Not sure what to do with leftover egg whites? Whip up a batch of these chewy Small Batch Flourless Chocolate Cookies! They’re naturally gluten free and taste so sinfully fudgy, nobody will miss the flour.
Let’s talk about egg whites! Are you tired of wondering what to do with leftover egg whites? Do you want to cry every time you toss one in the trash? I know I am.
Between many rounds of chocolate chip cookie bars and lemon bars, I probably had at least a dozen egg whites in my fridge. Egg whites I end up throwing out unless I have a recipe ready to go.
Sure, I could freeze them, but then six months later I end up tossing them anyway.
Since I had so many egg whites, I thought about what I could make. Originally I wanted to make meringue cookies, the kind you pipe into triangles.
However, that involved whipping egg whites to stiff peaks then piping onto a baking sheet. I didn’t want to deal with any of that.
Then I remembered these Small Batch Flourless Chocolate Cookies. They have a similar chewy texture but way less work, not to mention out-of-this-world fudgy between the cocoa powder and chocolate chips.
All you do is whisk the egg white by hand with a few ingredients. You don’t need to whip egg whites. In fact, you don’t need a mixer at all.
And since they’re flourless, they’re also naturally gluten free. If you need a dessert for someone who is gluten free, these cookies will say “I didn’t forget about you”.
They taste so sinfully good, nobody will miss the flour.
The batter is similar to my brownie cookies where after sitting for 30 minutes a skin forms on the outside. If you’ve ever made macarons, the concept is similar to that.
I highly encourage you follow the recipe and let the batter rest for 30 minutes. However, if you do skip this part, your cookies will still be edible albeit a lot thinner.
The first batch I baked was perfect. I thought, “Great! These should be pretty easy to make again.” Except it wasn’t.
The second, third, and even fourth times the batter was too stiff and ended up more like cookie dough. Delicious but not the chewy, fudgy texture I was expecting.
I reduced both the sugar and cocoa power. Better! But now I’m getting anywhere from 4-6 cookies. What happened to the perfect 6 cookies I got from the first round?
I started thinking about the only ingredient left – the egg white. Exactly how accurate is 1 egg white? Do all egg whites weigh the same?
Turns out 1 large egg white can weigh anywhere from 7/8 ounce to 1 1/4 ounce. That small difference will determine how many cookies you make.
You don’t need to break out the digital scale (although if you’re buying one, I have this one), but if the yield is important to you, here’s how many cookies you will make:
- 1 egg white weighing 7/8 ounce = 4 cookies
- 1 egg white weighing 1 ounce = 5 cookies
- 1 egg white weighing 1 1/4 ounce = 6 cookies
I was hesitant in posting this recipe because the yield is dependent on the egg white, but it’s such an excellent cookie I decided to take a chance.
What To Do With Leftover Egg Yolks
Using only the egg white in these flourless cookies gives them their chewy texture, but it also gives you a leftover egg yolk. Here are some recipes to use up that extra egg yolk:
- Small Batch Chocolate Chip Cookie Bars – The best cookie now made in a loaf pan.
- Small Batch Lemon Bars – Craving a little sunshine? Lemon bars will brighten you right up!
- Small Batch Peanut Butter Cookie Cups – Peanut butter lovers won’t be able to resist these cookie cups!
- Tomato Caesar Salad Bruschetta – Here’s a savory way to use an egg yolk from Foxes Love Lemons
Not sure what to do with leftover egg whites? Whip up a batch of these chewy Small Batch Flourless Chocolate Cookies! They’re naturally gluten free and taste so sinfully fudgy, nobody will miss the flour. 1 large egg white can weigh anywhere from 7/8 ounce to 1 1/4 ounce. That small difference will determine how many cookies you make. You don’t need to break out the digital scale, but if the yield is important to you, here’s how many cookies you will make: -1 egg white weighing 7/8 ounce = 4 cookies -1 egg white weighing 1 ounce = 5 cookies -1 egg white weighing 1 1/4 ounce = 6 cookies
Small Batch Flourless Chocolate Cookies
Ingredients
Instructions
Make sure you're measuring your vanilla and not eyeballing it. Any extra vanilla will add more liquid, making your batter a little too loose.
The measurements are correct. However, egg whites are finicky between different sizes and humidity outside. If it's too soupy, you can add an extra 1-2 tablespoons powdered sugar but it'll never be firm like cookie dough.Notes
Kayle (The Cooking Actress) says
ahhh I love this kind of cookie! SO SO chocolatey!
Carla says
The best kind! :D
Dawn says
Ha, I tried these yesterday, let’s just say I had technical difficulty, tried to 5x the recipe, by the time I finished they were no longer gluten free ????but surprisingly chewy and delicious. Thanks for sharing, God bless, Dawn
Carla says
I’m not sure I fully understand. Are you saying you added flour? The batter is super thick, so I don’t see how it would even take on the extra flour. Perhaps your math was incorrect when you multiplied it? Regardless, I’m glad you were still able to salvage the cookies!
