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!
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.
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.
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
- Egg Yolk Chocolate Chip Cookies
- Brown Butter Apple Blondies
- Small Batch Chocolate Chip Cookies
- Oreo Cinnamon Rolls
- Small Batch Sugar Cookies
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
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
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.
