Author of Ed Engoron’s Choclatique, Running Press, 2011
If you looking for an after-holiday break from all the high-carbs and overly sweet cookies try my Completely Flourless Chocolate Cookies which are low-carb, gluten-free and, well… completely flourless. Choclatique Unsweetened Cocoa Powder is the perfect replacement for the flour and who can go wrong with that much cocoa?
You will need to use Choclatique Rouge Unsweetened Cocoa Powder for best results. It is a Dutch-processed cocoa powder that reduces some of the natural acids in cocoa. If you are not fearful of chocolate overdose, you can also add some sugar-free chocolate chunks to the cookies—I suggest Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped. A quarter cup is plenty.
This recipe is so simple, so… ready, set, prep and bake!
Prep Time: 30 minutes
Bake Time: 10 to 12 minutes
Total Time: 45 minutes
Yield: 8 Cookies
2 large eggs
3 1/2 ounces unsalted butter, melted
1 teaspoon pure vanilla extract
3 1/2 ounces Choclatique Rouge Unsweetened Cocoa Powder
2 ounces Truvia, or similar granular sugar substitute
1/4 cup Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped (optional)
- Preheat an oven to 375º F.
- Line a baking sheet with parchment paper.
- Lightly beat the eggs and mix with melted butter and vanilla extract.
- Mix the cocoa powder with Truvia.
- Combine dry and wet ingredients and mix thoroughly together.
- Add the chopped chocolate if using.
- Scoop, form and flatten 8 large cookies with your hands and place in the baking sheet.
- Chill the cookies in a refrigerator for 20 minutes to set the butter.
- Bake for 10-12 minutes.
- Transfer the cookies to wire rack and let them cool completely before eating.
ChefSecret: Slightly wet your hands before flattening to prevent sticking.
Note: Carb count is 1.5g net carbs, calories 160, if you’re counting.