Caroline says
I had the same problem, the liquid was very wet and the cookies turned out very flat. I used American cups – what do you use to measure? Should I use scales instead? I used a extra large egg white… thanks
Carla says
As listed in the ingredients, I used a large egg white. An extra large egg white is too much, which is why you had trouble with the batter.
Mike says
Same here Carla !
I discovered I need to spray my nonstick cookie pan big time !!!!
Carla says
If you don’t line with parchment paper, then yes cooking spray is needed.
K says
Oops. I guess you can’t sub 1/4 cup of the sugar for 3 T of Splenda. Must need the cornstarch from the powdered sugar for structure. Plus my egg white was 1 1/4 oz.
I got FLAT chocolate puddles. But the taste is spot on! Really kicked my chocolate craving. Thanks!
Carla says
Oh no! Thanks for letting me know Splenda won’t work with this recipe. Glad they were still edible!
Delaina Almore says
You can use swerve powdered sugar it’s at my Walmart
Gia says
Try using Swerve confectioners sugar.
Yumi says
Just want to confirm powdered sugar is same as confectioners sugar? Making them right now so hope to hear soon
Carla says
Yes, it is.
Lisa Hall says
How do you recommend making these large batch,? Can I just multiple up br amount of eggs whites,? Thanks!
Carla says
Yes, since it uses 1 egg white you can easily multiple it by however many egg whites you want to use.
Tania says
Unfortunately this is the worst cookie recipe I ever tried. I got a huge puddle of gummy weirdness even though I followed the recipe.
Carla says
Hmm let’s figure this out, but I need more information from you. First, are you in Bahrain? I looked up your IP address and that’s what it’s telling me. Are you baking at normal altitude (not high altitude)? What did you use for measuring cups? Something like these? https://amzn.to/2WnVkbV (I ask because I’ve had people use coffee mugs for measuring cups). How long did you let the cookies sit on the tray before baking? And lastly, what kind of egg white did you use? Is it from a large egg, not medium or small? Oh and did you use powdered sugar, not granulated sugar? It has cornstarch in it, which is needed to help thicken the cookie.
Thea says
Hi. We have a leftover egg white so I plan to make this later. My comment is about your responses to viewers. I think it’s awesome that you respond and do so very thoughtfully. I will post about our cookies later. We plan to make them without chocolate chips because ran out of them and we are not shopping right now because of covid19. We are in NYC and are staying home as much as possible so we plan to put in some dried cherries bits instead. I will let you know how it goes!
Carla says
Thank you for noticing! I try really hard to answer every comment I get. As for dried cherries, I had someone via Instagram tell me she made them with dried cranberries, so you should be good to go!
Lynn says
I gave this recipe a go tonight to use up some leftover egg whites! I didn’t have a weighing scale so I wasn’t sure how much egg white I had – could I suggest that you include a photo or description for what the batter is supposed to look like when they’re ready to go on to the tray? I’d like to give this another go cause the flavour was great and I love the idea of a simple GF recipe. Mine turned out like chewy, chocolatey, meringue-y cookies (my proportions were probably wayyy off)
Carla says
I’m not sure what you were expecting, but these cookies *are* chewy, chocolately, and meringue like so it sounds like you did fine! Weighing the egg white is to determine how many cookies you end up with – 4, 5, or 6. Sometimes people need a specific amount, so I wanted them to know what to expect.
Laila says
Hello! I gave this recipe a try. The taste was yummy and I used exact ingredients with the metric cup system. I have professional baking cups and tsp/tbsp measurements. When I made the batter is was very liquidy. I couldn’t make them into ball they just would spread. What could I be doing wrong?
Carla says
I measured my ingredients using U.S. measuring cups. I’m looking up the metric cup system and I don’t think it’s the same. What I’m reading is 1 cup US is equivalent to 0.95 cup Metric. If that’s the system you used, then your measurements were off due to that. Not enough dry ingredients to go with your 1 egg white.
Laurentia Opperman says
Just to make sure before I make this recipe, but I don’t whip up the egg whites before mixing with the dry ingriedients? I plan to double this recipe as I will be making a tart and will have 2 egg whites leftover
Looking forward to your response.
Carla says
Nope! The directions are as written. No whipping necessary.
Laurentia Opperman says
Great. Thanks! Thanks for the speedy response as well. It is much appreciated!
Will it make a big difference to the recipe if I do whip the egg whites first and then fold in the dry ingriedients?
Carla says
I’m not sure why you’d want to do that when you literally stir everything together with a spoon. Yes, it would make a big difference in the recipe. Different technique changes the result, a result I have not tested. If you still want to whip the egg whites, I recommend finding a different recipe.
Laurentia Opperman says
Okay.
Thank you very much once again!
