Yes, you can make amazing cookies without flour! Check out these totally craveable Flourless Chocolate Cookies with Mint Chips.
Are you as skeptical about these as I was?I really went into this with a half open mind. Scratch that. Maybe about a quarter open to the possibility that you can actually make craveable cookies without flour. In fact, I nearly threw in the towel after I saw how runny the dough was after mixing up the ingredients. In my mind, there was no way these could possibly work. Thank goodness I stayed the course and followed through because these Flourless Chocolate Cookies with Mint Chips are crispy, fudgy, minty mouthfuls of pure deliciousness. Definitely my newest obsession.
Wait a minute…crispy AND fudgy? Yes, you read that correctly. These cookies have a fantastic crisp bite to them as well as a rich fudgy center. The key here is not to overbake them. Watch them carefully until the edges are set but the centers still appear a bit soft and shiny. I promise this is not a high maintenance recipe, but it does require a bit of patience as the dough must rest in the fridge overnight.The other essential tip that worked for me was using a cookie scoop to handle the raw cookie dough. This is sticky stuff, which makes it more challenging to get it from the bowl to the pan without looking like someone went all Jackson Pollock on the cookie sheet.
The original recipe called for chopped pecans, but I’m totally crushing on my version with the mint chips. Because, really, dark chocolate and mint…how can you go wrong?
P.S. Making these for a friend who is allergic to gluten? Just be sure that your corn starch and baking powder are labeled gluten-free, and you’re good to go. Then prepare yourself for the gratitude and accolades.
- 1 cup sugar
- 3 tablespoons corn starch
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cup dark chocolate chips, divided
- 3 tablespoons unsalted butter
- 3 eggs
- 1 cup mint chips
- Whisk together sugar, corn starch, baking powder and salt in a medium bowl. Set aside.
- Bring a small amount of water to a simmer in a saucepan. Place a heatproof bowl on top of the saucepan being sure the water in the pan doesn't touch the bottom of the bowl. Pour 1 1/2 cups of chocolate chips into the bowl and melt completely, stirring occasionally. Turn off heat and keep pan/bowl on burner. (You can also melt the chocolate chips in the microwave if you want. Just be sure to check the melting frequently so it doesn't overheat.)
- Melt butter in the microwave and whisk into the melted chocolate.
- Add eggs to sugar mixture and whisk until incorporated. Remove bowl of melted chocolate and butter from the stove and slowly whisk chocolate mixture into the egg mixture until the batter comes together. Gently stir in remaining 1/4 cup chocolate chips and 1 cup of mint chips.
- Press plastic wrap on the surface of the batter and refrigerate for at least 12 hours and up to 3 days.
- When ready to bake, preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
- Remove cookie dough from the refrigerator and evenly divide dough on prepared cookie sheets using your 1 1/2 tablespoon cookie scoop (or two spoons). Very gently press tops of dough balls to help them flatten as they bake.
- Bake for 8-9 minutes, rotating pans once as they bake. The cookies are done when they start to crack on top but still look a bit soft in the middle. Allow to cool for 6 minutes on the cookie sheets before sliding parchment paper onto a cooling rack to cool completely.
The chocolate butter mixture cools quickly. You want it warm and pourable in order for it to incorporate into the sugar mixture. If needed, gently rewarm the chocolate before adding it to the sugar mixture.