Flourless Gluten-Free Chocolate Cookies

These Flourless Gluten-Free Chocolate Cookies are crispy on the outside and fudgy and brownie-like on the inside! Seriously good and easy!

PIN Flourless Gluten-Free Chocolate Cookies

Yeah. So these happened.

I have been getting rave reviews from people trying my CHEWY gluten-free dairy-free brownies and, not to toot my own horn, but I have to agree that they are pretty epic.

But then my brain was like, Can we make this in COOKIE FORM? I mean, you can make sugar-cookie gluten-free Greek yogurt cheesecake and vegan cookie pancakes so why can’t we make brownies in cookie form?

And, let’s be real, what isn’t better in cookie form?

Here we are friends. With these ultra epic, super tasty brownie-like cookies that are going to blow your TASTE BUDS!

Why You Will Love This recipe

• When it comes to cookies, some people are on Team CRISPY and others are on Team CHEWY. But what if I told you that you can have both!? The result is the best-textured cookie around! They are so crispy on the outside, but have that gooey brownie-like texture on the inside, resulting in pure BLISS.
• I’m all about easy recipes and with the end result turning out as decadent and chocolatey as these flourless chocolate cookies, you have GOT to give them a try!
• They are the perfect treat to serve up at a party or shower, or just to bake and enjoy at home with the fam! You will only need a handful of ingredients to make them.

INGREDIENTS

• 3 cups powdered sugar
• 1 cup + 2 tbsp cocoa powder
• 4 large egg whites, at room temperature
• 2 tsp vanilla
• 1/2 tsp salt
• 1/4 cup dark chocolate, roughly chopped (dairy-free, if needed)

INSTRUCTIONS

• Heat your oven to 350 degrees and line two cookie sheets with parchment paper.
• Whisk the cocoa powder and sugar together. Add in the egg white, vanilla and salt and whisk until well combined and thick. Finally, fold in the chocolate.
• Use lightly heaping cookie scoops to place onto the pan, leaving some room between each.
• Bake until the top is set and crackly, about 14-15 minutes.
• Cool on the pan completely.
• DEVOUR!

FAQs

How To Store Flourless, Gluten-Free Chocolate Cookies

Let the cookies cool completely. Put them in an airtight container or resealable bag. You can store them at room temperature; just keep them out of sunlight and in somewhere dry where there is little moisture. You can also refrigerate or freeze the cookies. Let them come to room temperature before eating. Note that gluten-free baked goods dry out quickly so keep that in mind when deciding how to store them and for how long.

Other Gluten-Free Cookie Recipes

Vegan Gluten-Free Brownie Cookies

Quinoa Coconut Chocolate Gluten-Free Cookies

Gluten-Free Almond Flour Shortbread Cookies

Print

Flourless Gluten Free Chocolate Cookies

These Flourless Gluten Free Chocolate Cookies are crispy on the outside and fudgy and brownie-like on the inside! Seriously good and easy!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 24 Cookies

Calories 96kcal

Author Taylor

Ingredients

• 3 Cups Powdered sugar (360g)
• 1 Cup + 2 Tbsp Cocoa powder (92g) (please weigh for accurate results)
• 4 Large egg whites, at room temperature
• 2 tsp Vanilla
• 1/2 tsp Salt
• 1/4 Cup Dark chocolate, roughly chopped (dairy free if needed)

Instructions

• Heat your oven to 350 degrees and line two cookie sheets with parchment paper.
• Whisk the cocoa powder and sugar together. Add in the egg white, vanilla and salt and whisk until well combined and thick. Finally, fold in the chocolate.
• Use lightly heaping cookie scoops to place onto the pan, leaving some room between each.
• Bake until the top is set and crackly, about 14-15 minutes.
• Cool on the pan completely.
• DEVOUR

Nutrition

Serving: 1cookie | Calories: 96kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Sodium: 76mg | Potassium: 10mg | Fiber: 1g | Sugar: 17g

FOR THIS RECIPE, I RECOMMEND:

• 
  
  Baking Sheet
• 
  
  Whisk
• 
  
  Mixing Bowl
• 
  
  Rubber Spatula

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!

The post Flourless Gluten-Free Chocolate Cookies appeared first on Food Faith Fitness.

Frequently Asked Questions

Is organic a guarantee that the product is pesticide-free

Organic food is free from pesticides and chemical fertilizers. This means that organic food is often free of pesticides and fertilizers.

Organic produce contains more nutrients and is healthier than conventionally manufactured foods, as it does not contain any harmful additives.

The USDA National Organic Program (NOP) requires farmers to follow strict guidelines for growing crops certified as organic.

These guidelines include soil preparation and crop rotation, pest management, water conservation, as well as harvesting practices.

Organic farming techniques also contribute to healthy ecosystems that benefit wildlife as well as natural habitats.

What is organic?

Organic meat is organic food that has been grown naturally without the use of pesticides, artificial fertilizers or hormones. This also means that animals weren't given any genetically modified feed. The meat is safe to consume because it contains no harmful chemicals.

Organic meats are better for the environment. Organic foods reduce pollution in rivers, lakes and landfills. Organic farmers are less likely to use toxic chemicals to kill birds or insects. This helps protect wildlife.

It is best to buy organic meats locally as much as possible. Local purchasing helps keep money local, not out of the state. Local businesses often pass along savings to customers when shopping locally. Shopping locally helps to keep American workers employed, as opposed to sending them overseas.

