Crispy outside, fudgy inside—naturally gluten-free and packed with rich chocolate flavor!
🍪 Ingredients (Makes 12 cookies)
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1 ½ cups (150g) powdered sugar (confectioners’ sugar, sifted)
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⅓ cup (30g) unsweetened cocoa powder (Dutch-process for depth)
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¼ tsp salt
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2 large egg whites, room temperature
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1 tsp vanilla extract
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½ cup (85g) dark chocolate chips (70% cacao, dairy-free if needed)
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Optional: ½ tsp espresso powder (enhances chocolate flavor)
📝 Instructions *(Prep: 10 mins | Bake: 12-14 mins)*
1️⃣ Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2️⃣ Dry Mix: Whisk powdered sugar, cocoa powder, salt, and espresso powder (if using).
3️⃣ Add Wet Ingredients: Stir in egg whites and vanilla until smooth (batter will be thick and glossy).
4️⃣ Fold in Chocolate Chips.
5️⃣ Scoop: Drop 1-tbsp mounds of dough onto the sheet (space 2″ apart; they spread!).
6️⃣ Bake: 12-14 mins until crackly on top but soft inside.
7️⃣ Cool: Let sit 5 mins on the sheet, then transfer to a rack.
💡 Pro Tips
✅ No powdered sugar? Blend granulated sugar in a blender until fine.
✅ Extra chewy? Add 1 tbsp almond butter to the batter.
✅ Storage: Keep in an airtight container for 3 days (or freeze for 1 month).
Why You’ll Love These
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Naturally gluten-free (no flour substitutes needed!).
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Crisp edges + molten centers—like a brownie in cookie form.
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Dairy-free option: Use vegan chocolate chips.
“So decadent, no one will guess they’re flourless!” 😍
Serve with: A glass of cold milk or espresso.