This morning, I was out of flour. With cookies in mind, I went to my pantry, pulled out the container I keep my flour in, and stared at the bottom. Empty.
Okay then, Plan B it is.
So what do you do when you want to make cookies, but are totally unprepared (like me) and are out of flour? Make this recipe of course!
Or maybe you’re gluten intolerant and still want to eat some cookies… in that case this recipe works wonderfully.
Without the flour, these cookies become very moist and fudgey, almost like brownies. Also, subbing dutch processed or dark cocoa for some of the regular cocoa makes them even more rich and chocolatey, and totally takes them to the next level.
The best part is that this recipe is made with egg whites, so that you can eat as many as you want without feeling guilty.
And trust me, you’re going to want to eat a lot.
Flourless Chocolate Cookies
from King Arthur Flour
2 1/4 cups confectioners’ sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder
3 large egg whites
2 teaspoons vanilla extract
*For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2″ circles; a tablespoon cookie scoop works well here.
Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops. Remove the cookies from the oven, and allow them to cool right on the pan