Description

These Flourless Chocolate Cookies are a deliciously fudgy and naturally gluten-free treat. Made with simple ingredients like powdered sugar, cocoa powder, and egg whites, these cookies have a rich chocolate flavor with a shiny, crackled top and a chewy texture. Perfect for those who crave chocolate without any flour, they are easy to make and ideal for any dessert occasion.

Ingredients

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Dry Ingredients

3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt

Wet Ingredients

2 large egg whites
1 teaspoon vanilla extract

Add-ins

1/2 cup semi-sweet chocolate chips

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix dry ingredients: In a large bowl, whisk together the powdered sugar, unsweetened cocoa powder, and salt until fully combined and smooth.
Add wet ingredients: Add the egg whites and vanilla extract to the dry mixture. Stir continuously until the batter becomes thick, glossy, and slightly looser than traditional brownie batter.
Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the batter to distribute them evenly without deflating the mixture.
Form cookies: Drop tablespoon-sized mounds of the batter onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the tops are shiny and develop a characteristic crackled appearance.
Cool: Let the cookies cool completely on the baking sheets before removing them. This step is important as the cookies will firm up as they cool, maintaining their fudgy texture.

Notes

These cookies are naturally gluten-free, making them perfect for those with gluten sensitivities.
For added texture and flavor, you can substitute mini chocolate chips or chopped nuts in place of the semi-sweet chocolate chips.
Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.