Sometimes, experiments don’t go too well. Sometimes, things don’t work the way you want them to. See those adorable looking bear-shaped cookies? They came out of the oven tasteless and dry. Not the best combination, huh? It was a waste to throw them and the rest of the unused cookie dough out. It made me sad that the recipe didn’t work. But then again, I experimented a lot with baking and knew that there would be other chances to get it right. Anyway, I was a little resentful of the oven after that disaster and decided to stay away from the kitchen for awhile.
But then, a few days later, the experimental spirit inside me decided to give baking another shot.
This time, I created something tasty. This time, I got something right.
My boyfriend thinks these are the best cookies I’ve ever made. I wouldn’t say they were the best, but I guess it all boils down to an individual’s personal preference. I thought they were too chewy for me, but James loves chewy cookies so obviously he found them amazing. I used an amalgamation of cocoa powder, hazelnut meal, almond meal and flaxseed meal to form the body of the cookie. Obviously, this makes it a gluten-free cookie. No wheat flours here! Also, I used no butter whatsoever.
The result is a chewy, thick and chunky chocolate cookie reminiscent of fudge brownies. The density of the cookies is a little unreal. I never expected them to turn out like they did. I was expecting them to spread out a bit more, but they didn’t do that so well. So they were, well, dense. Not that that’s a bad thing. They were still lovely and had a mildly grainy texture that was both interesting and unique.
We ate them all in less than a week. James says I should make them for him again. Greedy! ;) Anyway, I’ve talked too much. Here’s the Chewy Fudgey Butterless Chocolate Cookie recipe you’ve been waiting patiently for. Be prepared.
Chewy Fudgey Butterless Chocolate Cookies
¾ cup cocoa powder
1 cup raw sugar
1 cup brown sugar
pinch of salt
1 cup flaxseed meal
¾ cup hazelnut meal
¼ cup almond meal
1 tablespoon vanilla extract
3 large egg whites
1 tablespoon milk
- Preheat oven to 190°C and line baking tray with baking paper.
- In a large bowl, combine the cocoa powder, sugars, salt and meals. Set aside.
- In a small bowl, whisk the egg whites, vanilla and milk until combined.
- Gradually add the wet ingredients to the dry ingredients and mix until very well combined.
- Roll tablespoons of dough into balls and place onto baking tray, flattening them slightly with a fork.
- Reduce the oven temperature to 160°C and bake cookies for 15 minutes (for a chewier cookie), or 20 minutes (for a harder cookie).
- Remove cookies from oven and transfer them to a wire rack to cool.