Gemma: Hi Bold Bakers.
As you can see, I’m here with Olivia Crouppen again.
She is my alternative baking expert.
She’s got a fantastic recipe for the ultimate flourless chocolate cookies.
Take it away Liv.
Liv: Thanks Gem.
Classic flourless chocolate cookies are one of my favorite desserts.
Typically, the main ingredient is refined sugar, which is why I thought they were just
asking for a makeover.
By using creamy almond butter and my favorite monkfruit sweetener, I’ve created a recipe
that packs a double chocolate punch.
They’ve got a crackly top and a gooey center with the added benefits of healthy fats and
zero refined sugars.
To start off our ultimate flourless chocolate cookies, we’re going to be using almond
butter.
This is a natural, unsweetened, and unsalted almond butter.
And I like a nice runny one in this case.
So we’re just going to get that into our bowl.
If you don’t care for almonds or happen to be allergic to nuts, you can totally switch
this out for your favorite nut butter or even a sunflower seed butter.
Next up are our sugars.
I’m using a mix of a monkfruit based brown sugar, which is actually my favorite sugar
alternative, and a little bit of coconut sugar.
I really like the mix of these two because it helps to balance out the texture of the
cookie and both of them together add that carmel-y flavor that you would get from regular
brown sugar.
So now that we have both of our sugars and our almond butter in our bowl, we’re going
to cream them together with a whisk.
You can do this with a hand mixer or by hand and all we’re looking for here is to cream
them together just like you would regular butter and regular sugar.
So this is coming together into a really nice, thick paste, which was exactly what I was
going for.
If you use an almond butter that’s a little bit more on the drippy side, this might be
a little more wet.
Where as if you use one that’s a little thicker, it might look more like mine.
Next up are our wet ingredients.
We’re going to go in with a few eggs.
The eggs are going to act as our binder because remember there is no flour in this cookie.
And some coconut oil.
The coconut oil is just going to keep everything really moist.
And then we’re going to add in the vanilla to just add that nice seasoning and really
bring out the flavor of the chocolate.
Okay, it might take a little bit of elbow grease, but you’re just going to keep on
whisking until the eggs and the coconut oil have been completely incorporated into the
sugar and the almond butter.
I chose to use egg in this cookie because I think it helps really bind the cookie together
and add nice richness, but if you’re allergic to eggs or you happen to be vegan, you can
totally use a flax egg.
It will work perfectly as well.
So now we’re going to move on to our dry ingredients.
So we’re starting off with almond flour and it’s just a little bit as you can see.
I love to bake with almond flour and Gem actually has a great recipe for how to make your own
on BiggerBolderBaking.com.
So we’re just going to get that in there.
So far, I’m sure you’re wondering where the chocolate is coming in and here it is.
I know it’s just a little bit, just a few tablespoons of really good quality cocoa powder
is what’s going to flavor our cookie and actually make them really really fudgey.
So we’ll add that in there with our almond flour.
Moving right along, almost there, next up we have our baking soda and a little bit of
salt, which is pretty self explanatory.
Baking soda is going to help our cookie to rise up and of course our salt is going to
flavor the cookie and really bring out that flavor of the chocolate.
So that’s it.
All in one bowl, we’ve got everything.
All we’ve got to do is whisk everything together until you have a nice fudgey looking
cookie dough.
I don’t know about you, but I think that came together super fast into this really
really rich, fudgey cookie dough.
Last but definitely not least is our chocolate chunks.
These are full on chunks; I took a bar of my favorite sugar free chocolate and just
roughly chopped it.
I love this because it adds really nice, big pools of melty chocolate throughout the cookies.
We’re just going to fold in our chocolate chunks and make sure that they are evenly
incorporated so that each cookie has a lot of chocolate.
This came together in no time.
The cookie dough is super rich and thick, it actually looks fudge, you can only imagine
what it’s going to taste like after they are baked.
Now I’m just going to grab my cookie sheet.
I’m just going to scoop the cookie dough into nice heaped tablespoons so that they
bake up into super big, gooey cookies.
Space your cookie dough about an inch and a half apart because these cookies will spread
a little so you just want to give them the room to puff up.
I have my oven pre-heated 350 degrees Fahrenheit, which is 180 degrees Celsius.
We’re going to pop these in the oven.
They’re going to bake for just twelve minutes.
My entire kitchen smells like chocolate.
I am pretty sure my cookies are done.
My cookies have been cooling here on my counter for just a little bit and as you can see,
they look awesome.
They have that nice crackle-y top, like a classic flourless chocolate cookie, and big
pools of melted chocolate.
I cannot wait to crack this open and show you guys how fudgey they are inside.
Check that out.
I told you these would deliver on the chocolate.
You’ve got the melted chocolate and that fudgey center.
This is what a flourless chocolate cookie is all about.
These flourless chocolate cookies are way too good to be eaten alone.
I think it’s time for my favorite taste tester to give them a try.
For you.
Gemma: Thank you.
Freshly baked cookies, my favorite.
Oh my gosh.
You know what?
These are like those brownie cookies.
You know the ones that are like really soft in the middle.
Like… like the perfectly cooked brownie cookie.
Liv: Brookie.
Gemma: A brookie!
Liv: Is that a brookie?
Gemma: I don’t know.
Liv: Honestly, you would never know that they’re flourless.
You would never know that they’re sugar free.
The almond butter keeps it really really moist and rich.
Gemma: They’re so good!
Liv: Right?
Gemma: These are really good.
Liv: The recipe for these flourless chocolate cookies is on BiggerBolderBaking.com.
You have got to give them a try.
Gemma: I strongly recommend it.
Gemma approved.
Liv: Thank you.
Gemma: Do you know what these would be really really good with or as?
Ice cream sandwiches.
Liv: I was just thinking that.
Gemma: You know why?
Because they’re really soft and then you have like the cold soft ice cream and then
like the barely baked cookies?
That would be gorgeous.
Let’s make some.
Liv: They’re nice and big.
Gemma: Let’s make some.
Liv: Let’s do it.
Gemma: Yeah yeah yeah let’s do that.
That’ll be so good.
Liv: You ate yours.
Gemma: I did.
You only gave me half a cookie!
Liv: Sorry.
There’s more where that came from.