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. Source:, February 2018

Hilary Meyer


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 calories; 2.3 g total fat; 1.3 g saturated fat; 25 mg sodium. 28 mg potassium; 12.8 g carbohydrates; 1.2 g fiber; 11 g sugar; 1 g protein; 1 mcg folate; 2 mg calcium; 7 mg magnesium; 11 g added sugar;

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