These Flourless Chocolate Cookies are so rich, fudgy and delicious you’d never know they’re gluten free and dairy free!
I was recently looking at the website of a very nice, local bakery and noticed they listed their ”Flourless Chocolate Walnut Cookies” as their best selling treat. Although the bakery’s site doesn’t list the exact recipe, it does say that the cookies contain “sugar, cocoa, egg whites and walnuts”. I’ve seen similar recipes before and thought that if this was the bakery’s top seller, they must be really good! I easily found a recipe (linked in the recipe below) that looked just the same and I thought it was worth a try. Now I understand why these would be such a hit at the bakery… they’re delicious!!
These cookies are a great option for those on a gluten free or dairy free diet… but they’re so good, anyone would love them! The cookies have a very delicate texture, and are wonderfully crisp and chewy. They are so chocolaty that just 1 or 2 cookies are quite satisfying.
You’ll want to make a batch of these delicious cookies soon!
Flourless Chocolate Cookies
These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!
2 cups finely chopped walnuts
4 egg whites
3 cups powdered sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup mini chocolate chips
1. Chop walnuts, then lay on a baking sheet and bake in a (preheated) 350*F oven for 6 minutes. Allow to cool.
2. Prepare two baking sheets by lining with parchment paper or a Silpat type liner, and set aside.
3. In the bowl of an electric mixer (or use an electric hand mixer) beat egg whites until they are well combined, white and foamy, but are not stiff (about 2 minutes on medium-low speed). Add vanilla.
4. In a medium bowl combine the powdered sugar, cocoa, salt, walnuts and chocolate chips. Stir to combine.
5. Add the bowl of dry ingredients to the bowl of beaten egg whites and stir with a spatula just until well combined. The batter will look similar to a brownie batter.
6. Use a 2 tablespoon sized cookie scoop to scoop mounds of batter onto the prepared baking sheet. Space the batter several inches apart (6 cookies per baking sheet).
7. Bake cookies in a (preheated) 350* oven for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove baking sheet from oven and allow cookies to cool on the baking sheet at least 3-5 minutes. When the cookies have cooled, pull up one end of the parchment paper or Silpat and gently peel the liner off of each cookie. Move the cookies to a cooling rack.
Recipe Source - Adjusted from Epicurious (originally by Francois Payard)
Notes- If you are baking these cookies for someone on a strict gluten free diet, please check the packaging of the chocolate chips to make sure there are no gluten ingredients.
If you are baking these for someone on a dairy free diet you can omit the chocolate chips, or use a dairy free option.
If you do not care for nuts, I'm sure they can be omitted, but the texture of these cookies is so delicate I think the walnuts add a really nice element of texture.
I have lots of fun plans for blog posts in 2014 and I’m looking forward to doing some traveling with my book, Glorious Layered Desserts.
If you have any special requests for things you’d like to see more of this year, feel free to leave your thoughts in the comment section below.
Happy New Year and Happy Baking!!
Our Christmas tree is decorated, my girls are on school break and I have lots of butter and sugar in the kitchen waiting for me to make Christmas goodies!
I’ll be stepping away from the computer for the reminder of the year to enjoy this precious time with family and friends.
If you are still looking for some Christmas ideas, feel free to browse my Christmas posts (here).
I have lots of ideas for fun (and delicious) blog posts for the coming year, but if you have any special requests for things you’d love to see, please feel free to leave a comment below.
I am truly thankful to each of you who read this blog, follow along on Facebook, Twitter, Instagram, Pinterest, send sweet e-mails, leave comments, and share my recipes with your family and friends. Thank you!!
Merry Christmas from my family to yours!
“But the angel said to them, Do not be afraid, for behold, I bring you good news of a great joy which will come to all people. For unto you is born this day in the city of David a Savior, who is Christ the Lord.” Luke 2:10-11
These Cinnamon Sugar Pastry Twists are an easy and delicious little treat that comes together quickly and are simply delicious!
