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.
Caitlyn says
I am so confused.. I followed the recipe exactly , added the egg whites and my batter is still completely dry like I haven’t even added any moisture?! Do you really do nothing to the egg whites before you add them?
Melissa says
No, you just add them in. If it is that dry, though, you can add 1-2 more egg whites. Maybe they were smaller eggs? Some readers added a touch of water to make it easier to stir, but it shouldn’t be completely dry. Hopefully it works out!
Best,
Melissa
Teena says
These are so awesome! I waited months to try these because I was afraid of wasting all the ingredients. The batter was so thick I was afraid I had messed them up, but I continued. I did add a quick sprinkling of water (maybe a teaspoon) because they were so difficult to stir at the end. Maybe my eggs were not big enough. I let them set 30 minutes on the tray after scooping them, baked one tray for 10 minutes and the other for 12 minutes. They are both delicious, but one is a bit more firmer than the other. Both are yummy. Great for my chocoholic friends! I hope they last that long:). Thanks for the recipe!
Melissa says
Thank YOU so much for sharing. I love the tip about adding a little bit of water. The dough can be hard to stir! I can attest these never last more than an hour or two at my house. They are the fastest disappearing cookie ever!
Best,
Melissa
Lkny says
Can I use powdered coconut sugar and carob to make it AIP?
Melissa says
Hello,
I really wish I could help you out with this, but I haven’t tried it. Since these are natural ingredients versus some of the keto substitutes, I do think you do have a pretty good chance…Let me know if you try it!
Best,
Melissa
Pam says
Can the dough be made ahead of time and either frozen or kept in fridge? Or does everything need to be done bled and eaten in 1 day??
Melissa says
Hi Pam,
I haven’t tried this, but freezing them might work because I have frozen egg whites and used them before. Make the batter and place on prepared baking sheets to freeze. Once they are hard, cover the pans with plastic wrap. When baking just bake from frozen, adding extra time. Let me know if you try it!
Melissa
Mama Kat says
How do you store these?
Melissa says
Hello, These are best eaten the same day or two. Store in an airtight container. If you aren’t eating in a couple days, place them securely wrapped in the freezer. Let me know if you have any questions!
Best,
Melissa
Anon says
I bake them for as long as you say but mine dont crack on top, do you have any idea why? I let one batch sit in the oven for twice as long because they wouldnt crack,they burned lol because they never did crack!
Melissa says
Hello,
Uh oh, no likes burned cookies! Actually my dad loved burned cookies, so I guess that’s not true! Do you let the cookies rest for 30 minutes on your baking sheet before baking? And they don’t crack at all after they cool?
Best,
Melissa
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
Chris says
Thanks for the recipe and all the clarification in the comments. Can’t wait to make theser
Melissa says
No problem! Enjoy!
Jami says
So chocolatey and delicious, I think I’m going to try spreading the batter thinly in a bar pan and baking them to make brownie brittle, The cookies tasted like the crispy edges of a brownie with a liittle bit of the chewy center, 😍
Melissa says
Jami,
You are speaking my language! I would love to hear how they turn out baking them in a flat bar. Please let me know if you try it!
Best,
Melissa
Tara M says
Omg these are AMAZING!!! My daughter just sent GF and these will definitely make that transition easier. Thank you!!
Melissa says
You are so welcome and I’m so happy! I know the transition to eating gluten free is tough. It gets easier I promise!
Best,
Melissa
Nikki says
No ones answered a great question. Are the egg whites just poured right in without whipping them? Thanks!:)
Melissa says
They are just poured right in. I will indicate on the recipe to clear up any future confusion! Thanks Nikki
Judith says
Hi, I just want to double check that the egg whites are NOT beaten in this recipe?
Melissa says
They are just poured right in. I will indicate on the recipe to clear up any future confusion! Thanks Judith!
Jane says
I made these cookies last weekend. I ran into a problem which I think I’ve figured out. The dough was so thick/stiff it was difficult to incorporate the cocoa/sugar mixture. I ended up adding a touch of water to thin the dough a bit. I think my problem was how I measured the powdered sugar. I just scooped it out of the bag and then leveled the top off. I think this method condensed the sugar too much which increased the amount of sugar in the cup. Next time I will scoop sugar into the measuring cup and level off. Other than that the cookies are delicious and I delinitely will make again.
Melissa says
Hi Jane,
Yes, the dough can be very tricky to stir. It gets quite thick. Adding a touch a water is to thin it out is a great idea. To be honest, that is how I usually measure my powdered sugar too. I’m too lazy to scoop it in, but it is more accurate. Glad you enjoyed them!
Best,
Melissa
Lola Duncan says
Can yo use whole eggs for the egg whites?
