Total Time
3hrs 27mins
Prep 3 hrs 15 mins
Cook 12 mins

Utterly flourless, simply gluten-free, almost fat-free, and absolutely delicious. The egg whites give these cookies a lovely chewy texture, and cocoa powder packs a serious punch. From the King Arthur Flour web site, slightly modified.

Ingredients Nutrition


  1. Whisk together the sugar, salt, and cocoa.
  2. In a medium-sized mixing bowl, stir together the egg whites and vanilla.
  3. Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes.
  4. Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
  5. Preheat the oven to 350°F.
  6. Grease (or line with parchment paper) two cookie sheets.
  7. Gently stir in chocolate chips, if using.
  8. Drop by ping-pong-sized balls onto cookie sheets.
  9. Bake for 12 minutes, reversing baking sheets (top/bottom) once during cooking.
  10. Cool 5 minutes in pans before transferring to wire rack.
Most Helpful

These cookies were a hit a Labor Day cook-out. I searched (at the last minute) for a gluten-free, cholesterol-free dessert to bring to the cook-out to accomodate all dietary restrictions. Thanks GourmetChris for posting this recipe. The cookies were very tasty. They are chewy, but not too chewy and they pack a powerful punch of chocolate. All the women asked for the recipe. I love the fact that they are gluten-free and cholesterol-free!

The Gluten Free Princess September 11, 2009

These are delicious! I have made these multiple times now. I make them a little healthier by omitting the chocolate chips and replacing them with chopped pecans or with just 1 chocolate chip in the center. I have made them without refrigerating the dough and they come out just fine, less chewy right away, but after putting in the fridge and cooling they are great! I let them cool about 7-10 minutes before scraping off the parchment paper (clean spatula every 2-3 cookies). I like to use these when I make I calculated that each cookie was only 1 point with WW and 62 calories (w/o the chocolate chips)!

Emily Elizabeth August 10, 2008

When I read the ingredients I thought this would turn out like meringues. NOT! They are lovely, chewy cookies, perfect for chocoholics. I wanted to make them as posted for a fair review, but I will try them again experimenting with Splenda for part of the sugar. I'll update my review if it works. Made for PAC Fall '07.

ElaineAnn October 15, 2007