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

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.