These gluten-free triple chocolate cookies, made without flour, are quick and easy to make and will impress all the chocolate lovers in your life.


Recipe Summary

30 mins
9 mins
10 mins
49 mins
2 dozen cookies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.

  • Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.

  • Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.

  • Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.

  • Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.

  • Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

119 calories; protein 1.5g 3% DV; carbohydrates 19.3g 6% DV; fat 4.6g 7% DV; cholesterol 0.4mg; sodium 50.7mg 2% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Delicious and very very rich. Im not GF and I loved these Read More