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Flourless Chocolate Brownie Cookies
Need a chocolate fix? Well hold onto your tastebuds, these chocolate pecan cookies will knock your socks off!!
I got the idea for these cookies from a recipe for ‘brownie cookies’ that used wheat flour, but I decided to try ground pecans instead. I’m always looking for ways to make gluten free (or even grain free), dairy free treats that are even better than their original wheat and dairy counterparts… I love pecans and chocolate together, and I was hoping the pecans would give these a chewy ‘brownie’ texture. They did! I also changed the sugar to Rapadura, which gives them a richer flavour, and is of course better for you than refined sugar.
I promised to post this recipe ages ago, but I needed some photos, so today my daughter Cassia helped me make these again. (She loves to use the Thermomix, and is always quite happy to pose for photos.) I also invited my Quirky Cooking Facebook friends to join in the baking fun! A few of us baked ‘together’ via the internet, exchanging hints and tips as we cooked. (Check out some of their tips and variations below the recipe.) We’ll have to do some cooking together again via Facebook – it was a lot of fun!
So here’s the recipe – please let me know how you like it in the comments below. Recipe makes about 40 cookies.
Note: You can find fine sea salt and Vanilla powder for this recipe in my online store!
Flourless Chocolate Brownie Cookies
2014-07-20 08:13:59
Ingredients
- 220g dairy free dark chocolate, broken in pieces
- 150g pecans
- 3 eggs
- 1 tsp dry, instant coffee (or raw cacao powder)
- 1 tsp vanilla extract
- 120g Rapadura
- 1/4 tsp sea salt
- 1/4 tsp bicarb soda (opt.)
Instructions
- Chop dark chocolate for 8 seconds on speed 6.
- Melt chocolate at 50 degrees for 3 minutes on speed 1.
- Add the rest of ingredients and mix for 20 seconds, speed 8.
- Drop by heaped teaspoonfuls onto lined baking trays and bake at 160 degrees C for about 11-15 minutes, until cookies have risen and cracked slightly. You don't want to overcook them, as they are supposed to be slightly 'gooey' in the centre - just barely baked through! Leave on trays for 5 mins, then remove to cooling rack. They will sink down as they cool and become flatter and chewy.
Quirky Cooking https://www.quirkycooking.com.au/
The mixture will be thick and sticky, not quite as thick as usual cookie dough. Try not to eat all the raw mixture – I know, it’s hard!
The raw mixture is soooo yummy!
If you can manage to keep everyone from scoffing them all straight away, store them in an airtight container in the fridge – they taste delicious cold!
P.S. I think next time I’d better double or triple this recipe!
Tips and Variations:
Phiazy used a mixture of almonds and hazelnuts instead of the pecans – her cookies were a little firmer, and puffed up a little more. She also used a mixture of dark and milk chocolate, and sugar instead of Rapadura (because she didn’t have any). Actually, she forgot the sugar in the first batch, but she said they were still yummy (since she didn’t use 70% cocoa chocolate, so they were pretty sweet already) – they were just a little flatter. So if you don’t use dark, 70% cocoa chocolate, make sure you cut down on the sugar!
Raelene made these the old-fashioned way – she doesn’t have a Thermomix (yet!)… She chopped the chocolate, melted it in a double-boiler, got water in it and had to start again, ran out of chocolate and had to go to the shop again, used 100g pecans plus 50g almond meal (but found she needed more almond meal because the mixture was too thin), and used raw sugar because she’d run out of Rapadura – but they still worked! She decided next time she’d use Rapadura plus add some raw cacao powder to make them richer and more chocolatey. Despite her setbacks, Raelene decided these were definitely worth making, and even worth the extra trip to the shop!!Jessica made these using macadamia nuts instead of pecans – yummo!!
