4 Ingredient Chocolate Cloud Cookies
These puffy chocolate cloud cookies are so soft, light and airy, it feels like you are eating a cloud. The cookies are just 4 ingredients and don't require any flour, butter or oil. They have a tender crumb that just melts in your mouth as you eat it.
Ingredients
- 1/3 cup (60 g) milk chocolate chips
- 1 large egg
- 6 tbsp (96 g) natural peanut butter with no added oils, can substitute with natural almond butter
- 1/2 tbsp (4.5 g) aluminum free baking powder
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add chocolate chips to a microwave-safe mixing bowl. Melt chocolate in the microwave in 15-30 second increments, stirring in between with a silicone spatula, until chocolate is fully melted and smooth. Set aside.
- Add egg to the bowl of a stand mixer. Beat on highest speed for 3 minutes. When finished, your mixture should be thick and pale yellow. When you lift the beater, the liquid that drips off should hold its form for several seconds on top of the egg batter (see photo in post for reference).
- Add the peanut butter, melted chocolate and baking powder to your egg mixture. Very gently fold the mixture with a silicone spatula until everything is incorporated and no egg streaks remain. Try your best not to deflate too much of the egg mixture. Your batter should resemble a thick chocolate spread (see photo in post for reference).
- Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet, spacing the cookies about 2 inches apart. If your released cookie batter has some little stray bits of batter sticking up, you can gently smooth them down with your finger.
- Bake cookies for 8-10 minutes or until the cookies are puffed and set around the edges. Allow cookies to cool slightly before serving. Cookies taste best soon after they are baked. The cookies do tend to get a little drier and more crumbly the longer you store them. Uneaten cookies should be stored in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer. I also recommend briefly reheating any leftover cookies before eating them.
Notes
- Sweetness note: These cookies are only lightly sweet. If you prefer sweeter cookies you can stir some chocolate chips into the batter.
- I recommend using aluminum-free baking powder because this recipe does use a large amount of baking powder and using aluminum-free will help ensure there is no potential metallic aftertaste. I used Whole Foods 365 aluminum free baking powder.*
- Make sure to use natural peanut butter (or natural almond butter) with no added oils. This means the only ingredients should be peanuts and salt. Try to use a brand that has a runny, creamy consistency. If you use a brand with a thick or gritty texture, the recipe may not work. I used Kirkland Organic Peanut Butter (Amazon | Costco)*.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 116kcal, Carbohydrates: 7g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Sodium: 98mg, Fiber: 1g, Sugar: 5g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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