OOEY GOOEY Chocolate Chip Cookies – Gluten Free!

OOEY GOOEY Chocolate Chip Cookies – Flourless (Almost better than eating batter)

Yield: 24 cookies. (One serving)
Prep Time: 25 min, Cook Time: 14 min (Eating time: 1 minute per 5 cookies, including chewing)

3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips

1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.

2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips (Sample the chips first to make sure they are really chocolate)

3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely (place in freezer to shorten cooling time), and store in an airtight container for up to 3 days. (Your stomach is not airtight but if you eat them immediately you don’t have to worry about airtight . . . or 3 days)

*If you’re baking this as a “gluten-free” recipe, just make sure that the brand of chocolate chips you are using is gluten free.
*Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They’re delicate, (for delicate, ahem, tastes) so gently peeling the paper away from the cookie works best. (or simply lick them off the parchment to save time)


8 comments on “OOEY GOOEY Chocolate Chip Cookies – Gluten Free!

  1. What a surprise finding a yummy gf recipe on this blog!! I’m also gluten free and always trying out new recipes. I definitely want to sample these soon.
    Thank you


  2. I made these today, and I love them. I love them so much it pains me to share them, but I made them as a gift for another gluten free gal. Thankfully, I made a batch and a half, just in case I would have trouble sharing them upon sampling. Thank you for posting this recipe! I especially enjoyed you personal touch.


  3. Oh my goodness, those sound divine…and you know I want to lose over 50 lbs.
    I could eat it….
    but I won’t…no I won’t….NO I tell you!!!

    : )

    So I will warn you now, I will not open another of your post that mentions such temptations…I must resist!

    (guess what! my neighbor gave me a free treadmill today, it’s nice, he’s getting an exercise bike because he hurt his back) FREE! hehehehe
    I had a very rough day, but I walked about 1/4 of a mile. Hey that’s a lot right after a vertigo attack. : )

    a little more added every day.
    I can do this!!!!!
    love and hugs


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