Gluten Free Chocolate Cracked Cookies – a delicious recipe with chocolate chips, chocolate chips, egg whites, cocoa, powdered sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blend 1 cup sugar, cocoa, cornstarch and salt together in bowl and set aside.
2
Melt 1 cup chocolate chips in microwave, stirring twice (about 2 minutes).
3
Set aside to cool slightly.
4
Beat egg whites until soft peaks form.
5
Add 1 cup of sugar and continue beating until it is the consistency of soft marshmallow creme.
6
On low speed, gradually add dry ingredients into the meringue.
7
Add melted chocolate and 1/2 cup of chocolate chips.
8
Dough will be stiff.
9
Roll into small balls using no more than 1 tablespoon of batter at a time.
10
Roll in remaining powdered sugar (1/2 cup).
11
Place on parchment covered cookie sheets.
12
Bake about 10 minutes at 350 degrees until puffed and cracked.
13
Place parchment paper with cookies on top of a cooling rack for another 10 minutes Remove and cool another 10 minutes
14
Enjoy!
784
kcal
Calories
29
g
Fat
124
g
Carbs
15
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: 1 cup chocolate chips, melted, ½ cup chocolate chips, 3 egg whites, room temperature, ½ cup unsweetened cocoa powder, and more.
Yes, Gluten Free Chocolate Cracked 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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