Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
In a mixing bowl, use a whisk or electric mixer to beat the egg whites until they are frothy. You don’t need stiff peaks, just a light foam that will help bind the ingredients.
Add the powdered sugar, cocoa powder, vanilla extract, and salt to the bowl with the beaten egg whites. Mix until everything is well combined. The dough will be thick and glossy.
Gently fold in the chopped dark chocolate using a spatula, ensuring it’s evenly distributed throughout the dough.
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie as they will spread while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Keep an eye on them to avoid overbaking.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Flourless Gluten-Free Chocolate Cookies warm or at room temperature!
