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.
Pam Ayers says
How long do these keep and do they freez well?
Melissa says
HI Pam, If I’m not going to eat them that day or next, I freeze them. They start to get too crumbly after that. They do freeze great though. I do it all the time and after they thaw, they taste just like the day you made them.
Gina D from Texas says
So these are gluten free? What about vegetarian? I always bake Christmas gifts for Co-workers and this year one of them eats gluten free. Not sure if it’s for medical reasons or just her choice. She is also vegetarian. So I’m trying to at least find good gluten free baked treats that I can make the whole team. So they need to be good enough that no one knows they are eating gluten free. You know?
Sorry for the long explanation…
Also is there a grocery store brand of Dutch processed cocoa I can buy? I don’t have time to order via internet.
Thank you!
They look yummy by the way!
Melissa says
Hi Gina, That is awfully sweet of you. I know how confusing all this stuff can be with the special diets. These are gluten free and vegetarian. However, if your coworker is VEGAN, they have eggs in them, so it wouldn’t work for that.
Just substitute regular Baking Cocoa for the Dutch processed cocoa. They will still be great and she won’t be able to tell the difference!
These cookies always go lightning fast, no matter if people are gluten free or not. They’re amazing and I’m sure everyone will love them! Keep me posted. I’d love to hear how they turn out for you.
Best,
Melissa
Hannah says
I love these cookies and whenever I make them, they are a hit. Thanks!
Melissa says
You’re so welcome Hannah. I have to say I completely agree with you 🤗
Fran McAnulty says
Made the
Flourless Chocolate cookies. Very good. Used Hershey’s SpecialDark Cocoa. Blend of natural and Dutched Cocoa.
Next time will add nuts and am going to try sugar free chips.
Thanks for posting your recipes.
Melissa says
You are very welcome, Fran. I think nuts make these cookies so much better because it cuts the sweetness.
Teresa Joudrey says
I would love to try your stuff but I cannot read the arical or recipe because of all the ads on your page!
Melissa says
Hi Teresa,
I sincerely apologize you were frustrated with the ads. I know it can be annoying when you are just trying to get the recipe.
I just wanted to give you a little background on why they are a necessary beast for me. This website is how I earn a living. Although the content and recipes are a free service to my readers, I do spend about 40-50 hours a week recipe testing, photographing, writing, and promoting everything I work on. Ads are how I’m compensated for my work.
I love what I do and my biggest reward is connecting with my readers and hearing feedback on how the fruits of my labor has worked in their lives. I sorry this wasn’t a positive experience for you.
Best,
Melissa
Stephanie McGathy says
I agree it can be bothersome to sift through the ads, however, I love that there is a jump to recipe button right at the beginning. Thank you for that. And thank you for your time in testing and posting your recipes.
Melissa says
Hi Stephanie, I appreciate you writing, and I’m glad the jump to recipe button helps! The ad companies hate it, but it’s kind of how I reconcile both worlds 🙂
Marylou Hershberger says
Whoa! These are seriously some rich and delicious cookies!! My last pan I baked for closer to 15 minutes and actually liked them better. Thanks for the recipe!!!
Melissa says
You’re very welcome Marylou. I am so glad you enjoyed them and thanks for writing.
Stephanie McGathy says
Great recipe. Here are some changes I did and I think made a different cookie all together..lol
Sift the dry ingredients first. I used regular cocoa powder so I added 3/8 tsp of baking soda to bring the acidity down a bit. Upped the salt to 1 1/8 tsp. Used 1 cup of mini semi sweet chocolate chips. Mixed the egg whites with a fork until a bit frothy..it helps break them up and adds a bit of air.
Replaced the vanilla with 1 drop of peppermint Essential oil..(1 tsp of peppermint extract would be fine. Only use quality oils approved for consumption)
Folded all the ingredients together with a spatula..
Letting these sit for the 30 mins was a must!
They came out almost like my macaroons..had little feet and all..lol
Crunchy on the outside and ooey gooey yummy on the inside.
Next time, I may forgo the chocolate chips and pipe them smaller to make mock macaroon! Wish I could post pics.
Melissa says
Hi Stephanie! That’s a wonderful idea about the piping. They would be beautiful for Christmas cookies. You can drizzle some chocolate on top and dust with sprinkles. Thanks for all the feedback and ideas!
Jessica says
Is one serving one cookie? And how many servings does the recipe make? Thank you!
