Recipe: Chocolate Cookies for rookies...

Mercy Fenton shares this recipe for gluten free and seriously chocolatey biscuits
Recipe: Chocolate Cookies for rookies...
Chocolate Cookies, by Mercy Fenton.

These Chocolate cookies are gluten free and seriously chocolatey. It does seem like a lot of sugar — and yes, they are sweet — but a little goes a long way. Serve with fresh strawberries and raspberries or with the delicious caramelized banana parfait.

Chocolate Cookies


187g icing sugar

32gr unsweetened cocoa powder

1/8 tsp. salt

2 free-range egg whites

1 tsp vanilla extract

85gr dark chocolate chips

45 gr toasted nuts like hazelnuts or mini marshmallows.


  • Sift the icing sugar, salt and cocoa into a large bowl.
  • Add the egg whites and whisk lightly, Add the vanilla, and chocolate chips, nuts or marshmallow.
  • The batter will be thick and brownie like, leave to sit for 10 to 15 minutes and turn on the oven to pre heat to 175C.
  • Line 2 baking trays with parchment paper, then spoon 4 or 5 small dessertspoons onto each tray, allow a generous amount of space as they do spread.
  • Bake for 12 to 15 minutes until the tops are shiny and lightly cracked.
  • Lift the parchment paper with cookies onto a cooling rack, once fully cooled they should peel off like meringues.
  • (If you want to reduce the sugar you can replace about 20% with ground almonds, but the cookies will be more chewy and less crisp — although still delicious).
  • If you’re feeling really adventurous, you could use the cookies to line a loaf tin and layer with banana parfait, top with cookies and freeze. Then cut into home made ice burgers.

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