Flourless chocolate raspberry cookies

You can’t go wrong with chocolate and raspberries! These flourless chocolate cookies are crisp on the outside, wonderfully chewy in the middle and taste just like little chocolate brownies. They’re rich, intensely chocolatey and topped with juicy raspberries, which add just the right touch of freshness. So good!

Makes 24 cookies.

Ingredients for the flourless chocolate raspberry cookies:

• 3 egg whites, from large eggs
• ½ cup cocoa powder
• 2 cups icing sugar
• 1 tsp vanilla extract
• a pinch of salt
• 100 g dark chocolate chips or chopped dark chocolate
• 100 g milk chocolate chips or chopped milk chocolate
• 200 g raspberries

All ingredients should be at room temperature.

Place the egg whites, cocoa powder, icing sugar, vanilla extract and salt in a bowl. Whisk together until combined. Add the chocolate chips or chopped chocolate and stir again.

Line two baking trays with baking paper. Using a spoon, place small portions of the mixture (about 3 cm in diameter) onto the trays, leaving plenty of space between them, as the cookies will spread considerably during baking. Tear the raspberries into smaller pieces and arrange them on top of the cookies.

Bake at 180°C for approximately 13-15 minutes until baked through. Remove from the oven and leave to cool completely on the trays before lifting them off – they will be too delicate to handle while still warm.

Store the flourless chocolate raspberry cookies in an airtight container for up to 3 days (without the raspberries, they will keep for up to 7 days).

Enjoy!

Recipe adapted from: aseasyasapplepie.com,