Gluten-Free Chocolate Cookies

10m
Prep Time
8-10m
Cook Time
18m
Ready In


"I tasted these at someones house, Oh my Lord they are so good!!!!!! I'm not gluten-free but I love these and have made them several times, they are light and crisp at the edges, quite similar to a meringue cookie, the centers are rich and fudgy like a brownie. And around 70 calories each and low-fat, these cookies are lighter than most cookies, there also easy to make"

Original is 28-30 servings

Nutritional

  • Serving Size: 1 (26.7 g)
  • Calories 102.4
  • Total Fat - 1.6 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 22.7 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 21.4 g
  • Protein - 0.8 g
  • Calcium - 5.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat your oven to 350F.

Step 2

Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.

Step 3

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

Step 4

Stir in the vanilla and egg whites and whisk just until the batter is moistened (don't beat the egg whites until light and frothy, for these you just mix the whites with other ingredients).

Step 5

Stir in the chocolate chips.

Step 6

Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 1/2 inch of space between each cookie).

Step 7

Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.

Step 8

Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.

Tips


No special items needed.

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