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oh yum!! your amazing Jo, I love your blog and cooking!! You rock my world! hahaha
Wow you have been busy and having such fun. This recipe reminds me of one that helped me win a prize at our local Fall Fair a few years ago… it was a recipe for “Black Bean Brownies” — gluten free and nobody was the wiser. Amazing what can happen when we open up our minds and kitchens to the possibilities 😉
Made these this arvo! Beautiful! Only had green & blacks choccie in the pantry though, will try with nestle next time as I prefer the taste. Very easy and quick recipe though! Also might try using almonds next time!
Ooh, how did I miss this one?? Gotta try these!
We made these today. SO GOOD! Amazingly easy recipe and the batch disappeared very quickly. Will have to make a double batch next time.
How did I miss all these comments?? Thanks guys, glad you liked them Iwa & Bek! I think I need to make these again… so yummy! 😀
Thanks so much Jo, I made these on Sat night with Lindt 70% and 200g hazelnuts and 50g pecans. so delicious. They are particularly yummy served with pear and creme fraiche. i love your blog, not sure how you find the time for it in your busy life (makes me feel a bit slack!!) but i am certainly grateful that you do. C:-) ps i am currently smelling the good smells of quinoa in the thermomix, can’t wait to try
You’re welcome Madamez! Glad you liked them! I’ll have to try them with hazelnuts – sound delicious! Enjoy the quinoa 🙂
P.S. I just don’t show the mess in my photos 😉 Lol!
this is amazing! flourless?! i wanna try this as soon as i got home.
great post, I really like it. Thanks for posting. 🙂
Nice recipe, this is really yummy. There is nothing to argue about. Keep posting stuff like this i really like it. thank you for sharing this recipe..
Glad you liked it, Charenn! 🙂
I am a brand new thermomixer (not even a week in!) and I just tried these with walnuts instead of pecans as that is all I had. I am also mostly sugar free so I used 85% dark chocolate and only had 150grams left in the house so just used that and it was runny enough. I put a little extra cocoa in it to make up for the lack of chocolate and used 60g Xylitol instead of Rapadura. The mixture tasted great but when I cooked them they didn’t flatten, they are quite high and a little tough but I may have over cooked them. The change in ingredients probably didn’t help but they still taste really good, especially for wheat free, gluten free, grain free, diary free, sugar free biscuits! Hubby couldn’t believe they tasted that good. lol! Thanks for the recipe Jo, I know I will be using your blog a lot!
Hi Jo,
I have tried a few of your recipes now and all have been fantastic (flourless choclate cake and brown rice risotto are staples) but after trying these, I had to comment. So easy (3 steps!), and so chocolatey. They would be even better with Lindt, but I couldn’t justify putting such yummy (and pricey) chocolate in there. Had to use Cadbury 70% as it was half the price and amazingly I can taste it in there. Can’t wait to try your raw chocolate recipe but haven’t got my act together to order the cocoa butter online.
Thanks so much for the wonderful recipes
Julie
Hi Fashionista – sounds like you did well! Maybe a bit more chocolate would make them more ‘gooey’, but I’m sure they still tasted great!
Hi Julie – so glad you liked them (and the other recipes!)… you’re welcome! Enjoy 🙂
Hey Jo, do you think you can sub the rapadura with honey or maple syrup at all? These look great, I’m just wanting to make them more paleo-like 🙂
Cheers
Hi Mel, I think rice malt syrup might work better, texture wise – do you have that?
I do, but its not paleo. Maple syrup?
This is late but Mel can I ask why maple syrup is paleo but rice malt isn’t?
Because rice malt syrup comes from rice – which is a grain, so not paleo 🙂 maple syrup comes from the tree – as long as you get the good stuff that is haha
Oh sorry, yes, saw ‘paleo-ish’ and thought rice malt might be ok! You could use maple syrup, but use less. Today I made them with 60g Rapadura and 15 drops of vanilla SweetLeaf stevia drops – they were perfect for me, although my husband thought they were a bit too ‘dark’. Kids loved them though!! (I used 70% cocoa Green & Blacks chocolate, 170g, plus 50g coconut oil and 1 T cacao powder. Can’t help myself, I always change recipes, even my own! Lol)
Another great recipe from quirky, use a Lindt bunny dark and cashews (just half the batch size). Cooked them in patty cake wrappers as I ran out of baking paper. Cooked 11mins. Yum.
