Double Chocolate Chip Cookies are gluten-free and totally addictive! They are so easy to make with only 6 ingredients and 1 bowl!
- 1.5 cups powdered sugar
- 5 tablespoons dark cocoa powder
- 1/4 teaspoon salt
- 2 egg whites
- 1 teaspoon peppermint extract (or extract of your choice)
- 1/2 cup dark chocolate chips
- Preheat oven to 350° and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, use a spatula to combine 1.5 cups powdered sugar, 5 tablespoons cocoa powder, 1/4 teaspoon salt, 2 egg whites and 1 teaspoon of peppermint extract until fully incorporated. Remember, it takes a minute for the egg whites to absorb the dry ingredients!
- Use a cookie scoop to place 6 mounds of cookie batter on the baking sheet. This is equal to 1 tablespoon of batter per cookie. Use a toothpick to shape the batter into a round shape if necessary.
- Drop a few chocolate chips onto each of the mounds.
- Bake until the tops of the cookies look glossy and crackled, about 10-12 minutes. Remove from the oven and let cool completely before removing from the baking sheet.
- Store in the fridge in an airtight container for up to 5 days.
- Note that it takes a few minutes for the egg whites to absorb the dry ingredients, and the batter to become smooth and glossy. At first it may seem like they won’t combine, but keep at it! It will come together and be the consistency of brownie batter.
- A cookie scoop is the equivalent of 1 tablespoon so if you do not have a cookie scoop, use 1 tablespoon of batter per cookie.
- The cookies are done when the tops have taken on a glossy sheen and appear to be “cracking” on top. Start checking them at the 10 minute mark, as ovens can vary in temperature.
- Experiment with different flavors! Some extracts to try are; vanilla, orange, hazelnut, rum, strawberry, cinnamon … the list is endless!
- DO NOT bake these cookies directly on a baking sheet. These cookies are sticky on the bottom so the best thing to use is a silicone mat on your baking sheet to make them easy to release once they’ve cooled. You can use parchment paper if you don’t have a silicone mat.
- Don’t try to cook more than 6 cookies at a time or you WILL end up with a mess! I’ve had reports that they’ve spilled over the side of the baking sheet or cooked into each other when too much batter was used!
- These cookies are even better the next day! Store them in an air-tight container in the fridge for up to 5 days. They are perfect to pack in your lunch if you find yourself getting a “sweet tooth” during the day.
- Regular dutch processed cocoa can be substituted for dark cocoa powder.
- Milk chocolate chips can be substituted for dark chocolate chips.
- Serving Size: 1 cookie
- Calories: 124
- Fat: 3.6g
- Carbohydrates: 23.8g
- Protein: 2g
Keywords: gluten free cookie recipe, chocolate cookie recipe