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Ok, this recipe needed a “do over.”  A huge part of the online baking community is about sharing, that’s a large part of why we do this: a shared love of food and cooking it.  We all see recipes and foods online or in cookbooks that we like and it’s perfectly fine to go ahead and make them and then to write about your experiences.  But, and here’s the point… I saw this recipe for yummy cookies on Caroline’s Chocolate & Carrots blog and thought I’d see how they turned out since I have more than one friend these days who has a reaction to flour products but still likes a sweet, baked treat.

In my haste yesterday to:

  1. Gather up two dogs to take them to the vet for shots
  2. Wash my car and vacuum the inside in 105 degrees
  3. Go to the post office, video store, bank, City building, library
  4. Get Starbucks
  5. See what Hobby Lobby had on sale
  6. Buy lunch
  7. Grocery shop for our healthy eating lifestyle change
  8. Go to the gym
  9. Do some work for a client or two (need money from time to time…LOL)
  10. Remove the covers from both air conditioner condensers to clean them and help Hubby(and about destroy both in the process),

I hit the “publish” button on my WordPress post instead of “save draft” which inadvertently posted a half baked article which didn’t give any credit to Caroline and her recipe at all.  Luckily for me, she was very understanding and polite about it… Sorry Caroline..

Anyway, here is the recipe and they are really great cookies so you must bake them!

One of the first things I do before I bake is set all my ingredients out and all of the equipment I’m going to be using… This is called mise en place or putting everything in it’s place. You can read more about that term here…

Mise en place - putting it all in order ready to bake!

Mise en place - putting it all in order ready to bake!

Ingredients:
  • 3 Cups powdered sugar
  • Cups of dark or Dutch Processed cocoa powder
  • Teaspoon salt (we use Kosher)
  • 3 to 4 large egg whites (room temperature)
  • 1 Tablespoon of GOOD vanilla (I use Madagascar)
  • ½ cup chocolate chips (I used good ‘ol Nestle Semi-Sweet)


Method

  • First off, preheat your oven to 350°F (180°C) (F to C temp converter here)
  • Prepare your baking sheets with silicon mats or sprayed parchment
  • Combine all dry ingredients into a bowl (flour, cocoa powder and salt)
  • Fold in 3 egg whites and then vanilla
  • Only beat until mixture is moist and fudge brownie like.  If it’s too dry then add an additional egg white.
  • Fold in chocolate chips
  • Using a tablespoon, place cookie mix onto prepared baking sheets, leaving room as they will spread. (I got 12 on a half pan sized baking sheet)
No flour, no fuss, fudgy chocolate chip cookies

On the tray

Bake for approx 14 mins or until the tops begin to crack. They will have a shiny gloss finish to them.

No Flour, No fuss, fudgy chocolate chip cookies by Cake Artisan

Finished Cookies

Haha… my first embedded video..

 

Points to consider:

If you are using a convection oven adjust the temperature down by about 25 degrees and you can usually reduce your bake time by a minute or two.  Keep an eye on your cookies as all ovens vary a little.

Many variables can affect your baking… humidity, altitude and the age of your products.  For example, the older the flour  is the drier it can be, therefore often requiring the addition of more liquid than normally called for just to get it to the right consistency… don’t panic, there is NO FLOUR in this particular recipe, this was just an example of a variable.

Enjoy and happy baking!

(4) Comments    Read More   

Comments

marilyn on 5 August, 2011 at 12:32 pm #

How much flour???????


Colleen on 5 August, 2011 at 1:16 pm #

Hi Marilyn, there is NO flour in this recipe at all. Enjoy! Colleen.


Lois B (@PolishHousewife) on 21 July, 2014 at 1:38 pm #

Yum, like a chocolate chip macaron!!!


Colleen on 21 July, 2014 at 2:18 pm #

Hi Lois! So easy to make, I hope you enjoy!

Colleen


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