Description
These fudgy flourless chocolate cake cookies are rich, chewy, and intensely chocolatey with a shiny, crackled surface. Made without flour, these cookies rely on cocoa powder, powdered sugar, and egg whites to create a soft, fudgy texture that’s perfect for chocolate lovers seeking a gluten-free treat.
Ingredients
Scale
Ingredients
- ¼ cup plus 1 tablespoon unsweetened cocoa powder
- 1 ½ cups powdered sugar
- 2 large egg whites
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the unsweetened cocoa powder and powdered sugar until well combined, ensuring there are no lumps.
- Add the Egg Whites: Add the egg whites to the dry mixture. Stir continuously until the egg whites are fully absorbed and the batter becomes thick and sticky. This may take a few minutes and is key to developing the cookie’s fudgy texture.
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies.
- Line Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and to ensure even baking.
- Shape the Cookies: Scoop tablespoon-sized portions of the batter and place them onto the parchment-lined baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the cookies puff up and develop a shiny, crackled surface, indicating they’re perfectly baked.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This ensures they set properly.
Notes
- Ensure the egg whites are at room temperature for easier mixing and better texture.
- Sift the cocoa powder and powdered sugar to avoid lumps in the batter.
- Space cookies adequately on the baking sheet to prevent them from sticking together.
- Store the cooled cookies in an airtight container at room temperature for up to a week.
- These cookies are naturally gluten-free, ideal for anyone avoiding wheat.