Melissa says
Hi Jessica, It makes approximately 24 cookies and serving size is 1 cookie.
Debbie says
Could I use a egg substitute to make it vegan ?, I already know to use vegan chips ,?
Barb Freeman says
I have everything but the parchment paper or silpat! Do you think greasing foil or the cookie sheet itself would work? I guess I will stock up on parchment paper next time I shop. Thanks for the recipe.
Melissa says
If you have cooking spray, just spray the baking sheets. They won’t be as easy to get off, but if you let them cool completely on the baking sheet, then use a spatula to get off, they should be okay. 🤗
Chris Lingenfelter says
These turned out great. Thank you so much for the recipe! Can these be frozen?
Melissa says
Yes, and I highly recommend it. These cookies are best the day they are made so I usually freeze the rest immediately. You can make them now and bring them out for Christmas!
Leeanna says
This was everyone’s favorite at Thanksgiving dinner. I personally don’t eat sugar and was going to attempt a sugar free on for myself but as far as the family….It was a HIT!
Melissa says
I’m not sure how this recipe would work sugar free, but would love to hear if you do decide to try it. Thanks for letting me know how much your family enjoyed these!
Scottie says
Can you share your recipe adjustments please? 🙂
aNa says
Trying these for a brunch at the neighbor’s. They are both gluten free. Excited to try these. I’ll let you know the consensus when we get back home.
aNa says
Everyone loved these. My neighbor is a chef and immediately asked me for the recipe. Making them again for sure!
Melissa says
Yay! Thanks for making my day. I’m so glad everyone enjoyed them and thanking for dropping me a note.
Karen says
I made these today for the first time! They are fabulous! I have family that is gluten sensitive and doing Keto and they were very appreciated! I will be looking at more of your recipes in the future! Thank you for sharing! Do you have a flourless chocolate cake recipe ?? 😄😄
Melissa says
I’m all about recipes that don’t “taste” gluten free and I definitely think these cookies hit that mark. I am working on a flourless chocolate cake recipe. That has ALWAYS been my favorite, even before I had to stop eating gluten. Thanks for letting me know, Karen.
Kiwi says
These are a new family favorite!! Couple of things that helped me– I cooked them at 350 for 13-15 minutes because my dollops were a little bigger than what the should have been. I sprayed my Silpat but forgot to spray one… the one I didn’t spray, they stuck… I noticed that when they were truly done and ready to take out of the oven, the middles were NOT underdone looking, they rose up in the middle and crackled. This is a super simple delicious recipe with tons of possibilities for variations! I’m so excited to play with it!
Melissa says
I’m so happy you wrote in with all those tips! Thank you!! That is good to know about spraying the slipmat as well. Have a wonderful holiday!
Sperky says
They have delicious flavor but they stuck terribly to the Silpat. What a mess! Suggestions so they don’t stick?
Melissa says
Hello, I haven’t tried using a silicone mat, just the parchment (although they should be interchangeable). In the directions I do say to spray the parchment. Possibly that’s why yours stuck? Normally mats don’t have to be sprayed, so perhaps that was overlooked? I’m glad you enjoyed the mess, though. 😉
Kiwi says
Spray your silpat! I sprayed mine but forgot to spray one. The one I forgot to spray stuck, the other one was perfect.
Maci says
My son wanted to make cookies late night, realized i didn’t have any flour and too late to go to the store. Was a little scared at first but my cookies turned out amazing. Definitely going to be making these again.
Melissa says
Thank you Maci! I’m so glad you and your son enjoyed them. They are hands down my oldest son’s favorite cookies. He asks for them all the time!
Bethany Crum says
So utterly rich and absolutely delicious. I made these for a friend of mine who’s gluten free and now make them all the time for everyone. They are so delicious. Serve them with a scoop of ice cream on top too – ridiculous. Thank you for sharing this recipe!
Melissa says
You are very welcome Bethany! I’ve never served them with ice cream – genius!!!
Bekah says
Hi! I don’t normally comment on recipes, but I just had to circle back on this one and say thank you! I live at high altitude and totally expected these cookies to spread and flatten in the oven, but they didn’t! I, of course, allowed a full 30 minutes for them to set before putting them in, but they came out beautifully! Thanks for such an accessible, successful gluten-free desert recipe for those of us who love our flour and are used to baking with it!
