Chewy Flourless Chocolate Cookies

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 15 pieces
  • Prep: 10 mins
  • Cook: 16 mins


1 3/4cups powdered sugar
1/2cup Dutch process cocoa (made with alkali)
2teaspoons cornstarch
1/4teaspoon salt
2-- egg whites
1cup coarsely chopped pecans or walnuts, toasted


  1. Preheat oven to 300F.
  2. Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
  3. Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled.  Remove from parchment paper and place on a wire rack to cool completely.

Recipe by Tamar Haspel.

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 0
  • Fat 6g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 0mg
  • Sodium 45mg
  • Potassium 135mg
  • Carbohydrate 16g
  • Fiber 1g
  • Sugars 14g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%