These speedy treats are a great option for your friends or family who avoid gluten... and every else too!

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees, with racks in middle and lower thirds. In a large bowl, whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate chips, almonds, and coconut. Add egg whites and stir until combined (do not overmix).

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  • Drop dough by rounded tablespoons, 2 inches apart, onto parchment-lined baking sheets. Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

Reviews (3)

41 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 0
Rating: 5 stars
12/24/2018
These cookies are delicious! They're like a cross between a cookie and a brownie. The only problem I had was getting them off the parchment paper! I followed the recipe exactly, and at 16 minutes, they were sticking to the paper. I put them back in for 2 minutes and then let them cool on the pan before I transfered them to the racks. For the next batch, I turned up the temp to 350 and baked them for 20 minutes, rotating the pans halfway through. Much better and easier to remove from the baking sheets.
Rating: Unrated
01/23/2013
OK, this is the best chocolate cookie recipe I've ever made. Loved by teenagers and adults, no gluten, very chocolaty and so easy to make.
Rating: Unrated
12/11/2012
These have great texture! Nice and chewy with a good crunch from the almonds. Yum!
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