Flourless Chocolate Cookies




About: Michael's Test Kitchen - FOOD - SUGAR - RECIPES

Flourless Chocolate Cookies are an awesome way to go gluten-free on cookies, without sacrificing the rich chocolate flavor and chewiness. They have an egg white base with powdered sugar instead of regular granulated sugar, and bake flatter, but taste delicious.

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They are also very easy to make, and require that you only mix all the ingredients together in one bowl before baking!

Recipe below.


It's More Than Just a Gift Card Pt. 2

Michael Metzler Jr.


With this card you can buy

Fireworks for the fourth of july,

TVs, games, and even a fly,

The one thing is, it can’t make you die.


But you can buy locks, dogs, and keys!

Cats, and worms, and sometimes fleas!

Ribbons, stuffing, ships and flags!

Hi-hats, teacups, big blue bags!


Drums and cymbals, and lo, the flu!

Socks and sleeves, and shirts for you!

Red and green and white and blue!

There is no thing this card can’t do.


So if you see this lying around

On a window sill, or, dare I say, the ground,

Do not hesitate, not for one minute,

For not a thousand bucks could win it.


It is a priceless piece of plastic,

Not anything on earth could buy it.

So do not drop, eat or discard.

I tell you true: It is more than a gift card.

Step 1: Ingredients


½ cup cocoa powder

1 ¼ powdered sugar

2 egg whites, divided

¼ teaspoon salt

2 teaspoons vanilla

½ cup chocolate chips

Step 2: Whisk It

Preheat oven to 350 degrees F.

In a medium bowl, whisk together the cocoa powder, salt, and powdered sugar.

Step 3: Whip It

In a small bowl, whip 1 egg white until fluffy and peaks form.

Step 4: Fold It

Add 1 unwhipped egg white to the cocoa powder mixture, followed by vanilla. Fold in the whipped egg white, and then add chocolate chips until just combined.

Step 5: Bake It

Place uniform mounds of batter on a silicone-lined baking sheet, and bake for 15 - 17 minutes, or until cookies are glossy and started cracking.

Step 6: Enjoy!

Remove, cool, and consume.



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14 Discussions


Question 1 year ago

how do you make the mixture 'runny' ? Do you use the egg yolks?

3 answers

Answer 1 year ago

The amount of cocoa powder used is 1/2 cup. I guess you could be getting a dry mix if you are using much smaller eggs...the eggs I used with larger. So if you're getting a dry mix, try putting in another egg white


Answer 1 year ago

The mixture will naturally be runny just using the egg whites; and this recipe doesn't call for the egg yolks


Answer 1 year ago

OK. Can you confirm the amount of the cocoa used? The mixture seems so dry


Question 1 year ago on Step 6

Do you know the amount of sugar in each cookie? I am diabetic and have to watch my sugar intake. Thanks

1 answer

Answer 1 year ago

I would estimate it at 12 grams of powdered sugar per cookie. But that's not an exact number. So this is more of a sugary dessert ;)


1 year ago

I love how these come out thin. I have to try your recipe. Thanks !

1 reply

Thanks! They are mainly chewy but can be crunch on the sides

Penolopy Bulnick

1 year ago

Delicious! Are they more crunchy or chewy?