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 chocolate Cookies Recipe
Chewy, fudgy Flourless Chocolate Cookies recipe is a great introduction to gluten free baking. Just like No Bake Cookies, 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, just like gluten-free brownie cookies.
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!
Love FLOURLESS COOKIE RECIPES? Discover 20 of the best flourless recipes and make cookies using simple, naturally gluten free, affordable ingredients!
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, and is great in flourless recipes such as these cookies and chocolate almond flour cake.
If you don’t have dutch cocoa on hand, natural baking cocoa may be used or try these Gluten Free Chocolate Cookies recipe.
natural unsweetened cocoa versus Dutch-processed
Look if the recipe calls for baking soda or not. Baking soda will react with natural baking cocoa 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 these 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 small 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 else can I add?
- chopped walnuts, pecans or pistachios
- [peanut butter chips
- crushed peppermint candies
- substitute chopped dark chocolate chunks for chocolate chips
- sprinkle with flaky sea salt before baking
- drizzle melted white chocolate over cooled cookies
- substitute orange extract
- crushed peanuts sprinkled on top
troubleshooting
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.
- Many readers have asked about adding the whole egg. While some have had success with this, I have not. It added too much liquid and the cookies were extremely flat and chewy.
- If the batter is too thick to incorporate the dry ingredients, you can add a couple drops of water just till it comes together. Avoid adding too much extra liquid, though, or the cookies will spread and become thin.
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Chewy, Fudgy Flourless Chocolate Cookies
Ingredients
- 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
Instructions
- 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.3 cups powdered sugar,2/3 cup Dutch processed cocoa powder,1/2 tsp. salt,3 large egg whites,1 teaspoon vanilla extract,1 1/2 cups semi-sweet 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Recipe Notes
Best Tips and Troubleshooting
- 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.
- Many readers have asked about adding the whole egg. While some have had success with this, I have not. It added too much liquid and the cookies were extremely flat and chewy.
- If the batter is too thick to incorporate the dry ingredients, you can add a couple drops of water just till it comes together. Avoid adding too much extra liquid, though, or the cookies will spread and become thin.
Natalia says
OMG!! These are to die for!! Followed the recipe, but divided the chocolate chips in half and added about 1 cup of walnuts (pieces). Best cookies ever! Crunchy and chewy at the same time. Thanks for sharing the recipe, these will be my go to cookies from now on 😋👍🏼
Melissa says
Fantastic! Thanks for making my day 😘👊 I’m sneaking in walnuts next time I make them and the kids are just going to have to deal.
Gail says
Wow! Easy to make and oh so rich.Husband said these aren’t cookies they are fudge. I think if I make them again I will try half and half walnuts and chips. Thanks for the suggestion.
Bonnie says
You we’re right about the batter being thick. I almost couldn’t stir it! I recommend a stand mixer or strong husband. They are yummy but wow they are SWEET!! Which is fine, but next time I may stir in some nuts or sprinkle with sea salt. Thank you!!
Melissa says
Hi Bonnie, Good tips! Make those husbands useful. 😉 Nuts and sea salt sound like great ideas to cut the sweetness.
Carolyn says
I used special dark chocolate chips so not so sweet !Delicious recipe !couldnt believe how gigantic they got when baked wow thanks for a great revope
Melissa says
Glad you liked them Carolyn! Great tip using the dark chocolate and I think nuts would do the trick too.
Best,
Melissa
Amn says
Thank you for sharing! How many days I can keep the cookies fresh?
Melissa says
I would say a couple (in an airtight container), but if you need them longer, freeze them. You can pull them out as you need them and they would only take a short time to thaw. Hope that helps!
Penelope says
Hey girl these look delicious, can’t wait to make them! One question..I don’t have parchment paper…would it totally throw off the recipe to just spray my metal baking pan with Pam? Would they turn out alright you think? Thanks so much!
Melissa says
Hello! I think that would be fine, but let them cool all the way on the cookie sheet before taking them off. These cookies can be a little fragile so having the parchment paper just helps them release easier. Hope you enjoy them, Penelope!
carol says
I haven’t made these cookies yet, but they look delicious!
