These richly flavored chocolate cookies are slightly chewy right after baking, becoming wonderfully tender and velvety in texture after a few days. If you like, you can dust the cooled cookies with more powdered sugar for a festive look.
Home » Recipes » Flourless Double Decadent Chocolate Cookies
1 1/2 cup powdered sugar
1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/4 cup almond flour
1/4 cup unsweetened coconut flakes
1/4 teaspoon fine sea salt
4 large egg whites, at room temperature
1 teaspoon gluten-free vanilla extract
1/2 cup mini dark chocolate chips
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In the bowl of a food processor, combine powdered sugar, granulated sugar, cocoa powder, almond flour, coconut and salt. Pulse until combined. Transfer to a medium bowl. In a separate bowl, whisk egg whites and vanilla together until frothy; add to dry ingredients, stirring just until combined. Fold in chocolate chips. Drop by tablespoonfuls onto the baking sheets, leaving 2 inches between each cookie. Bake until tops are just dried, about 15 minutes.
Cool cookies on the pans for 10 minutes; transfer cookies to a wire rack to cool completely. Store in an airtight container up to 1 week.
Per Serving: Serving size: 1 cookie, 80 calories (20 from fat), 2.5g total fat, 1g saturated fat, 30mg sodium, 15g carbohydrates, (1 g dietary fiber, 13g sugar), 1g protein.
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