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These Flourless Chocolate Cookies have a crispy meringue exterior, fudgy and brownie-like on the inside. They melt in your mouth and are insanely delicious!
Whether you are on a special diet or don’t have any flour on hand, flourless cookies are the way to go! Try out more recipes like these Flourless Peanut Butter Cookies, these Flourless Chocolate Brownies, or this incredible Flourless Chocolate Cake!
Obviously, as the name says, these chocolate cookies don’t contain any flour which makes these a great gluten-free dessert. BUT… That is not what’s so special about them! Because these cookies use egg whites, their texture is to die for! The inside of the cookies has a delightful chewy texture, almost like a brownie. The outside of the cookie is crispy and resembles that of a macaron.
Not only are these chocolate cookies unlike any other that you’ve had, they are so simple to make! Using just six ingredients, the dough comes together in minutes. The cooking is quick and easy. Trust me, you don’t want to miss out on this recipe!
These flourless chocolate cookies only require a few simple ingredients, yet they make a delicious and sophisticated cookie that is perfect for any occasion. Check out the recipe card at the bottom of the post for all of the exact measurements.
The process of making these cookies is even easier than making normal cookies. Not to mention, because these cookies don’t use flour, they can be served to everyone… Even your gluten-free friends!
There are a few preparations that you can do beforehand to make sure that these Flourless Chocolate Cookies turn out perfectly every time!
NOTE: If your cookies were overbaked (you can tell this because they will be crispy all the way through without that chewy center) then you can store them overnight in an airtight container with a slice of sandwich bread. The cookies will absorb the moisture from the bread and become nice and chewy.
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Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
Melt the semi-sweet chocolate in the microwave in 30-second intervals until completely melted. Set aside and let cool while you whip up the egg whites.
In a large bowl, add the egg whites and cream of tartar. Use a hand mixer or stand mixer fitted with the whisk attachment to whip until foamy. Add the powdered sugar slowly while whipping, letting it all be absorbed. Whip until you reach medium-soft peaks.
Sift in the cocoa powder and whip slowly until it is absorbed into the egg whites. The mixture will seem much too soft to scoop into cookies, but it will thicken after the melted chocolate is added.n
Fold in the cooled, melted chocolate until mostly combined. Add in the chopped chocolate and continue folding until completely combined.
Use a large cookie scoop, about 2 1/2-3 tablespoons, to scoop the dough onto the prepared baking sheets, leaving at least 2 inches between them.
Bake for 10-11 minutes, until the tops are crackling and the edges are just set. Remove from the oven and let the cookies sit on the baking sheet for another 10-15 minutes, until cooled. They will continue to bake and set up as they cool down.
Calories: 87kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 10mgPotassium: 89mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 8mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.