Flourless Triple Chocolate Cookies recipe

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Ingredients

cooking spray
1 cup finely chopped bittersweet chocolate
3 egg whites, at room temperature
2 cups confectioners' sugar, divided
½ cup unsweetened cocoa powder
1 tablespoon cornstarch
¼ teaspoon salt
½ cup chopped dark chocolate
¼ teaspoon coarse sea salt

Nutrition Info

118.6 calories
carbohydrate: 19.3 g
cholesterol: 0.4 mg
fat: 4.6 g
fiber: 1.6 g
protein: 1.5 g
saturatedFat: 2.9 g
servingSize: -
sodium: 50.7 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.

  2. Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.

  3. Beat egg whites in a large bowl using an electric mixer until soft peaks form, gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.

  4. Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.

  5. Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.

  6. Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Recipe Yield

2 dozen cookies

Recipe Note

These gluten-free triple chocolate cookies, made without flour, are quick and easy to make and will impress all the chocolate lovers in your life.

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