Show Your Love with Chocolate

This recipe ensures sweet, gooey chocolate cookie goodness, but none of the flour.

Oh, February.

The month of love. Coming off of a year full of heaviness and hard times, I’m ready for a year focused on the lighter moments and sweet, carved-out pieces of time with loved ones. My favorite way to show love to all my friends and family is in the kitchen. There’s nothing better than spending time baking or cooking something that I know my loved ones will enjoy. This month, challenge yourself to take some time to create something for you or for your favorite people, and make it into a ritual that reflects the love you’re putting into it. We all need more of that.

These chocolate crinkle cookies are one of my absolute favorite treats to bake for everyone I know (and for myself!). It has all the sweet, gooey chocolate cookie goodness, but none of the flour. Whether you’re baking some Valentine’s Day treats, or you just want to spend a Tuesday evening making something delicious, I highly recommend enjoying these with a really great playlist, a steaming hot mug of matcha or coffee, and all the intention you can gather. That’s really the best way to do it, isn’t it?

Flourless Chocolate Crinkle Cookies

Makes 24 cookies

If you try to remove these cookies from the pan when they are warm, they’ll stick and break. Be patient — it’ll be worth it. For a variation with a bittersweet crunch, I like using ¼ cup of chocolate chips with ¼ cup of cocoa nibs.


4 large organic, cage-free egg whites

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1 tablespoon pure vanilla extract

Pinch of sea salt

1/2 cup dark mini chocolate chips or finely chopped dark chocolate


Preheat the oven to 350 degrees, and line two baking sheets with parchment paper.

Whisk the egg whites in a medium bowl using an electric mixer. Mix together the powdered sugar and cocoa powder in a separate large bowl. Add the vanilla, sea salt, and whipped egg whites to the cocoa mixture. Stir well to combine. Then, add the chocolate chips, and continue to stir.

Scoop 24 teaspoon-sized balls of batter, and space evenly on the prepared baking sheet. Bake for 10 minutes, or until they begin to crinkle and crack slightly. Remove and let cool completely before carefully removing from the baking sheet with a spatula.

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