These flourless cookies get their volume from whipped egg whites (like a meringue) instead of grains, making them gluten-free and melt-in-your-mouth delicious. A chocolate chip in each bite adds to the rich chocolate flavor.

Hilary Meyer
Source:, February 2018


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.

  • Combine confectioners' sugar, cocoa powder and salt in a medium bowl. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add vanilla. Fold in the cocoa powder mixture with a rubber spatula until combined. Fold in chocolate chips (or chunks).

  • Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake, one sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes. Let cool slightly on the pan before transferring to a wire rack to cool completely.


To make ahead: Store cookies in an airtight container for up to 3 days.

Nutrition Facts

66.5 calories; protein 1g 2% DV; carbohydrates 12.8g 4% DV; exchange other carbs 1; dietary fiber 1.2g 5% DV; sugars 10.6g; fat 2.3g 4% DV; saturated fat 1.3g 6% DV; folate 0.6mcg; calcium 2.1mg; iron 0.2mg 1% DV; magnesium 7.2mg 3% DV; potassium 27.7mg 1% DV; sodium 25.5mg 1% DV; added sugar 11g.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I would definitely make these again! Read More
Rating: 5 stars
made these for valentines day- they really do melt in your mouth. i can't believe they're only 66 calories per cookie:O Read More
Rating: 5 stars
Light as a cloud! These practically melted in my mouth. Read More