Flourless Chocolate Cookies





Introduction: Flourless Chocolate Cookies

Gluten Free Challenge

This is an entry in the
Gluten Free Challenge

Epilog Challenge 9

This is an entry in the
Epilog Challenge 9

Flourless Chocolate Cookies are an awesome way to go gluten-free on cookies, without sacrificing the rich chocolate flavor and chewiness. They have an egg white base with powdered sugar instead of regular granulated sugar, and bake flatter, but taste delicious.

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They are also very easy to make, and require that you only mix all the ingredients together in one bowl before baking!

Recipe below.


It's More Than Just a Gift Card Pt. 2

Michael Metzler Jr.


With this card you can buy

Fireworks for the fourth of july,

TVs, games, and even a fly,

The one thing is, it can’t make you die.


But you can buy locks, dogs, and keys!

Cats, and worms, and sometimes fleas!

Ribbons, stuffing, ships and flags!

Hi-hats, teacups, big blue bags!


Drums and cymbals, and lo, the flu!

Socks and sleeves, and shirts for you!

Red and green and white and blue!

There is no thing this card can’t do.


So if you see this lying around

On a window sill, or, dare I say, the ground,

Do not hesitate, not for one minute,

For not a thousand bucks could win it.


It is a priceless piece of plastic,

Not anything on earth could buy it.

So do not drop, eat or discard.

I tell you true: It is more than a gift card.

Step 1: Ingredients


½ cup cocoa powder

1 ¼ powdered sugar

2 egg whites, divided

¼ teaspoon salt

2 teaspoons vanilla

½ cup chocolate chips

Step 2: Whisk It

Preheat oven to 350 degrees F.

In a medium bowl, whisk together the cocoa powder, salt, and powdered sugar.

Step 3: Whip It

In a small bowl, whip 1 egg white until fluffy and peaks form.

Step 4: Fold It

Add 1 unwhipped egg white to the cocoa powder mixture, followed by vanilla. Fold in the whipped egg white, and then add chocolate chips until just combined.

Step 5: Bake It

Place uniform mounds of batter on a silicone-lined baking sheet, and bake for 15 - 17 minutes, or until cookies are glossy and started cracking.

Step 6: Enjoy!

Remove, cool, and consume.


  • So rich but, so good...-jltjr

    jltjr made it!


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2 Questions


how do you make the mixture 'runny' ? Do you use the egg yolks?

The amount of cocoa powder used is 1/2 cup. I guess you could be getting a dry mix if you are using much smaller eggs...the eggs I used with larger. So if you're getting a dry mix, try putting in another egg white

The mixture will naturally be runny just using the egg whites; and this recipe doesn't call for the egg yolks


OK. Can you confirm the amount of the cocoa used? The mixture seems so dry

Do you know the amount of sugar in each cookie? I am diabetic and have to watch my sugar intake. Thanks

I would estimate it at 12 grams of powdered sugar per cookie. But that's not an exact number. So this is more of a sugary dessert ;)



Already have the ingredients out and working.

I love how these come out thin. I have to try your recipe. Thanks !

Thanks! They are mainly chewy but can be crunch on the sides