Divine Gluten-Free Chocolate Cookies

Ooey, gooey, melt-in-your-mouth chocolate chip cookies! The best part, they're gluten-free!


  • 2 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 2 1/2 cups semisweet chocolate chips


  • Pre-heat oven to 350 and line a baking sheet with parchment paper.
  • In a bowl of standing mixer or large bowl with handheld mixer, mix powdered sugar, cocoa powder, cinnamon, and salt on low. Stir in the egg whites with a stand or hand mixer until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand. The batter will look weird. Don't worry about it.
  • Using a small cookie scoop or spoon, blob batter onto the baking trays, about an inch apart. They will spread a bit.
  • Bake until the cookies are cracking on the surface, about 15 minutes.
  • Let cool for ten minutes on the trays then carefully remove to cooling rack.
  • These will keep in a covered container for three days but you'll never keep them that long.

1 comment

  • These cookies are made for people who love chocolate — truly heaven for mature chocolate lovers.

    Brenda Deeley

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