These pretty little twists could be served as an appetizer, as a brunch item with coffee, or serve them along side a bowl of vanilla ice cream and caramel sauce for a fancy (but super easy!) dessert.
The recipe starts with Pepperidge Farm Puff Pastry and just a few simple ingredients, but you’ll be surprised how delicious and versatile they are!
Cinnamon Sugar Pastry Twists
Cinnamon, Sugar and Pecans transform puff pastry into a delicious dessert.
2 sheets (1 package) Pepperidge Farm Puff Pastry
1 Tablespoon water
3 Tablespoons sugar
1 1/2 teaspoons cinnamon
1/2 cup chopped pecans
powdered sugar (optional)
1.) Thaw puff pastry sheets according to package directions (about 40 minutes).
2.) Preheat oven to 400*F
3.) Gently unfold the pastry sheets onto a floured work surface.
4.) In a small bowl beat the egg and water with a fork until combined. Brush one sheet of the pastry with the egg wash.
5.) Combine the sugar and cinnamon, then sprinkle about 1 tablespoon of the mixture onto the pastry that has just had the egg wash added.
6.) Add the chopped pecans, then another tablespoon of cinnamon sugar, try to distribute evenly all over the pastry sheet.
7.) Brush the second sheet of puff pastry with egg wash, then put the egg side down on top of the pecan/cinnamon/sugar pastry. Use a rolling pin to roll on top of the pastry sheets and seal the two sheets together.
7.) Use a pizza cutter to slice the pastry into strips about 1 inch wide. You can make short strips (as pictured) or long (full sheet) size.
8.) Move the strips to a parchment paper lined baking sheet and twist twice, then press the ends down onto the baking sheet.
9.) Gently brush the twists with egg wash and top with the remaining cinnamon-sugar mixture.
10.) Bake one baking sheet at a time in a pre-heated 400*F oven for about 10-12 minutes. When they are golden brown and puffy (after 10-12 minutes), remove from oven and use tongs to flip over the twists, then return to the oven for another 2 minutes or so.
11.) Allow to cool slightly, then enjoy!
Sprinkle with powdered sugar if desired.
Recipe source - Glorious Treats
These twists could be served as an appetizer, as a brunch item with coffee, or with a bowl of vanilla ice cream and caramel sauce for dessert.
How to make Cinnamon Sugar Pastry Twists ~
1. ) Thaw pastry as directed on the box (about 40 minutes) and carefully unfold onto a floured work surface.
2.) Brush one pastry with egg wash (as directed in recipe), then add a layer of cinnamon-sugar, pecans, and more cinnamon-sugar.
3.) Add egg wash to the second puff pastry sheet, and put the egg side down on top of the cinnamon-sugar pastry. Roll on top with a rolling pin to seal the two pastry sheets together. Cut into strips with a pizza cutter.
4.) Twist strips and press down ends onto a parchment paper lined baking sheet. Gently brush with egg wash and add more cinnamon-sugar. Bake as directed in recipe (above).
I created this recipe as part of my ongoing work for Pepperidge Farm Puff Pastry as a member of their “Puff is Spark” panel.
Last month I shared these Turkey Pesto Appetizer Bites and asked you to share your ideas for using Puff Pastry. Over the next several months I’ll be bringing you a delicious and creative recipes using Puff Pastry and choosing my “top pick” from your suggestions from the previous month. In the spring, I will chose my favorite from the highlighted “top picks” and that reader will win a grand prize trip to travel to the Pepperidge Farm Headquarters!
My top pick from last month’s suggestions is from Rena, who said… “I love to make deli roll- layer turkey, corn beef, and pastrami with mayo and mustard on a sheet of puff pastry and roll up, brush with egg and bake! The deli makes a beautiful swirl pattern inside and its a real crowd-pleaser!”
So here’s your opportunity to chime in and share your original ideas for using Puff Pastry. Please share your ideas in the comment section of this blog post.
These soft and chewy Ginger Molasses Cookies are a perfect holiday treat, and they’re so delicious you’ll want to make them all year round!
