These flourless, gluten-free cookies are incredibly rich and fudgy.

Rori Trovato

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John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Recipe Summary

prep:
20 mins
cook:
18 mins
total:
30 mins
Yield:
Makes 20 servings (serving size: 1 sandwich (2 cookies and 3 tablespoons sorbet))
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and walnuts. Add egg whites and vanilla; stir just until incorporated (don't over-mix).

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  • Drop dough by the tablespoon, 2 inches apart, onto three parchment-lined rimmed baking sheets. Bake until cookie tops are crackled but still slightly moist (15-18 minutes), rotating sheets halfway through. Transfer sheets to wire racks; let cookies cool completely.

  • Freeze the cookies for at least 30 minutes. Place 3 tablespoons of sorbet on the flat side of a cookie and top with another cookie. Repeat with remaining cookies. Store the ice cream sandwiches in the freezer in an airtight container until ready to eat. Can be made up to 2 days ahead.

Nutrition Facts

233 calories; fat 12.1g; saturated fat 5g; mono fat 1.7g; poly fat 4.2g; protein 3g; carbohydrates 32g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 62mg; calcium 17mg.
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