Flourless Chocolate Cookies

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These Flourless Chocolate Cookies are super chewy, rich and naturally gluten free! They’re easy to make and perfect for chocolate lovers!

One Reader, Sam, commented: These were super easy and delicious. I’m not a good cook, an even worse baker, but these turned out really good for me…★★★★★”

Flourless Chocolate Cookies on a wire rack

These Flourless Chocolate Cookies are a chocolate lover’s dream. They’re rich, fudgy and so chocolatey! These cookies are similar to my brownie cookies except they’re gluten free and much chewier thanks to the egg whites! Plus they’re super easy to make because they’re made without an electric mixer and require no chill time.

Looking for more chocolate recipes? Try my Triple Chocolate Cupcakes, Chocolate Blossom Cookies or Double Chocolate Chip Banana Bread!

Ingredient Breakdown

Confectioners’ sugar – provides structure and sweetness.

Cocoa powder – provides structure and gives the cookies their chocolate flavor! I always use natural unsweetened cocoa powder.

Egg whites – binds ingredients and gives cookies their chewy texture.

Salt and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Mini chocolate chips – adds extra chocolate flavor and helps the batter hold its shape.

Flourless Chocolate Cookies on a plate

How To Make Flourless Chocolate Cookies

1. In a medium bowl whisk the confectioners’ sugar, cocoa powder and salt. Sift the confectioners’ sugar/cocoa powder if they’re clumpy.

2. Mix in the egg whites and vanilla extract. It will take a while for everything to come together, just keep mixing!

3. Fold the mini chocolate chips into the batter until just combined. The batter will not be as thick as typical cookie dough

4. Using a 1 tablespoon cookie scoop, scoop batter onto lined baking sheets then let the cookies rest for 10 minutes (be sure to adjust the baking time if your cookies are smaller/larger). Resting the cookies helps give them a shiny and crackly appearance (this doesn’t affect the flavor so you can skip this if you don’t care how they look).

5. Bake the cookies at 350°F for 10 minutes. Let them cool completely on the baking sheet then gently peel them away from the parchment paper/baking mat. Store Flourless Chocolate Cookies in an airtight container for up to 3 days at room temperature.

Flourless Chocolate Cookies on a baking sheet
The cookies on the left were baked immediately while the cookies on the right were baked after resting for 10 minutes. The rest time helps the give the cookies a shinier and more cracked appearance.

Pro Tips For Flourless Chocolate Cookies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Do not skip lining your baking sheets with parchment paper or silicone baking mats because these cookies tend to stick to the tray after baking.
  • Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
  • Let scooped cookie dough rest for 10 minutes before baking. This helps the give the cookies a shinier and more cracked appearance.

Recipes To Use Up Leftover Egg Yolks

My Favorite Cookie Tools

Flourless Chocolate Cookies on a wire rack

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Flourless Chocolate Cookies

Maria Azzarelli
These Flourless Chocolate Cookies are super chewy, rich and naturally gluten free! They're easy to make and perfect for chocolate lovers!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 60 kcal

Equipment

  • Baking sheets
  • Cookie scoop (I use a 1 tablespoon scoop)

Ingredients
  

  • 180 g (1 1/2 cups) confectioners' sugar
  • 40 g (1/2 cup) cocoa powder
  • ¼ tsp salt
  • 2 (60g) egg whites (save the yolks for another recipe!)
  • ½ tsp vanilla extract
  • 56 g (1/4 cup) mini chocolate chips

Instructions
 

  • Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl whisk the confectioners’ sugar, cocoa powder and salt. Sift the confectioners’ sugar/cocoa powder if they’re clumpy.
  • Mix in the egg whites and vanilla extract. It will take a while for everything to come together, just keep mixing!
  • Fold the mini chocolate chips into the batter until just combined. The batter will not be as thick as typical cookie dough
  • Using a 1 tablespoon cookie scoop, scoop batter onto lined baking sheets then let the cookies rest for 10 minutes (be sure to adjust the baking time if your cookies are smaller/larger). Resting the cookies helps give them a shiny and crackly appearance (this doesn't affect the flavor so you can skip this if you don't care how they look).
  • Bake the cookies for 10 minutes. Let them cool completely on the baking sheet then gently peel them away from the parchment paper/baking mat.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Store Flourless Chocolate Cookies in an airtight container for up to 3 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 60kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 0.5mgSodium: 35mgPotassium: 34mgFiber: 1gSugar: 12gVitamin A: 7IUVitamin C: 0.02mgCalcium: 7mgIron: 0.4mg
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2 Comments

  1. 5 stars
    These were super easy and delicious. I’m not a good cook, an even worse baker, but these turned out really good for me. I was pretty concerned during prep because the batter is super tar like, very sticky and hard to get into cookie shapes, and I was skeptical it would turn out well, but the cookies were so so fudgy and delicious. I ate one a little too soon after baking, and couldn’t get it cleanly off the nonstick tinfoil (probably shouldn’t have used tinfoil, oiled or slicked cookie sheets or parchment paper may have been better), but after about an hour they came up easier. They have the consistency of fudge, they’re doughy cookies for sure, the delicious type that are cooked and uniform but have the texture of uncooked dough which I love. They taste like a darker chocolate lava cake, though I also used 72% dark chocolate chips as it was all I had laying around. I’ll for sure be making these again.

5 from 2 votes (1 rating without comment)

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