I was reading the comments and thought maybe people had different results because of humidity. Sugar absorbs moisture in the air and may cause a more liquid batter and too much spreading. It prevents the egg white from “lifting” meringue type cookies so you may need to increase baking time. Avoid making on a rainy or humid day to avoid a flat chewy cookie instead of light and airy.
Melissa says
Thanks for chiming in, Carol. That is definitely helpful information,and I didn’t know that about sugar absorbing humidity. Here in Indiana, during the winter, I don’t really have to worry about that!
Linda Roberts says
They are so delicious!!!! My. Husband said they are the best chocolate cookies ever!!
Melissa says
I really like your husband. 🤗
Kella says
Is there a non chocolate version for people who are allergic to chocolate?
Melissa says
I haven’t tried it, but there is white chocolate powder that could be substituted for cocoa powder and then use white chocolate chips. You’d have to read the labels, but it’s my understanding that white chocolate is not really chocolate, so this might be a suitable substitution?
Gizem says
HEllo there,
I will try this recipe but I was wondering if you tried to add chocolate chips in liquid form?
Melissa says
You mean like melt the chocolate chips first? I haven’t done that, but many readers have left them out, added nuts, and different flavored extracts. Hope that helps!
Kalley says
Super delicious and chewy! They were all eaten in about a day.
Melissa says
They certainly go fast when I make them too! I’m glad you enjoyed them. 😀
Anonymous says
Hello! Tried these today and I think I am doing something wrong. Mine turned out more like the chocolate crinkle cookies rather than the glossy delicious looking cookies in your post. Do you whip the egg whites before adding them in or just use them as is?
Melissa says
No, you just throw the egg whites in there. No need to whip. If you did whip them, the cookies would definitely have more volume. Sorry they didn’t turn out as expected 🙁
Matt says
The 1st time I tried your recipe and did everything your recipe suggested the bottoms of my cookies were burnt. I cooked that batch for 10 minutes. I thru out that batch of cookies and made a 2nd batch and only baked them for 8 miniutes and the botooms of these cookies looked Black and crusty.. What am I doing wrong?
Melissa says
Do you happen to have an oven thermometer? It sounds like maybe your oven might be off calibration. They are less than $5 and you can throw one in and see if the temp is matching what you are setting it for. Then raise or lower what you preheat your oven to accordingly.
If your temp seems to be fine, maybe try cooking them on a higher positioned rack. How frustrating, though! That’s the worst to have to throw out something that doesn’t turn out. I’ve definitely been there!
Matt says
Thank you for the suggestions. . We made 9 types of cookies and this recipe was the only recipe that we had this issue with. I will try raising the rack uo to the next level as we usually cook with the rack in the middle position in the oven.
Mary Jane Mitchell says
These were wonderful! I used mini chocolate chips and they were perfect.
Melissa says
Great! Thanks for dropping me a line. I always love to hear feedback!
Dee says
OMG this is the best chocolate cookie I have ever had! Warm out of the oven it was a chocolate lava cookie. My batter was a little thin. I chilled in the bowl for about 10 minuets so I could scoop easier and did leave out for 30 minuets. Great recipe and so easy.
Melissa says
Hi Dee, That is fantastic to hear! Thanks for the tip about chilling the dough. Sometimes the consistency of the dough can vary, based on the size of your egg whites.
Andrea M. says
I made them just as your recipe states and they are FANTASTIC! Oh my goodness! I made them for my sister in law and husband, because they eat Gluten Free, and I’m not sure they’ll make it to them. I might eat every cookie! Thanks for a great recipe with ingredients the gluten eater can bake without buying expensive ingredients. Thank you!
Melissa says
Hi Andrea, I wholeheartedly agree with you. When I make these I have a hard time not eating one after another. And yes, gluten free flour is extremely expensive. That’s why I have so many flourless recipes on the blog! Plus, you never know how different brand gluten free flours are going to work out. They are all definitely not created equal 🙁
Gina says
I made these yesterday (with Hershey’s cocoa powder) & they are amazing! I don’t think I’ve ever gotten so many compliments on a cookie. I will definitely make these again (and possibly blog about it?)
