- Guys, we are making flourless chocolate cookies.
These are some of my favorites,
because I don't know,
I make the batter,
sometimes I keep it in the fridge up to five days.
It's inside of my "Clean Treats" cookbook.
And when I need it,
I just scoop some out and bake a couple
just for me.
Like the name of the recipe,
they are flourless.
So there is no flour in today's ingredients,
but somehow, to get there,
they do hold up and make awesome cookies.
So, I am using
almond butter for the recipe,
which I'm going to put in this large bowl.
Now, I have tested this recipe
with something other than almond butter.
You can use cashew butter,
or if you have a nut allergy,
sunflower seed butter,
or peanut butter,
just make sure that it is smooth,
even though I am totally a crunchy peanut butter person.
But you do need a smooth texture
to hold more of the ingredients together.
So, almond butter
in the bowl.
I'm also using coconut palm sugar.
It is a cleaner, lower glycemic index sugar option
in this bowl.
If you don't have coconut palm sugar
and you're not trying to eat very strictly clean,
you could use brown sugar or granulated sugar,
but you cannot substitute honey or a liquid sweetener,
because you do actually need the volume
from the granulated sweetener.
This recipe calls for one egg.
I do have an egg substitute video
on this channel,
which you can use for this recipe.
Make sure you check out the link to the post
below the video
explaining what substitutes work best
and how to compensate
for some of the liquid.
To the bowl,
I'm going to add a little bit of water,
and with a spatula,
I'm going to mix it.
Just kidding, I'm going to use a whisk.
(laughter)
Okay, so to this mixture,
I'm going to add a little bit of vanilla,
because what are cookies without a little vanilla?
Really?
Mix that in.
And you wanna have this type of
thick, rich caramel batter,
almost like brownie batter texture,
right before you add our dry ingredients.
To the wet ingredients, I'm going to add cocoa powder,
because they are chocolate cookies.
And this is unsweetened cocoa powder.
And then I also have flax meal.
Flax meal is ground flax seeds.
So they go in the bowl.
Flax add a lot of omega-3s, also fiber,
and they help these cookies hold together.
And of course, a little baking soda.
And don't worry,
like all my recipes,
I always put a link to them in the description box
below the video,
so you can just enjoy and watch how these are made
without having to sit down and write them down with paper.
So we want to mix all of these up like this.
So you want to make sure you scrape all the sides
of your bowl
to incorporate all the dry ingredients
with your batter.
Now, I know you're going
to want to bake these right now.
Unfortunately, this is a recipe
that needs to be refrigerated.
Recipes that call for the batter or the dough
to be refrigerated,
they do that so that when you bake them,
they don't spread out as much.
So you want these cookies to obviously spread,
but not to be really thin and run into each other.
So we are going to put this in the fridge for about an hour,
and come back to this video.
All right, guys.
So, I took the cookie dough out of the fridge,
and it's been resting for at least an hour.
And I want to give you a quick closeup
of what the texture should look like,
because you want it like this
so you don't get runny cookies on your baking sheet.
So, check it out.
So, you can see it's really thick.
It feels like Play-Doh,
like a really thick mousse.
Anything thinner than that,
your cookies are going to come out thin and spread out,
not that there's anything wrong with thin chocolate cookies,
but you want really great cookies.
So, what we're going to do in our baking sheet
is about a tablespoon at a time.
The dough is really sticky,
so I just make mounds.
It's not going to look super pretty.
So another trick is to have a bowl of water nearby
so you can wet your fingers,
and using the spoon,
assist it, just like that.
Because even if you use a cookie scooper,
it's going to stick to the cookie scooper.
Now, we have a cookie that's really small,
another one's really big.
Again, just wet your hands
and give it a good shape,
just like that.
Give it a little bit more cookie dough love,
so they all cook evenly
when you stick 'em in the oven.
Speaking of oven, in the oven it goes.
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These smell amazing.
The hardest part is waiting for three to five minutes
until they cool down.
Now they are super good,
warm and delicious.
Or you can transfer them to a cooling rack
if you want to speed up the process.
Oo, yes.
When these flourless chocolate cookies
come out of the oven, they're going to look really soft,
but as they cool down, they're going to hold their shape.
And guys, I've got to tell you,
they're impressive.
Check them out.
They're perfectly cooked inside.
Mm.
So good.
You have that brownie taste that we love,
but in a cookie.
Make sure you check the link below this video.
Who am I kidding?
I wanna keep eating this cookie.
So just check the link below the video
for the blog post for the "Clean Treats" cookbook,
and hit that red Subscribe button.
You and I get to make awesome treats
and cook together a few times a week.
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