When you look at the ingredients in this cookie recipe, you’re going to scratch your head. We did! If you’re expecting to whip the egg whites, think again. They are stirred as-is into the cocoa powder and powdered sugar. The result is a sticky, thick dough that somehow bakes into a moist cookie.
When you first put the egg whites into the dry ingredients, you’re going to think there’s not enough liquid. Be patient! Keep stirring until it’s fully absorbed. If your dough turns out a little loose, just add a bit more cocoa powder. We bet this gluten-free cookie recipe will become a family favorite.
Prep Time: 10 minutes
Cook Time: 15 to 18 minutes
Total Time: 25 to 28 minutes
Servings: Makes about 12 cookies
Here’s how to make it:
- Whisk together the cocoa powder and powdered sugar in a bowl.
- Add the egg whites and mix until they are absorbed into the dry ingredients. (This may take a few minutes.) The batter will be thick and sticky.
- Put balls (about 2 tablespoons) on parchment paper-lined baking sheets. Bake in a preheated 325-degree F oven for about 15 to 18 minutes or until they puff up and are shiny. Remove and cool on the cookie sheet a minute or so before removing to cool completely.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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