Flourless Chocolate Cookies

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 Chocolate Macarons, Chocolate Covered Pretzels, and Chocolate Bundt Cake.

Flourless Cookies stacked on a floral plate

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. 😉

Flourless chocolate Cookies broken in half with chocolate oozing out.

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.

cookie batter filled with chocolate chips.

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. 

Chocolate Flourless Cookies stacked on a floral plate

For more chocolate cookies, be sure to check out:

Flourless Chocolate Cookies Recipe

Flourless chocolate cookies are fudgy, chewy & naturally gluten free.
4.38 from 8 votes
Flourless chocolate cookies are fudgy, chewy, and naturally gluten free. A mix between a cookie and brownie for chocolate lover perfection!!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 30 minutes
Total Time 48 minutes
Servings 20 cookies
Calories 114 kcal
Author Lil' Luna

Ingredients

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 together 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 350F degrees as the cookies are resting.
  • Bake in the preheated oven for 7-9 minutes or until the tops look crackly. 

Notes

*Store cookies in an airtight container at room temperature. 
**Recipe adapted from King Arthur Flour

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About Fiona

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

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Comments:

  1. 1 star
    Measurements are wrong. Followed directions exactly and the batter was very runny They spread lukt wo much on baking sheet Was a big mess. So bummed.

    1. I am so sorry that happened. I haven’t had that happen, so I am not sure what went wrong. Thanks for trying them 🙂

  2. 5 stars
    They are very good, the dough was thick and sticky so it was hard to scoop. I ended up with 12 cookies instead of 20 so I guess I made them bigger. So, I had to cook them about 12 minutes but I Increased the time 2 minutes at a time.

  3. Were the eggwhiteS supposed to be whipped to soft or dry peaks before incorporating them into the dry ingredients? I didn’t see any instructions on that, and that may have been why one of your responders had trouble. I’d like to make these for my grandchildren, but would prefer not to have them flop…

    1. You are just giving them a whisk to mix. You don’t need to form them into peaks 🙂 Hope they like them!

  4. 5 stars
    OMG! TheSe are the easiest, tastiest little things I eaten in a long time! Remind me Of fudge at christmas! Yum!!!!

  5. 5 stars
    These cookies are so rich, chocolately and DELICIOUS! I used milk chocolate chips. My kids loved them. thanks for the recipe, its a keeper!

  6. I need low carb cause of being diabetic. I was wonder if i coulD substituTe the powdered sugar with monkfruit powdered sugar or monkfruit sugar?

    1. I am sure you could, though I have not personally tried. I’d love to know how they turn out, if you try 🙂 Thank you!

    1. I just store in a cookie jar, in a plastic container, or on a plate-covered in plastic wrap. Hope you try them!

  7. 4 stars
    Whoops made them way too big!!!! Hahaha they ate massive! The dough was so sticky crazy geez! But not runnY at all! Perfect looks lIke your photo! Exactly!

  8. I haven’t made the flourless chocolate cookies yet. I have a couple of question to ask you. I know the cookies are to be store in airtight container at room temperature. I would like to know how many days to keep the cookies in the containers? and can the cookies be put in the freezer to be frozen?

    1. I am picky about my cookies. I’d probably just keep them for no longer than the week. I haven’t tried freezing this specific recipe, but I am assuming they would be ok 🙂

  9. 5 stars
    I absolutely love this recipe! i’ve made these, twice, now & they’re so delicious. I could seriously eat the batter all by itself 🤩😋 However, I usually save my extra batter in a ziplock bag for later. I also add crushed pecans to mine, too.

    1. Yay! I’m so glad to hear you love the recipe. Sounds like some great add-ins too. Thanks for sharing!