Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
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  • 1 star values: 0

These cookies taste like flour-less chocolate cake. They also happen to be gluten-free and grain-free.

Recipe Summary

15 mins
10 mins
25 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment.

  • Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let chocolate cool slightly while preparing the egg whites.

  • Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites.

  • Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Fold in vanilla extract. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet.

  • Bake until cookies set in their centers, 10 to 15 minutes.

Cook's Notes:

Nuts are optional. I like to place a pecan half on each cookie before baking. They are awesome!

Nutrition Facts

136 calories; protein 2.3g; carbohydrates 17.7g; fat 6.9g; cholesterol 0.9mg; sodium 17.7mg. Full Nutrition