Table of Contents
Double chocolate, what’s not to love?! Even better – they’re flourless!
These flourless chocolate cookies use simple, everyday ingredients that you probably have in your pantry (nothing fancy needed!). The result is a fudgy cookie with a crinkly top and a slightly gooey center. They’re AMAZING! You’d never guess they’re gluten-free.
Part cookie, part brownie – they’re hard to resist and a family favorite!
Why we think you’ll love it:
- Gluten-free. No flour here, and no special ingredients either!
- Fudgy texture. It’s almost a mix between a cookie and a brownie, and a deliciously gooey texture.
- For chocolate lovers! There’s plenty of chocolate flavor in this easy cookie recipe.
Flourless Chocolate Cookies Ingredients and Substitutions
- 2½ cups powdered sugar – sifted
- ¾ cup unsweetened cocoa powder – use natural cocoa powder or Dutch-processed cocoa powder
- ¼ teaspoon salt
- 3 large egg whites, discard the yolks – see How to Separate Egg Whites
- 1 teaspoon vanilla extract
- 1 cup chocolate chips – Use milk chocolate, semi-sweet, or dark chocolate. You can also use chopped nuts.
How to Make Flourless Chocolate 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 350°F as the cookies are resting.
- BATTER. In a large bowl, sift powdered sugar, cocoa powder, and salt.
- In a small bowl, whisk egg whites. Stir the egg whites and vanilla extract into the dry ingredients. It will get sticky like glue. Stir in chocolate chips.
- BAKE. Drop the batter into tablespoon-sized balls on the greased cookie sheet at least 2 inches apart. We 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.
Kristyn’s Recipe Tips
- The batter will be very sticky. Don’t be alarmed or tempted to add extra dry ingredients; this consistency is normal and necessary for the final chewy texture.
- Allowing the scooped dough to sit on the baking sheet for 30 minutes before baking is key. This helps the exterior dry slightly, contributing to the beautiful, signature crackly tops.
- These cookies are delicate when warm. Allow them to cool entirely on the baking sheet before attempting to move them.
- We most often use unsweetened natural cocoa powder, but Dutch-process unsweetened cocoa powder works well too.
- The egg yolks can be used to make other dishes, like scrambled eggs, crème brûlée, vanilla crème anglaise, or hollandaise sauce.
Flourless Chocolate Cookies Recipe
Flourless chocolate cookies are a fudgy, naturally gluten-free mix between a cookie and a brownie for chocolate-lover perfection!!
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.
Video
Notes
Recipe tips.
- The batter will be very sticky. Don’t be alarmed or tempted to add extra dry ingredients; this consistency is normal and necessary for the final chewy texture.
- Allowing the scooped dough to sit on the baking sheet for 30 minutes before baking is key. This helps the exterior dry slightly, contributing to the beautiful, signature crackly tops.
- These cookies are delicate when warm. Allow them to cool entirely on the baking sheet before attempting to move them.
- We most often use unsweetened natural cocoa powder, but Dutch-process unsweetened cocoa powder works well too.
- The egg yolks can be used to make other dishes, like scrambled eggs, crème brûlée, vanilla crème anglaise, or hollandaise sauce.
Nutrition
Serving: 20g, Calories: 114kcal, Carbohydrates: 23g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 44mg, Potassium: 58mg, Fiber: 1g, Sugar: 20g, Vitamin A: 20IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store?
Store the cookies in an airtight container for 4-5 days or stack them in a freezer-safe container, separating the layers with parchment paper, and freeze for 1-2 months.
More Like This
Chocolate Cookies
Brownie Cookies
50 mins
Chocolate Crinkle Cookies
1 hr 15 mins
Nutella Cookies
1 hr 40 mins
Chocolate Kiss Cookies
15 mins
Gluten-Free Desserts
Flourless Chocolate Cake
2 hrs 35 mins
Puppy Chow Recipe
15 mins
Crustless Pumpkin Pie
1 hr 10 mins
Caramel Popcorn Recipe
15 mins
Collections
This recipe was originally published May 2018.
Recipe adapted from King Arthur Flour
Worked scruptiously, even at 7000 ft. elevation!!!
That is great to hear! Thanks for sharing your positive result.
Fabulous cookies! And they work for my gluten free crew at work. Thank you for this great recipe!
Hey everyone,
The type/brand of cocoa powder you use matters! I’ve made these three times using three different types of cocoa powder and each batch was different. The cheaper powder was the best.
Good to know! Thanks for sharing!
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!!