Finding a chocolate cookie that is both gluten-free and sugar-free can pose a challenge to those with dietary restrictions. Thankfully, there are numerous ways you can create a rich, chocolate cookie that can satisfy both your diet and your taste buds.
Flourless Sugar-Free Chocolate Cookie Recipe
This recipe uses cocoa powder instead of any type of flour as its base. The result is a rich, dense chocolate cookie with a light, crisp texture.
Ingredients
- 1 cup high-quality cocoa powder
- 2-1/4 cups granular sucralose
- 1 teaspoon brewed coffee
- 3 egg whites
- 1 tablespoon vanilla
Instructions
- Sift together the cocoa powder and sucralose in a medium-sized bowl.
- Add the coffee and vanilla and stir to combine.
- Beat the egg whites into the cocoa mixture until the batter is light and fluffy.
- Drop the batter by the tablespoon onto a cookie sheet lined with parchment paper. The cookies will spread when baking; leave a minimum of 2-inches between the cookies.
- Bake for approximately 8 - 10 minutes at 350 degrees until the tops of the cookies crack slightly.
- Allow the cookies to cool completely on the baking sheet before removing. The cookies will be extremely fragile until cool. Once cool they can be handled and stored easily.
Double Chocolate Gluten-Free Sugar-Free Cookies
If you like a moist, chewy cookie that you can sink your teeth into, give this double chocolate cookie a try. It uses almond flour as a base for a more complex flavor.
Ingredients
- 2-1/4 cups almond flour
- 1/4 cup cocoa powder
- 2 tablespoons brewed coffee
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup grapeseed oil
- 1/4 cup maltitol syrup
- 1 tablespoon vanilla
- 3/4 cup sugar-free chocolate chips
Instructions
- Combine the almond flour, cocoa powder, baking soda and salt in a large bowl.
- In a separate bowl, combine the coffee, grapeseed oil, maltitol syrup and vanilla.
- Slowly add the wet ingredients to the dry ingredients and mix well.
- Beat the mixture on high for two to three minutes, scraping down the sides of the bowl frequently.
- Fold in the chocolate chips. The dough should be very sticky and easy to press together.
- Scoop up the dough by the tablespoon and roll it into balls.
- Place the balls on a baking sheet lined with parchment paper and press down on the tops lightly with two fingers to flatten them slightly. The cookies will not spread much during the baking process; leave approximately 1 inch between them.
- Bake for 7 to 8 minutes at 350 degrees or until the cookies are lightly browned.
- Allow to cool for 10 minutes, then remove to a cooling rack.
Keep in mind that excess consumption of maltitol syrup may cause gas and stomach cramps. Limit the number of cookies you eat at a time until you know how it will affect you.
Have Your Cookies and Eat Them Too!
Even with the need to remove sugar and gluten from your diet, you can still enjoy rich, chocolate cookies any time you like. Try either of these cookie recipes and indulge your sweet tooth.
