How do you make a chocolate cookie that is flourless/grain-free, and sugar-free that tastes AHMAZING (seriously, it does!)…eggs, cacao, and one of my faves-powdered sugar-free monkfruit sweetener by Lakanto. Hilary from Healthy Maui Chef and I make these gluten-free chocolate treats all in one bowl/mixer, talk deals on our favorite products, and tips for how to maximize flavor and health, even in a cookie!
We decided to create this recipe based off of a Mexican chocolate crinkle cookie that we love, but without flour or refined cane sugar. Want to use regular sugar? Go ahead and use regular powdered sugar! I’ve included the measurement for it within the recipe ingredients. Don’t have any powdered sugar? We talk about how you can make your own in the video below!
Our favorite products for this recipe:
- Navitas Cacao Powder: We like to use Navitas Organics Cacao powder because they are fair-trade, and are very transparent about their sourcing and ingredients. I don’t love to use dutch-processed cocoa powder because the alkalizing process often requires chemicals that I just don’t want in my food and my body.
- Lakanto Powdered Sugar: It tastes like powdered sugar, but has zero grams of sugar, with no artificial ingredients. It is used 2:1, meaning you only put half the amount of Lakanto Powdered Sugar in place of regular powdered sugar. Some ways to find Lakanto Powdered Sugar: Hilary found several discounted bags at her local Ross store, I found mine at Costco and Whole Foods, or you can find it online at Amazon or their website lakanto.com
Scroll down to watch the Jana Eats YouTube Channel video and make some cookies with us! Recipe is below.
FLOURLESS SUGAR FREE CHOCOLATE COOKIES
INGREDIENTS:
4 ROOM TEMPERATURE EGGS, SEPARATE WHITES
2 3/4 CUP ALMONDS OR PECANS, CHOPPED
1 1/2 CUP LAKANTO SUGAR-FREE POWDERED SUGAR (UP TO 3 CUPS IF USING REGULAR POWDERED SUGAR)
1/2 CUP PLUS 3 TBSP. CACAO POWDER OR COCOA POWDER
1/2 TSP. VANILLA EXTRACT
PINCH OF SALT
METHOD:
- PREHEAT OVEN TO 350F, LEAVE SPACE BETWEEN SHELVES. LINE TWO BAKING TRAYS WITH PARCHMENT PAPER. USE MIXER WITH THE PADDLE ATTACHMENT
- SEPARATE EGG WHITE FROM YOLKS, BEING VERY CAREFUL NOT TO GET ANY YOLK INTO THE WHITES (YOU CAN SAVE THE YOLKS FOR MY BLENDER MAYO RECIPE)
- PUT ALL INGREDIENTS EXCEPT THE EGG WHITES AND VANILLA INTO THE MIXER. TURN THE MIXER ON LOW TO COMBINE.
- SLOWLY DRIZZLE IN EGG WHITE AND VANILLA. ALLOW TO COMBINE THEN TURN UP SPEED TO MEDIUM.
- SPOON ABOUT 2 OUNCES OF COOKIE DOUGH ONTO LINED BAKING TRAYS, IT SHOULD MAKE ABOUT 18 COOKIES.
- WHEN YOU PUT COOKIES INTO THE OVEN, TURN IT DOWN TO 325F. BAKE FOR ABOUT 12 MINUTES, SWITCHING TOP
- AND BOTTOM PANS HALF WAY THROUGH. THESE COOKIES DO NOT SPREAD MUCH.
- PLACE BAKED COOKIES ON A COOLING RACK. WHEN COOLED, YOU CAN SPRINKLE WITH POWDERED SUGAR FOR THAT CLASSIC CHOCOLATE COOKIE LOOK!