Flourless Gluten Free Chocolate Cookies

[GFreeMO]

I have not tried to make these yet but as soon as I can get to the store I will!

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[Jestgar]

I have not tried to make these yet but as soon as I can get to the store I will!

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Post the results when you do. I somehow think cocoa powder would make them gritty, but maybe it dissolves? I've seen several recipes that use it but I've always been reluctant to try them.

[pricklypear1971]

Post the results when you do. I somehow think cocoa powder would make them gritty, but maybe it dissolves? I've seen several recipes that use it but I've always been reluctant to try them.

No grit from cocoa. The flavor is different than using melted chocolate, as is the texture. Melted chocolate gives it a moister, denser texture, cocoa leaves it feeling cakier.

Most of my family recipes use cocoa, not melted chocolate.

[sa1937]

I think those cookies sound wonderful. I've seen the recipe before but haven't tried them.

Since you could make chocolate meringues, I would think these type of cookies would work well.

Hey, Jess...don't you have an abundance of egg whites to use up?

[Jestgar]

I think those cookies sound wonderful. I've seen the recipe before but haven't tried them.

Since you could make chocolate meringues, I would think these type of cookies would work well.

Hey, Jess...don't you have an abundance of egg whites to use up?

Yes! I was thinking the same thing!

[GFreeMO]

These are AMAZING! I really can not believe that they are gluten free cookies. They taste like brownies. They are soft and chewy and very good. Not gritty at all they are very smooth and velvety tasting.

I used C&H powdered sugar (confectioners sugar) and Hershey's cocoa powder and I skipped the espresso stuff. I also added 1 tablespoon of water so it was easier to mix.

These are a great chocolate treat for those of us that are dairy and soy free.

I still can't believe that there are gluten free. They taste like they have gluteny flour in them. I guess it's the mix of the egg and powdered sugar that makes them this way.

:)

[pricklypear1971]

These are AMAZING! I really can not believe that they are gluten free cookies. They taste like brownies. They are soft and chewy and very good. Not gritty at all they are very smooth and velvety tasting.

I used C&H powdered sugar (confectioners sugar) and Hershey's cocoa powder and I skipped the espresso stuff. I also added 1 tablespoon of water so it was easier to mix.

These are a great chocolate treat for those of us that are dairy and soy free.

I still can't believe that there are gluten free. They taste like they have gluteny flour in them. I guess it's the mix of the egg and powdered sugar that makes them this way.

:)

FYI espresso powder is great in recipes like that. It really adds depth and a bit of wow. I made some mocha buttercream frosting this morning and forgot I didn't have espresso powder. Not the same without it. It's that little bit that sends the flavor over the edge. Using regular coffe doesn't cut it, I tried.

[kareng]

We had this recipe for a cross between a meringue & a cookie. I add peanuts. Am thiinking about adding peppermint chips if they are gluten-free.

[GFinDC]

Yes! I was thinking the same thing!

Oh boy, cookies for all of us! Hoorah Jess!

[Jestgar]

I still can't believe that there are gluten free. They taste like they have gluteny flour in them. I guess it's the mix of the egg and powdered sugar that makes them this way.

:)

Yay!!!

[Jenny (AZ via TX)]

Thanks for posting this. I have a recipe similar to this, but yours looks a little easier which I am all for. My SIL made them last year with walnuts and they were awesome! I'm going to make them tomorrow.

[IrishHeart]

These look delicious and your review has made me drool. and even better that they are DF and SF!

Darn it--I have gained 15 lbs. since DX (ah well, I could afford to put back on a few lbs.) but now, I better be careful of my goodies intake.

um, after New Year's of course.

Thanks for posting this!!!

[fantasticalice]

I used a packet of Starbucks instant and added 2 tablespoons of King Arthur gluten-free flour just for kicks, to see what would happen. They really taste like brownies! What a quick, wonderful cookie for the Holy-daze.