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
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.
- 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
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe*:
Cookie Scoop Ι Unsweetened Dutch Process Cocoa Ι Mixing Bowls
*contains affiliate links
Chagrined says
These were so sticky and gluey that they ruined a $30 nonstick baking sheet! They wouldn’t come off, it was like glue, as annoyed said. DO NOT MAKE THESE
Melissa says
Hello, I would not be happy either if they ruined my baking sheet. To be sure this doesn’t happen to anyone else, make sure you follow the part in the recipe directions where it says to line your sheet with parchment paper and spray the parchment. Hope this helps, and I hope your day gets better!
Best,
Melissa
Melissa says
Hi! I am part of a baking committee at my church and we are sending cookies to the troops in Afghanistan. We pack them up well in airtight containers which then go into Fed Ex boxes. I’m wondering if you think these would be ok by the time they arrive as I know some of the comments said to make same day. Thanks so much! Melissa
Melissa says
Hello! What a great cause and ministry. Unfortunately I don’t think these cookies would travel very well. They would dry out an become crumbly by the time they got there. These Kitchen Sink Cookies would be a great choice though. They are very sturdy, stay good for a while, and make a ton! You can add the pretzels too them or leave them out. Hope this helps!
Best,
Melissa
Emily says
Is the cooking spray absolutely necessary? Is it okay to just grease the parchment with butter or coconut oil? What about using a silicone baking mat…will that work as well as parchment paper?
Thank you!
Melissa says
Hi Emily,
Greasing the paper is necessary for getting them off easier, but you can use any preferred butter or oil. I haven’t tried it with th silicone baking mat, but I’m sure that would work as well.
Enjoy!
Melissa
Sherrie says
I made these trying to imitate a local restaurant cookie, and SUCCESS! My only problem was my oven temp was crazy off and they were a little more crispy than they would have been, but even then they were amazing!!
Melissa says
I’m so glad, Sherrie! That is the best when you can make something at home instead of having to buy it. Of course, that can be a little dangerous too…
Best,
Melissa
Lorinda says
Regarding ketosis baking, you can use xylitol and erythriteol/ stevia blend and make it into powdered sugar! I have done it! It requires a super powerful blender such as a vitamin mix or blend tech. But put your sugar plus 1 cup extra in blender and blend to death. Stop every so often to let blender cool. It makes a lovely powdered sugar for low carb recipes!
Melissa says
Hi Lorinda,
This is so helpful. Thank you so much for taking the time to write. Did you try that with this recipe? If it turned out I will add your tips to the recipe.
Best,
Melissa
Karey says
Swerve makes a powder sugar. I was hoping to see anyone used it in this recipe.
Melissa says
Hi Karey,
I don’t think it does work, unfortunately. A couple people wrote in with poor results 🙁
Melissa
Jennifer says
These are amazing! I added white chocolate peppermint chips in addition to the chocolate ones and they turned out great.
Melissa says
Hey Jennifer, That’s a great idea for Christmas cookies too! Thanks for sharing 🙂
Best,
Melissa
Rye says
All I can say is WOW ! These cookies turned out insanely delicious ! I skipped waiting and made them immediately and even added some walnuts and they turned out fabulous . Mine were huge , chewy , and sweet ! Everyone in my house raged over these ! I literally ate 3 the in the first 10 minutes . I will absolutely be making these again !
Melissa says
I hear you! These things disappear too fast when I make them. I usually have to eat my fill first before I turn the kids on them. Thank you so much for letting me know how much you enjoyed them!
Best,
Melissa
Joi says
I made these cookies tonight. They turned out pretty good.
However, I did whip the eggs into stiff peaks and everything turned out just fine. They probably were a little flatter. They
may hold together better without the fluffier egg whites.
Thx for the recipe.
Melissa says
Thanks for writing, Joi! That’s good to know about whipping the egg whites. I know others have had that question. Did it seem easier to stir the batter? Even though whipping the egg whites first isn’t necessary, it might be easier to stir.
Best,
Melissa
KAREN KREIGHBAUM says
How long will these keep after baking?
Melissa says
Hi Karen, They are best the day they are made, but fine the second day. I usually freeze the rest after the first day, if they’re any leftover. Luckily, though, they usually disappear after a few hours 🙂
Best,
Melissa
Sundus Khan says
These look so good! I had a question, though. I want to make these for a party that at 11 am in the morning. Would it be okay if I made these the night before? Or would you recommend making them in the morning? Thank you!
Melissa says
Hello, Sorry for the late reply, I was away from computer. I would make them in the morning. They are best the day they are made. Enjoy!
Best,
Melissa
Bernadette says
I love these cookies. They are quick and easy to make and taste delicious! Thank you
Melissa says
That’s so kind of you to take the time and let me know how much you enjoy them. Thank you!
Best,
Melissa
Theresa Eldridge says
These friggin ROCK!!! OMG SOOO PERFECT!! THANK YOU!!!
Melissa says
Hey Theresa! You are so welcome and I’m so happy you feel the same way that I do about these cookies.
Best,
Melissa