Flourless Chocolate Cookies Recipe

4.88 from 32 votes

Flourless Chocolate Cookies Recipe

Flourless chocolate cookies are a fudgy, naturally gluten-free mix between a cookie and a brownie for chocolate-lover perfection!!

Prep Time10

Cook Time8

Resting Time30

Total Time48

Course: Dessert

Cuisine: American

Servings: cookies

Author: Fiona Dowling

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.

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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