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Flourless chocolate cookies are fudgy, chewy, and naturally gluten free. A mix between a cookie and brownie for chocolate lover perfection!!
These chocolate flourless cookies are tasty and delish and always a big hit! For more chocolate, try Double Chocolate Cookies and Gooey Rolo Cookies.
Flourless Cookies
Today I’m sharing this easy recipe for flourless chocolate cookies. The recipe uses simple, everyday ingredients that you probably already have in your pantry. The cookies turn out super chocolate-y with delicious crinkly tops and fudgy, slightly gooey centers.
I absolutely love double chocolate cookies. So I wanted to try making a flourless chocolate chip cookie recipe. But to be totally honest – I’m not very experienced with gluten free baking. So I was so happy to find this easy recipe. Plus, there’re no fancy ingredients needed. So you definitely won’t have to visit a specialty grocery store.
It’s hard to deny a delicious chocolate cookie that is practically part cookie/part brownie, so give these a try and let us know what you think. 😉
How to Make Chocolate Flourless Cookies
PREP. Lightly grease cookie sheets with nonstick cooking spray or line sheets with parchment and then lightly grease. (Greasing is necessary even with parchment paper so that the cookies don’t stick). Preheat the oven to 350F degrees as the cookies are resting.
DRY INGREDIENTS. In a large bowl sift together the powdered sugar, cocoa powder and salt.
WET INGREDIENTS. In a small bowl whisk the egg whites. Stir the egg whites and vanilla extract into the dry ingredients. It will get sticky like glue. Stir in the chocolate chips.
BAKE. Drop the batter into tablespoon sized balls on the greased cookie sheet at least 2 inches apart. I like to use a cookie scoop for this. Allow to sit on the baking sheet for 30 minutes. Bake in the preheated oven for 7-9 minutes or until the tops look crackly.
Add some mix-ins! These fudgy cookie-brownies are absolutely delicious as they are. However, you can easily add flavor and texture with chopped nuts, chocolate chips or even a dried fruit like cranberries. Bake them at the same temperature just add an extra minute to the bake time. Bonus: Adding these to larger sized cookies will help them be more sturdy.
Tips + SToring Info
- Resting the batter is KEY. The longer the cookie batter rests the longer you give for a film to form over each cookie. Forming film is actually an important step to getting the desired result. It will help the cookies keep their shape while baking. You know the film is firm enough when you can lightly touch the top of the cookie without getting batter on your finger. This will take about 30 minutes. Anything less may result in a mess.
- Use large eggs otherwise the batter will be too runny or too dry. Three large egg whites will measure just a smidge under ½ cup.
- The brand of cocoa does make a difference in flavor. Stick to a cocoa blend of natural and dutch processes. If you didn’t love one brand try another.
- I don’t recommend using artificial sweeteners as they don’t melt and spread in the oven the same way sugar does. In this recipe spreading can already be tricky to get right.
- Place batter into a gallon Ziploc. Snip the corner and pipe out the batter into the same size dollops.
- Don’t discard your egg yolk!! Well, you can if you want to, but did you know that you can refrigerate the yolk to use later? Store in an airtight container for up to 4 days. Use them to make one of our yummy recipes such as our Key Lime Pie or Boston Cream Pie.
STORE these cookies can last for 4-5 days when stored in an airtight container.
For longer storage stack them in a freezer safe container, separating the layers with parchment paper, and FREEZE for 1-2 months. Thaw and enjoy.
For more chocolate cookies:
Flourless Chocolate Cookies
Ingredients
- 2½ cups powdered sugar
- ¾ cup unsweeted cocoa powder
- ¼ teaspoon salt
- 3 large egg whites, discard the yolks
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Lightly grease cookie sheets with nonstick cooking spray or line sheets with parchment and then lightly grease. (Greasing is necessary even with parchment paper so that the cookies don't stick).
- In a large bowl sift the powdered sugar, cocoa powder, and salt.
- In a small bowl whisk the egg whites.
- Stir the egg whites and vanilla extract into the dry ingredients. It will get sticky like glue.
- Stir in the chocolate chips.
- Drop the batter into tablespoon-sized balls on the greased cookie sheet at least 2 inches apart. I like to use a cookie scoop for this.
- Allow to sit on the baking sheet for 30 minutes.
- Preheat the oven to 350°F as the cookies are resting.
- Bake in the preheated oven for 7-9 minutes or until the tops look crackly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
so good, and so easy! i will make this for all my GF friends.
Flavour was there BUT the structure was not. Tad disappointed – i followed the recipe to a t!
Thanks for your feedback and for giving the recipe a try!!
disaster
IF the whites were beaten stiff this might have worked but that is not indicated. What a waste of expensive ingredients!
Thanks for the feedback and giving the recipe a try.
Very good,but need to clarify that the egg whites need to be whipped to stiff peaks before folding into the sugar mixture so that the mixture doesn’t get too runny. Very intensely chocolate,you really need to wait until they’re really cool before eating or they will be too gooey. Very good and will make again!!