Flourless Chocolate Cookies
Chewy and fudgy on the inside, slightly crispy around the edges. These Flourless Chocolate Cookies taste just like brownies with a macaron texture!
Ingredients
- 1 ½ cup (180 g) powdered sugar
- ⅓ cup (35 g) unsweetened cocoa powder
- a pinch of salt
- 1 or 2 large egg whites at room temperature
- 1 teaspoon vanilla extract
- ½ cup (90 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or silicone baking mats. If you are using parchment paper, spray it with cooking spray.
- In a large bowl, whisk together the powdered sugar, cocoa powder, and salt.
- Add the vanilla extract, the egg white, and whisk until you obtain a thick but moist batter. IF it seems too thick, add another egg white.
- Fold in the chocolate chips.
- Using a cookie scoop or a large spoon, scoop the batter onto the prepared baking sheet. Leave enough space between each cookie as they will spread a bit.
- Bake for 12-14 minutes, until the tops are glossy and they begin to crack.
- Let the cookies cool completely before removing them from the baking sheet with a spatula.
Notes
- Egg whites - Don’t add that 2nd egg white too soon – it takes time for the dry mix to start absorbing the egg.
- Storage - Store cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
Nutrition
Serving: 1cookies | Calories: 113kcal | Carbohydrates: 21.7g | Protein: 1.4g | Fat: 2.3g | Saturated Fat: 1.3g | Sodium: 5.6mg | Fiber: 1.2g | Sugar: 18.7g