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Flourless Double-Chocolate Cookies

Makes 2 1/2 dozen
Time 35 min
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.
Ingredients
  • 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
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Method

Preheat 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.