These flourless chocolate cookies are the perfect allergen friendly addition to holiday cookie platters, with the white chocolate and raspberry bits giving them an extra dose of fancy
The party rounds have started, and the festive foods are flowing. But for those who have allergies, party spreads can be a disappointing table full of beautiful and tempting foods that they can’t touch. And when you’re hosting, it’s so disappointing to realize that there’s a guest who hasn’t been accommodated, despite your best efforts. I mean, is there anything worse that seeing a guest standing plate-less when there’s so much food around? So whether it’s you or a friend who has to avoid gluten, these Flourless Chocolate Cookies with White Chocolate and Raspberry are here to save the cookie tray.
Because these cookies are flourless, the texture is light and delicate. Basically they’re deep, dark chocolate brownies in cookie form, chewy in the middle and crisp on the outside. The dark chocolate contrasts nicely with the white chocolate, and the freeze dried raspberries on top add just a little zip of tartness. They look and taste just plain fancy—so don’t tell anyone that they really are only a handful of ingredients and come together so quickly.
Also, you should probably make extra. Because even though they’re gluten free, these babies will fly off the table and into everyone’s mouths, even the most dedicated of the gluten eaters. And if you chose to dip them in a dark chocolate (they would be so luscious and rich. I’m swooning), you could even make them dairy free! So many happy eaters.
Flourless Chocolate Raspberry Cookies
Recipe by Rebecca Neidhart
Makes about 24 cookies
Active time: 30 minutes (including chocolate coating) || Bake Time: 10-12 minutes
3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/4 tsp. salt
3 egg whites
1 tsp. vanilla extract
1 cup dark chocolate chunks or chips
2 cups chopped white chocolate or white chocolate chips
1/2 cup freeze dried raspberries, crushed
Preheat the oven to 350° and line two large baking trays with parchment paper or a silicone baking mat.
In a medium sized mixing bowl, sift together the powdered sugar, cocoa powder, and salt. Add in the egg whites and vanilla and stir until it is all thoroughly combined, then mix in the dark chocolate chunks. It will be a bit like brownie batter, not runny but not a stiff dough either.
Portion the dough out into balls about 2 Tbsp. in size, then bake for 10-12 minutes. They are done when the tops look dry and shiny all the way across, with no darker sections in the middle.
Once the cookies are baked, allow them to cool for a few minutes, then remove them to a cooling rack and cool completely.
After the cookies have cooled, melt the white chocolate in a microwave safe bowl in 10-15 second increments, stirring between each to prevent the chocolate from burning. Once it has all completely melted, use a spoon to cover half of each of the cookies with it and place them back on a lined baking tray. Sprinkle with the crushed raspberries immediately, and place the baking sheets in the fridge until the chocolate has set.
Keep in an airtight container for 4-5 days.