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

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Ingredients

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

Directions

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

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  • 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. 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

136.4 calories; 2.3 g protein; 17.7 g carbohydrates; 0.9 mg cholesterol; 17.7 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/07/2015
These were very interesting cookies. A combination of meringue cake and crunch. Not too sweet very chocolatey light as air - they have the texture of eating a cloud of chocolate. They really are chocolate air cookies in this sense. And watch out because with kids around they disappear into thin air! They're addictive. I melted the chocolate in the microwave to speed things along. I made a half portion and got 12 cookies. I baked them for 10 minutes then left them in the oven with the door cracked for 5 minutes. Once cooled they are quite delicate so be careful.Quick and easy to make; and the kids liked them: what more could make life easier? Thank you Epagoza for your lovely recipe. Read More
(5)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/07/2015
These were very interesting cookies. A combination of meringue cake and crunch. Not too sweet very chocolatey light as air - they have the texture of eating a cloud of chocolate. They really are chocolate air cookies in this sense. And watch out because with kids around they disappear into thin air! They're addictive. I melted the chocolate in the microwave to speed things along. I made a half portion and got 12 cookies. I baked them for 10 minutes then left them in the oven with the door cracked for 5 minutes. Once cooled they are quite delicate so be careful.Quick and easy to make; and the kids liked them: what more could make life easier? Thank you Epagoza for your lovely recipe. Read More
(5)
Rating: 4 stars
03/07/2015
These were very interesting cookies. A combination of meringue cake and crunch. Not too sweet very chocolatey light as air - they have the texture of eating a cloud of chocolate. They really are chocolate air cookies in this sense. And watch out because with kids around they disappear into thin air! They're addictive. I melted the chocolate in the microwave to speed things along. I made a half portion and got 12 cookies. I baked them for 10 minutes then left them in the oven with the door cracked for 5 minutes. Once cooled they are quite delicate so be careful.Quick and easy to make; and the kids liked them: what more could make life easier? Thank you Epagoza for your lovely recipe. Read More
(5)
Rating: 5 stars
11/17/2015
they where the best and I mean it the Best cookies I ever made thank you for this recipe Read More
(1)
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Rating: 5 stars
04/11/2018
Had a lot of trouble getting the egg whites whipped - added a pinch of salt after reading some tips elsewhere but still didn't manage to get past the soft peak stage (I think my eggs weren't fresh enough). Used lemon juice instead of cream of tartar. They turned out looking a little odd - kind of in two layers with a crispy merengue-like layer on top and a chewy almost brownie like layer that spread out underneath. However they were DELICIOUS and I will absolutely be making this recipe again (though I might practice making some plain merengue first) Read More
Rating: 4 stars
12/13/2015
These cookies all ended up spread out and attached to each other. Suspect the oven temperature is too high. We do our plain meringues at 225 for an hour. Read More