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.
Ingredients in the Original Recipe
- 1 3/4 cup powdered sugar
- 1/2 cup Dutch processed cocoa
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 egg whites
- 1 cup coarsely chopped walnuts or pecans, toasted
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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!Print
- 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 high-speed blender, like our favorite one from Ninja 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.