100-Calorie Dark Chocolate Pudding Cookies Makes 30 cookies, 3 calories each 1/4 teaspoon vanilla extract Sprinkle of salt 9 tablespoons egg-whites 1/8 teaspoon cream of tartar 1/2 teaspoon xanthan gum 1 tablespoons powdered/blended Truvia 2 tablespoons Hershey's Special Dark Chocolate Cocoa Powder

Skinny Chocolate Pudding Cookies

What if I were to tell you that you could eat 11 Skinny Chocolate Pudding Cookies for 100 calories combined? Would you be into it? Let me answer that for you. YES. I love these cookies. Surprise, surprise. I love all cookies. Y’all know this. But these cookies. Low carb, chewy and gooey, chocolate through and through. I could eat a million, or 11 anyway. Skinny Chocolate Pudding Cookies by Skinny Girl Standard, a low calorie food blogSkinny Chocolate Pudding Cookies by Skinny Girl Standard, a low calorie food blogSkinny Chocolate Pudding Cookies by Skinny Girl Standard, a low calorie food blogLook at these photos. Their insides are made of pudding. Pudding, people! Also, I want to warn you. These are not exactly simple to make, only in the sense that if the eggs are whipped too long and lose their height, the cookies will not have the same texture. So the goal is to follow the directions step by step. To be honest, perfecting these cookies took me a while. Skinny Chocolate Pudding Cookies by Skinny Girl Standard, a low calorie food blogWhen making these Skinny Chocolate Pudding Cookies, you should consider some awesome kitchen tools:

Cookie Monster Clutch I Cookie Phone Case I Cookie Sheets and Cooling Tray I Copper Mixing Bowls I Macaroons I Copper Cookie Jar I Cookie Spatula I Pink Florals I Nature Marble Tray I Gray and Gold-Handled Tray

Favorites? Hello . . . there is an actual cookie monster clutch, so . . . Also, I love florals and that pink arrangement is my new favorite thing that I must have. And finally, my middle name should probably be marble because it’s my favorite thing in the world right now and that marble tray with the gold handles is to die for!

Skinny Chocolate Pudding Cookies by Skinny Girl Standard, a low calorie food blog

Skinny Dark Chocolate Pudding Cookies! (100 calories)

Yield: 34 cookies

Serving Size: 1 cookie

Calories per serving: 9


  • 1/2 cup liquid egg-whites (67 calories)
  • 1/4 teaspoon vanilla extract (3 calories - optional)
  • 1/4 teaspoon cream of tartar (2 calories)
  • 1/2 teaspoon xanthan gum (optional)
  • 1/4 cup granulated Truvia Baking blend (100 calories)
  • 1/4 cup powdered Truvia Baking Blend (100 calories)
  • 1/4 cup Unsweetened Hershey's Special Dark Chocolate Cocoa Powder (40 calories)


  1. Preheat oven to 225F.
  2. In a small blender, such as a bullet, combine 1/4 cup Truvia Baking Blend (if not yet powdered) xanthan gum if desired, and cocoa powder. Blend until the mixture has turned to powder, about 1 minute, and set aside.
  3. Pour egg-whites, vanilla extract (if using), and cream of tartar into a large mixing bowl and beat on medium speed until mixture forms soft peaks. Gradually add 1/4 cup granulated Truvia Baking Blend until peaks are stiff and shiny.
  4. Using a spatula, gently fold in 1/4 of sugar/cocoa mixture, and repeat with remaining mixture until incorporated.
  5. Spoon your batter, which should be light and foamy like whipped cream, onto a sheet of parchment paper (which should be positioned on an oven-safe tray). On the parchment, keep a small space between each spoonful so that they don't bake together in the oven. Your cookies should be about 1.5 - 2 inches in diameter. I made about 30 cookies. If you need two sheets of parchment paper, go for it! I know I did.
  6. Place your oven-safe tray in the oven and bake for approximately 18 - 20 minutes.
  7. After timer buzzes, reduce oven to 200F and bake for approximately 18 - 20 additional minutes.
  8. After final timer, turn off oven and allow your cookies to bake, untouched, for at least 2 hours, longer if you prefer.
  9. Don't open the oven while waiting. I know it's tough, but it could ruin your cookies!
  10. After 2 hours, remove and enjoy!
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33 Comments on Skinny Chocolate Pudding Cookies

  1. Darlene Bloom
    December 9, 2014 at 9:30 am (6 years ago)

    Good morning, could not sleep. Made these delightful morsels. Coffee and chocolate marvelous morsels, what a breakfast. Jordan style is really living. Thank you.

