Flourless Double Chocolate Chip Cookies
Chewy, crispy, and shiny - these gluten free double chocolate chip cookies are a super chocolatey treat!
Servings: 12 large cookies
- 3 cup powdered sugar
- 2/3 cup cocoa powder
- ½ tsp salt
- ½ cup liquid egg whites
- ½ tbsp vanilla extract
- 1 cup chocolate chips
In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Then mix in the egg whites and vanilla until combined. Add chocolate chips and fold in with a silicone spatula. Preheat the oven to 350F.
Use a 1.5 inch cookie scoop to scoop 6 cookies per parchment paper lined cookie sheet. Bake at 350F for 12 minutes. Cool 20 minutes (this step is important), and then peel back the parchment paper to remove and enjoy!
- Best made with liquid egg whites, but you can use the whites from about 3-4 large eggs to make the 1/2 cup liquid egg whites.
- These are best right after they cool! They can be stored in an airtight container for 1-2 days, but become more crispy, less chewy, as they cool.
- These are naturally flourless, though make sure you use cocoa powder and powdered sugar with no gluten if you need them to be gluten free.