Discover the perfect Flourless Chocolate Cookie recipe right here!
One of these days I came across a Flourless Cookie recipe on Pinterest. I thought the cookies looked great and decided to make them at home. The recipe didn't work very well, but I was determined to try it again. So I looked for a few more recipes and came up with this exact one. Just Perfect!
What are the ingredients for this Flourless Chocolate Cookie recipe?
- confectioners' sugar
- cocoa powder
- salt
- vanilla extract
- egg white
- semi-sweet chocolate
How to make Flourless Chocolate Cookies?
- Line two cookie sheets with silicone mats or parchment paper and preheat the oven to 350°F (180°C).
- Combine sugar, cocoa powder, and salt. Add the egg white and vanilla, mixing thoroughly. Stir in the chopped chocolate.
- Drop spoonfuls of the batter onto the prepared baking sheets, leaving enough space between each and bake them for approximately 10 minutes.
I just love eating them with my afternoon coffee. An added bonus? One cookie is all it takes to satisfy my sweet cravings!
For more sweet recipes click here.
Flourless Chocolate Cookies
Servings 16 cookies
Ingredients
- 1 cup confectioners' sugar
- 1/2 cup cocoa powder
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 egg white
- 1/4 cup semi-sweet chocolate chopped
Instructions
- Line 2 cookie sheets with silicone mats or parchment paper.
- Preheat oven to 350F (180C)
- Mix sugar, cocoa powder and salt. Add egg white and vanilla and mix well.
- Add chopped chocolate and stir a little.
- Drop batter by the spoon onto baking sheets (don't put them too close from one another).
- Bake for around 10 minutes.
- Wait until they cool down a little before removing from baking sheet.
This recipe has quickly become a favorite here at home! 😉
Found your post on tastespotting and was delighted...needed a kitchen pantry sort of cookie to tackle a craving, and these did just the trick. But I found the recipe to be not-quite right.
I had just shy of a cup of confectioner's sugar, so I added a bit more cocoa. I would proceed with caution if adding more cocoa to this recipe—it's already rich and this makes it border on being too much so.
My batter was also not nearly wet enough with just one (large) egg white. I wound up using almost two, which resulted in a slightly taller, more cakey cookie.
And finally, my batch only yielded 9 cookies. Which is actually completely OK as it is just enough for me to indulge in over the next few days.
Thanks for the post. x
Hi Carly,
The first time I made this recipe I used 2 egg whites and the cookies turned out too flat. One was enough. But I think that it also depends on the humidity of where you live. My city is very humid (too humid actually), so I think maybe we need less liquids in the recipes we make.
Thank you for stopping by!
Andrea