My gluten-free daughter was so happy with these!

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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; 2.5 g total fat; 0 mg cholesterol; 16 mg sodium. 18.8 g carbohydrates; 1 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2015
Loved these. Made them for a tailgate and they were a big hit with the college crowd. They held together well. Crispy on the outside and chewy chocolate on the inside. I cheated and used egg whites from a carton- no problem. I thought they tasted better on the day after I made them. Read More
(9)

Most helpful critical review

Rating: 1 stars
10/28/2019
Too sweet for me Read More
15 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
05/01/2015
Loved these. Made them for a tailgate and they were a big hit with the college crowd. They held together well. Crispy on the outside and chewy chocolate on the inside. I cheated and used egg whites from a carton- no problem. I thought they tasted better on the day after I made them. Read More
(9)
Rating: 5 stars
05/01/2015
Loved these. Made them for a tailgate and they were a big hit with the college crowd. They held together well. Crispy on the outside and chewy chocolate on the inside. I cheated and used egg whites from a carton- no problem. I thought they tasted better on the day after I made them. Read More
(9)
Rating: 4 stars
03/29/2015
These cookies were pretty good although they were a bit sticky and even stuck to the parchment paper I baked them on. I also had to add some water because the dough was very thick. I would make these again with minor adjustments. I loved that these cookies did not become flat after baking! Read More
(5)
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Rating: 5 stars
02/19/2016
I made these for a friend who said he missed the flourless chocolate cookies from Starbucks. Very easy to make and delicious. Every time he would take another cookie he would OMG. He told me they could be dangerous for him. Mission accomplished highly recommend this recipe. Read More
(2)
Rating: 5 stars
08/16/2017
I've made these cookies a handful of times for my friends with Celiac or gluten allergies and they're always a hit! Super easy. From my experience I usually need 3 egg whites from large eggs. I leave out the chocolate chips refrigerate overnight then knead in the chocolate chips while dough is cold. I usually roll by hand (which is super messy!!) into walnut sized balls and bake for ten minutes. I leave them on the sheet to cool for a few minutes to allow them to firm up then transfer to a cooling rack. Don't skimp on the chocolate chips they help make them gooey on the inside!! Read More
(2)
Rating: 5 stars
10/26/2015
These are incredible! They remind me of the edges of a brownie very chewy and delicious! I did add one extra egg white to the batter and chose to add walnuts to half the batter. I baked them for 14 minutes and they came out perfect! I loved that I had all of the ingredients on hand. So simple and so easy. I've already recommended them to my friend with Celiac's Disease. She's super excited to try them for herself! Thank you for sharing:) Read More
(1)
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Rating: 4 stars
02/09/2016
These cookies were so good! I did change the recipe a bit in that I added three tablespoons of butter and about a half teaspoon of salt and used one cup of milk chocolate chips and a half cup of white chocolate chips. They definitely needed to bake for 14 minutes in my oven. When I make them again I will be adding walnuts or pecans. Read More
(1)
Rating: 5 stars
12/18/2015
Really good chocolatey and like meringue. But use a teaspoon rather than a tablespoon to drop onto cookie sheet if you want guest-sized cookies. They spread out while baking. Read More
Rating: 2 stars
07/12/2019
I halved the recipe using the one egg white. The batter was completely dry, so I added a second egg white. Now it seemed too wet! I placed it in the fridge for an hour or so, hoping it would firm up. Mixed in the chocolate chips at this point. I saw all of the comments about cookies sticking on the sheets, and I can relate. I used parchment paper and sprayed that. I used teaspoon to measure out the amounts. They started to spread out a little. Baked 10 min and let sit 5 min before removing. They really spread out more and touched. They were very difficult to remove. Came out very thin, crispy, good flavor but burnt on bottom! I think I'll look for another such recipe. I'm glad I only made half the recipe. Hoping to give to someone but had to toss out. Sorry! Read More
Rating: 1 stars
10/28/2019
Too sweet for me Read More