Flourless gluten free chocolate cookies have been a staple holiday cookie recipe in our house for years.
People always ask me where I get the idea for my recipes. To be 100% honest, a lot of times the recipes I make up are a result of whatever ingredients happen to be in my fridge (and then, if the recipe actually ends up tasting good I jot the ingredients down, re-test and cross my fingers it works the second time.) I know, not exactly scientific, but that’s how I do it. I also get a ton of ideas from eating out at restaurants and I’m not one bit shy about asking the waitress if I could chat a moment with the chef. Other times I get my ideas from magazines or other cookbook authors.
But the idea for the flourless gluten free chocolate cookies came from Relish Magazine. I got the recipe years ago when my son was only 8 or 9 years old and I remember he wanted to make the at once. But, if you take a quick glance at the original recipe below you’ll see it called for a LOT of refined sugar…
Ingredients in the Original Recipe
- 1 3/4 cup powdered sugar (YIKES!!)
- 1/2 cup Dutch processed cocoa
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 egg whites
- 1 cup coarsely chopped walnuts or pecans, toasted
When I told my son we’d have to alter the recipe to lower the sugar he got a bit annoyed with me. “Why even bother making them if they aren’t going to taste good!?!” he complained. Not to worry! I would figure this out.
Gluten Free Chocolate Cookies Get a Clean Makeover
Lucky for me, I was able to “clean” the cookie recipe up and still pass my son’s taste-test. Also, since I know so many people these days are trying to limit their consumption of gluten-containing foods, I’m happy to say these are totally gluten-free, low-sugar and about as healthy as you can get as far as cookies go!
Recipe for Clean, Flourless Gluten Free Chocolate CookiesPrint
- Extra virgin coconut oil (such as Barlean’s brand) for greasing the baking sheet
- 2 egg whites, lightly beaten
- 2 tablespoons raw honey
- 1/4 teaspoon unrefined sea salt
- 1 cup raw walnuts
- 1 cup raw pecans
- 1/2 cup prunes
- 3 tablespoons date sugar or coconut palm sugar
- 1/4 cup unsweetened raw cacao powder (such as Navitas Naturals brand)
- Preheat oven to 300 degrees. Lightly grease a baking sheet with the extra virgin coconut oil.
- In a small bowl, whisk together the honey, egg whites and salt.
- Place the walnuts, pecans, prunes, date or coconut palm sugar and cacao powder in a food processor and process into fine crumbs. Transfer the “crumbs” to a large mixing bowl.
- Add the wet ingredients in with the dry; mix well. Using a tablespoon as a measuring device, form 14 small round cookies. Bake for 15-17 minutes, or until done but still chewy. Cool completely before serving.