Why should I choose organic?

Conventional agriculture has been linked to several health problems, including asthma, allergies, obesity, diabetes, cancer, birth defects, hormone imbalances, and other diseases. When buying food, you must make wise choices.

The Environmental Working Group has the following tips for choosing "cleaner" food.

Always buy organic fruits & vegetables.

USDA organic labels should be used on meat, poultry and eggs as well as milk, cheese, yogurt, butter, honey, and other dairy products.

Avoid processed foods labeled as "natural" or "no additives."

Carefully review ingredient lists. If an ingredient isn’t listed, it might be added during processing.

Choose fresh meats over frozen or canned ones. Many frozen and canned foods contain less nutrients, like high fructose Corn Syrup.

What are some of the benefits of organic agriculture?

Organic farming gives farmers the opportunity to grow food without the use of chemical pesticides. Farmers don't need to worry that harmful pesticides could harm their crops or animals.

Organic farming also offers more natural fertilizers. These fertilizers aid in the growth of healthy plants as well as reducing the amount chemical waste.

Organic farming can also be environmentally friendly. Many farmers use composting methods to replenish soil nutrients. This reduces pollution and preserves valuable resources.

Organic farming can increase crop yields and help the environment. This is because there is much less water used during the growing season.

Organic production methods result in farmers receiving higher prices. Consumers who are more aware about the dangers associated with pesticides, chemical fertilizers, and other chemicals will choose healthier foods.

This has increased the demand for organic foods. Organic farming is becoming more popular because of this.

What is the difference between organic and inorganic foods?

Organic food is free from pesticides, chemical fertilizers and sewage sludge. It can also be grown without irradiation or genetic modification. Organic farming practices promote soil health, water quality and animal welfare.

Inorganic foods are grown with pesticides, chemical fertilizers, and sewage sludge. Irradiated foods are treated with radiation; genetically modified organisms (GMO) are created through biological engineering techniques.

The term "natural" is often used interchangeably with "organic." Natural does not always mean organic. Some products labeled "natural" may also contain synthetic ingredients.

Organic produce is typically more nutritious than conventional produce because the soil contains fewer harmful chemicals and pesticides. Organic farmers are free from artificial fertilizers and pesticides.

Statistics

• To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)
• According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (en.wikipedia.org)
• Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)
• Popular clothing brands, like Patagonia, are labelled as organic by using 100 percent organic cotton for many of their styles. (en.wikipedia.org)

External Links

ota.com

• Organic Industry Survey


• In 2020, the U.S. organic sales reached a record high of almost $62 billion

usda.gov

• USDA

doi.org

• A Review of Journal of Toxicology and Environmental Health: Cancer Risk and Occupational Pesticide Expositions: Part B: Vol 15, Number 4


• Genetically modified foods - safety, risks and public concern - A review - Journal of Food Science and Technology

ecfr.gov

• eCFR -: Home

How To

Organic foods: Are organic foods healthier?

Organic foods are grown without the use chemical pesticides or synthetic fertilisers. They are grown in natural environments without artificial inputs (fungicides/herbicides/hormones, antibiotics or genetic engineering). Organic farming practices include crop rotation and cover crops, the composting of animal manure, the recycling of wastewater, as well as integrated pest management (IPM).

In 2002, the USDA National Organic Program (NOP), was established to regulate the sale, purchase, labelling, production, and distribution of organic products in the United States. Organic agricultural products must be produced in accordance with federal standards as set out by the Federal Food, Drug, and Cosmetic Act. Furthermore, the NOP rules require organic products to be free of banned substances such as pesticides residues and growth hormones.

For producers in the USA who want their products "organic", there are two kinds of certification programs: one for farmers or ranchers and one for manufacturers. Both programs require that operations are audited annually to verify compliance with the strict standards. There are several certifying organizations that offer these services. These include the CCOF Certified Organic Farmers & Ranchers as well as Quality Assurance International and the American Grassfed Association. These organizations offer third-party verification that farms adhere to strict guidelines about environmental stewardship and labour practices.

According to USDA’s Economic Research Service, organic farming accounted for $4.7Billion in 2013 sales. Retail spending on certified organic products reached nearly $1.5 Billion in 2013. This is a 23 per cent increase from 2009. Groceries sales increased by 12 per cent during this time. Spending on organic produce directly increased by 29.9%, while meat, poultry eggs, and seafood spending grew only by 1%.

Although organic food can be more expensive than regular food, many consumers feel that its quality is well worth the additional cost. Consumer Reports' 2015 survey found that 88% of respondents would spend more on organic food if it had higher nutritional values. A Health Affairs study also found that organic food consumers are less likely to develop health problems such as diabetes, cancer, obesity, heart disease, depression, and other diseases.

While there is no evidence that organic food can prevent or treat any diseases, there are some studies suggesting that eating them may improve your overall health by reducing your exposure to pesticides and other contaminants. A review of 31 studies that were published in 2010 found that organically raised beef has significantly lower levels than conventionally raised beef. A separate analysis of eleven studies published in 2012 led to similar conclusions.

The Environmental Working Group produced a 2014 report that compared organic and non-organic chickens, pork, beef and lamb. The report also pointed out that E.coli 157 caused human illness declined in both children and adults following 2006 when USDA established stricter organic standards.