Gluten Free Chocolate Cookies

I am one of those people who cater to others who have food allergies. I always try to make sure everyone has something to eat. I guess you could say it is my Motherly Instincts that kick in and makes me want to make sure everyone is taken care of. Because of this need to make sure everyone is fed, and fed well, I have learned to make all kinds of food to take care of everyone. One of my favorite foods is desserts and even better, COOKIES! Who doesn’t enjoy cookies. They are perfect for any time of the year and they just make everyone happy. Have you ever seen someone cry while they are eating a cookie? If you have, then that cookies wasn’t very good. These Gluten Free Chocolate Cookies are absolutely DIVINE!

First take 3 large egg whites and 2 teaspoons of vanilla and put them in your stand mixer. Put the paddle attachment on the mixer and start beating those egg whites. Really whip them egg whites and whip ’em good.

While the eggs are whipping, in a separate bowl I combine 2 1/4 cups of confectioners sugar, 1/4 teaspoon salt, 1 teaspoon espresso powder, and 1 cup of cocoa powder. You could sift this mixture together several times, but I just whisk these ingredients really well.

Now that your egg whites and vanilla are nice and frothy, add the dried mixture to the mixing bowl. I place a clean damp dish towel over the mixer and turn the mixer on low. If you don’t cover the mixer, you will more than likely end up with a nice cocoa powder facial.

After the wet and dry mixture is combined, you can add your “extras”. I like to used chocolate chips but you can also add nuts or dried fruit or mini marshmallows. The batter is very runny. As you can see in the picture, it is running off of the beater.

Now take a cookie sheet out and line it with parchment paper and lightly grease the paper. Then use a cookie scoop and place the cookies several inches apart. The cookies will spread as they bake.

Bake the cookies for 8-10 minutes at 350 degrees until the cookies are a little firm and they have these wonderful little cracks on top of them. Allow them to cool on the cookie sheet for 3 minutes then place the cookies on a piece of wax paper to cool.

After the cookies have cooled completely, move the cookies to a seal-able container and place some marshmallows in the container with them. The marshmallows allow the cookies to stay moist. These cookies are so dark and silky. The always shock people that they are gluten free. Let me be the first to say, just because they are gluten free, doesn’t make them healthy or flavorless. So the next time you have a gathering or you need to brighten someones day with a cookie, give these a try.

Gluten Free Chocolate Cookies

  • 2 1/4 cups confectioners’ sugar
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder, optional but good
  • 1 cup cocoa powder
  • 3 large egg whites
  • 2 teaspoons vanilla
  • 2 cups chocolate chips, chopped nuts, and/or chopped dried fruit, mini marshmallows, optional


In a stand mixer, mix the egg whites and the vanilla until the mixture is fluffy and white.

In a separate bowl, mix together the Powedered Sugar, Salt, Espresso Powder, Cocoa Powder until well incorporated.

Mix the dry ingredients with the wet ingredients.

Add in the chocolate chips, nuts or dried fruit.

Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become shiny, and develop crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.

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