You might be thinking now - “3 ingredient cookies? Surely she must be joking!” But I assure you, I am not.
I make these cookies when I quickly needed a gluten-free dessert option, but didn’t want to use any specialty ingredients.
And so, these cookies do indeed have only 3 ingredients: cocoa, powdered sugar, and egg whites!
I wasn’t sure if these would hold together properly as cookies, but they were great! They baked up with a crackly crust and a deliciously fudgey center - so good!
Gluten Free Desserts
- Motichoor Rabri Parfait by Cook with Renu
- Gluten-Free Matcha Chocolate Pie by Culinary Cam
- Palada Payasam by Sneha's Recipe
- Snickers Salad by A Day in the Life on the Farm
- Raspberry Mousse by Mayuri's Jikoni
- 3 Ingredient Flourless Chocolate Cookies by Amy's Cooking Adventures
-the amount of white in eggs can vary, therefore, some adjustments may need to be made to the dry ingredients
-I used large eggs (standard for US recipes) even so, mine seemed larger than typical and the mixture was very runny after mixing into the dry ingredients. I ended up using about 3 additional tablespoons of cocoa powder and ⅓ cup additional powdered sugar. Any additions should be added slowly in approximately a 1:4 cocoa to sugar ratio.
3 Ingredient Flourless Chocolate Cookies
¼ cup cocoa powder
1 ½ cups powdered sugar
2 egg whites (from large eggs)
Preheat the oven to 325 degrees F and line a baking sheet with parchment.
Whisk together the cocoa and powdered sugar. Add the egg and stir until the egg white breaks up and mixes into the dry ingredients. The mixture will be very stiff and scoopable. If the mixture is runny, slowly add small amounts of cocoa powder followed by powdered sugar.
Use a 2 tablespoon scoop to scoop the dough onto the prepared sheet. Bake for 15-18 minutes or until puffy and shiny. Cool completely on baking sheets.
Makes 10-12 cookies