You read that right. Theses are Low Carb Flourless Chocolate Cookies. They have no flour of any kind at all.
They are a low carb adaptation of a favorite vintage recipe. Don’t let the ‘drop by rounded teaspoon instructions’ fool you. This little cookie packs a big chocolate punch. Good things can come in 2-3 bite packages. They are the perfect (and portable) way to satisfy a chocolate craving.
Low Carb Flourless Chocolate Cookies are unique in that they are made mostly of unsweetened cocoa, egg whites and a sugar replacement named Splenda that is made of erythritol. I suspect that the success of the recipe depends on both the use Splenda or erythritol and the amount of egg whites in the batter.
You may note I said batter. The ‘dough’ for these cookies is quite soft and yet still able to mound, as in the above picture where you can get a glimpse of the mixture in the bowl and how they look on the baking pan before baking.
Before I put a second pan in the oven I changed things up a bit and allowed the cookie dough to rest, covered in the bowl in the refrigerator for an hour before baking. As you can see they held together quite nicely after chilling.
Surprisingly, the baked cookies in both cases were about the same. (Though handling the chilled dough was much easier!) And they both had a problem which was true of the sugary original; they stuck to the parchment. (I’ve read that the sugar version was nearly impossible to get off a greased pan as well.) My solution was to use both parchment and cooking spray and allow the cookie to set up 5-8 minutes on the pan after baking, before removing to a cooling rack. This worked very well for me.
Tips and Tricks:
One tricky thing in making these cookie is deciding how many egg whites to use. Even the vintage recipe called for 2-4 egg whites. I used large eggs and ended up using 4. You want the cookies to spread and the batter, unless it’s been chilled, shouldn’t be ‘fudgey-ish’, but a bit softer/sticky. My suggestion is to stir in three egg whites, and if the dry ingredients are not all properly moistened, decide if you want or need the fourth. It will also depend on the size eggs you have. If you use extra large it is possible you will only need two. The nutrition facts assume 4 egg whites in the recipe. Egg whites are about 17 calories each, (no carbs to worry about) so adjust the calories accordingly.
You may also wish to use a pinch more salt than called for in the recipe as the batter is very sweet. Please adjust the recipe according to your taste and nutrition goals.
With the add-in of the dark chocolate chips, these cookies become an intensely chocolate treat. The addition of vanilla and pecans or walnuts helps to smooth and combine the flavors and add texture. (I used 63% chocolate chips.) They total just 2.4 carbs or 1.5 net carbs each. I was amazed by that fact.
The texture is surprisingly light, even crispy and just a bit softer in the center. -Three things that are hard to find in low carb cookies. Enjoy!
Recipe for Low Carb Flourless Chocolate Cookies
Low Carb Flourless Chocolate Cookies
This little low carb cookie packs a big chocolate punch. Good things can come in 2-3 bite packages. Only 2.4 carbs each. They are the perfect way to satisfy a chocolate craving.
- 1 ½ cups powdered Swerve sugar substitute
- 6 Tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup very dark chocolate chips 63%
- ½ cup chopped pecans
- 3-4 large egg whites
- 1 teaspoon vanilla extract
Heat oven to 350 degrees.
Cover baking sheet in baking parchment and spray with cooking spray.
Mix dry ingredients (Swerve, cocoa, salt, chocolate chips, and pecans) together in a mixing bowl.
Add vanilla with three egg whites and stir to moisten batter. If it is as very thick or all the dry ingredients aren’t moistened add one more egg white. (The batter should be very soft / sticky, but not soupy.)
*Place rounded teaspoons of dough onto cookie sheet, 2”-3” apart as cookies will spread and thin while baking.
Bake for 11-12 minutes.
Cookies will still be soft in the center when removed from the oven. Allow them to set-up on the pan for 5-8 minutes before removing to cooling rack.
- Cookies dough may be easier to handle if dough if covered and refrigerated for an hour before baking. (I’ve tried it both ways.)
- Please note: Nothing but powdered Swerve or possibly powdered Erythritol will work in this recipe.
- Nutrition info: 1 cookie: calories; 30, fat; 2.4, carbs; 2.4, protein; 1.