Melissa says
Hi Gina, I always appreciate hearing stuff like this! Thank you for taking the time to write. Of course you can blog about it! Please just link back to this page. Thank you!
Best, Melissa
Jane says
Thank you, thank you thank you! Usually at Christmas time I tend to go overboard with the cookie baking – its just something I love to do – however, this year my son started dating a lovely young woman who happens to be gluten intolerant. The only treat she would have been able to eat out of my normal goodies are macaroons. Never having had to think about that before I was thrown for a loop. Then I found this recipe….they are so easy to make, smell like Heaven (and for quality control one disappeared somehow :P) they taste fantastic! I was in a bit of a rush, this year I’m way behind schedule somehow, so at first I forgot to add the chips, scraped them off the parchment paper and tried again – this time forgetting to spray the parchment before scooping. Thankfully there wasn’t an issue at all with taking them off the sheets! Now I have a recipe that we all can enjoy from time to time!
Melissa says
Hello Jane! Thank you so much for writing. That is unbelievably sweet of you to make something GF for your son’s girlfriend. I know exactly how she feels! The first Christmas after going gluten free it was so disheartening to see all the food I couldn’t eat. In fact, I just wrote a post about this that fits exactly your scenario! Here it is if you want to give it a read…https://www.mamagourmand.com/best-homemade-stuffed-churros/ Also if you look under the “cookies” category under recipes, you’ll find some more options of what you can make. Don’t forget about peanut brittle (https://www.mamagourmand.com/no-fail-peanut-brittle/), English toffee, fudge, and lots of other candies are gluten free too!
Jane says
Thanks for all the great ideas! It looks like she’ll be part of the family from now on so I’m going to need a few more things to make for her so she doesn’t get sick of the same thing all the time lol
Anonymous says
I tried your cookies. I followed the recipe exactly. They just spread out into one big cookie and did not cook in the middle at all. Very disappointed, as I made these at my friends for our Christmas baking dinner. Had to throw them out.
Julie says
These cookies are so delicious and easy to make. By far, one of the best cookies Ive ever eaten!
Melissa says
Thanks Julie! I’m so happy you enjoyed them so much 🙂
Felicia says
These look delicious and gooey! I’m curious to give them a try!
Melissa says
Thank you! Please do 🙂
Mini says
Followed the recipe as written, are you sure there’s no step missing? Such as whipping egg whites and powdered sugar together to make a meringue and then fold it into the batter? Or melt chocolate chips? Tried this recipe and didn’t form any batter just a watery mess, thanks!
Melissa says
Hello, I’m sorry these didn’t turn out for you. I feel for you because I hate when I was time / ingredients and something doesn’t turn out. You do leave the egg whites as is, and not whip them. I find the batter to be extremely thick, almost hard to stir, so I’m not sure why yours was so watery. The only thing I can think of was perhaps a mistake with the amount of powdered sugar?
Anonymous says
Mine to 😰
Jacqueline says
I only have Hershey’s cocoa powder. Will this work? I’m excited to try this recipe out
Thank you
Melissa says
For sure you can. They will still be absolutely delicious. Enjoy!
Judy says
I made these cloudless cookies we lived them them. Next time I think I’ll try adding pecans.
Brittanne says
These are so delicious and so easy to make! I ate 6 and I just made them a few hours ago.
Melissa says
I hear ya, sista. They are hard to have any willpower around! I’m glad you enjoyed them and thanks for letting me know.
Melissa
Mary says
Something to consider as I was reading how some bakers got different results. As mentioned the size of egg white can impact the outcome as well as the temperature of the egg white meaning perhaps a cold egg white might not give the same result vs letting the dough “rest” for thirty minutes and allowing the dough to come more to “room temperature” as to how big an impact I can’t say
Melissa says
Thanks for clarifying that, Mary. Having your egg whites at room temp is a very important step in this recipe. If you’re short on time, you can always let your whole eggs set in a bowl of warm water for 5-10 minutes, crack, and then separate the whites.
