<span style="color: #000000;font-family: Calibri, Arial, Helvetica, sans-serif">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.</span>

[cooked-sharing]

Flourless Chocolate Cookies
Yields1 Serving
 1 cup confectioner's sugar
 0.25 cup unsweetened cocoa powder
 0.13 tsp salt
 2 large egg whites
 0.50 cup bittersweet chocolate chips or chunks, chopped
 1 tsp vanilla extract
1

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.

2

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).

3

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

Nutrition Facts

Serving Size 16 cookies

Servings 1


Amount Per Serving
Calories 67
% Daily Value *
Total Fat 23g36%
Saturated Fat 13g65%
Sodium 255mg11%
Potassium 277mg8%
Total Carbohydrate 128g43%
Dietary Fiber 12g48%
Sugars 73g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup confectioner's sugar
 0.25 cup unsweetened cocoa powder
 0.13 tsp salt
 2 large egg whites
 0.50 cup bittersweet chocolate chips or chunks, chopped
 1 tsp vanilla extract

Directions

1

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.

2

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).

3

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.

Flourless Chocolate Cookies

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