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    Home > Cookies

    Published: Feb 3, 2015 · Modified: May 8, 2023 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

    Flourless Chocolate Raspberry Cookies

    Finished photo

    The original recipe for these really chewy, rich flourless chocolate cookies comes from King Arthur Flour but is no longer on their site. Of course I had to put in my 2 cents worth. This gluten free, almost fat free cookie goes together quickly with a whisk and a bowl or a hand mixer and bakes up in minutes. While it is good by itself, it is better if you sandwich them together with raspberry jam and sprinkle them with powdered sugar. These Flourless Chocolate Raspberry Cookies are amazingly fudgy and moist and have quickly become a favorite.

    Ingredients

    Flourless Chocolate Raspberry Cookies

    2 ¼ cups powdered sugar (255 grams or 9 ounces)
    ¼ teaspoon salt
    1 cup cocoa, Dutch process preferred* (85 grams or 3 ounces)
    2 teaspoons vanilla
    1 teaspoon instant coffee or espresso powder
    3 egg whites (100 grams or 3 ½ ounces)**
    Raspberry jam as needed, preferably seedless

    how to bake better custard
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    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    *Also referred to as European cocoa
    **The whites should be from size large eggs

    Preheat the oven to 350°F. Spray baking sheets with cooking spray or line the pans with parchment and spray the parchment. This is important or the cookies won't spread as they should.

    dry ingred. in bowl.
    dry ingred. mixed

    Whisk together the powdered sugar, salt and cocoa in a large bowl.

    vanilla, coffee
    coffee, vanilla mixed
    Egg white/coffee mixed
    pouring liquids
    Whisking 1
    Whisking 2

    Stir together the vanilla and coffee. Add to the egg whites  and pour over the dry ingredients.  Whisk together (or use a mixer on low) to combine completely.

    Scooping 1
    Scooping 2
    scooping 3
    Pan of unbaked cookies

    A #100 disher/scooper works well here or drop the cookies by level half tablespoons well apart as they spread. I dropped 15 cookies on a half sheet tray, three across and five down so they had plenty of space to spread.

    Baked on a tray
    removing cookies

    Bake for 7 minutes. They will be a little shiny, somewhat puffy and have faintly crackled tops. Cool completely on the parchment or pan before removing them. They should peel off the parchment or use a pancake turner to loosen them if necessary.

    Cookies paired
    spreading with jam
    Top on 1
    top on 2
    Top on 3
    Finished 2

    Pair the cookies so the two match in size and shape.  Sandwich two cookies together with raspberry jam. Sprinkle lightly with powdered sugar.

    Yield: About 45 single 2 ¼" cookies or 22 sandwiches.

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    Reader Interactions

    Comments

    1. Violet says

      October 15, 2024 at 9:41 am

      I love the raspberry here! The recipe is back on KAF and some useful notes are here https://www.kingarthurbaking.com/blog/2015/04/06/flourless-fudge-cookies-2 if anyone needs troubleshooting.

      Reply
      • Helen S Fletcher says

        October 15, 2024 at 10:10 am

        Hi Violet - while I find this interesting, they don't look look like the cookie originally did. I like the original version better. They orginally had a flatter, more lacy looking cookie. In the article they don't look as elegant or pretty as the original. Maybe fixed something that wasn't broken?

        Reply
        • Violet says

          October 17, 2024 at 11:02 am

          I have to agree!

          Reply
    2. Dobra Bielinski says

      October 14, 2024 at 10:28 am

      Can these cookies be bakes in a flexipan mold so that they are all even?

      Reply
      • Helen S Fletcher says

        October 14, 2024 at 2:00 pm

        Hi Dobra - I don't know as I haven't tried it. Perhaps bake two or three and that should answer your qeustion.

        Reply
    3. Penny says

      February 03, 2015 at 8:44 am

      If I don't like raspberry jelly what would you suggest as a substitute?
      These look delicious.

      Reply
      • hfletcher says

        February 03, 2015 at 2:57 pm

        Hi Penny - substitute any other jam, but not jelly, you like. I don't think these particular cookies take well to buttercream though.

        Reply
    4. sallybr says

      February 03, 2015 at 6:41 am

      Oh, I love those! And what a coincidence, i just baked this past weekend some flourless choc chip cookies using almond butter, oats, and coconut flakes. I loved their texture, chewy and soft

      your combination of choc and raspberries is for sure a classic!

      Reply
      • hfletcher says

        February 03, 2015 at 12:23 pm

        Hi Sally - These are so easy they are ridiculous. Hope you try them.

        Reply
        • Alice says

          February 04, 2015 at 4:47 pm

          orange marmalade pairs well with chocolate!

          Reply
          • hfletcher says

            February 04, 2015 at 6:15 pm

            It does indeed Alice.

            Reply

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