DF Chocolate Cookies

11 Feb


I’ve struck gold. Dairy free gold. And if I use the right chocolate, these could even be soy free. Double score for me!

Okay, maybe this won’t be a big deal to everyone, but it’s HUGE to me! Real quick, I suppose you need to know something about me.

I have an insatiable sweet tooth, more specifically, a chocolate sweet tooth. I get these cravings and I NEED chocolate. Stat. The problem is that a candy bar, or cookie, or even ice cream isn’t enough to fulfill it. Often times, the only thing that cures it is brownie batter.

Gasp! I know, raw egg and all. I’d always try other forms of chocolate first, but more often than not, I’d end up making the batter.

Enter dairy free and soy free diet. Exit chocolatey goodness.

So, back to striking gold…

Now that I’m dairy AND soy free, finding yummy chocolatey things to eat isn’t as easy as it once was. Forget about the candy bars, the M&M’s, the ice cream. I even have to be careful with chocolate chips. I’ve been researching and hunting for more dairy free things to eat and in that quest, I found these amazing cookies.

Believe me when I say amazing.

They’ve replaced my brownie batter fix.They’re everything I need from the batter: fudgy, intense chocolate, sweet. They look like chocolate crinkle cookies but are so much better. They’ve got a slighty hardened outside and an incredibly soft and gooey inside. They’re divine when still warm and still amazing the next day. I’m telling you, I’ve struck gold.

Plus, if I use the right chocolate, no soy as well.

Plus, no flour. Holla all you gluten-free peeps!

Plus, only 6 ingredients.

Plus, 72 calories a cookie.

That’s right, I said it. If ever there was a healthy chocolate cookie, this would be it. Dairy free, flourless, and healthy. Unbelievable? Believe it.

Go ahead, try them. You might like them.

Try them! Try them! And you may. Try them and you may, I say.

Sorry, the Dr. Seuss in me came out a little bit there.


Flour-less Dark Chocolate Cookies - recipe adapted from Picklee.com
1 1/2 cups semi-sweet chocolate chips (I used Ghirardelli for dairy free and Enjoy Life chocolate chips for a dairy and soy free version)
3 large egg whites, room temp
2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 350°F. Line 2 large  baking sheets with parchment paper. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup powdered sugar. Continue beating until mixture resembles soft marshmallow cream. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, add dry ingredients into meringue mixture. Mix lukewarm chocolate mixture and 1/2 cup chocolate chips (dough will become very stiff). Place 1/2 cup sugar in separate bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 9-10 minutes. Cool on sheets on rack 10 minutes.Transfer to rack to finish cooling.

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