Melissa says
Hi Lola,
Although I have never tried it, I’m guessing it wouldn’t turn out the same because the ratio of liquid to dry ingredients would be off. Plus the texture of the cookie is very light,like a meringue, so it would probably change that as well.
Best,
Melissa
Mandy says
I had to add a 4th egg white. Even after a lot of mixing & muscle, it was still powdery. Turned out chewy & gooey – in a good way.
Melissa says
Sounds like you made a good call. And yes, stirring this cookie batter is no joke. But it’s worth it! Thanks for writing, Mandy.
Best,
Melissa
Megan says
How much is 3 egg whites?
Melissa says
Hi Megan, I haven’t measured out how much 3 egg whites are, but I will do that and add it to the post next time I make these cookies. I use large sized eggs when I bake, though.
Melissa
Eva says
Hi what is the yield for this recipe?
Best
Eva
Melissa says
Hi Eva, It makes 2 dozen cookies. Enjoy!
Elizabeth Smiley says
Hi. How do you think these would turn out if I were to sub with Swerve confectioners sugar and use sugar free chocolate chips?
Melissa says
I’ve had a few readers try it and it sounds like it was a failed experiment, with the Swerve at least. Sorry 🙁
Vanessa says
Mistakingly I thought this recipe was for keto cookies and make it with keto ingredients. It was a total fail. They tasted horrible and never fully cooked, instead they just burnt.
Melissa says
Super bummer, Vanessa. I’m so sorry you wasted the ingredients and time 🙁 Sorry I’m kind of oblivious when it comes to Keto.
Natalie says
Made these a bunch of times and each batch came out perfect. Last batch I made the tops didnt crack but I think i had too much egg white maybe. Still tasted darn good! Tonight I added peppermint essential oil. Yum! Last week I added white choc chips. So versatile and the batch doubles well
Melissa says
Hi Natalie, So glad you enjoyed them! The good thing is, no matter how they look they are still delicious! I find if I add things to them, like nuts or dried fruit, they aren’t as pretty, but oh well, still amazing!
Stacy says
Has anyone double this recipe? Did they turn out ok?
Melissa says
Hi Stacy, This recipe would be perfectly fine to double. Our family usually can through a batch in one day, but if you do have leftovers you can freeze them.
Kelsey says
Do you leave at room temp for the 30 minutes or in the fridge?
Melissa says
Hi Kelsey, at room temperature 🙂
Ayumie says
It was delicious. But mine didn’t hv the crack top.
Melissa says
I do see some readers’ pics on Pinterest that don’t have the crackly top either. I’m not exactly sure why, but it might be the timing of pulling them out of the oven. Glad you still enjoyed them!
Brett says
These are just delicious!
Melissa says
Thank you and 100% agree! We LOVE these cookies at our house.
Ashley says
Can you use Swerve confectioners sugar?
Melissa says
I personally haven’t tried it, but since this recipe is primarily egg whites and sugar, I’m not confident it would work. 😟
Megan says
I did use Swerve confectioners sugar… the batter turned out very dry and crumby. I used an extra egg white and that seemed to help. The batter was still on the dry side, but I was able to ball the dough up in my hands. If they don’t turn out I’ve just wasted a whole bag of Swerve. We will see how it tastes!
Melissa says
Thanks Megan for trying out the Swerve. I know a lot of people have been curious. Was it a no go?
Best,
Melissa
sue says
how was it with swerve after your test?
Kristen says
I tried with the swerve, they came out a very strange texture and the flavor was off. Would not recommend using it to make them as it would be an expensive use of swerve and a waste of the product
Melissa says
I’m sorry to hear that, but thank you for taking the time to write in and let us know. I’m sure others will appreciate the advice!
Anonymous says
My cookies did not flatten out when I baked them. They stayed in balls. Did I miss a step?
Melissa says
Hmmm, I can’t be exactly sure what happened, but perhaps there wasn’t enough liquid with the egg whites. If the eggs are smaller, using an extra white will help. Did they bake okay?
JLA says
Very good and crispy. Especially right out of the oven. I used regular cocoa powder, still very rich. Might try adding pretzels next time. Also added sea salt on the top before baking, it was delicious with the chocolate.
Also, froze leftover dough, and of course we ended up making them the next day (my husband loved them so much) and the dough and cookies were just as good after freezing.
Melissa says
Thank you so much for writing and letting us know those tips. I haven’t froze the dough before, just the baked cookies. Since these cookies are best the day they are made, that tip will come in handy! You can just make them, cover the baking sheet, freeze everything, and bake them from freezing. Great to know! Thank you!!
Amy says
Do you beat the egg whites first to make a meringue, and then fold in, or just keep the egg whites liquidy?
