Flourless, Butterless Chocolate Cookies

Total Time
19mins
Prep 5 mins
Cook 14 mins

Perfect when you're out of supplies.

Ingredients Nutrition

Directions

  1. Preheat the over to 350°F.
  2. Line two baking sheeting with silicone mats or use non-stick baking pans.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt, and nuts, and mix for 1 minute on low speed.
  4. In another bowl, briefly whisk together the vanilla and egg whites.
  5. Increase the mixer's speed to medium and slowly add the vanilla and egg whites to the dry ingredients. Mix for 2 minutes. Scrape down the inside of the bowl.
  6. Scoop 2 ounces (a 1/4 cup measuring cup) of the batter onto the prepared sheets, leaving 3 inches between the cookies, which will spread and flatten as they bake (Note: mine did not flatten at all!).
  7. Place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320°F.
  8. Bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch.
  9. Allow to cool slightly then transfer for a wire rack. Store in an airtight container.
Most Helpful

I just tried these. They were easy to make, and tasty too...but they turned out really flat...not sure why? Maybe I didn't beat them long enough or something... Also, there are no directions on what to do with the chocolate chips. I just stirred them before baking, but I think I'll try this recipe again and melt the chips into the "dough" instead. Anyway, they sure are good for a chocolate fix! And they're lighter than most chocoate cookies or brownies too! Maybe I'll post some changes if I find something that works!

Kayla Mae June 24, 2010