Chewy, Fudgy Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make. If you are looking for an extremely decadent, chocolate fudge cookie that tastes exactly like the Starbucks version, you have come to right place!
Flourless Cookies Recipe
Chewy, fudgy Flourless Chocolate Cookies recipe is a great introduction to gluten free baking. You won’t have to mess around with (expensive!) gluten free flour blends.
Plus, chances are you have all the five simple ingredients for these chewy, chocolate cookies right in your kitchen.
Even if gluten free baking is of no concern to you, these cookies will not disappoint. They have a crackly, crunchy exterior with a whole lot of gooey, fudgy goodness inside.
Flourless chocolate chip cookies’ unique texture and structure comes from the egg whites, which essentially makes this a meringue cookie. Since they taste like light, puffs of rich chocolately heaven, be forewarned they are eaten quickly!
What’s the secret ingredient?
Using dutch cocoa powder in place or regular / natural baking cocoa helps offset any potential bitter cocoa aftertaste. Dutch cocoa powder is alkalized, so it has a smoother, less acidic taste.
How to know to use natural / regular cocoa or Dutch-processed
Look if the recipe calls for baking soda or not. Baking soda will react with natural baking powder to take away the acidity, so regular cocoa is fine in this case.
If a recipe calls for only baking powder or no leavening agents, use Dutch cocoa powder interchangeably. Dutch cocoa will elevate the taste of chocolate whipped cream frosting, hot fudge, and your favorite brownie recipe.
Read more about the difference between natural and Dutch-processed cocoa.
Can Flourless Cookies Be Made Keto Without Powdered Sugar?
Some readers have written in about their attempts to make these flourless cookies keto. Unfortunately it doesn’t seem like their attempts have been successful and they have wasted (expensive!) sugar free xylitol.
This cookie recipe only uses powdered sugar and egg whites for the structure. Replacing the sugar with such a chemically different, keto-friendly, compound changes the recipe too much. Sadly, it yields some disappointing results.
How to Make Flourless Chocolate Cookies Recipe
- Prepare baking sheet with parchment paper sprayed with cooking spray. Preheat oven to 350 degrees fahrenheit.
- In a large bowl whisk cocoa powder, powdered sugar, and salt together in a large bowl.
- Add the egg whites and vanilla extract. Stir to combine. The batter will get very thick and require some oomph to stir. TIP: Using a silicone spoon helps immensely with being able to stir, scrape, and fold until all the ingredients are moistened. Fold in the chocolate chips or any additional add-ins. (Scroll down for more add-in options)
- Scoop batter onto the prepared baking sheet. TIP: Using a cookie scoop quickly makes evenly sized cookies. If you are a baker, this tiny little cookie scoop will change your life.
- Allow cookies to rest on baking sheet for 30 minutes before baking. This will result in a better shaped cookie. (See image below) But, truth be told, these things will be eaten either way.
- Bake for 10-12 minutes, or until tops are glossy and slightly cracked. Cool completely on the baking sheet before transferring.
What can I add to these Flourless Chocolate Chip Cookies to make them even better?
- chopped walnuts, pecans or pistachios
- peanut butter chips
- crushed peppermint candies
- substitute chopped dark chocolate chunks for chocolate chips
- sprinkle with flaky salt before baking
- drizzle melted white chocolate over cooled cookies
- substitute orange extract
- crushed peanuts sprinkled on top
Why didn’t my flourless cookies turn out?
Avoid a disappointing baking disaster! Here are some common mistakes made when baking this flourless cookie recipe.
- Substituting a sugar alternative for the powdered sugar. Keto friendly Swerve, granulated sugar, Truvia, or Splenda may not be used.
- Not lining the baking sheet with parchment paper. I often see readers post their cookie “failures” on a baking sheet lined with aluminum foil. Foil is a no no!
- Forgetting to spray the parchment paper with cooking spray first.
- Whipping the egg whites first. Although this won’t yield a total disaster, it does change the texture and shape of the cookie.
- Letting the batter sit too long before scooping onto the baking sheet. Once the egg whites, powdered sugar, and baking cocoa are mixed, scoop the batter onto the baking sheet.
Other Favorite Cookie Recipes:
- Ginger Molasses Cookies are an update on a classic with the perfect amount of spices and rich, dark chocolate.
- Soft Almond Flour Peanut Butter Cookies taste so much like old fashioned peanut butter cookies you won’t believe they are naturally gluten free.
- Flourless Kitchen Sink Cookies have everything but the kitchen sink with oatmeal, peanut butter, pretzels, chocolate, butterscotch, and M&Ms.
- Nutella Cookies – Easy, flourless Nutella Cookies have a simple, two-ingredient fudge stuffed inside a three-ingredient Nutella cookie
- Flourless Peanut Butter Sandwich Cookies – Chewy peanut butter cookies stuffed with bittersweet chocolate ganache and fluffy marshmallow buttercream.
SAVE THESE FLOURLESS CHOCOLATE COOKIES TO YOUR COOKIE BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Chewy, Fudgy Flourless Chocolate Cookies
- 3 cups powdered sugar
- 2/3 cup Dutch processed cocoa powder, (can substitute regular unsweetened baking cocoa too)
- 1/2 tsp. salt
- 3 large egg whites, unbeaten
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- Line two baking sheets with parchment paper and SPRAY with nonstick spray.
- In a large bowl, whisk together powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very thick, similar to brownie batter. Stir in the chocolate chips.
- Spoon the batter on the sprayed parchment lined sheets, about 1 tablespoon per scoop (Using a small cookie scoop makes this very easy!) You will end up with about 12 mounds per sheet. Let the cookie sheets rest for 30 minutes before baking*, meanwhile preheating oven to 350ºF. Bake for 10-12 minutes until tops are glossy and lightly cracked. The edges will be set and the middle slightly undercooked.
- Let the cookies cool for 10 minutes on the baking sheet before gently transferring them to a cooling rack to finish cooling.
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