Description

These Flourless Cookies are rich, fudgy, and chocolate-packed treats made without any flour. Perfect for those avoiding gluten, they feature a luscious blend of powdered sugar, cocoa powder, peanut butter, and egg whites, with optional chocolate chunks to add extra indulgence. The cookies have a brownie-like texture with shiny cracked tops and are quick to prepare and bake.

Ingredients

Scale

Dry Ingredients

3 cups powdered sugar
2/3 cup unsweetened cocoa powder
½ tsp salt

Wet Ingredients

3-4 large egg whites
¼ cup creamy peanut butter
1 tsp vanilla extract

Add-ins

1 ½ cups dark chocolate chunks (optional; can substitute milk chocolate or semi-sweet)

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the cookies.
Combine Ingredients: In a mixing bowl, add the powdered sugar, cocoa powder, salt, egg whites (starting with 3), peanut butter, and vanilla extract, leaving out the chocolate chunks for now.
Beat Mixture: Using a stand mixer or hand beaters, beat the ingredients until the mixture is thick, glossy, and resembles a brownie batter, about 1-3 minutes. If the mixture is too thick, add the 4th egg white to achieve the right consistency.
Add Chocolate Chunks: Fold in the chocolate chunks evenly into the batter until combined.
Scoop Dough: Using a 2-inch cookie scoop or spoon, place scoops of cookie dough onto a parchment-lined baking sheet, spacing them well as the cookies will spread.
Limit Cookies Per Pan: Due to spreading, place no more than 6 cookies per baking sheet to give them ample space.
Bake Cookies: Bake in the preheated oven for 11-13 minutes, or until the tops have shiny, cracked appearances.
Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the pan for 5-10 minutes before transferring. Enjoy your fudgy, flourless cookies!

Notes

Adjust egg whites from 3 to 4 depending on the thickness of the batter.
Optional chocolate chunks add extra texture and richness but can be omitted or substituted with your preferred type of chocolate.
Use parchment paper to prevent sticking and help with easy cleanup.
Do not overcrowd the baking sheet to prevent cookies from merging while baking.
Allow cookies to cool fully as they firm up and are easier to handle once cooled.