That’s wonderful about sharing the cookies. I definitely love baking much more than I should be eating!
Kathi says
any reason why you do not use the whole egg?
Melissa says
Hi Kathi, Well now you have me curious to try it and see what happens. The recipe, though, is based off a meringue cookie, which only uses egg whites. This gives it a light, airy texture.
Kathi says
OH, okay, thank you Melissa. I will indeed try it your way as that makes sense!
Thanks for responding so quickly!
Grace says
Do you know how many calories are in each cookie?
Melissa says
According to the recipe analyzer on happyforks.com 113 calories / cookie
Manuela says
Hi.
This look delicious. Do you think it would ruin them if i substitute half of the chcolate chips for chopped walnuts?
Melissa says
No, not at all. I think that’s a fantastic idea!
Laura's Gluten Free Kitchen says
Hi Melissa. These look great and i cant wait to try them but do you think these would taste just as good using a healthy alternative like Cacao Powder instead? Thanks. x
Melissa says
Hi Laura,
I don’t know much about cacao powder…it’s different than cocoa powder? Love to hear about it!
Confused says
Hi, I’m a 16 year old and my 14 year old brother and I decided to make this for our swim team coach appreciation day. One of my coaches is gluten-free and one is diabetic. We decided to make something just for the gf coach. We’ve been making flourless chocolate cake for years, but we wanted to do something new. This is similar in flavour to our cake recipe, but not exactly the same. We followed the recipe exactly but when I checked them in the oven after 10 minutes they were liquid in the middle. I thought that I should leave them in for longer because we had made them too big. However, 30 minutes later, they wouldn’t cook inside, and were burned outside. Luckily I like to make things in batches of 3 in case things spread and we only wasted 9 cookies. However, I would like to ask, are they meant to be liquid in the center and then set into a more solid state when cooled? If so you should really put that in the recipe instead of having more hapless inexperienced bakers wasting expensive ingredients on burnt rusks. They were delicious when I figured it out though, thanks!
Melissa says
Hello! I’m sorry you had wasted ingredients and cookies. That’s always a bummer. I haven’t had that happen to me where they were liquid in the middle. Usually they are slightly more undercooked in the middle while the edges are set. I know this recipe can be a little finicky because it’s basically just the egg whites, powder sugar, and cocoa powder. Sometimes the size of the egg whites makes a difference. If they are larger, than you may need to add a little more powder sugar and cocoa powder to offset. Thanks for writing, though. I’ll make a notation in the recipe describing how the cookies should look when they are done. By the way, how kind you and your brother are to make homemade goods for your coach!
Dawn V says
I don’t have any spray like Pam, I wonder if that will make a difference???
Melissa says
Dawn, Do you have parchment paper? If you have that you should be okay. Last time I made them I forgot to spray the parchment paper. They were a little tougher to get off, but I still managed and only had to quickly eat a couple that didn’t quite make it off in piece 😉 I let them cool pretty much completely on the pans, though, before I took them off.
Olga says
Making them right now 🙂
But even before baking they smell delicious :)))
Thanks!!!!
Melissa says
Hope you enjoy them! They are a little too easy to overindulge on 🙂
tara says
Hi is this recipe in 350 F or 350 C is doesn’t specify.
thank you,
Melissa says
Fahrenheit. Thanks for catching that! I’ll make the change in the recipe.
Sandi says
Can the chocolate chips be left out or will it affect the composition too much?
Melissa says
I’m sure they would still turn out fine, but I would make the cookies much smaller. Maybe just 1/2 tablespoon scoop / cookie.
Sherry Brady says
I made these as part of a new baby meal for a friend of mine whose husband is gluten intolerant. He can not quit talking about them! He says they are like “chocolate heaven”. My husband, who eats everything, was pretty crazy about them, too!
Melissa says
That’s wonderful to hear! Thanks for sharing.
I recently made them to bring to a BBQ and they sure went fast! Looks like I’ll be making them again soon to actually get to eat them.
