For a chocolatey indulgence, make these Flourless Chocolate cookies! This recipe uses egg whites instead of flour, so they're gluten-free, and coco powder plus chocolate chips provides the rich taste of chocolate. Perfect for holiday cookie exchanges or just to satisfy your sweet tooth! Easy to make, this dough can be created in 15 minutes and requires 12-14 minutes per batch to bake.
[cooked-sharing]
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
Combine confectioners' sugar, cocoa powder 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 powder 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, one 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.
These cookies can be stored for 3 days in an airtight container.
Source: Eating Well
1 servings
16 cookies
- Amount per serving
- Calories67
- % Daily Value *
- Total Fat 23g30%
- Saturated Fat 13g65%
- Sodium 255mg12%
- Total Carbohydrate 128g47%
- Dietary Fiber 12g43%
- Total Sugars 73g
- Protein 1g
- Potassium 277mg6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
Combine confectioners' sugar, cocoa powder 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 powder 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, one 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.
Notes
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