ACCIDENTAL Chocolate Cake Cookies | No Flour

Mary Draper
Aug 21
2 min read

I was trying to adapt a recipe to make gf/df/sf fudgey crinkle top brownie cookies, but ended up with these fluffy whoopy-pie-vibe chocolate cake cookies, and I’m not mad about it. Enjoy as is, or make them “EXTRA” by adding a scoop of your fav ice cream to turn them into chocolate whoopy-pie ice cream sandwiches!! Perfect pairing of rich chocolatey cookies & creamy ice cream.... So good!!

INGREDIENTS:

-1 egg separated

-50g sugar/sugar substitute (I used monk-allulose blend from Healthy Garden)

-pinch of cream of tartar

-50g chocolate/chocolate chips of choice (I used df/v/allulose chocolate)

-1 tbsp vegan butter/coconut oil (I used our homemade vegan butter)

-2 tbsp (10g) cocao powder

-1/2 tsp espresso/instant coffee powder (deepens the choc flavour - you can leave it out)

-1/4 tsp vanilla

-pinch salt

STEPS:

-add your sweetener to the egg white, and heat over a double boiler while stirring, until mixture reaches 100F & sugar has dissolved fully. If you use a powdered sweetener, you can skip this step. Then set aside to cool slightly while we make our chocolate mixture

-melt choc chips and butter/oil in microwave in 30sec bursts

-add cocao powder, salt, vanilla, espresso powder, and egg yolk, then set aside

-now back to the egg white mixture, sprinkle a pinch of cream of tartar over top, and beat with an electric mixer until thick and fluffy (it takes a few minutes)

-then fold in the chocolate mixture

-scoop onto parchment lined tray (we used a red scoop 24 - about 3 tbsp - ours made 4 cookies)

-bake at 350F for 15 minutes

-let cool, then enjoy! OR add a scoop of ice cream and make 2 ice cream sandwiches, then ENJOY!

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