Flourless Double Decadent Chocolate Cookies
4

Makes 2 1/2 dozen

These richly flavored chocolate cookies are slightly chewy right after baking, becoming wonderfully tender and velvety in texture after a few days. If you like, you can dust the cooled cookies with more powdered sugar for a festive look.

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    Ingredients: 
    • 1 1/2 cup confectioners' sugar
    • 1/2 cup granulated sugar
    • 3/4 cup unsweetened cocoa powder
    • 1/4 cup almond flour
    • 1/4 cup unsweetened coconut flakes
    • 1/4 teaspoon fine sea salt
    • 4 large egg whites, at room temperature
    • 1 teaspoon gluten-free vanilla extract
    • 1/2 cup dark mini chocolate chips
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    Method: 

    Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

    In the bowl of a food processor, combine confectioners' sugar, granulated sugar, cocoa powder, almond flour, coconut and salt. Pulse until combined. Transfer to a medium bowl. In a separate bowl, whisk egg whites and vanilla together until frothy; add to dry ingredients, stirring just until combined. Fold in chocolate chips. Drop by tablespoonfuls onto the baking sheets, leaving 2 inches between each cookie. Bake until tops are just dried, about 15 minutes.

    Cool cookies on the pans for 10 minutes; transfer cookies to a wire rack to cool completely. Store in an airtight container up to 1 week.

    Nutritional Info: 
    Per Serving:Serving size: 1 cookie, 80 calories (20 from fat), 2.5g total fat, 1g saturated fat, 0mg cholesterol, 30mg sodium, 15g carbohydrate (1g dietary fiber, 13g sugar), 1g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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