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    1. About Kidney Disease
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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Flourless Chocolate Cookies

      Flourless Chocolate Cookies

      Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free No Shellfish Nut-Free Gluten-Free American Dessert

      Flourless Chocolate Cookies

      Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free No Shellfish Nut-Free Gluten-Free American Dessert
      16 cookies
      Prep time: 15 minutes
      Total time: 40 minutes

      Description

      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.

      Directions

      1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
      2. 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).
      3. 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 pan before transferring to a wire rack to cool completely.

      Tips

      • To make ahead: Store cookies in an airtight container for up to 3 days.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories74 cal
      • Total Fat2.5 g
      • Saturated Fat1.4 g
      • Cholesterol0 mg
      • Sodium27 mg
      • Carbohydrate Total12.6 g
      • Protein1.1 g
      • Phosphorus26 mg
      • Potassium68 mg
      • Fiber1 g
      • Calcium6 mg
      Share this

      Ingredients

      • 1 cup confectioners' sugar
      • ¼ cup unsweetened cocoa powder
      • ⅛ teaspoon salt
      • 2 large egg whites
      • 1 teaspoon vanilla extract
      • ½ cup bittersweet chocolate chips or chunks, chopped

      Ingredients

      • 1 cup confectioners' sugar
      • ¼ cup unsweetened cocoa powder
      • ⅛ teaspoon salt
      • 2 large egg whites
      • 1 teaspoon vanilla extract
      • ½ cup bittersweet chocolate chips or chunks, chopped
      • 1 cup confectioners' sugar
      • ¼ cup unsweetened cocoa powder
      • ⅛ teaspoon salt
      • 2 large egg whites
      • 1 teaspoon vanilla extract
      • ½ cup bittersweet chocolate chips or chunks, chopped

      Description

      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.

      Directions

      1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
      2. 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).
      3. 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 pan before transferring to a wire rack to cool completely.

      Tips

      • To make ahead: Store cookies in an airtight container for up to 3 days.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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