Flourless Chocolate Cookies
Experience the ultimate chocolate flourless cookies, crisp on the outside with a chewy fudge like center . These gluten-free treats are just as delicious as those from the bakery.
Equipment
- baking sheet
- parchment paper or silicone pad
- 1 1/2 tablespoon cookie scooper
Ingredients
- 3 cups powdered sugar confectioners' sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 large egg whites do not use the yolk in this recipe
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder optional
- 3/4 cup dark chocolate chips or chunks (I like to use a roughly chopped bar of Ghirardelli intense dark chocolate - 72% cacao)
- 1 1/4 cups chopped pecans, or walnuts (You can also substitute an additional 1 cup of chocolate instead of using nuts)
- flaky sea salt, optional to finish cookie
Instructions
- Pre-heat the oven to 350 degrees F.
- These cookies are quite large, so you want to be sure you either bake in batches or use two pans. Use a silicone mat or parchment paper to line your baking sheets.
- In a large bowl, mix together the powdered sugar, cocoa powder and salt.
- Add in the egg whites, vanilla extract and chocolate chips. Stir with a spoon until combined.
- Using a cookie scoop (1-1/2 tablespoon) add 6 scoops to each baking sheet.
- Bake for 11-13 minutes or until the tops are shiny and cracking
- Let cool completely before removing from pan, keep in mind that they are very fragile while warm.
Notes
Sea Salt: If you like, sprinkle the cookies with sea salt before baking.
Tried this recipe?Let us know how it was!