Description
These flourless triple chocolate cookies are rich, fudgy, and chewy, made without any flour and featuring three types of chocolate for an intense chocolate flavor. They’re gluten-free, quick to make, and perfect for chocolate lovers.
Ingredients
2 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
1/4 tsp salt
2 large egg whites
1 tsp vanilla extract
1/2 cup dark chocolate chips
1/2 cup semi-sweet or milk chocolate chips
Optional: 1/2 tsp espresso powder
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together powdered sugar, cocoa powder, salt, and espresso powder if using.
- Add the egg whites and vanilla extract, stirring until the mixture forms a thick, sticky batter similar to brownie batter.
- Fold in both kinds of chocolate chips gently.
- Scoop the batter by tablespoons onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes until the tops look shiny and cracked; centers should remain slightly soft.
- Let the cookies cool completely on the baking sheet to firm up and maintain chewy texture.
Notes
For a richer cookie, swap chocolate chips for chopped dark chocolate chunks.
Add chopped toasted pecans or walnuts for a nutty twist.
Stir in a pinch of cinnamon or chili powder for warmth.
To make vegan, try aquafaba instead of egg whites, but texture may vary.
Sprinkle flaky sea salt on top before baking for a salty-sweet contrast.
Store in an airtight container at room temperature for up to 5 days or freeze individually.
Reheat in the microwave 10-15 seconds to soften if firm.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 110 kcal
- Sugar: 16 g
- Sodium: 35 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg
