There is nothing better than a huge, gourmet, bakery-style cookie. I have been to New York City twice now, and was pregnant both times! Do you know how good the food is in New York when you are pregnant?! This time went we went, we checked out Soho and got a Cronut. Holy moly. There is nothing flourless or healthy or guilt-free about a Cronut. It is a deep-fried donut made of flaky, buttery croissant dough, topped and filled with ganache. They make a different flavour of ganache every month. Our ganache was pear-chamomile. They were as good as you are imagining right now. While we were there, we also got some huge $6 gourmet cookies to save for later, because they are my favourite. We got a few different kinds, but by far the best were the flourless double chocolate cookies, which I knew I could re-create at home with sweetener instead of sugar for a guilt-free version. This recipe is pretty close to a healthy, guilt-free version of a bakery-style flourless double chocolate gourmet cookie.

Sugar-free Sweeteners

If you are avoiding sugar, you can sweeten these flourless double chocolate gourmet cookies with any of your favourite natural sweeteners: erythritol, xylitol or monk fruit all work great. Or if you want a paleo version, coconut sugar works great.

I use powdered erythritol (Swerve) which is delicious, but slightly less sweet than sugar or other sweeteners. If you use sugar or xylitol or monk fruit you can probably get away with using less since they are pretty sweet. When you make baked goods with natural sweeteners it’s best to let them cool for a couple of hours before eating them to make sure everything sets up.

Secret Ingredient: Arrowroot Flour

Arrowroot flour is well-known for its use in those oval-shaped digestive cookies that every toddler loves. In addition to being easy to digest, it is gluten-free and contains fiber, potassium, vitamin B and iron. But it can be used for so many things than just digestive cookies!

I like to use it as a cornstarch alternative (at a 1:1 ratio). I dredge my sweet potato fries in arrowroot flour before baking them to make them extra crispy. It can be used to make a slurry to use as a thickener (instead of cornstarch) in puddings, custards, sauces, stews and gravy.

I use arrowroot flour in this recipe for double chocolate gourmet cookie to help give the cookies a soft, gooey interior  and a chewy texture. If you don’t have any arrowroot flour, feel free to leave it out or substitute almond flour, collagen powder or protein powder. To add back the chewy factor that you will be missing, add 1 tbsp gelatin (no need to bloom it in water- just add to the dry ingredients).

Also try my angel food cake, made with arrowroot flour. It is light and airy, exactly how an angel food cake should be, but without the flour!

Flourless Angel Food Cake

FLOURLESS DOUBLE CHOCOLATE GOURMET COOKIES: RECIPE TIPS AND VARIATIONS

• You can add chopped pecans or macadamia nuts to these cookies to add a nice crunch.
• Instead of chocolate chunks or chocolate chips, use white chocolate chips or peanut butter chips (my recipe for homemade peanut butter chips coming soon!).
• You can sprinkle the tops of these cookies with coarse sea salt for that extra gourmet touch.
• Try making these with coconut sugar for that delicious caramel flavour.

PLEASE COMMENT BELOW

What is your favourite cookie recipe? Have you ever tried a Cronut in NYC (or anything else memorably unique and delicious)? Please comment below, I love hearing from you!

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Flourless Double Chocolate Gourmet Cookies

February 17, 2018

by Erin

Category Desserts Kid-Friendly Recipes

Ingredients

• 1 cup powdered sweetener (e.g. Swerve confectioners)
• 3 tbsp arrowroot flour or protein powder
• 1 tsp baking powder
• 3 eggs
• 1/2 cup chocolate chips or chocolate chunks
• 9 ounces unsweetened chocolate
• 3 tbsp butter or coconut oil

Instructions

1. Mix together sugar, arrowroot flour, baking powder and eggs.
2. Add chocolate chips and stir to combine.
3. Melt unsweetened chocolate and butter and stir together until smooth.
4. Let melted chocolate and butter mixture cool slightly and then slowly add to batter.
5. Form dough into 12 huge cookies (about 4" in diameter) on a large baking pan. Don't worry too much about spacing between cookies as they don't spread much.
6. If the batter cools and becomes hard to work with, warm it slightly in the microwave and it will loosen back up.
7. Bake at 350 for 16 minutes.
8. Let cookies cool completely before taking them off the pan.

Tags

dessert,

double chocolate,

Erica Robinson,

flourless chocolate cookies,

gluten-free,

Goddess Body Program,

gourmet cookies,

LCHF,

low-carb,

paleo,

paleo dessert,

sugar-free