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Double Chocolate Espresso Cookies

These delicious cookies are prepared with cocoa powder and chopped dark chocolate chunks. They are made without any butter or flour and get their melt-in-your-mouth texture from whipped egg whites. These cookies are the perfect treat to enjoy with your after-dinner coffee.


  • 1 cup powdered sugar, plus additional for dusting

  • 1/4 cup unsweetened cocoa powder

  • 2 teaspoons espresso powder

  • 1/8 teaspoon salt

  • 2 large egg whites

  • 1 teaspoon vanilla extract

  • 1/2 cup coarsely chopped dark chocolate


Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.

In a medium bowl combine the powdered sugar, cocoa powder, espresso powder, and salt. Set aside.

Beat the egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add the vanilla extract. Fold in the cocoa powder mixture by hand until combined. Fold in the chopped dark chocolate.

Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake, one sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes. Let cool slightly on the pan before transferring to a wire rack to cool completely.

Before serving, dust each cookie with additional powdered sugar.

Yield: 16 cookies

Per cookie:

Calories: 80 kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2.5g | Cholesterol: 0mg | Sodium: 20mg | Potassium: 30mg | Fiber: 1g| Sugar: 7g

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