Description
These Flourless Chocolate Cookies are rich, fudgy, and perfect for chocolate lovers seeking a gluten-free treat. Made without any flour, they rely on cocoa powder and egg whites to achieve a chewy texture with a delightful crackled top. Optional semi-sweet chocolate chips add bursts of chocolatey goodness. Easy to prepare and bake, these cookies deliver indulgent flavor in a simple recipe.
Ingredients
Scale
Dry Ingredients
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Wet Ingredients
- 2 large egg whites
- 1 tablespoon vanilla extract
Optional
- 1 cup semi-sweet chocolate chips (optional, for extra chocolatey texture)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the powdered sugar, unsweetened cocoa powder, salt, and baking powder until thoroughly combined for an even chocolate base.
- Prepare Wet Ingredients: In a separate bowl, use a hand mixer or stand mixer to beat the egg whites and vanilla extract until soft peaks form. This step is crucial to providing structure and lightness to the cookies.
- Combine Wet and Dry Ingredients: Gently fold the beaten egg whites into the dry ingredient mixture using a spatula, taking care not to deflate the egg whites. The batter should be thick, glossy, and cohesive.
- Add Chocolate Chips (Optional): Fold in the semi-sweet chocolate chips if using, for extra melty pockets of chocolate throughout the cookies.
- Shape the Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Optionally, press the tops gently with the back of a spoon to shape them uniformly.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies are ready when the edges are set and the centers are slightly cracked. Avoid overbaking to keep the centers soft and fudgy.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- These cookies are naturally gluten-free due to the absence of flour.
- Beating the egg whites to soft peaks is essential for the right texture.
- Do not overbake to maintain a moist, fudgy interior.
- You can store baked cookies in an airtight container at room temperature for up to 3 days.
- For a vegan variation, try using aquafaba (chickpea liquid) whipped to soft peaks instead of egg whites.
