I remember the first time I ever had a flourless cookie. I’d had plenty of the gluten-free variety before, made with different types of flours that had strange textures most of the time. Last year, in the morning before one of my classes, I went to Java’s and learned the joys of this flourless treat. I honestly don’t want to know how much money I spent there during my time at Eastman, but Java’s will always have a special place in my heart…and my stomach!
They had a small stack of chocolate-walnut cookies labeled “flourless” sitting on the counter, looking lonely. They looked more delicious than any other gluten-free cookie I’d ever seen, so I went for it. Imagine a brownie and a cookie. Now imagine them together. That’s exactly how it tasted. It was so dense and chocolatey and amazing that I started eating them on a weekly basis.
I never thought of making them myself until I came across this recipe from Fifteen Spatulas, that and I’m now six hours away from Java’s.
Preheat your oven to 350 degrees.
To this, add a tablespoon of vanilla and three egg whites. The big Wegmans bottle of vanilla cost less than the small bottle of the brand name stuff, so I went for it since I generally trust Wegmans-brand products.
Finally, put even amounts of the batter onto a parchment-lined cookie sheet and top each one with a few marshmallows. Pop this in the oven for about 12 minutes until the marshmallows are campfire brown.
You’ll have to let these cool a bit or they’ll fall apart on you. Jerad took our leftovers to work the next morning and he said they were gone in minutes. I can’t wait to send him in with more treats.
We still at all of them, no matter how ugly. They were that good.