Cocoa Cookies You Can’t Stop Eating or What Do You Do With Your Leftover Egg Whites?

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Cocoa Cookies You Can’t Stop Eating or What Do You Do With Your Leftover Egg Whites?

This recipe came to be because I had leftover egg whites. At first I thought of making meringues. The truth is that I wasn’t in the mood for meringues since I always make them when I have leftover whites, so I started thinking of other options.
I started testing with items I already had in my pantry. I was definitely in the mood for chocolate cookies and figured that even if they came out OK at least I’d use up my egg whites instead of them going to waste. I hate throwing out food!
I seriously underestimated these because the result was incredible! Such amazing cookies and made with egg whites, no yolks. Another bonus is that these are mixed in one bowl and in no time at all you’ll have the perfect cookie to eat with your coffee.


Makes 40 cookies


100 grams butter
2 egg whites (without the yolks)
3 Tbsp cocoa powder
250 grams sugar (1 + 1/4 cups)
1/2 tsp baking soda
210 grams flour (1.5 cups)



1. Take the butter out of the fridge around 15 minutes before you start making the cookies.

2. Use the paddle attachment of your mixer to beat together the butter and sugar for around two minutes. Add the egg whites and continue beating for another minute. It’ll look like runny porridge. Add the cocoa powder, baking soda, and flour and keep mixing the dough on low speed until you get a chocolatey dough.

3. In the meantime, preheat an oven to 180°C. Wet hands and roll the dough into 17 gram balls. Arrange on a baking tray with spaces in between the balls. Bake for 10 minutes. The cookies come out of the oven soft and they harden as they cool. Let cool before eating (it’s hard, I know).

Good to know…
Want to add less sugar? Substitute the cocoa powder with chocolate drink mix powder and reduce the amount of sugar to 180 grams.

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