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.
Nutrition per serving may change if servings are adjusted.
1 cup confectioners' sugar
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
2 large egg whites
1 teaspoon vanilla extract
½ cup bittersweet chocolate chips or chunks, chopped
Preheat oven to 350°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.