I didn’t have any pecans, so I used 100g hazelnuts and then added some oats and a tablespoon of coconut oil. Worked out beautifully!
Hi Jo, I’m a new devotee to your blog (having been referred from Jenny Greenland who sold me my thermomix and delivered it 3 days ago). I’ve just cooked this recipe.. well it’s in the oven now.. I couldn’t resist tasting the mix before it went in the oven.. so moreish!!
Looking forward to trying out many more recipes! I can’t stop cooking! Loving my thermomix!
These were delicious …who would guess there was no flour!! Perfect treat for my celiac friend. I used a mix of the dark and milk chocolate and used less sugar :-). Thanks so much
Deb
I just made these. I tweaked the recipe based on what I had available in my pantry (late night cravings!) I divided it in 3 (not enough ingredients) I ground the nuts in my mortar and pestle as the thermie up high would have woken my babies, and I had no eggs, so used chia.
Don’t try it LOL they did NOT work out well hahaha
I’m keen to try again when I do have the ingredients on hand 😉
Amy.
These are deelish!! I used too much dark chocolate so they formed one huge cookie which I cut up like brownies. I’m not sure that there’ll be any left for the kids tomorrow! Thanks for all your inspiration.
Hi Jo – any idea what ingredient changes I could make to have this low FODMAP? I can’t have instant coffee or cocoa.
Hi,
Is there a way to make these nut free for school lunch boxes? Sound too yummy to pass up!
Maybe try my Flourless Gooey Fudge Brownies instead – they’re nut free!
Hi, how do these go in the freezer, so easy for lunch boxes. Thank you.
They’ll last for months in the freezer! Just wrap well.
Hi Jo,
Just made these and they are amazing! I halved the sugar, used walnuts and hazelnuts (didn’t have pecans) and increased the cocoa to 1tbsp. Mine were a really heaped tsp and made 30, just baked a few minutes longer. Thanks so much for your inspirational, amazing recipes!
Will definitely be making again. Cheers Angela ???
OMG how divine are these?? And so quick and easy! Thank you!
Hi Carolyn, thanks so much for your comment. Love hearing that you enjoyed the cookies. They are amazing aren’t they!!
I accidentally used honey thinking it was a substitute for Rapadura and I purposely used the Lindt mint chocolate. It needed to be cooked longer but Oh. My. Goodness!! It tasted sooooooo good. Looking forward to trying different varieties of chocolate. Mmmmmmmm.
Thanks so much for all your amazing recipes 💕
Hey Jo, How did you get 40 of these? I only managed about 20 and they didn’t flatten at all or crack on the top. Can’t wait till I am off Intro GAPS to eat them. My husband said they were awesome.
What’s a good substitute for eggs in this recipe?
Hi Christina, you could try using ‘chia eggs’ – 1 tbsp chia seeds to 3 tbsp water (soaked for a few minutes) in place of each egg. Let us know how it works out! 🙂
Love this recipe, so yum!
Just wondering if anyone has made then using coconut flour instead of the pecans. Thinking of getting these in kids lunchboxes, as we tend to have them as an afternoon treat….would 1 Tbspn of coconut flour equate to 150g pecans?
Hi Lauren! Glad you love this recipe. Normally, you would use approx 1/4 the amount coconut flour to nut meal…maybe try approx 35-40g coconut flour instead of the 150g pecans and see how you go. xx
This is still one of my favourite cookie recipes. I keep coming back to them because they are easy and delicious! Perfect when you need a little treat, or a whole batch of treats.
Thank you:-).