These flourless chocolate cookies take your taste buds to a whole new level. Only five ingredients stand in your way of making the gooiest, chewy no flour chocolate cookies as a naturally gluten free cookie option everyone finds hard to ignore. If you want to witness how fast a batch of cookies can disappear, than this is the recipe for you!
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Winning Chocolate Flourless Cookies – Ooey Gooey Yumminess!
Chewy, fudgy flourless chocolate cookies recipe is a great introduction to GF baking and an essential recipe in my gluten-free cookie collection. Just like homemade chocolate no bake cookies, it’s great to not have to mess around with (expensive!) GF flour blends, and use what is right in your kitchen.
These no flour cookies only require five simple ingredients – egg whites, cocoa powder, powdered sugar, salt, and chocolate chips, but, dang, do they create some goodness. They have a crackly, crunchy exterior with a whole lot of gooey, fudgy chocolate goodness inside, just like highly-reviewed viral gluten-free brownie cookies.
Even if gluten free baking is of no concern to you, these homemade cookies do not disappoint. Many readers turn to the this recipe when they are looking for flourless cookies for holidays or to make for a friend that is gluten-free. Then they end up being surprised by how no one can resist them.
Their unique texture and structure comes from the egg whites, which essentially makes this a chocolate meringue cookie. Since they taste like light, puffs of rich chocolately heaven, be forewarned they are eaten quickly! Let’s make them and see what all the fuss is about!
Then, do me a solid? After you relish this GF win, head over to this homemade gluten-free chocolate chip cookies recipe to learn the easy tricks for baking with flour as well. You won’t be disappointed. 🙌
Everyone needs to have this flourless cookie recipe. Super easy to make and they taste very high end. YUM!!
—Karen
Great easy recipe! Everyone I make these for rave about these cookies!
—Olga
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Whisky whisk time
In a large bowl whisk cocoa powder, powdered sugar, and salt together in a large bowl. You’ll want to make sure your bowl is large enough to work in the egg whites without the powdered sugar spilling out.
Egg whites and oomph
Stir in the egg whites and vanilla extract. 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.
If it seems impossible to stir, add a couple dashes of water. The size of your egg whites plays a factor in the consistency of the batter.
Once all the dry ingredients are mixed, stir in the chocolate chips or any additional add-ins. (See below for some yummy ideas.)
Scoop, wait, and bake
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.
Now is when we do something a little different in this flourless cookies recipe. Allow them to rest for 30 minutes at room temp. This will result in a better shaped cookie. (See the mage 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. Try not to eat every single one of them…You’ve been warned.
Why The Rest Before Baking?
Although it’s not necessary to rest the cookies before baking, I find that it does improve the cookies structure and shape. If baking right away the cookies will spread more and be thinner. Resting at room temperature for 30 minutes yields a rounder shape, with set glossy tops.
Super Yummy Mix-Ins
- Nuts – chopped walnuts, pecans, pistachios, or peanuts. You can sprinkle a few on top before baking too.
- Peanut butter baking chips (read label for gluten-free)
- Crushed peppermint candies
- Substitute chopped dark chocolate chunks or white chocolate chips
- Sprinkle with flaky sea salt before baking
- Drizzle melted white chocolate over cooled cookies
- Substitute orange extract and add in orange zest
- Stir in 1 teaspoon espresso powder
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Chewy, Fudgy Flourless Chocolate Cookies
Ingredients
- 3 cups (360 g) powdered sugar
- ⅔ cup (68 g) Dutch processed cocoa powder, (or substitute natural unsweetened baking cocoa)
- ½ tsp. salt
- 3 large egg whites, unbeaten
- 1 teaspoon vanilla extract
- 1 ½ cups (255 g) semi-sweet chocolate chips
- optional flaky sea salt, for sprinkling
Instructions
- Line two baking sheets with parchment paper and SPRAY with nonstick spray.
- In a large bowl, whisk together powder sugar, cocoa powder, and salt. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very, very thick. Stir in the chocolate chips.3 cups powdered sugar, ⅔ cup Dutch processed cocoa powder, ½ tsp. salt, 3 large egg whites, 1 teaspoon vanilla extract, 1 ½ 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.
Notes
Best Tips and Troubleshooting
- Substituting a sugar alternative for the powdered sugar is not recommended.
- Line the baking sheet with parchment paper and don’t forget to spray with cooking spray. I often see readers post their cookie “failures” on a baking sheet lined with aluminum foil. Foil is a no no!
- The egg whites should be unbeatened when adding them in.
- Don’t let 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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Can these be made ahead and refrigerated or frozen? I need to make on Tuesday to serve on Friday night.
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!
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.
No, you don’t make a meringue first. You just mix the eggs in. Hope this helps!
Could you be use a sugar substitute such as swerve? To make it keto friendly?
I haven’t tried a sugar substitute. I’d love to hear from anyone else who has tried it, though!
Did you happen to try with Swerve?
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?
Hi Trish! It’s 350. It’s in the middle of the recipe because I have you preheat while the batter rests. Enjoy!
Could powdered erythritol be used instead of the powdered sugar?
I’m sorry I’m not familiar with using this. Have you baked successfully with it in other recipes?
Anyone tried it with coconut sugar?
Some powdered sugars are not gluten free!!!!
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)
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.
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.
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.
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
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
Love the twist! Thanks for letting me know. I’ll give it a try.
Do these freeze well?
Absolutely. I have some in the freezer right now. 🤗
Why would you put cookies in the freezer?
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.
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!
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.
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!
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!
How can I make this recipe eggless as well?
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.
They are not really meringue cookies as the egg whites are not whipped!
Try aquafaba!
Fantastic idea. I do wonder how this would do…
Look up “aquafaba”
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!
Now I’m curious why you have much rum extract…😏
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.
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.
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!!
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!
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.
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!
These cookies look SOOOOOOOO good!!!
Thank you! My kids get so excited every time I make these. 🤗
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.
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?
Awesome cookie recipe! Made these many times and are real crows pleasers!
That’s great! These cookies always go fast at my house too!
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.” 😉
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 ; )
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.🤫
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!
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.