These flourless chocolate cookies are like a rich and fudgy flat brownie. Nobody will even miss the flour!
I’ve wanted to make these for about…two years. But another
cake salad casserole soup cookie recipe kept replacing it. #foodbloggerproblems.
I finally carved out 30 minutes and got after it – if for no other reason than to just cross them off my to-do list!
There’s plenty of rich chocolate and sweet powdered sugar to mask the absence of flour. If you gave these to someone and didn’t tell them, they probably wouldn’t even know.
They were really delicious and actually reminded me of brownies. Like a flat brownie. And one was pretty filling.
But I ate three.
These Peppermint Snowcap Meringues are also a wonderful gluten free option for the holidays!
Other Cookies you might enjoy!
Watch the video to see just how easy they are to make!
- 3 cups powdered sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon coarse salt
- 1/3 cup mini chocolate chips
- 1 cup finely chopped pecans
- 4 large egg whites ,room temperature, lightly beaten
Preheat oven to 325 degrees F, with racks in the middle. Line two baking sheets with parchment paper.
In a large bowl, whisk together the sugar, cocoa powder, and salt. Stir in the chocolate chips and pecans. Add egg whites and stir until just combined (do not over mix.)
Drop batter by large tablespoons 3 inches apart onto the baking sheets (they spread quite a bit while cooking!) Bake for about 22-25 minutes, rotating baking sheets halfway through, until cookie tops are dry and crackled.
Transfer sheets to a wire rack to let cookies cool completely.
Carefully peel the cookies from the parchment if they tend to stick at all. Eat and enjoy!
Cookies may be stored up to 3 days in an airtight container.