Chocolate Cookies


If you look again at the heading, I did not put Gluten Free  … which does not mean that these cookies do have gluten in them … Noooo!  The reason is because they coincidentally do not have any flour of any sort, so they can be enjoyed by all!

They are made with basically three ingredients, not counting the vanilla essence and honestly, they are soooo more-ish!  They are crispy but inside they are fudge-like and chewy and not too sweet either! I think they are now my top favorite in cookies! And for  all you gluten-munching individuals, I am pretty sure you will love these just as much! And these are also perfect for all those who are Lactose Intolerant too!

It is important to line your baking sheets with baking paper and possibly even grease it lightly or at least avoid the temptation to try them out before they cool completely! As it would be impossible to get them off the paper!  But once they are cool, they come off with no problems.

OK, here is what you will need!  It just takes minutes to make these cookies, another plus side!


3/4 cup unsweetened Dutch-process cocoa powder
2 1/2 cups icing sugar
1/8 tsp salt
1 tbsp vanilla essence
4 large egg whites, at room temperature

yep …. that is all!

How to ….

Preheat the oven to about 120 deg C, and set a rack to the middle position.  Line a cookie sheet with baking paper.  Grease lightly with a little oil using a piece of kitchen roll.

In a stand mixer bowl, whisk the cocoa powder, sugar and salt until combined.  Make sure there are no lumps.

Combine the vanilla and egg whites and then slowly add them to the dry ingredients, beating at low speed.  When all the liquid is added, change to medium speed and beat for about 2 minutes, until the mixture is glossy and smooth.  It will look thin, almost like a batter.  Do not panic!

Using a spoon or ice cream scoop, place mounds of the batter, 3 inches apart as this batter will spread in the oven whilst baking.  Put into the oven, and reduce the heat to about 100 Deg C.  Bake the cookies for about 15 to 18 minutes, until small, thin cracks appear on the surface.

Remove from the oven and let them cool completely.  DO NOT BE TEMPTED TO TRY THEM BEFORE THEY COOL! (like I did, what a piggy!)  Once they are completely cool, then you can remove them from the pan.  With the amounts above you will probably make around 14 cookies. If desired, you can dust them with more icing sugar.

Try these with vanilla ice cream …. mmmmm !!!

Note – You can add some chopped walnuts, or hazelnuts if you wish to the batter, or choc chips (not for the lactose intolerant).  Add these at the end of the beating time.  But I can tell you …. I love them just plain as they come!

Senza G – Living without Gluten

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Thank you for your support!


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