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Gluten Free Chocolate Cookies

Gluten Free Chocolate Cookies were a HUGE success with everyone at my house! They are very moist and full of flavor.  They are almost like brownies in the batter form, but they bake up light and crispy. You have got to give these delicious cookies a try.

They actually remind me of meringue cookies they are so light and fluffy. It may seem odd to make them with powdered sugar and egg whites but that is how your make meringue which explains why they are so light.

Best of all these Gluten Free Chocolate Cookies are full of flavor and moist. You don’t find that often times in a gluten free cookie. They have a bit of a chewy consistency. I like to make these for my friends who are gluten free or when I am going to a party or event where there will be others with food allergies.

They can be prepped in advance and kept in an airtight container. I hope you enjoy these Gluten Free Chocolate Cookies. They are chewy gooey flourless chocolate cookies that are rich and delicious.

Gluten Free Chocolate Cookies

Gluten Free Chocolate Cookies were a HUGE success with everyone at my house! They are very moist and full of flavor.  They are almost like brownies in the batter form but they bake up light and crispy.
Print Recipe
Prep Time:25 mins
Cook Time:14 mins

Equipment

  • 1 baking sheet

Ingredients

  • 3 cups powdered sugar
  • 2/3 cup unsweetened dark chocolate cocoa powder
  • 1/8 tsp salt
  • 2 to 4 large egg whites at room temperature
  • 1 Tbsp pure vanilla extract
  • 1 1/2 cups chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • Set aside 2 baking sheets with parchment paper.
  • In a large bowl, whisk together powdered sugar, cocoa powder and salt.
  • Whisk in the vanilla and egg whites starting with just two egg whites.
  • Beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgey batter consistency.
  • If it seems too thick, add another egg white - then a 4th one if it seems still too thick.
  • Stir in the chocolate chips.
  • Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
  • Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
  • Let the cookies cool completely on baking sheet and store in airtight container for up to 3 days.

Notes

Let the cookies cool completely on the baking sheet before you attempt to remove them. They are delicate so gently peel them away from parchment paper. 
Be sure chocolate is gluten free.
Servings: 8 people
Author: Melissa Jennings
Cost: $5

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3 Comments

  1. Hi Melissa, how on earth did you keep these cookies from sticking? I’ve never had cookies stick to parchment paper. It was unreal!

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