4-Ingredient Flourless Chocolate Cookies (Low FODMAP)

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These flourless chocolate cookies are so rich…you only need to eat one to fulfill even your most serious chocolate craving! These cookies will make for a delightful low FODMAP treat that you won’t regret!

Further Food Nutritionist Commentary:

Try this recipe for a gluten-free alternative to your favorite, indulgent chocolate cookie!
I love that she uses unsweetened cocoa, which is a powerful antioxidant. Cocoa contains extremely concentrated levels of flavonoids, which are are part of a powerful group of antioxidants known as polyphenols. Cocoa's high flavonoid content may help stimulate the production of feel-good endorphins which boost serotonin, an antidepressant. Its heart health benefits stem from its ability to lower high blood pressure and reduce risk of stroke.

In order to obtain the health boosting benefits, consider buying raw cocoa powder, which is a minimally processed cocoa powder. And stick to the portion size to keep your sugar intake low, and enjoy the rich cocoa flavor with bits of chopped chocolate for texture.

By Katie Bishop

4-Ingredient Flourless Chocolate Cookies (Low FODMAP)

  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Servings: 8

Ingredients

3 egg whites
1 3/4 cup confectioner’s sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons pure vanilla extract

Optional: 2 tablespoons semi-sweet chocolate (rough chop the chips, I used Taza salted almond chocolate)

 

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line 3 cookie sheets with parchment paper.
  3. In medium-large bowl whip egg whites until fluffy-forming soft peaks. Gradually add in sugar, cocoa and vanilla.
  4. Fold in chopped chocolate, if using.
  5. Drop by teaspoonful onto baking sheets into 32 small size cookies.
  6. Bake for about 8 minutes- should be a little puffed up with a slight crust on top of cookie.
Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment paper. In medium-large bowl whip egg whites until fluffy-forming soft peaks. Gradually add in sugar, cocoa and vanilla. Fold in chopped chocolate, if using. Drop by teaspoonful onto baking sheets into 32 small size cookies. Bake for about 8 minutes- should be a little puffed up with a slight crust on top of cookie.

Nutrition Information

Per Serving:  Calories: 50; Total Fat: 2 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 22 mg; Potassium: 147mg; Carbohydrate: 7 g; Fiber: 3g; Sugar: 3 g; Protein: 0 g

Nutrition Bonus: Iron: 7%; Calcium: 1%

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26 thoughts on “4-Ingredient Flourless Chocolate Cookies (Low FODMAP)

  1. CozmicOwl

    My grandmother used to make these cookies for my grandpa as his “diet cookie “. I would sneak out of bed and eat them. He’d be blamed for the night eating every time.

    Reply
  2. Vicky

    So I’ve made this recipe so many times. I’ve been trying to perfect it for my low fodmap friends! Here are some tips that I’ve found super helpful:

    1. Whipping: You have to whip the egg whites correctly. So many times, I just put the egg whites in the mixer and turned it on high immediately. But that incorporates too much air too quickly. This recipe is more successful if you start at low speed and slowly work up to medium, then high speed as the egg whites get thicker. This is the correct way to make meringue. You can take shortcuts whipping egg whites with a lot of recipes, but not these cookies.
    2. Folding: I fold the dry ingredients into the egg whites with a flipping technique. I don’t even cut my spatula through the egg whites. It takes a lot of flipping. The batter turns out sticky. It’s hard to describe but maybe like a super, super soft taffy. I was definitely worried about spreading on the cookie sheet, but they barely spread.
    3. Timing: I baked so many batches at exactly 8 minutes. I found they puffed up like the photos, and then about 2 minutes out of the oven they turn flat as pancakes. I figured out baking for 13-14 minutes works for me. I’m not sure if this is because of the size of my cookies. I use a teaspoon and get 15 cookies per sheet, about 20 total cookies per batch.

    Reply
  3. Amy

    I made this twice; the first time, I used a wooden spoon to mix the ingredients in with the beaten egg whites, and ended up with a very flatter batter and super flat, thin cookies, though they still tasted good. The second time, I carefully folded the ingredients into the beaten eggs with a spatula and I ended up with lighter, fluffy cookies that matched the photos.

    Since others seem to have had the same problem as I did the first time, I’d recommend updating the directions to clarify how to mix in the dry ingredients.

    Thanks! Yummy!

    Reply
  4. Marcus Reeves

    I’ve tried this recipe twice now and it came out wrong both times, the mixture far too stiff. I tried adding the egg whites slowly to the powdered ingredients and vice versa but they didn’t come together well.

    Reply
  5. Marcie

    This batter was a disaster. I let the eggs warm up to room temp to get a better whip and used my kitchen aid mixer. It turned out like cake or brownie batter, there was no way it would stay in shape on a cookie sheet so I put it in a brownie pan. ….let’s see what happens…..

    Reply
  6. ShellyCooks

    I made these cookies following the recipe exactly. They were just okay. They definitely satisfy a chocolate craving, but I thought they should have baked longer. After the cookies were completely cool, the centers were still very soft and almost runny. The recipe barely made 25 cookies. I don’t know what I did wrong — maybe I didn’t beat the egg whites long enough. One question: When you add the flour, cocoa, and vanilla, do you fold it into the beaten egg whites or beat it in? I beat it in — maybe that was my mistake. The recipe doesn’t say how to add the dry ingredients. I have several friends who don’t eat flour and they would enjoy these cookies if I could improve them a little more. Any help would be appreciated. Thanks!

    Reply
    1. Recipe Team Post author

      Hi Shelly! That’s a great question. Yes, that might be because the dry ingredients were beaten into the mixture or the eggs weren’t beaten enough (or overbeaten). Beaten egg whites provide the structure for these cookies, and beating them to stiff hard peaks (stage 3) will create the best product. I’m sorry that the instructions weren’t super clear! The key is just to add them in gradually. When adding in the dry ingredients, try to incorporate them slowly, as mixing them in vigorously may disrupt and deflate the egg white protein structure. Hope this helps and let us know how it goes! 🙂

      Reply
    1. Recipe Team Post author

      Yes! You are right, the egg whites in this recipe give the cookies structure. Perhaps you can try mashed bananas, applesauce, or flaxseed mix as egg substitutes.

      Reply
    1. Recipe Team Post author

      Hi Emilie! Yes, you can substitute granulated sugar for confectioners sugar. Confectioners sugar is basically grounded granulated sugar mixed with cornstarch to prevent caking and to create a softer and more tender product. Any sugar will suffice, but it might change the texture of your product. 🙂

      Reply
  7. Patrice M. Henry

    Only 4 ingredients, wow. I love how simple this is to make. The perfect recipe for a busy college student!

    Reply
  8. Lillian Zhao

    SO easy! A true lazy girl’s recipe. lol. they were almost like chocolate meringue, but better!

    Reply
  9. Julia Winter

    Wow! these basically look like a baked chocolate mousse…! Are there other things you can mix in other than chocolate? Like flaked coconut?!

    Reply
  10. Kitchen Kelli

    Hi there – Kelli from Yum Goggle. I LOVE this recipe! Thank you for your submission – it has been approved and we will be promoting over the next few days on up to 12 social media platforms available to us. We are now following you on all your social media and hope you will do the same so we can tag you as we promote!

    Reply

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