Gluten-Free Double Chocolate Cookies
These delicious cookies are made with egg whites, cocoa powder and chocolate chips, if you are in a gluten-free diet, you will love these sweets.
Yield
12 servingsPrep
5 minCook
14 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
powdered sugar
|
|
| 6 | tablespoons |
cocoa powder
|
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| 2 | large |
egg whites
at room temperature |
|
| ½ | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
powdered sugar
|
|
| 9E+1 | ml |
cocoa powder
|
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 2 | large |
egg whites
at room temperature |
|
| 7.5 | ml |
vanilla extract
|
|
Directions
Preheat the oven to 350℉ (180℃).
Coat one baking sheet with cooking spray or line with parchment paper.
Add the sugar, cocoa powder, salt and chocolate chips to a large bowl, and stir until well combined.
Beat the eggs whites in a bowl with an electric mixer or a hand mixer, until light, fluffy and holds in shape.
Gently fold the vanilla into the whipped egg whites.
Add the dry ingredients mixture into the egg whites gradually, once ¼ cup, gently fold until combined.
Repeat until all the ingredients are well mixed together.
Spoon the batter onto the baking sheets by tablespoons full, leaving about 2-inch apart.
Bake for 14 to 16 minutes, or until the top of cookie starts cracking and becomes shiny.
Remove from the oven and cool on a wire rack.
Serve and enjoy!
