I want to share one of my favorite dessert indulgences to satisfy my sweet tooth! Flourless Double Chocolate Chip Cookies that are gluten-free!
I love dessert. That is why I am always trying to figure out how to make recipes to where I can make them just a bit healthier. This one eliminates the flour and so it is great for the gluten-free eater or for one that is trying to eliminate/reduce flour intake.
You can also make this with cacao powder for a healthier chocolate as well. We love to use cacao powder in place of cocoa powder.
These are also really fast to whip up and eat. So when you have the chocolate urge, this could be your solution! I have also tripled the recipe, bake up a bunch (will make about 24 each batch, so 72) and freeze them because when that sweet bug hits, if I don’t have these in the freezer, I end up reaching for something else. I will be sharing my flourless black bean brownies with you soon too, but I am starting with these fudgy, delicious, double chocolate chip cookies!
How To Make Flourless Double Chocolate Chip Cookies
Ingredients for Flourless Double Chocolate Chip Cookies
- 3 cups powdered sugar
- ⅔ cup cocoa powder or cacao powder
- 4 egg whites
- 1 cup chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
Directions for Flourless Double Chocolate Chip Cookies
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine cocoa, powdered sugar and salt.
- Whisk until blended. Add in vanilla and egg whites, whisking just until combined.
- Stir in chocolate chips.
- Using a tablespoon, scoop the cookie batter onto prepared baking sheets, leaving 1-2 inches in between.
- Bake for 13-15 minutes or until the tops of cookies have a glazed look and are slightly cracked.
- Allow the cookies to cool completely on the baking sheet before removing. Store in an airtight container for up to 3 days.
- Each batch makes around 24 cookies!
Here’s a printable version of the recipe:
| Flourless Double Chocolate Chip Cookies | | Print |
- 3 cups powdered sugar
- ⅔ cup cocoa powder or cacao powder
- 4 egg whites
- 1 cup chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine cocoa, powdered sugar and salt. Whisk until blended. Add in vanilla and egg whites, whisking just until combined.
- Stir in chocolate chips. Using a tablespoon, scoop the cookie batter onto prepared baking sheets, leaving 1-2 inches in between.
- Bake for 13-15 minutes or until the tops of cookies have a glazed look and are slightly cracked.
- Allow the cookies to cool completely on the baking sheet before removing. Store in an airtight container for up to 3 days.
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