You could say gluten free chocolate cookies are a dime a dozen, but not these. What makes them special is they’re grain-free, flourless, and delicious! They are made without egg yolk, oil, or butter, and can easily be made dairy-free by using Enjoy Life Mini Chocolate Chips or additional nuts. Oh you want them nut free? Skip the nuts and use more chocolate chips. Whatever your allergies are, there’s a work around. For those who are intolerant to potatoes, use tapioca or cornstarch or to replace the one tablespoon of potato starch. You can even use arrowroot if you’re allergic to all other starches. Similar to brownies when warm, and chewy once cooled, they are extremely easy to make. In about 40 minutes, you could be sinking your teeth into one these four-inch bad boys. They are simply addicting!
Easy Grain Free Gluten Free Chocolate Cookies with Walnuts
With a brownie-like texture, these gluten free chocolate cookies are to die for! The light crust provides a bit of a chewy texture while the centers remain soft and moist. All grain-free, and dairy-free, if desired.
- 3 1/2 cups powdered sugar
- 1 cup dutch processed cocoa
- 2 Tablespoon potato starch (or cornstarch, if not on a grain-free diet)
- 1/2 teaspoon fine sea salt
- 4 large egg whites
- 1 teaspoon pure vanilla extract
- 1 1/2 cups chopped walnuts or pecans
- 1/2 cup chopped chocolate, chocolate chips, mini chocolate chips, Enjoy Life mini dairy-free chocolate chips, or more nuts
- Preheat oven to 300°F.
- Add the powdered sugar, cocoa powder, potato starch, and salt to the bowl of your mixer, and beat on low speed until well incorporated.
- While the mixer is still running, add the egg whites and beat until it is well blended.
- Again, while the mixer is still running, add the walnuts and chocolate, and beat until creamy. If using a hand mixer, fold them in using a rubber spatula or wooden spoon. They mixture should be gooey, sticky, and a soft.
- Using a spring-action scooper or large spoon, drop six 2 1/2 tablespoon mounds of dough on a parchment-lined baking sheet, and bake for 18 – 19 minutes. Distribute them evenly as they expand quite a bit.
- Once baked, they should be glossy and the tops nicely cracked. Repeat with remaining dough batter.
- Remove baking sheet from oven and allow cookies to cool for 10 minutes prior to transferring them to a wire rack to cool completely. Once cooled, they should have the texture of a flourless brownie.
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