Melissa says
Hi Bekah, I’m so appreciative of you taking the time to come back and let me know you enjoyed the recipe. That is my favorite thing EVER! I used to live in Colorado, so I know how tricky high altitude baking can be. It’s kind of like learning baking all over again, like I had to do for gluten free baking. 😊 Every time I make this recipe, everyone devours them – gluten free peeps or not!
karen pieerpoint says
I love these cookies. I have made them 3 times since I printed the recipe 4 days ago. They are easy to make, no mixer needed. I have a problem with them spreading out too much. They spread so large that I could only fit 9 on my cookie sheet. I used the small cookie ball maker. I used 3 large egg whites. I let them rest on the cookie sheet with parchment paper for 30 minutes. They are a big hit with everyone who tries them. Thank you so much!
Melissa says
That’s insane! You do love them. Quite possibly as much as my son who asks me to make them pretty much weekly. 😏Thank you so much for writing and letting others know what worked for you. It’s very much appreciated!
Ásdís says
Wow, these are absolutley amazing! almost dangerousely amazing haha.
I just made a batch today and, to say the least, I/we really enjoyed them.
Thank you for sharing this with us!
Melissa says
I can’t say I disagree. I made them again this weekend and immediately had to pass them all out at my kid’s soccer game because I couldn’t stop eating them! Thanks for writing!
Heather says
These were easy and delicious, I took them out a little too soon and let them cool but they were still amazing and delicious and go in the center which I’m OK with. I will be making these more
Erica says
I made these tonight. They smell delicious! When I took them out at 12 minutes, they looked amazing – like chocolate macaroons! I let them cool 10 minutes, they sunk a little bit, and I then tried to move them to a rack. They fell apart and were completely uncooked on the inside. I just put them in for 10 more minutes and they puffed up again but look a little dry. They smell yummy but don’t know why they had to bake for so long.
Melissa says
Hi Erica,
Sorry you had trouble with these! Have you tried putting a cheap oven thermometer on your rack to gauge how accurate your temp is? You can get them for a few dollars at Target or Walmart. Perhaps your oven temp is too low?
These cookies are pretty fragile and if they weren’t cooked all the way they will definitely fall apart. (Or if you try to transfer them before they are cooled). I know they can be deceiving because the exterior looks done and set before the middle is cooked.
I’m glad you wrote and I hope you at least got to gobble up some broken cookies because those calories never count! 🙂
Danielle says
I have made these so many times and I absolutely love them. I add in a few white chocolate chips just for a little color contrast. They are a favorite by all at work and no one could believe that they are gluten free!!
Melissa says
Thanks for taking the time to let me know how much you enjoy them, Danielle! 😘
Kate says
Hi Trish!
I followed the recipe as described, using the chocolate chips and no additional nuts or anything. I let them rest for 30 minutes on the parchment paper on the cookie sheet. I baked them as described, but they never spread out! They remained a taller cookie and then needed a little more time baking. Still good, but wondering if I’m doing something wrong. Any advice?
PS thanks for posting this great gluten free recipe! I just learned about my gluten intolerance, and as an avid baker I’m trying not to despair, and focusing on finding alternatives!
Melissa says
HI Kate,
I’ve noticed from some of the pics people have posted to Pinterest for this recipe sometimes they turn out like this. I’m guessing it’s from the different size of the egg whites. If your egg whites were smaller, the cookie wouldn’t spread as much because of the lesser amount of liquid. You said you didn’t add anything, but I do know when I add things, such as nuts, they don’t spread as much either.
I completely feel you about the gluten intolerance and being an avid baker. That’s exactly where I was 7 years ago. It was very frustrating at first re-learning everything and with disappointing results. I found recipes that were naturally gluten free (like flourless cakes, cookies, almond flour desserts, meringues) helped me at first. Then I came across Cup 4 Cup gluten free flour and discovered I could bake pretty much anything I made before just substituting this. All the recipes on my site are either naturally gluten free or I’ve substituted Cup 4 Cup with great results. Hope this helps and good luck! -Melissa
Fran says
These were Delicious. I followed the recipe exactly except I added a cup of chopped pecans and they turned out perfect. Thank you for the recipe
Melissa says
That’s great, Fran. Thank you for taking the time to let me know!
Debbie says
Can these be made ahead and refrigerated or frozen? I need to make on Tuesday to serve on Friday night.
