Flourless Protein Chocolate Cookies

Flourless Protein Chocolate Cookies

(makes about 24 cookies)

3 large egg whites
pinch of salt
¼ tsp cream of tartar
1 cup /  3.8 oz / 110 gr confectioners’ sugar (plus 2 tbsp)
½ cup unsweetened cocoa powder
2 scoops / 
¼ cup protein powder (either vanilla, chocolate or unflavoured)

1 tbsp cornstarch
5.3 oz / 150 gr +70% dark chocolate
¼ cup / 1.5 oz  / 50 gr cacao nibs or +70% dark chocolate chips/chunks


Preheat oven to 350°F / 180 C. Line two baking sheets with unbleached parchment paper and set aside.
Using an electric mixer beat egg whites on medium speed until foamy. Add pinch of salt and cream of tartar. Increase speed to medium high and beat to soft peaks. The egg whites will be white and foamy, with large but tight bubbles.
Gradually beat in the confectioners’ sugar. Continue beating until mixture resembles a soft marshmallow creme.

In a separate bowl whisk cocoa, cornstarch, and protein powder. On low speed with the mixer (or by hand with a spatula) beat the dry ingredients into meringue.

In the meantime melt the dark chocolate in glass bowl in the microwave for about 2 minutes. Let cool slightly.
Add the lukewarm chocolate and the cacao nibs/chips/chunks to the mixture. Be prepared because the dough will become very stiff at this point.
Place the remaining confectioners sugar in a bowl. Roll 1 tablespoon dough into ball, roll in sugar, and place on prepared sheet. Spacing dough balls 2 inches apart.

Bake for 10 minutes, until tops crack. Cool for 10 minutes, transfer to rack and let cool completely.