Rating: 4 stars
21 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

My gluten-free daughter was so happy with these!

Recipe Summary

cook:
12 mins
additional:
20 mins
total:
42 mins
prep:
10 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.

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  • Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.

  • Scoop batter by tablespoonful onto the prepared baking sheets.

  • Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

Cook's Note:

You're looking for a brownie-like, thick, and fudgy batter consistency after adding the eggs. If it seems too thick, add another egg white and then a fourth if it still seems too thick.

I put them in the fridge to chill, which makes them much easier to get off parchment.

Nutrition Facts

94 calories; protein 1g; carbohydrates 18.8g; fat 2.5g; sodium 16.2mg. Full Nutrition
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