These Flourless Chocolate Cookies are a rich, fudgy, chocolatey cookie with crisp edges and chewy centers. They are a surprising cookie that is full of chocolate flavor and will be a huge hit with everyone!
These flourless chocolate cookies are naturally gluten free, and made with only 5 ingredients. They’re a brownie like cookie, with their fudgy flavor, and chewy texture!
The cookies are made with whipped egg whites, powdered sugar, and cocoa powder which keeps them light, crispy, sweet, and chewy all at once. They’re a meringue based cookie which is what gives them their amazing texture.
Why You’ll Love These Cookies
- Rich and Fudgy: These have a deep chocolate flavor from the cocoa powder, and mini chocolate chips.
- Naturally Gluten Free: Perfect for our gluten free cookies, these cookies don’t have a flour substitute, they just skip the flour completely.
- Quick and Easy: These only need a few minutes of prep with ingredients you probably have in your pantry right now! No chilling needed either.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Homemade Bagel Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Powdered Sugar: Also known as confectioners sugar. The super fine texture of this sugar helps with the crackly tops of these cookies, so do not subsitute it.
- Unsweetened Cocoa Powder: You can also substitute Dutch Processed Cocoa Powder for these, either will give the cookies their rich chocolate flavor.
- Egg Whites: Separate the egg whites from the yolks, then let them sit at room temperature for about 30 minutes. These make the batter light and glossy and gives the cookies their amazing texture. If you want to use up the egg yolks, try one of our custard recipes, or German chocolate cake frosting.
- Vanilla Extract: Use pure vanilla extract to help bring out the flavor of these cookies.
- Salt: Helps balance the sweetness of the cookies.
- Chocolate Chips: You can use dark, semi sweet, or milk chocolate chips for these. But personally I love how the mini chocolate chips spread even better in the cookies for more pockets of fudgy chocolate.
How to make Flourless Chocolate Cookies
Step 1: Combine the Dry Ingredients. Add the powdered sugar, cocoa powder and salt to a bowl. Mix them with a whisk to break up any lumps.
Step 2: Add in the Wet Ingredients. Add in three egg whites and vanilla. Stir until they are totally mixed into the batter. Add another egg white if the mixture is still too thick. You want it to be the consistency of a thick brownie batter. Add in the chocolate chips and gently fold them into the batter until they are divided evenly throughout the batter. Let the batter rest for about 10 minutes.
Step 3: Spoon the Cookies. Scoop the cookies using a cookie scoop, keeping the batter at least 3 inches apart from each other to allow for spreading as they bake. Keep the cookie sizes even so they bake evenly.
Step 4: Bake the cookies. Bake the cookies until the tops are shiny and crackled across. Let the cookies cool for 10 minutes then gently transfer them to a wire rack, or transfer the whole piece of parchment paper to the wire rack if you can’t get them to lift off.
Tips and Tricks:
- Mix Ins: Try Adding 1/2 cup of mini marshmallows, or chopped nuts to the batter.
- Rest Time: We don’t need to chill the dough, but the cookie texture is even better with a short resting time. We only need about 10-15 minutes, so this is a good time to let it rest while you preheat the oven.
- Cookie Scoop: Use a cookie scoop to make sure the cookies are an even size so they’ll bake evenly. I like to use a heaping Tablespoon cookie scoop, per cookie.
Storage Instructions
These cookies will last for about 3 to 4 days at room temperature in an airtight container. Gently stack them so you can avoid them from crumbling against the weight of each other.
These Flourless Chocolate Cookies are the best fudgy cookie when that chocolate craving strikes and you need something quick and easy. They have the best delicate texture that makes them feel extra special. Perfect when you need something sweet, or you need to impress some friends.
More Cookie Recipes
Flourless Chocolate Cookies
Ingredients
- 3 Cup Powdered Sugar (also called Confectioner's Sugar)
- 2/3 cup Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 4 Large Egg Whites
- 2 tsp Vanilla Extract
- 1 cup Mini Chocolate Chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper. Spray the parchment paper with nonstick spray. Set them aside.
- Add the powdered sugar, cocoa powder and salt to a large bowl. 3 Cup Powdered Sugar, 2/3 cup Unsweetened Cocoa Powder, 1/2 tsp Salt
- Stir in 2 egg whites and the vanilla extract with a silicone spatula, until the mixture resembles a thick brownie batter. Add in another egg white, then another as needed if its too thick. 4 Large Egg Whites, 2 tsp Vanilla Extract
- Add in the chocolate chips and fold them into the batter until evenly mixed throughout. 1 cup Mini Chocolate Chips
- Let the batter rest for 10-15 minutes.
- Spoon the batter with a cookie scoop onto the prepared cookie sheets, at least 3 inches apart. Each scoop should be about 1 to 2 Tablespoons.
- Bake for 12 to 16 minutes, or until the tops of the cookies are shiny, and crackled. Remove from the oven and let them cool for 10 minutes on the cookie sheet.
- Use a metal spatula to scrape the cookies off the parchment paper and transfer them to a cooling rack. If they won't come up, lift the whole piece of parchment paper and transfer it to the cooling rack.
Notes
- Mix Ins: Try Adding 1/2 cup of mini marshmallows, or chopped nuts to the batter.
- Rest Time: We don’t need to chill the dough, but the cookie texture is even better with a short resting time. We only need about 10-15 minutes, so this is a good time to let it rest while you preheat the oven.
- Cookie Scoop: Use a cookie scoop to make sure the cookies are an even size so they’ll bake evenly. I like to use a heaping Tablespoon cookie scoop, per cookie.
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