Gluten-Free Double Chocolate Cookies – a delicious recipe with powdered sugar, cocoa powder, salt, chocolate chips, egg whites, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F (180C).
2
Coat one baking sheet with cooking spray or line with parchment paper.
3
Add the sugar, cocoa powder, salt and chocolate chips to a large bowl, and stir until well combined.
4
Beat the eggs whites in a bowl with an electric mixer or a hand mixer, until light, fluffy and holds in shape.
5
Gently fold the vanilla into the whipped egg whites.
6
Add the dry ingredients mixture into the egg whites gradually, once 1/4 cup, gently fold until combined.
7
Repeat until all the ingredients are well mixed together.
8
Spoon the batter onto the baking sheets by tablespoons full, leaving about 2-inch apart.
9
Bake for 14 to 16 minutes, or until the top of cookie starts cracking and becomes shiny.
10
Remove from the oven and cool on a wire rack.
11
Serve and enjoy!
418
kcal
Calories
15
g
Fat
72
g
Carbs
12
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 6 ingredients. The key ingredients include: 1 1/2 cups powdered sugar, 6 tablespoons cocoa powder, 1 pinch salt, 1/2 cup chocolate chips (semi-sweet), and more.
Yes, Gluten-Free Double 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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