These yummy cookies have all of the ingredients for a perfect holiday cookie… ginger, cinnamon, sugar and of course butter! =)
For these cookies I used Challenge Unsalted Butter, as I do in most all of my baking. Using good quality butter in your baking really makes a difference. Challenge Butter uses Real California Milk and it’s no wonder they know how to make delicious butter… they’ve been making it for over 100 years!
Ready to make some cookies? Let’s get started…
Chewy Ginger Molasses Cookies
These soft and chewy cookies have a delicious balance of spices.
Yield: Makes apx. 24 cookies
2 1/4 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Challenge unsalted butter, softened
1/2 cup sugar
1/2 cup (packed) brown sugar
1 teaspoon vanilla
1/4 cup molasses
2-3 tablespoons sugar (for rolling cookies in)
In a large bowl combine the flour, spices, baking soda and salt. Whisk together.
In the bowl of an electric mixer, blend the butter until smooth, then add both sugars and beat until well combined.
Add the egg and vanilla and continue to blend.
Add molasses and blend until combined.
Slowly add flour mixer, while mixing on low. Blend until just combined.
Scoop batter using a 2 tablespoon sized cookie scoop, and roll into balls in your hands. Roll balls of dough into a small bowl of sugar, then place 2 inches apart on a parchment paper lined baking sheet. Flatten cookie balls slightly.
Bake cookies in a pre-heated 350*F oven for 8-10 minutes. Cookies are done when they are slightly puffy and cracked. They will deflate a bit as they cool. Cool cookies on the baking sheet for a minute or so, then move to a cooling rack.
Feel free to dress up these delicious cookies by dipping half of the cookie in white chocolate, or adding some white chocolate chips.
These chewy ginger molasses cookies stay soft and fresh for several days, but they never last too long in our house!
Disclosure- I was compensated by Challenge Butter with product and/or payment for my time creating this post. I only share products on my site that I use and love. All images, text and opinions are my own.
As much as I love traditional Christmas colors, when it comes to cookies I often find myself leaning toward pastels. These cute Snowman Face Cookies could be made in most any color scheme, but I do think they look extra sweet and wintery in these soft colors.
I’ve made this fun design a few times, but have yet to take the time to share them here! Last year I made a whole platter of these Snowman Face Cookies for my daughter to share with her class on the last day of school (before Christmas). I made sure to include the right amount of “girl colors” and “boy colors” for the class =)
I first feel in love with this cute and simple design several years ago when I saw these cute snowmen face cookies from Spring Lake Cake. I believe I first saw the alteration of using an ornament cutter (instead of a circle) from Sweet Sugar Belle.
Want to make some of these cute cookies?
A batch of sugar cookies (here’s my Sugar Cookie Recipe).
A batch of royal icing (here’s my Royal Icing Recipe).
A round ornament cookie cutter (such as this one from Karen’s Cookies). Depending on the style of cutter you use, you may need to trim the top of the ornament a bit before baking. You could also use a circle cutter for these cookies, you’d just need to alter the top “puff ball” a bit.
White non-pareils (sprinkles).
Easy Snowman Face Cookies-
1. Using a medium consistency icing (white), outline and fill in the face portion of the cookie (as shown). Allow this to set about 30 minutes.
2. Using a medium consistency icing (any color choice), outline and fill in the hat portion of the cookie (as shown). Allow this area to dry fully (4+ hours).
3. When the hat and face areas are dry, use a thick consistency icing (white) and add the rim of the hat and the “puff ball” on top of the hat (as shown).
4. Immediately sprinkle non-pareils (or sprinkles of your choice) onto the wet icing (as shown).
5. Add a hint of blush to the cheek area using pink luster dust and a (clean and dry) soft paint brush.
6. Add details to the face (eyes and mouth with black icing, nose with orange icing). Allow to dry fully before packaging.
These cute cookies are sure to bring smiles to anyone you share them with!
Looking for more “sweet” Christmas ideas? I have lots more decorated cookies as well as party ideas and other sweets on my Christmas/Winter posts page.