THESE COOKIES! These flourless, dark chocolate crinkle cookies are my absolute favorite. They are simple, quick and easy to make, and the biggest crowd pleaser.
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I have made many versions of this cookie over the years. Tweeking it slightly each time until I felt like it was consistent each time I made it. This recipe does not use any flour at all and is a fun addition to any cookie recipe collection. While I do not eat a gluten free diet, these do not leave you disappointed by the “gluten free” label.
Ingredients needed for these dark chocolate crinkle cookies
Egg whites
Cocoa powder-I prefer to use the minimally processed CACAO powder made from raw cacao beans
Powdered sugar-love this brand
Salt
Vanilla extract
Dark chocolate chips- I love these 72% cocao chips
Let’s bake!
Ususally, I weigh my ingredients. I find it more consistent and easier to multiply my recipe for a larger batch. This recipe, I actually prefer to only make in this size batch and have left it in cup measurements. The larger the batch, the more you have to mix in order to encorporate all of the ingredients and the batter tends to get over mixed. This will change the cookie’s consistency and you will not achieve the soft, crinkle cookie texture.
Let’s get started.
Crack your egg whites into the bowl. Make sure they are room temperature. I place my whole eggs into a bowl of warm water for 5-10 mintues if I don’t remember to pull them earlier in the day. Add vanilla extract.
Sift (do not skip this step) your cacao powder, powdered sugar and salt onto the egg whites. Sprinkle chocolate chips into the batter. With a rubber spatula, stir your batter until it is smooth and all dry ingredients are moistened by the liquid ingredients. Using a 2 TBSP cookie scoop, scoop batter onto a parchment paper lined sheet pan. The batter is pretty runny. Try to portion the chocolate chips evenly in each scoop of batter or you will be left with all batter and no chocolate chips in the last few cookie scoops. Leave 3-4″ between each scoop.
Bake at 350 degrees for 14 minutes, rotating halfway through.
Your cookies will be shiny and perfectly crackled.
Allow the cookies to cool completely before attempting to remove from the parchment paper.
Store in an airtight container at room temperature for 10 days.
FAQ dark chocolate crinkle cookies
What other additions can be added to this recipe
Glad you asked! We love adding 1/4 cup chopped pecans or walnuts to this recipe.
Also, 1/2 tsp espresso powder adds another depth of flavor and intensifies the dark chocolate flavor!
Can these cookies be frozen?
These cookies are actually some I do not recommend freezing. The texture of these cookies is what makes them so unique and delicious, and freezing them alters that consistency.
Dark chocolate crinkle cookies
Ingredients
- 2 egg whites room temperature
- 1 1/2 cups powdered sugar
- 1/3 cup cacao powder or cocoa powder
- 1/8 tsp Redmond's real salt
- 1 cup dark chocolate chips
- 1 tsp vanilla
Instructions
- Preheat oven to 350℉ (convection bake, if you have it)
- Prepare sheet pans by lining with parchment paper. It will take atleast 2 pans, likely 3 depending on the size of your pans.
- Crack egg whites into your mixing bowl and add vanilla extract. Your egg whites should be room temperature. If you forget to pull ahead of time, you can place the whole egg (in the shell) in a bowl of warm water for 5-10 mintues.
- Sift cacao powder, powdered sugar and salt into the bowl on top of egg whites.
- Add chocolate chips to the bowl.
- Using a rubber spatula, mix only until the batter is creamy and smooth.
- Scoop batter with a 2TBSP cookie scoop onto your prepared sheet pan. Leave 3-4 inches between each cookie as they spread quite a bit during baking. I try to ration the chocolate chips in each scoop, spreading them out within my batter. Otherwise, you are left with all all liquid batter and no chocolate chips in your last couple of scoops.
- Bake 14 minutes, rotating halfway through to ensure even baking. The cookies should be a smooth, shiny crackled exterior with a gooey, chewy center. If you find that your cookies are still fragile after they have cooled, you may need to increase your bake time by 2-3 mintues. Because ovens vary so much, I always recommend starting with the shorter bake time on the first batch.
- Allow to cool completely before attempting to remove from parchment paper as they are very fragile while warm
- Store at room temperature in an air tight container for up to 10 days.
Nutrition
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Dark chocolate crinkle cookies as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend