Flourless Chocolate Cookies
 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.){kind=link}
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
- Preheat oven to 350°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 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
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Calories74 cal
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Total Fat2.5 g
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Saturated Fat1.4 g
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Cholesterol0 mg
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Sodium27 mg
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Carbohydrate Total12.6 g
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Protein1.1 g
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Phosphorus26 mg
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Potassium68 mg
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Fiber1 g
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Calcium6 mg
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