Description
These Flourless Chocolate Cookies are rich, fudgy, and intensely chocolatey treats made without any flour. Perfect for those avoiding gluten or simply craving a decadent dessert, these cookies are easy to prepare with a few simple ingredients and bake to soft, chewy perfection.
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 (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, cocoa powder, salt, and baking powder until evenly combined to create a smooth base for the cookie dough.
- Prepare Wet Ingredients: In a separate clean bowl, beat the egg whites and vanilla extract using a hand mixer or stand mixer until soft peaks form, which incorporates air and gives the cookies a light texture.
- Combine Wet and Dry Ingredients: Gently fold the beaten egg whites into the dry mixture using a spatula until fully incorporated and the batter is thick and slightly glossy, taking care not to deflate the egg whites.
- Add Chocolate Chips (Optional): If you want added texture and richness, carefully fold in the semi-sweet chocolate chips to the batter.
- Shape the Cookies: Drop spoonfuls of the thick cookie dough onto the prepared baking sheet about 2 inches apart. For uniform cookies, gently flatten the tops with the back of a spoon.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the edges are set and the centers develop slight cracks but remain soft and fudgy inside. Avoid overbaking to keep them moist.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Be careful not to overbake; the cookies should be soft and fudgy inside with a slightly crisp edge.
- Use clean, grease-free bowls and utensils when beating egg whites for best volume.
- These cookies are naturally gluten-free due to the absence of flour.
- For a richer flavor, use high-quality unsweetened cocoa powder and chocolate chips.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