Jill says
This might be a silly question, but if I triple the egg whites do I need to triple all ingredients? Thank you , Jill
Carla says
Yes. Baking is precise, so your ratio of ingredients need to stay the same. If you’re tripling the egg whites, you need to triple everything else. Otherwise you’re going to have one wet mess on your hands with not enough dry ingredients.
Jill says
Disregard the last post. I had 7 oz of egg whites multiplied the recipe. Flavor is great! Cookie is a little flat but I should have used less whites. Thanks for the recipe
Carla says
Glad you were able to make it work for what you had on hand!
Erin says
I’ve been looking for a recipe that would allow me to not waste my egg white after making a batch of cookies that called for a single yolk, and this recipe was perfect!
I definitely have a new favorite chocolate cookie recipe!
Carla says
Perfect! Happy to hear this recipe worked out for you.
Jenna says
Mine is super runny is it supposed to be a thick dough or a more liquid it wont form balls should i just bake the puddles
Carla says
As mentioned in the directions, “using a larger egg white may result in a looser batter that flows.” What size egg white did you use?
Nikki says
My batter was loose and I was a little worried. But they turned out very good. Very Chocolatey with a smooth crispy outside. Very good use of egg whites! Thank you
Carla says
Glad they turned out for you!
Elisa says
I don’t have cocoa powder and won’t be going shopping soon due to COVID. Can I sub cocoa mix for the cocoa?
Carla says
Cocoa powder and cocoa mix are highly different because cocoa mix also contains other ingredients, such as sugar and powdered milk. Plus there isn’t a ton of cocoa powder, so 3 tablespoons cocoa mix will not have the same amount as 3 tablespoons unsweetened cocoa powder. Personally, I wouldn’t because the ingredient list isn’t very forgiving. Cocoa mix will have more sugar, but if you reduced the powdered sugar to compensate for that, then the batter will be too thin. With all of that said, if you proceed with it please let me know how they turn out.
Nancy says
I wasn’t careful with measuring because I had a lot of dalgona chocolate gone wrong. So my version. Was very liquidy but I put them in my silicone baking cups, and they are so good!
Carla says
I’m not sure of the connection between this recipe and Dalgona, but regardless I’m glad you were able to make it work!
Lamorna Hollingsworth says
Hi, can you please post this recipe in grams so that those outside the US can make it? Also, grams will be a lot more accurate. Thank you
Carla says
I don’t have the measurements in grams. Here’s a handy conversion converter you can reference: https://www.weekendbakery.com/cooking-conversions/
Rafael says
Hi! If I will be making a large batch for these scrumptious cookies, should I multiply the measurement of the ingredients? Thank you!
Carla says
Yes, if you want more cookies than listed you’ll have to increase the recipe.
Mike says
Carla, Thanks for all the support .
If I were to whip the whites would they make it easier to combine ingredients ?
Thanks
Carla says
Whipping egg whites would make this a different recipe. Honestly, I don’t think it gets much easier than stirring everything together.
Mike says
And with that advice I won’t change nuttin !
Molly says
Hi,
Is it possible to use commercial pasteurized egg whites from a store bought container? I know they can’t be used if you need to beat egg whites into “peaks”…having learned that from experience! Thank you!
Carla says
I have not tried it but if I had to guess, I’d say yes since you’re just stirring everything together. Let me know how it turns out!
Diana says
Mine came out great!!
Carla says
Oh good!
Brittney says
I only had enough powdered sugar to make half of this recipe but they still turned out great! I didn’t have eggs, only egg whites and I think the key is weighing them out. Highly recommend!
Carla says
Happy to hear you were able to adapt and make it successful!
Surbhi says
Hi, I tried this recipe and it came out great in terms of the consistency, but it was a little too sweet for my family’s taste (which I know sounds silly). If I reduce the sugar but keep everything else the same, would the runny consistency ruin the bake?
Carla says
Powdered sugar is used to thicken the batter (like how you thicken frosting with powdered sugar), so if you reduced it I doubt it’ll work.
Whitney C says
I made a big batch of these! How long will they keep for and can they be frozen?
Carla says
I’d say up to 1 week at room temperature. As for freezing, I believe yes but haven’t tried it myself.
Debbie says
These were delicious straight out of the oven. But they dried up quickly in a day. Is there a way to prevent that? I stored them in a plastic container.
Carla says
Hmm not sure. That’s how I stored my cookies and they were fine.
Elaine Leighton says
Made these to use up an egg white today – they were delicious and unlike anything else I have had. So easy too.
A new favourite I suspect and being gluten-free very useful for a couple of my friends.
Carla says
Wonderful! Glad you enjoyed the cookies.
Anna says
This came up absolutely as sinful-chocolate-fudge!!! Thanks so much for the recipe. My choloate bits melted though. Any suggestions on how to make them stay unmelted like you have on pictures?
Carla says
I used chocolate chips, which retain their shape.