or if needed 2) egg whites to achieve the correct consistency. Gently stir in the chocolate chips.
  3. Place 1 inch mounds (or balls) of dough about two inches apart on prepared cookie sheet. Bake at 350 for 13-14 minutes, until tops are crackly.
  4. Leave cookies on parchment paper to cool completely, then gently peel off the parchment and serve.
3.2.2925

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For those who observe it, have a fantastic rest of your Passover/Pesach. And I hope you’ll join me next week for some non-flourless recipes! (finally!) -Miriam

Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.

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Filed Under: Chocolate, Cookies, Dessert, Passover


Comments

  1. Paula Kelly-Bourque (@VanillaBeanBake) says

    April 12, 2012 at 9:15 pm

    Loved your intro to these cookies and the cookies themselves look delicious!

    Reply
  2. Sue {munchkin munchies} says

    April 15, 2012 at 3:22 am

    Your cookies look amazing and oh, so chocolatey! 🙂

    Reply
  3. Kibba says

    April 15, 2012 at 8:24 am

    I will make it a priority to make these cookies this week. I actually have several like these pinned but they have nuts instead of the chocolate chips and my son does not like nuts in cookies. He will love these. Thanks!

    Reply
  4. Erin says

    April 18, 2012 at 3:21 pm

    Oh lovely! I think that flourless chocolate things are the best because they are often so much richer. These look amazing!

    Reply
  5. ps152 (@ps152) says

    April 20, 2012 at 3:27 am

    Your cookies made the Top 5 at Sweets for a Saturday. I’m so glad you could join in and link them up. They must have been so fudgy-licious. (Sweet as Sugar Cookies)

    Reply
  6. Rachel K says

    July 2, 2012 at 1:56 am

    Hi, this looks like a good recipe I can make for a friend of mine who doesn’t eat gluten. Do you have to beat the egg whites before, or can do just toss ’em in as is? Thanks!

    Reply
  7. leah says

    January 1, 2013 at 6:06 pm

    how many cookies does the recipe make

    Reply
  8. bgw says

    January 3, 2013 at 2:28 pm

    Just took these cookies out of the oven…. what shall i say?! U described them to the point!!

    Reply
  9. janie says

    March 21, 2013 at 12:41 pm

    how many cookies does this recipe yield?

    Reply
    • overtimecook says

      March 21, 2013 at 1:21 pm

      It makes about 3-4 dozen.

      Reply
  10. Christina says

    October 29, 2013 at 2:36 pm

    Do you have a sugar free recipe?

    Reply
  11. Noldus says

    October 30, 2013 at 5:30 pm

    Good, but so sweet, not even my son could eat a whole cookie! We put them in the freezer, and will use chunks of them as topping next time we are having vanilla ice cream.

    Reply
  12. Rozie tawil says

    April 11, 2014 at 5:45 am

    Amazing ,easy , sprinkle confectionary sugar and enjoy

    Reply
  13. Batya Spiegelman Medad says

    April 26, 2016 at 11:32 am

    This post is included in the   Quick Passover Kosher Cooking Carnival. Please, take a look, comment and share, thanks.

    Reply
  14. Sheindl says

    April 6, 2017 at 1:35 pm

    Are these chewy?

    Reply
  15. Naomi says

    April 7, 2017 at 1:26 pm

    Do these freeze well? Also, do the egg whites need to be whipped or just mixed?
    Thank you!

    Reply
  16. alicia says

    March 28, 2018 at 8:04 am

    Looks delicious. I will definitely make these this year! Thanks.

    Reply

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