I promised everyone a recipe taken from this Flourless chocolate fudge cookie recipe that did not use confectioners sugar.
I’ve done about six text batches and they’ve all turned out very tasty! The stickiness and their ability to hold together was very different depending on whether I used the whole egg, a clay baking sheet, arrowroot added and the time baked. Some turned out really sticky and ended up as one, big delicious cookie once put in a container together. When baked a little longer, they turned out like the cookie
In the picture.
They are also super simple to make!
So basically I just substituted the confectioners sugar for coconut sugar and 3 tbsp of arrowroot. One batch I use xanthan gum but I really don’t think it is necessary. It was easy to play with, adding mint or dried cherries, cranberries. Maybe you will play with the recipe too and let me know?
Fudgy Flourless Chocolate Cookies:
Oven at 350 degrees
3 egg whites (or 2 whites and 1 whole egg for thicker cookies)
2 1/4 cups coconut sugar (rapadura or sucanat would be great too)
3 TBSP arrowroot
1 cup cocoa (I use the high fat red cocoa)
1/4 tsp sea salt
2 tBSP vanilla
For thicker cookies add 1 tbsp. potato flour and 1 tbsp. potato starch
Drop onto greased parchment paper (never wax!).
These cookies REALLY spread out. So I tried to do 1 inch across blobs with lots of space in between.
Bake at 350 for 10 minutes.
They worked best with waiting until they COMPLETELY cooled. Very hard to do, very hard to do. 🙂
-1 tsp espresso powder
-a drop or two of peppermint oil
-dried cherries or other fruit (add after its been dropped onto cookie sheet)
-what can you think of?