Flourless Chocolate Cookies

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Adapted from OverTimeCook

Ingredients:

  • 3 cups confectioners sugar
  • 2/3 cup cocoa powder
  • 2-4 egg whites (I used 3)
  • 1 teaspoon instant coffee dissolved in 1 Tablespoon boiling water
  • 10 oz chocolate chips or chopped chocolate (about 1 1/2 cups) OR chocolate bits of your choice

Instructions:
1. Preheat oven to 350F/177C. Line a cookie sheet with parchment paper and set aside.

2. In a mixing bowl, stir together the confectioners sugar and cocoa.

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3. Add two egg whites and the coffee.

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4. Stir until combined. Batter should be like a very thick brownie batter.*

*If batter is too thick, add another 1 (or if needed 2) egg whites to achieve the correct consistency.

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5. Gently stir in the chocolate chips. (I used Sublime Gelato’s Hokey Pokey Butter Balls instead. This made my cookies turn out more like toffee – which was a *slight* mistake, but okay.)

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6. Place 1 inch mounds (or balls) of dough about two inches apart on prepared cookie sheet.

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7. Bake at 350 for 13-14 minutes, until tops are crackly.

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8. Leave cookies on parchment paper to cool completely, then gently peel off the parchment and serve.

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Enjoy!

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