Brianna says
These cookies were chewy, chocolate heaven. They are definitely for chocolate lovers! Turned out perfect when I made them. Just like the pictures. 🙂
Priyanka Kothari says
It is an easy and amazing dish for the chocolate lovers like me. Very easy & tasty.
Thank you.
Melissa says
I’m so glad you enjoyed them!
Crystal says
These looked delicious and since I am mostly gluten-free, I wanted to give them a try. I am also trying to follow a sugar-free life style so I baked it with powdered stevia and sugar free chocolate chips. The weirdest thing happened, they didn’t flatten out at all but stayed little round mounds. Have you ever tried the stevia baking blend before, and if so, ever had this result? Could changing the “sugar” to stevia make that much of a difference? I am new at baking with stevia (use to be a sugar-laden-baking-junkie), so I am still trying to figure this all out.
Melissa says
Hi Crystal, I don’t have any experience baking with stevia, but I would imagine it would definitely change the outcome of the cookie since it’s a different composition. Did they still taste okay? I’m sure other readers would love to know too…
AIP says
I followed the recipe and my cookie turned out the same way! They stayed as mounds and when baking a little bit of batter leaked out from under the crust that was formed. They were still delicious, but I am curious if the leaking problem would be solved if I did not let them sit out for as long or at all before baking. However, I worry that this will eliminate the lovely glossy crust on top.
Melissa says
Were you baking them with regular sugar or trying the stevia? If it was the regular sugar, then I agree, it could have been from letting them sit out. Were they sitting out in the fridge or on the counter? I have skipped this step before and it doesn’t affect the taste of the cookie. I’ll be doing some of my own experiments and keep you guys posted!
AIP says
I was using regular sugar and setting them out on the counter. I will try without setting them out next time! Thanks!
AIP says
I tried the recipe again today and they turned out perfect! They look almost identical to the pictures included with the recipe. I didn’t do anything different, but the batter was a bit thinner this time, I am not sure if this is due to the difference in egg size or something else. Very puzzling. These cookies are a favorite of my family, thanks so much for the recipe and your replies, Melissa!
Melissa says
Thanks for following up and letting me know. I’m so glad they turned out! Since these cookies are basically just egg whites, they can vary from time to time when making them. Egg whites can be a little temperamental, so you are probably right about the egg size or maybe even the temperature.
Ashley says
What would happen if I used natural cocoa powder instead of dutched processed?
Melissa says
Hi Ashley, No that wouldn’t be a problem. I just prefer dutch processed over natural in recipes that use a lot of cocoa. It has a less bitter taste, but the cookies would still be fine without it!
Deb says
Hi!
They came out fine. Giving as a gift to someone any idea on how they can be stored? Can they be frozen?
Melissa says
Hi Deb! Yes, for sure they can be frozen. I haven’t tried freezing before baking, but they most definitely can after baking. After they cool, I would release them from cookie sheet with a spatula, but leave them right on there and stick the whole pan in to freeze. After they are solid you can transfer to a bag or container to freeze.
Briana says
Hi! I’m going to make these for the upcoming Passover holiday – such a great alternative to the expected flourless chocolate cake. Quick question – about how big should the spoonfuls of dough be? I know you wrote 12 per sheet but I’m afraid that many won’t fit so it would help to know how big the scoops should be and how far apart they should be placed on the sheet. Thanks!!
Melissa says
Hi Briana, These do spread quite a bit. I would say about a heaping tablespoon for the amount and with at least an 1 1/2 – 2 inch space between them. You are very welcome. Enjoy!
Heather says
I’m really looking forward to making these. Normally when I make cookie dough, I shape them the cookies into balls and keep them in the fridge so I can bake them individually later. This dough looks a little different, so I’m thinking that might not work? Would it be best to just make them all at once and save them in the fridge or freezer or something? Thanks 🙂
Melissa says
Hi Heather, I think these would still be fine doing that. If you aren’t going to bake them within the day, though, I would just freeze the dough balls. Enjoy!
Chelsie q says
I was wondering if you have a suggestion in using something else in substitute for the egg whites? I’m breast feeding my son and he can’t do eggs.
