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Gooey, chewy flourless chocolate cookies that are naturally gluten free. Makes about 24 cookies.
10 min
Prep Time
12 min
Cook Time
52 min
Total Time
24
Servings
If you skip letting the mounds rest 30 minutes they will still turn out but may spread more. Adding chopped nuts balances sweetness and may increase bake time by 1-2 minutes. Don’t substitute powdered sugar with a sugar alternative. Use parchment (not foil). Egg whites should be unbeaten when added. If batter is too thick, add a couple drops of water.
Line two baking sheets with parchment paper and spray with nonstick spray.
In a large bowl, whisk together powdered sugar, cocoa powder, and salt.
Stir in egg whites and vanilla until the batter is completely moistened; it will be very thick.
Stir in the chocolate chips.
Spoon the batter onto the prepared sheets using a small cookie scoop, about 1 tablespoon per mound; you will end up with about 12 mounds per sheet.
Let the cookie sheets rest for 30 minutes before baking while preheating oven to 350°F.
Bake for 10-12 minutes until tops are glossy and lightly cracked; edges will be set and middles slightly undercooked.
Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
If adding nuts, cookies may be rounder and may need 1-2 minutes longer baking.