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Flourless Chocolate Cookies #SundaySupper

  • Total Time: 24 minutes
  • Yield: 12-15 cookies 1x


  • 3 cups confectioners’ sugar, sifted
  • ¾ cup carob or cocoa powder, sifted
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • 2 large egg whites
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 cup carob or dark chocolate chips


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment. Oil the parchment lightly.
  2. In a medium bowl, stir together the sugar, powder, cornstarch, and salt until well combined. The sifting is important in this recipe because you really do not want any lumps. Mix in the egg whites and egg, as well as the vanilla. Finally stir in the chips.
  3. Scoop the cookie batter in heaping tablespoons onto the cookie sheets. Bake 12-14 minutes until shiny and cracked on top. Cool completely on pans before carefully prying off the parchment.
  4. Cookies may be stored in an airtight container at room temperature for up to 5 days.


Recipe adapted from Cooking Classy

  • Prep Time: 10 minutes
  • Cook Time: 14 minutes