Melissa says
I’ve never tried a substitute, but maybe you can try the Ener-G Egg replacer? It seems like people with food allergies have good results with it as an egg replacer. However, given this recipe is mostly just egg whites, chocolate, and sugar I’m curious on how well it would work…Please let me know how it turns out if you give it a try!
Cait says
These cookies look amazing! I am in a time crunch and want to make these now but to bring to family next week, do they freeze well and if so should you freeze the dough or bake and then freeze?
Melissa says
Hey Cait, Typically you could just freeze the dough and bake, but since these are mostly just egg whites, I’m not sure if that would work out in this case. You can definitely just bake the cookies, cool, freeze on the cookie sheet, and then transfer them to a ziplock bag to freeze until you’re ready to eat them.
Lexi says
These are exactly like the ones that I obsess over from Whole Foods! Nice that I can make them so easily myself – quick full of chocolately goodness! Thanks for sharing!
Melissa says
Lexi, These cookies are so light and amazing you can (almost) convince yourself you didn’t eat 6-7 of them…
Bianca says
I just made these and wow they are amazing. I hope they freeze well… i swapped sugar for a substitute sugar and i swapped cocoa for cacao i also put a pinch of crushed mixed seeds on top… (i didnt read all the recipe to let sit but still came up good)
Melissa says
Hi Bianca, I’m so glad you liked them! You’ve inspired me to come up with some different variations myself…
Laura says
Hii, thank you for this amazing recipe. But when i baked them the sugar turn into a total caramel disaster, have any idea what i did wrong ?
Melissa says
Hi Laura, did you use powdered sugar? The only thing I can think of is you accidentally used regular granulated sugar…
Grace Ellen says
A bakery in my city makes these and they are to die for! I think they add some instant coffee for a mocha flavor. Yum!
Question about the recipe… Do I need to whip the egg whites into meringue like peaks before mixing in with the dry ingredients?
Melissa says
No, you don’t whip the egg whites. The batter will be very thick, and frankly, kind of weird, but they will taste great! Great idea with adding the instant coffee (or espresso powder)!
Sasha says
Hi,
Would this still work with 1 and a half cup of sugar? I don’t have a lot of sugar in my deprived cupboard!
Melissa says
Hi Sasha,
I would just half the entire recipe until your cupboard is re-prived 😉 Cutting that much sugar out might make for a pretty bitter cookie with all that unsweetened cocoa…
Audrey. K says
Thanks for sharing this recipe! I was looking for something to make with cocoa powder and found this. It was easy to follow and simple ingredients.
I was curious about the nutritional info as well.
**Spoiler Alert if you do not want to know… then stop now. I’m not trying to ruin a delicious cookie, just thought I would share the info.
I made a half batch and got 13 nice size cookies out of it. Based off adding together the nutrition info from each of the ingredients and a little math… and this is what I got.
1 cookie=
125 Cal
4.25g Fat
24.5g Carbs
<1 g Protein
20g Sugar
Almost all of the fat came from the semi-sweet chips, but that is also what makes them so delicious!
Everything in moderation! 🙂
Melissa says
Wow, thanks so much for sharing (and doing the legwork), Audrey!
Valerie says
These maybe gluten-free but not glutton-free. Delicious and easy to make. Just wondering what’s the calorie count?
Melissa says
I’m not sure, but if I need to know the calorie count of a recipe I always use this site https://www.caloriecount.com/cc/recipe_analysis.php You just plug in the ingredients and serving size and it will show you. I imagine these cookies are too terrible 😉
Stephanie says
When you let them rest before baking is it at room temp. or refrigerator? Have a cousin and a sister-in-law that are GF. This is a great treat for them that doesn’t require several specialty ingredients.
Melissa says
Hi Stephanie! You just let it rest at room temperature. If you are in a hurry that step isn’t necessary, it just helps with the cookie having a nice chewy crust.
Sarah says
LOVE that this site is geared toward gluten-free options!!! I’ve been thinking about the chocolate cookies….a lot. 😉