I’ve been eating gluten-free since November 2009, and I can say that most of the time I don’t crave cookies, cakes and other baked goods. What you see as tempting bits of deliciousness, I see as a big fat stomachache and a day of discomfort.
Anyway, lest I go on about unpleasantries, I’ll tell you that yesterday I was craving something chocolatey and gooey, something that surely had flour. But, I would not rest in defeat!
Behold, these are FLOURLESS chocolate cookies. At first glance, you think, holy crap that’s a lot of powdered sugar! But then you realize there is no oil, butter, egg yolks, or flour, and then you’re like, whew! I’m totally making these.
Thank you, internet, for helping me through yesterday.
3 cups powdered sugar
2/3 cup cocoa powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
4 large egg whites
2 teaspoons vanilla
Preheat oven to 350 degrees. Mix together the dry ingredients: powdered sugar, cocoa powder, salt, and chocolate chips. Add egg whites and vanilla and mix at medium speed until combined into a gooey batter.
Line baking sheets with parchment paper and spoon batter onto the sheets. Be careful not to make the mounds too big, as the batter spreads. (I found two tablespoons to be sufficient per cookie.) Bake at 350 for 14 minutes. They are done when the tops of the cookies are cracked and glossy.
Let cool completely before you consume them… which feels like a really long time to wait. Pour a glass of milk and enjoy.
Happy Weekend to you!
tyvm! they are delicious!! was it meant to be fahrenheit or celsius? mine spread and didn´t get shine like your´s at first, so i put them in lil tiny muffin-like-tins and then they finally were great 🙂 Thx for sharing this!!
The oven is to be set at 350 degrees fahrenheit. A very small amount of dough is all that’s needed to make one cookie because they do spread out a bit. It seemed like 14 minutes was just right (time-wise) to get a good shine. Perhaps your oven could do with a minute or so less? Just play with it 🙂