4-Ingredient Flourless Chocolate Cookies
These gluten-free cookies are super rich and chocolatey, you really only need one to satisfy any chocolate craving you may have.
Unsweetened cocoa contains concentrated levels of flavonoids, which are part of a powerful group of antioxidants known as polyphenols. Cocoa’s high flavonoid content may help stimulate the production of feel-good endorphins which boost serotonin, an antidepressant. Perhaps this is why so many of us reach for chocolate when feeling a bit down.
These cookies should cheer you up right away and, as an added bonus, they are ridiculously easy to make.
3 large egg whites
275g powdered sugar
80g organic cocoa powder (dutch-processed)
1 1/2 tsp vanilla extract
2 tbsp chopped semi-sweet chocolate or 2 tbsp chopped toasted nuts (hazelnuts or pecans work nicely in these cookies).
Preheat the oven to 175c.
Place egg whites in a clean bowl. Using a hand-held mixer, whisk until they form semi-stiff peaks.
In a separate bowl, combine the powdered sugar and cocoa. Slowly fold in the beaten egg whites whisking until they are fully incorporated. Finally, stir in the vanilla and chocolate/nuts, if using. To toast the nuts, place them in a dry pan on medium heat and stir occasionally until they just start to color. Remove them from the heat and chop them into fine pieces.
note: The mixture will look quite glossy and thick when you’ve finished combining all of the ingredients. You’re not looking for an air-filled fluffy meringue consistency but more of a sticky batter.
Line two large baking sheets with greaseproof baking paper (this is important if you want to be able to get the cookies off the pan in one piece). Using a teaspoon, drop the batter onto the baking sheet leaving some space (2-3cm) in between, in case of spreading.
Bake the cookies on the middle shelf until they start to crack on the top…about 8-10 minutes. Remove from the oven and let cool for about 5 minutes before removing them from the greaseproof paper with a spatula.
Makes about 30 cookies.
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