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Chocolate Orange Cookie Cups

Photo: Alex Farnum
Total time 30 mins
Yield Makes 12 (serving size: 1 cookie)
These flourless cookie bites from Sunset reader Jennifer Loganathan, of Colden, NY, are a delicious cross between a brownie and a soft cookie—the orange zest adds a bit of contrast.


  • 1/2 cup chopped almonds
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon orange zest (optional)
  • 1/4 cup softened unsalted butter, divided
  • 2 large egg whites, divided
  • 1/2 tablespoon granulated sugar
  • 1 ounce semisweet chocolate

Nutrition Information

  • calories 100
  • caloriesfromfat 63 %
  • protein 2.1 g
  • fat 7 g
  • satfat 3.2 g
  • carbohydrate 9.1 g
  • fiber 1.3 g
  • sodium 10 mg
  • cholesterol 10 mg

How to Make It

  1. Preheat oven to 350°. Grease a 12-cup muffin pan and set aside.

  2. Stir together almonds, powdered sugar, cocoa, orange zest, 3 tbsp. butter, 1 egg white, and 1 tbsp. water in a medium bowl. In another bowl, whisk remaining egg white with granulated sugar until medium peaks form; fold into cocoa mixture. Spoon mixture into prepared muffin cups, dividing evenly.

  3. Bake until tops look dry, 10 to 12 minutes. Let cool 5 minutes, then turn out of pan.

  4. Meanwhile, microwave remaining 1 tbsp. butter with chocolate in a small bowl until melted. Drizzle over warm cookies.