These flourless cookies get their volume from whipped egg whites (like a meringue) instead of grains, making them gluten-free and melt-in-your-mouth delicious. A chocolate chip in each bite adds to the rich chocolate flavor.
Flourless Chocolate Cookies
Makes 16 cookies
Active Time: 15 minutes
Total Time: 40 minutes
- 1 cup confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup bittersweet chocolate chips or chunks, chopped
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
Combine confectioners’ sugar, cocoa, and salt in a medium bowl. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add vanilla. Fold in the cocoa mixture with a rubber spatula until combined. Fold in chocolate chips (or chunks).
Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake, 1 sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack to cool completely.
Tasty Tip: Store cookies in an airtight container for up to three days.
Recipe nutrition per serving: 74 Calories, Total Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Carbohydrates: 13 g, Fiber: 1 g, Total Sugars: 11 g, Protein: 1 g, Sodium: 27 mg, Potassium: 68 mg, Phosphorus: 26 mg, Iron: 1 mg, Folate: 1 mcg, Calcium: 6 mg, Vitamin A: 3 IU, Vitamin C: 0 mg, Vitamin D: 0 IU.
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