    • jordan urtso
      December 10, 2014 at 3:40 am (6 years ago)

      Darlene, so happy to hear you tried this recipe out and enjoyed it!! Quite a time-consuming make, but well worth it 🙂 Always so nice to hear from you and thank you for the compliment!! 🙂

  2. Kristen
    December 10, 2014 at 3:36 am (6 years ago)

    Am I right to assume that I should use the *unsweetened* Hershey’s Special Dark Chocolate Cocoa Powder?

    • jordan urtso
      December 10, 2014 at 3:38 am (6 years ago)


      Sorry, I just made the correction. Yes, unsweetened 🙂 Thanks for letting me know!!


  3. Darlene Bloom
    December 10, 2014 at 12:37 pm (6 years ago)

    How is the search for biscotti perfection going?

    • jordan urtso
      December 11, 2014 at 7:34 pm (6 years ago)

      Darlene, I MUST do better on the biscotti front, especially because I LOVE coffee and nothing goes better with a nice cup of warm decaf – what flavor is your favorite?

  4. Darlene Bloom
    December 11, 2014 at 8:03 pm (6 years ago)

    Hazelnut.Chocolate.Almond.Pumpkin. Now I must go make me a cup of hazelnut deaf with a slice of pumpkin bread. Life is good and tasty . Thank to you!!!

    • Jordan
      April 5, 2016 at 5:08 am (5 years ago)

      Thank you Darlene <3

  5. Jordan
    January 2, 2015 at 2:39 pm (6 years ago)

    What is the cream of tartar for? Can you make these without?

    • jordan urtso
      January 2, 2015 at 4:28 pm (6 years ago)


      Thanks for asking. Cream of Tartar is often used as a stabilizer or thickening agent. It helps foods, mostly toppings (such as meringue), soufflés, etc. hold their shape. That’s why cream of tartar is important in this recipe. Considering these pudding cookies are made almost entirely out of egg whites, they will fall flat in the oven without it.

      I have heard of some people replacing the cream of tartar with an equal amount of lemon juice OR white vinegar. If you try this, please let me know how it works 🙂


  6. Kat
    January 25, 2015 at 9:16 pm (6 years ago)

    When do you add the xanthan gum?? (Correct spelling.)

    • jordan urtso
      January 25, 2015 at 9:20 pm (6 years ago)

      Thank you for the correction, Kat! I have revised the recipe. The xanthan will be added with the final addition of the cocoa/sugar mix. Hope this answers your question!

      • Kat
        January 25, 2015 at 9:22 pm (6 years ago)

        Yep, thank you! :]

  7. Lindsay
    February 4, 2015 at 9:23 pm (6 years ago)

    Is this using fresh egg whites or egg whites from a carton? Thanks!

    • jordan urtso
      February 4, 2015 at 9:29 pm (6 years ago)

      Lindsay, this is completely up to you. For a quick solution, the carton will do just fine and will give you that same airiness required for this recipe. However, if you prefer to separate the yolks yourself, that will work as well. It’s all about personal preference! Xox

  8. KC
    March 3, 2015 at 12:18 am (6 years ago)

    Hi, I tried to make these and followed the instructions exactly, with the exception of the xanthum gum which I did not have. As soon as I mixed in the vanilla extract and second half of the powder, the mixture turned into a water consistency and never formed stiff peaks like you described, and never turned light of fluffy. It was basically just chocolate flavored water. I had to throw it out. Any suggestions on what went wrong?

    • KC
      March 3, 2015 at 12:45 am (6 years ago)

      I should mention I tried this three separate times. The second attempt I switched from the electric mixer to the electric whisker and had more bubbliness/foaminess, the third time i cut the amount of time I beat the mixture in almost half. Each time the moment I added the vanilla extract and second half of the chocolate sugar mixture the whole thing deflated and turned into a watery subtance.

      • jordan urtso
        March 3, 2015 at 1:53 am (6 years ago)

        Hey KC,

        The xanthan gum is critical to this recipe if you want the cookies to be pudding like. It holds the mixture together, makes it stiff and pudding like. If not using the xanthan, try adding the vanilla extract with your egg whites and tartar in the beginning.

        Does this help?


      • jordan urtso
        March 3, 2015 at 3:38 am (6 years ago)


        Additionally, I have adjusted the recipe to meet your specific needs. I hope this helps.