Melissa says
For sure! In fact I have some in the freezer right now 🤗 Go ahead and bake them and cool completely on baking sheets. Stick the baking sheets in the freezer to freeze cookies. Then transfer cookies to ziplock bags, laying flat. Set out cookies the day you are serving them to come to room temperature. Enjoy!
J F says
Do you make a meringue fro the egg whites? Or just add them in wothotwhisking them first? I ask because you mentioned they’re essentially meringue cookies but I don’t see anything about making a meringue. Thank you.
Melissa says
No, you don’t make a meringue first. You just mix the eggs in. Hope this helps!
Olivia says
Could you be use a sugar substitute such as swerve? To make it keto friendly?
Melissa says
I haven’t tried a sugar substitute. I’d love to hear from anyone else who has tried it, though!
Marnie says
Did you happen to try with Swerve?
Trish says
I am in the middle of making these cookies and I do not see what temperature to cook them at. What should the oven temp be set to?
Melissa says
Hi Trish! It’s 350. It’s in the middle of the recipe because I have you preheat while the batter rests. Enjoy!
Paula says
Could powdered erythritol be used instead of the powdered sugar?
Melissa says
I’m sorry I’m not familiar with using this. Have you baked successfully with it in other recipes?
Sandy says
Anyone tried it with coconut sugar?
Melissa says
Some powdered sugars are not gluten free!!!!
Gabi says
Just making these now, can’t wait to try them. My mixture was actually on the runny side, not as firm as I expected, next time will add more sugar. Need a recipe for my yolks now. Gluten free recipes are awesome (as recently diagnosed coeliac, it’s sucks)
Lucy says
Hi…I’ve made this recipe twice in the last week. They taste AMAZING. But my batter looks nothing like in the 1-2-3 pictures above. I have to add an extra egg white to take it from a crumbly mixture to a super thick batter texture. I’m not too concerned because, like I said, they taste awesome. I’d just like to know if I’m missing something. Plus…if I’m doing something wrong, maybe they can taste even MORE amazing!!! (I think I might die if they did, though…) Thanks!
Sue says
Perhaps there’s too much powdered sugar being used. Try sifting the sugar before measuring. You can always add a bit more if the batter is too wet.
Melissa says
Thanks Sue. That’s a great suggestion. The batter is extremely thick when stirring, but, for me, it always seems to turn out fine when baking.
JoJo says
I’m going to try to make these today. It’s my first baking adventure now that I’m gluten free.
I’m worried however as I don’t have Dutch processed cocoa. I don’t want bitter cookies, this doesn’t call for baking soda or powder so I’m not sure what to do.
Melissa says
You can definitely use regular baking cocoa. I’ve done it many times and they still turn out fine (and delicious). Enjoy and let me know how your first gluten free baking experience turned out!
Best,
Melissa
Effie says
So, I made these last week. They turned out very good crispy on the outside and chewy on the inside. Could not stop at just eating one cookie alone.
When I was stirring the batter, I found that it was too thick so I ended adding some olive oil to it. =D
Melissa says
Love the twist! Thanks for letting me know. I’ll give it a try.
Lisa says
Do these freeze well?
Melissa says
Absolutely. I have some in the freezer right now. 🤗
Maia Robertson says
Why would you put cookies in the freezer?
Wendy says
Very tasty cookies. I made a Martha Stewart vanilla cake that uses 2 whole eggs and 3 egg yolks so I was looking for a use for those 3 leftover egg whites. For filling I used 1 cup of large, dark chocolate chips, 1/2 cup semisweet chips, and 1/2 cup toffee chips. I’ll definitely keep this recipe, I hate wasting the egg whites when I make the vanilla cake.
Melissa says
Hi Wendy, I completely agree with you about wasting food. My mom always freezes the whites or yolks if she doesn’t need them right away. What a great twist using the toffee chips!
Tracy says
You can also use the whites for a meringue on a homemade pie or banana pudding. I am with you…I hate wasting the other parts of the eggs too.
Karla says
I made these & they looked nothing like yours in the picture! I had to add more egg whites to even get it to hold together. It was a very stiff dough. My cookies never flattened out. They stayed in the mound form of my scoop. After baking they cooled & were delicious. Crispy on the outside, chewy & decadent on the inside. FYI, I also added some espresso powder to enhance the flavor of the chocolate!
Melissa says
Hi Karla, I’m wondering if you added nuts or anything? I know when I add extra add-ins, they seem to have a rounder shape. Glad you liked them, though!