Melissa says
No, you just keep them as is. No need to beat them first. Enjoy Amy!
Amy says
My batter was VERY think, any idea of what I did wrong?
Melissa says
Hi Amy, it was very thin? If it was thin, I’m not exactly sure…You used just the whites and not the whole egg? And regular powdered sugar?
If it was very thick that is exactly how it’s supposed to be, so nothing wrong there!
Angela says
This recipe is HUGE! I cut it into a third and it made 8 cookies. Perfect for my husband and I. Also, the recipe is super easy! Thanks!
Melissa says
LOL, this recipe would be dangerous to make if it was just my husband and I. Usually my kids annihilate the whole recipe before I even get one, though! I’m so glad you liked them. Thank you for writing, Angela.
Jennifer Freeman says
my batter came out very liquidy
Melissa says
Hmmm…I’m not exactly sure why. Did you use regular confectioner’s sugar?
Brooke says
In the nutrition statement, the carbs that are stated…are those for the entire batch or per cookie?
guy says
Per cookie I think
Susan says
Am having a party tomorrow night and have 2 guests who can’t have gluten, so I found this recipe to make for them. They are delicious! Thanks so much for the recipe! I did add about 1/4 cup chopped pecans since you mentioned that possibility.
Melissa says
Hi Susan, Thank you so much for writing and I’m so glad you enjoyed them. I hope your guests did too! I do like adding nuts because it cuts the sweetness a bit.
Sarah says
Ok, What did I do wrong with the batter? I followed the recipe exactly as written except I used swerve confectioners sugar instead of regular powdered sugar. The “batter” was not even close to being in a moist state,,, Was it because of the type of confectioners sugar I used perhaps?
Melissa says
Yes, I would say definitely that is it. A lot of people have been writing in and asking if they could substitute swerve. So they didn’t turn out at all? What happened when you baked them?
Anonymous says
It was basically a slightly moist powder. To see if maybe baking would make a difference I tried one tray, but it was a complete failure. I will try regular powdered sugar next time. I am staying away from sugar the best I can, but that sweet tooth gets me some times so I was hoping this was a less dangerous way to satisfy that. I still want to try the cookies correctly though.
Melissa says
Thanks for the follow up and I’ll pass it on to anyone else that asks about using Swerve. I hear you! Once you start eating the sweets it’s hard to stop. I started not having any sweets during the week and having a treat or two during the weekend. That has definitely helped curb my sweet tooth. I don’t crave it as much now.
Blarb says
Great recipe! As many of my grown children have started on Keto diets, I am always looking for recipes without flour. Do you have any experience making these with artificial sweeteners or sugar substitutes to remove the carbohydrates (likely substituting dark chocolate chips too)?
Melissa says
Sorry, I do not have personal experience with it, but hopefully someone will chime in! That’s sweet of you to help out your kids with meals they can eat. I know my mom does the same for me with my gluten free eating, and it is always appreciated!
Jane says
We have a gluten intolerant family member now so finding treats that won’t make her double over in pain for the Christmas cookie plates is a necessity.. I’ve tried baking with gluten free flour blends but they just leave a nasty grittiness in whatever you make with it. So when I saw these were flourless I jumped on it! lol. I did tweak them a tiny bit – I left out the chocolate chips and added caramel bits and chopped pecans instead to make “turtle” cookies. They turned out amazing! Thank you for making our lives a bit easier now!
Melissa says
Jane, I hear you! I think the best gluten free desserts are the ones that are naturally gluten free! Plus, the GF flours (at least good ones) are very expensive. I love the idea of adding Carmel bits and pecans. I’m going to try that for my Christmas baking. Thanks for writing!
Melissa
Susie says
Can u use a whole egg ??
Melissa says
Susie, I haven’t tried it with a whole egg because I think it would change the texture. The cookie has crispy exterior and soft, chewy middle. It’s similar to a meringue, which doesn’t use yolks either. It might be a good experiment, though!
Bonnie says
Love love love this recipe
Melissa says
Aww, thank you Bonnie. I love, love you telling me. 🤗
Sadie says
Have you tried with crushed peppermint candy and if so before baking?
Melissa says
I haven’t personally, but I know others have written in and said they have tried and it turned out great!
Jen says
I like to use the Andes mints baking chips instead of chocolate chips. They turn out really good.
Bonnie says
I made these this evening for a friend that can’t have gluten. These cookies are wonderful and so easy. I did add 1 cup of chopped walnuts with the 1 1/2 cup of chocolate chips. I’m so anxious for my friend to try these tomorrow because I know he will love them. Thank you for the recipe. This is a keeper.
Melissa says
That’s so sweet of you. I’m glad you (and your friend) enjoyed them!