SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 80
  • Amount Per Serving
  • Calories: 33.4
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.8 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.4 g

View full nutritional breakdown of Flourless Chocolate Cookies calories by ingredient
Report Inappropriate Recipe

Flourless Chocolate Cookies

Submitted by: LOTUS737


Adapted from Crepes of Wrath:
Adapted from Crepes of Wrath:

Number of Servings: 80


    2 1/2 cups powdered sugar
    1/2 cup unsweetened cocoa powder
    1/2 teaspoon espresso powder
    1/4 teaspoon salt
    3 egg whites
    1 teaspoon vanilla extract
    1 1/2 cups semisweet chocolate chips- i think you could get away with only using 1 cup, to be honest!
    1/4 cup ground walnuts

    sea salt, for sprinkling (optional- not included in nutrition)


You can make bigger cookies; adjust the baking time as needed (if they are 2 teaspoon-size, put them 2 inches apart and bake for 13-15 min).


Preheat your oven to 350 degrees F.

You MAY sprinkle your parchment paper/baking sheet with (GF) flour (or even pb2) to counteract the stickiness of the cookies.

Mix together the powdered sugar, cocoa powder, espresso powder, and salt. Add in the egg whites and vanilla, then fold in the chocolate and ground walnuts (I added these to give more structure to the dough). The dough will look a little soupy/not like normal cookie dough. If you've ever made a flourless chocolate cake this is the same idea.

Scoop about 1 teaspoon worth of dough about 1.5-inches apart onto your trays (they will spread). I used a very small cookie scoop- I think that's why I ended up with so many cookies! This is when you can sprinkle with sea salt if you choose.

Bake for 10-12 minutes, until the surfaces are set and slightly cracked. Allow to cool completely before removing from the trays. I sprayed with cooking spray; if they were sticking at all I just peeled the foil away from the back.

Store in airtight container for up to 1 week at room temperature.

Serving Size: Makes approximately 80 small cookies (they SPREAD!)

TAGS:  Desserts |

Great Stories from around the Web

Rate This Recipe