Divine Gluten-Free Chocolate Cookies – a delicious recipe with powdered sugar, cocoa, ground cinnamon, kosher salt, egg whites, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F and line baking sheet(s)with parchment paper
2
In a bowl of standing mixer or large bowl with hand held mixer, mix powdered sugar, cocoa powder, cinnamon, and salt on low. Stir in the egg whites with a stand or hand mixer until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand. The batter will look weird. Don't worry about it.
3
Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. They will spread a bit.
4
Bake until the cookies are cracking on the surface, about 15 minutes.
5
Let cool for ten minutes on the trays then carefully remove to cooling rack.
6
These will keep in covered container for three days but you'll never keep them that long.
1007
kcal
Calories
42
g
Fat
146
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/2 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, and more.
Yes, Divine Gluten-Free Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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