Chocolate Orange Cookie Cups

Photo: Alex Farnum

These flourless cookie bites from Sunset reader Jennifer Loganathan, of Colden, NY, are a delicious cross between a brownie and a soft cookie—the orange zest adds a bit of contrast.

Yield: Makes 12 (serving size: 1 cookie)
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 63%
  • Protein: 2.1g
  • Fat: 7g
  • Saturated fat: 3.2g
  • Carbohydrate: 9.1g
  • Fiber: 1.3g
  • Sodium: 10mg
  • Cholesterol: 10mg

Ingredients

  • 1/2 cup chopped almonds
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon orange zest (optional)
  • 1/4 cup softened unsalted butter, divided
  • 2 large egg whites, divided
  • 1/2 tablespoon granulated sugar
  • 1 ounce semisweet chocolate

Preparation

  1. 1. Preheat oven to 350°. Grease a 12-cup muffin pan and set aside.
  2. 2. Stir together almonds, powdered sugar, cocoa, orange zest, 3 tbsp. butter, 1 egg white, and 1 tbsp. water in a medium bowl. In another bowl, whisk remaining egg white with granulated sugar until medium peaks form; fold into cocoa mixture. Spoon mixture into prepared muffin cups, dividing evenly.
  3. 3. Bake until tops look dry, 10 to 12 minutes. Let cool 5 minutes, then turn out of pan.
  4. 4. Meanwhile, microwave remaining 1 tbsp. butter with chocolate in a small bowl until melted. Drizzle over warm cookies.
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