Anonymous says
How can I make this recipe eggless as well?
Melissa says
Hello! Sorry, I’ve never made these eggless before. I don’t think they would turn out because the recipe is basically a meringue cookie, which relies heavily on the egg whites.
Karla says
They are not really meringue cookies as the egg whites are not whipped!
Leslie says
Try aquafaba!
Melissa says
Fantastic idea. I do wonder how this would do…
Rolina says
Look up “aquafaba”
Angelica says
I made these and they are flat. Next time I make I will cool them before I scoop them. Also I just now read the comments and I think I shall try them with 1/2 walnuts (or pecans) and a little rum extract (just because for some reason I have a lot.) I will let you know what happens. Thank you!
Melissa says
Now I’m curious why you have much rum extract…😏
Kera Barenaba says
My family love this!!!♡♡ we had some friends over who are gluten-free and totally loved them!! amazing cookies. One question though are these vegan? I have a family member who is coming over… and they are Vegan.
Kris says
No they are not vegan where there are eggs in it. I have read about flax ‘eggs’…. maybe you could sub that for the eggs? Here is a link – How to make flax eggs: http://www.geniuskitchen.com/recipe/flax-vegan-egg-substitute-104832
You will also need to check ingredients of the chocolate chips as well since many brands add dairy products to their ingredients. There are chips that are vegan.
Alaina says
How long can the dough be kept? I made some but can’t quite finish baking them all. Thank you!
I have made them before, and they were PERFECT for Passover. Thank you!!
Melissa says
Hi Alaina, I think they would hold for a couple hours at room temperature if you needed to bake them later. You can also try freezing the uncooked batter scooped out onto the cookie sheets if you needed to hold them longer. Once the cookies are frozen, cover the sheet with plastic wrap. Then when you are ready to bake, set them out on the counter with the plastic wrap taken off, and let come to room temperature before baking. Glad you enjoy them!
Jeff says
The flourless chocolate chip cookie recipe was so helpful! I love how you should us step by step photos. That help me a lot when I made these cookies for my wife’s book club. The book club rated them 5/5.
Melissa says
That’s wonderful to hear. The step by step photos will be making more of an appearance on the site because I know it’s helpful. I’m so glad your wife’s book club enjoyed them and what a great husband you are to make them!
Natalie says
These cookies look SOOOOOOOO good!!!
Melissa says
Thank you! My kids get so excited every time I make these. 🤗
Patty says
Love the recipe. Since I always use a scale when baking I love it when the metric measurements are listed in a recipe, but I think the metric conversion for the cocoa is wrong. 2/3 cups of cocoa is 85 grams, not 57.33 grams as listed.
Melissa says
Thank you so much for writing because I know a lot of bakers would appreciate this. My recipe template automatically calculates the metric measurements. When I did a search of 2/3 cup cocoa powder in metric, I came up with 65 grams. Did you try it with the 85 grams cocoa? I’m curious how that turned out for you?
Anonymous says
Awesome cookie recipe! Made these many times and are real crows pleasers!
Melissa says
That’s great! These cookies always go fast at my house too!
Melissa says
Sorry these were such a disappointment for you. 😞 Too bad my hubby wasn’t around because he gladly takes care of any dessert I ever make that I deem “uneatable.” 😉
Lorena says
I give these cookies 5 stars! I’ve made them a handful of times for group gatherings and they are always a crowd pleaser. Thanks for sharing such an easy, fun and delicious recipe!
Keep ‘me coming ; )
Melissa says
Hi Lorena, Thanks for letting me know how much you love this recipe. That is always appreciated! You are a better woman than me because I always have a hard time sharing these cookies.🤫
Bethany says
My husband and I made these for the guys at his work. He works at a lumber yard. The guys DESTROYED them. One of the guys (who happens to eat GF) ate 10! Yes, TEN!!!!! Thank you for these awesome cookies.
I am GF and Dairy free, so it was nice to be able to actually eat something that we made for his work – typically I can’t even try the goodies I’m sending in.
I did have to have my husband stir the batter because it got too thick for me. But, it was worth it! We also discovered we were out of Vanilla, so we used Rum extract… lol. There were no complaints.
Thanks again!
Melissa says
This is all just phenomenal and hysterical. I feel like when I eat these cookies I could probably put down 5 without coming up for air, but 10 is impressive! Kudos to him AND you for being the BEST WIFE EVER.