        • KC
          March 3, 2015 at 3:57 am (6 years ago)

          Thanks for your recommendations, I’ll give it a try and let you know how I succeeded. 🙂

  9. Aubree
    March 11, 2015 at 4:38 pm (6 years ago)

    When do I add the second half of the cocoa mixture?
    is it after the peaks form??

    “Add in half of sugar/cocoa mixture about 1 tablespoon at a time, continuing to beat mixture,
    Beat until your mixture is beginning to create stiff peaks resembling waves. Be sure not to over-beat, as your mixture will lose its height.”

    • jordan urtso
      March 11, 2015 at 4:43 pm (6 years ago)


      Thanks for asking – that part need clarifying. I changed the recipe above to answer your question by simply removing the word “half” – I suspect my intention was to word the instructions differently until I spaced and continued writing without finishing my initial thought. Silly me 🙂


      • Aubree
        March 11, 2015 at 4:45 pm (6 years ago)

        Thank you! I’m very excited and always inspired by your work and your spirit!

        • jordan urtso
          March 11, 2015 at 4:48 pm (6 years ago)

          Aww, thanks Aubree! That meant a lot 🙂

  10. Lindsay cheney
    January 24, 2016 at 10:15 pm (5 years ago)

    I tried these twice and can’t seem to get the right texture. I am using a hand mixer. I get the egg whites foamy and tripled in size. Then once I start adding in the cocoa mixture it immediately goes thick and not airy anymore. Any tips?? Do you add the xanthum gum to the cocoa mixture or just put in the prior to the cocoa mixture?

    • jordan urtso
      January 27, 2016 at 6:38 pm (5 years ago)

      Lindsay, I’m so sorry to hear this recipe left you dissatisfied twice, so I decided to rewrite it. I hope you’ll find that the instructions are more clear this time around. I also removed some of the ingredients that are so difficult when working with a pudding cookie/meringue recipe (AKA xanthan gum and vanilla extract). I really hope this recipe works for you now! I’m sorry it disappointed initially. And don’t worry, you are not one of the only ones who’s had a hard time with it. Working with eggwhites is a stressor! Xoxo 🙂

  11. Kristen
    February 3, 2016 at 12:31 am (5 years ago)

    Can you still post the recipe that includes the xanthan gum for those of us for whom the recipe worked well? Thanks!

    • jordan urtso
      February 3, 2016 at 12:39 am (5 years ago)

      Done and done!

  12. Pat
    December 27, 2016 at 1:16 pm (4 years ago)

    Hi…I have several questions /comments:

    1. where is the version of the recipe without the x-gum? I only see the version with it as optional.
    2. What about substituting the vinegar or lemon juice for the cream of tartar?
    3. Might be good to show these potential substitutes in the list of ingredients.
    4. Can I use real sugar recognizing that it will increase the calorie count. I can’t use any of the sugar substitutes.
    5. You mentioned an electric whisk….did you mean the whisk attachment on the mixer or handheld mixer?

    Thanks – They look yummy. I look forward to hearing from you. Have a great day…Pat

    • Jordan
      December 27, 2016 at 7:00 pm (4 years ago)

      Hi Pat!

      1. If you don’t have XG, simply omit it. The texture will be a little different, but should work nonetheless.
      2. Using vinegar/lemon juice should work, but you’ll need to double-triple the recipe, which I haven’t personally done. If you do so, please let me know how it works.
      3. I would and have shown potential substitutes in other recipes, but I only typically do so if I have personally tried those substitutes and found success with them.
      4. You can use real sugar, but the amount required will differ greatly. You will need to nearly double it.
      5. I was referring to a handheld mixer, but it is entirely up to you – so long as you have control over the speed 🙂

      Hope this helps!


  13. Deedee
    December 27, 2016 at 6:46 pm (4 years ago)

    This recipe states the 1/4 C powdered Truvia Baking Blend twice. A mistake? Also never states how much cream of tartar I. The ingredient list.

    • Jordan
      December 27, 2016 at 6:55 pm (4 years ago)

      Hi Deedee!

      Thanks for asking. Note that 1/4 cup of the Truvia Baking Blend is granulated while the other 1/4 cup is powdered (or blended, rather). Also, the cream of tartar required in this recipe is 1/4 teaspoon.


      • Deedee
        December 27, 2016 at 7:16 pm (4 years ago)



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