Chocolate Crackle Cookies (Flourless, Gluten-free):
The challenge of making a gooey fudgy cookie without flour is made simple with this recipe. No one would ever guess that these delicious crackle cookies contain zero flour. Be as creative as you would like with the type of salt used and the type of nuts. Using more pistachio over pecans provides a gentle sweetness versus a traditional meaty nut flavor. These cookies also store well as they can be stacked in a container without sticking to each other.
Chocolate Crackle Cookies (Flourless, Gluten-free)
- Powdered sugar (3 cups)
- Dark chocolate cocoa powder (3/4 cup)
- Coarse Salt (1/2 tsp)
- Bittersweet chocolate (5 oz, chopped)
- 1 ½ cups Nuts (pecans, pistachio, or similar)
- Vanilla (1 Tbl)
- Egg whites (4 large, room temperature)
Preheat oven to 325°F. In large bowl combine sugar, cocoa, salt. Then stir in chopped chocolate and nuts. Add egg whites, vanilla and stir just until incorporated (do not over mix). Consistency will resemble a brownie-like mixture, thick and fudgy. Drop dough by tablespoonful on parchment-lined cookie sheet, leaving at least 2” between each. Bake until cookie tops are dry and crackled, 15 minutes. Let cookies cool on cookie sheets before removing. Store in airtight container for up to 3 days. Yields 30 cookies.
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- Pressure: 30.01 in.;
Yields 30 unless you start eating the batter first 😉
Although not a 5-year old, Evan ate about 10 in one sitting…not good considering bikini season is around the corner…
All things evil taste good
Best to make these when visitors are coming over. That way I would not be tempted to eat them all myself!
Can you make these as a bar cookie? I’m looking for a gf brownie and this seems pretty close. Thanks
Hello Tammi. Haven’t actually tried that one. Given these were very flat cookies, not sure they would rise enough for brownies. But interesting idea that begs the challenge.