Flourless Chocolate Cookies
I made these for a group of people with various dietary restrictions—gluten-free, dairy-free, and nut-free, and they were an absolute hit, even for a first attempt! These rich, fudgey cookies are a cinch to make and definitely a crowd-pleaser.
Author: Vincci Tsui, RD
Recipe type: Baked goods, dessert
Makes: About 25-30 cookies
- 3 egg whites (if you separating eggs makes you nervous, you can definitely use liquid egg whites here)
- 1½ tsp (22 mL) vanilla
- 1¾ cup (435 mL) icing sugar
- ¾ cup (185 mL) cocoa powder
- 1 tsp (5 mL) instant coffee powder
- ¼ tsp (1 mL) salt
- Up to 2 cups chopped semi-sweet chocolate or chocolate chips (There are only about 2 Tbsp in the cookies in the photo)
- Fleur de sel or other flaky sea salt(optional)
- Preheat oven to 350°F. Line two baking sheets with parchment paper or a non-stick baking mat.
- Using a hand mixer, stand mixer, or ?, beat egg whites in a medium bowl on medium speed until they form soft peaks.
- Stir in vanilla, and sift in icing sugar, cocoa powder, instant coffee, and salt. (If you don't have a sieve, you can just mix the dry ingredients together in a smaller bowl and dump them into the bowl with the egg.) Mix on low speed (or stir by hand) until incorporated. The batter should be thick AF.
- Fold in chocolate (if using).
- Drop by teaspoonfuls onto lined baking sheets (or tablespoonfuls for larger cookies). Bake in preheated oven until the cookies are slightly puffed up and have formed a bit of a crust on top, about 8 minutes (11-12 for the larger cookies).
- Optional: Sprinkle the tops with a bit of sea salt as they cool. The cookies will fall a bit as they cool.