Divine gluten-free chocolate cookies. No seriously.


  • 2.5 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
  • 2.5 cups semisweet chocolate chips


1 _ Preheat the oven to 350F and line baking sheet(s)with parchment paper

2 _ In a bowl of standing mixer or large bowl with hand held 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.

3 _ Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. They will spread a bit.

4 _ Bake until the cookies are cracking on the surface, about 15 minutes.

5 _ Let cool for ten minutes on the trays then carefully remove to cooling rack.

6 _ These will keep in covered container for three days but you'll never keep them that long.