Flourless Spiced Chocolate Cookies

Flourless Spiced Chocolate Cookies | bakeat350.net

So, maybe I worked out for an hour, came home, made cookies, and ate three of them (totally ingesting more calories than I burned). Is that SO wrong?

Flourless Spiced Chocolate Cookies | the best gluten-free cookies I've ever eaten ♥ bakeat350.net

To say that these chewy, chocolatey, spiced cookies are irresistible is an understatement. I am going to have to remove myself from the house for a few hours in an attempt to forget about them...until I get home.

It all started with an email from someone on the Martha Stewart team. (Oh hey, Martha. Sure, I can meet you in The Hamptons for spring break.) OK, it didn't actually go like that. They were emailing to let me know about some awesome new products at Macy's and offered to send me samples of a couple of things. (Twist my arm.)

Look! Look! Here is a Martha non-skid bowl! I've always wanted non-skid bowls...I have a thing for bowls. The bowls are a set of three, nesting, with lids!

A New Way to Bake, Martha Stewart cookbook

Well, in the box were more goodies than I expected...including Martha's newest cookbook, A New Way to Bake: classic recipes updated with better-for-you ingredients for the modern pantry. I was not asked to review the book or a try a recipe, but y'all. How could I not?!?

Flourless Spiced Chocolate Cookies | the best gluten-free cookies I've ever eaten ♥ bakeat350.net

I made Martha's Flourless Double-Chocolate Pecan Cookies, but I added just a little twist. Remember when we were talking about turmeric the other day? Tumeric is not the only spice that's so good for us...cinnamon is, too! And cayenne! So, I added them both to the cookie dough.

The result is a bigger-than-palm-sized (just so happens to be gluten-free) cookie what is chewy, crunchy, chocolatey with just a bit of spice. It doesn't hit you over the head, but it's there.

Flourless Spiced Chocolate Cookies | the best gluten-free cookies I've ever eaten ♥ bakeat350.net

The recipe makes 11 cookies. We're empty-nesters now, and we're already down 3, so yeah, these should last us through tomorrow evening. Maybe.

Martha Stewart baking products from Macy's

So simple to make, you really won't need many ingredients. Eggs not pictured, but everything else is.
Those stunning copper measuring cups and measuring spoons? Martha, of course!

Stir everything but the eggs together. (There's that bowl again! Look at how pretty it reflects the light on the inside, too!)

Add egg whites and stir again until glossy and combined. Bake 'em up!

Flourless Spiced Chocolate Cookies
{adapted from A New Way to Bake from Martha Stewart}
Makes 11

3 cups powdered sugar
3/4 cup Dutch-process cocoa
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
pinch cayenne pepper
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (some fine, some coarse)
4 egg whites, room temperature

Place oven racks on top and bottom thirds of the oven. Line two cookie sheets with parchment. Preheat oven to 325.

Whisk the sugar, cocoa, salt, cinnamon, and cayenne together. Stir in the chopped chocolate and the pecans.

Add the egg whites, stirring until combined. (No need to whip the whites before stirring.)

Use a 1/4 cup cookie scoop or measuring cup to dollop onto the prepared pans.

Bake for 25 minutes, rotating the sheets halfway through. Let the cookies cool on the trays for 10 minutes, then remove to a wire rack to cool completely.

Flourless Spiced Chocolate Cookies | the best gluten-free cookies I've ever eaten ♥ bakeat350.net

I know I say this a lot, but you need these in your life. You really, really do. 
(Martha thinks so, too.)



  1. These look amazing! I recently went on the ketogenic diet and I could totally make these. I just have to swap the sugar out. Thank you so much. Also, I'm right there with you on nesting bowls with lids. They are amazing. In my opinion all bowls should have lids.

  2. oh. em. GEE. salivating. making these as soon as i wake up tomorrow. <3 <3

  3. What temperature are the cookies baked?

  4. These cookies look so good! I love the texture inside ♥

  5. I bet they are great! 2 classics in the kitchen..Martha and you:)

  6. Great combination of flavours ! Delizioso !

  7. First, these look scrumptious as Mary Berry would say. I just have one question. Have you tried doubling or even tripling the recipe? I know its not always a straight double to every ingredient when this is done. I hate trying things then wasting all those ingredients when its not right, so...I try to find out what I can before. When I bake I bake in bulk, even if its gluten free for me. I learned that from my mother. When she heated the oven she would do multiple cakes, pies, cookies, whatever. She would DIE if she knew I put just one or two potatoes in the oven to bake them at times. (I don't care for them in the microwave). Most likely I would bake a large bulk of these and freeze however I'm not sure if this is a good cookie to freeze after baking or prior to baking. I like to freeze the dough and then slice and bake or create individuals to bake. To create "balls" or dollops, flash freeze on a baking sheet then place in freezer bag for when I want warm, freshly baked cookies or to freeze afterwards? What to do? What to do? Any ideas? I am SO glad this is something that was created and just "happens" to be gluten free. Usually when people set out creating gluten free items they are just bad, there is no other way to say it. I've been forced through health problems for at least 10+ years to deal with this gluten free mess and thankfully it does keep improving. For those who are recent to it, just be glad you didn't have to live this 10 or more years. NO gf foods in ANY grocery store, NO ONE knew what you were talking about. The best creation is the flour substitution. I wrote for years to places to PLEASE do this, I guess myself and others finally got it to pay off. Unfortunately though, many "gluten free" creations are still pretty revolting. And all of this because science had to start messing with our grain.

    1. Hi Pam! I have not tried doubling or tripling the recipe. Doubling it should be just fine. :)

  8. I will try baking this recipe. Very beautiful and tempting. Thanks for the recipe.

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  13. These need some sort of re-introduction because I do believe they're the best cookies I've ever made! Subbed chopped walnuts for the pecans and extra dark cocoa for dutch processed because those are what I had on hand. WOWWWWWW!


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