FLOURLESS CHOCOLATE-MACADAMIA COOKIES
Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 14
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
- Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.
CHOCOLATE MACADAMIA NUT COOKIES
This recipe is from my daughter, who's a terrific cook. The caramel glaze makes it impossible to eat just one.-Arliene Hillinger, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 439 calories, Fat 30g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
- Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)
Nutrition Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g
FLOURLESS COCOA COOKIES
Glossy and near black in color, these intense, easy-to-make chocolate cookies are like a cross between fudge and the deepest of brownies -- and gluten-free to boot. We discovered them in "The Fearless Baker" by Erin Jeanne McDowell. A little cinnamon gives them a spicy complexity, but you can leave it out for a more purely chocolate flavor. Be sure to use bittersweet rather than semisweet chocolate, or they could end up cloying rather than balanced.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 20m
Yield 2 dozen cookies
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
- In a large bowl, whisk the eggs until well blended.
- In another large bowl, sift together confectioners' sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
- Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
- Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 17 grams, TransFat 0 grams
FLOURLESS WHITE CHOCOLATE MACADAMIA ALMOND COOKIES
Wheat free cookies that are simply delicious! I found this recipe on website: Fox in the Kitchen. You can make your own almond meal by grinding whole raw almonds in your food processor. (I like to get my almond meal/almond flour at the bulk food store)
Provided by Reggies Mom
Categories Dessert
Time 27m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F Line cookie sheet with parchment paper.
- In a small heat proof bowl, add coconut oil and agave. Microwave on high for 45 to 60 seconds, or until coconut oil has melted. Add vanilla, stir until blended.
- In a medium bowl, add almond meal, psyllium, baking soda and salt.
- Add wet ingredients to dry, stir until blended. Cookie dough will be very thick.
- Chop macadamia nuts in quarters and add them and the chocolate chips to dough, fold until well combined.
- Using a cookie scoop, place cookie dough on prepared cookie sheet, use your fingers to flatten and shape cookies.
- Bake for 10-12 minutes, spin the cookie sheet after the first 6 minutes. Cookies will be lightly browned when done. Allow to cool on the pan for a few minutes before transferring to a cooling rack.
- Makes 30 cookies.
Nutrition Facts : Calories 198.5, Fat 17.3, SaturatedFat 4, Cholesterol 1.2, Sodium 95.6, Carbohydrate 8.3, Fiber 2.8, Sugar 4.5, Protein 5
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