Double chocolate cookies – 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
- 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!!
Video
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
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 flourless cookies?
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.
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This recipe was originally published May 2018.
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!!
Perfection!!! Chocolate lover’s paradise!
Hi, is the oven to be turned on on fan or simple top bottom heating? Mine turned out a bit runny and flat in the end. Many mention the eggs, I whipped to stiff peaks, maybe that’s the problem then. In any case, seems like great simple recipe with some adjustments for next time. So thank you! 😊
You’re welcome! I typically use the standard bake setting on my oven. Thanks for giving the recipe a try!
Something is wrong with this recipe. I also followed directions and batter is extremely runny, Doesn’t hold together on the pan at all.
Thanks for the feedback and for giving the recipe a try!
Made these for church today and were a great success ! Thank you. Gooey, chocolatey yet crisp on the outside. I needed to make them for a few more minutes till they cracked on top
So good. Really thick just like the recipe says. Maybe people are getting different textures bc the recipe doesn’t state how long to whisk the egg whites. I only whisked mine about 30 seconds. Still runny, light foam. Idk, would that matter?
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.
Yay! I’m so glad to hear you love the recipe. Sounds like some great add-ins too. Thanks for sharing!
Where are the quantities of the ingredients?
They are towards the end of the post in the recipe card section. Hope this helps!
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?
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 🙂
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!
Nothing wrong with big cookies 😉 Thanks for trying them!
Haven’t made these yet. Is there a best way to store them?
I just store in a cookie jar, in a plastic container, or on a plate-covered in plastic wrap. Hope you try them!
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?
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!
These cookies are so rich, chocolately and DELICIOUS! I used milk chocolate chips. My kids loved them. thanks for the recipe, its a keeper!
You are so welcome! That makes me so happy! Thank you so much for trying them!
OMG! TheSe are the easiest, tastiest little things I eaten in a long time! Remind me Of fudge at christmas! Yum!!!!
Yes, they totally do! So happy you like them. Thank you for letting me know!
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…
You are just giving them a whisk to mix. You don’t need to form them into peaks 🙂 Hope they like them!
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.
That works 🙂 I like bigger cookies! Thank you for trying them!
My mix was like thick thick mud. I did use swerve confectioners sugar. Waiting for them to bake.
Hmmm…not sure why? I hope they turn out ok!
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.
I am so sorry that happened. I haven’t had that happen, so I am not sure what went wrong. Thanks for trying them 🙂
Mine were very runny too on the cooking sheet. What should I add, more sugar?
Would this recipe work with using swerve powdered sugar and SF chips?
I have not tried, but I am sure it would 🙂
Look how gooey on the inside! They look amazing.
Oh, they are so good!! You will have to try them! Thank you 🙂
YUM!
Thank you for sharing!!