• Facebook
  • Instagram
  • Pinterest
  • YouTube

NEW! Gluten-Free Cookbook Bundle Discount – 30% OFF!

  • Home
  • Start Here
  • Recipes
    • Recipe Filter
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
      • Bars / Brownies
      • Cakes
      • Cookies
      • Pies
    • Dinners
    • Drinks
    • Salads
    • Side Dishes
    • Soups
  • Resources
  • Cookbooks
    • Frugal Gluten-Free Cookbook
    • E-Books
  • Podcast
  • About
    • About MamaGourmand
    • Contact
    • Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

MamaGourmand

  • Start Here
  • Recipes
    • Recipe Filter
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
      • Bars / Brownies
      • Cakes
      • Cookies
      • Pies
    • Dinners
    • Drinks
    • Salads
    • Side Dishes
    • Soups
  • Resources
  • About
    • About MamaGourmand
    • Contact
    • Privacy Policy
  • Cookbooks
    • Frugal Gluten-Free Cookbook
    • E-Books
  • Podcast
  • Nav Widget Area

You are here: Home / Course / Desserts / Cookies / Chewy, Fudgy Flourless Chocolate Cookies

Chewy, Fudgy Flourless Chocolate Cookies

By: Melissa Erdelac · On: April 9, 2018 · Updated: December 14, 2022

This post may contain affiliate links.
Jump to Recipe
flourless cookies pinterest

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!

a fudgy flourless chocolate cookie being held up with a bite taken out

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!

a stack of flourless chocolate cookies on a cooling rack

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.

Recieve a

GLUTEN FREE

BAKING GUIDE 

Learn how to bake like a GF Pro!

WAIT!

FREE!

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

photos showing process of making flourless chocolate cookies
  1. Prepare baking sheet with parchment paper sprayed with cooking spray. Preheat oven to 350 degrees fahrenheit.
  2. In a large bowl whisk cocoa powder, powdered sugar, and salt together in a large bowl.
  3. 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)
  4. 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.
  5. 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.
  6. Bake for 10-12 minutes, or until tops are glossy and slightly cracked. Cool completely on the baking sheet before transferring.
side by side comparison of gluten free flourless cookies baked without batter resting and cookies with batter rested

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.

  1. Substituting a sugar alternative for the powdered sugar. Keto friendly Swerve, granulated sugar, Truvia, or Splenda may not be used.
  2. 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!
  3. Forgetting to spray the parchment paper with cooking spray first.
  4. Whipping the egg whites first. Although this won’t yield a total disaster, it does change the texture and shape of the cookie.
  5. 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.
  6. 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.
  7. 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.

SAVE THIS RECIPE FOR fudgy flourless chocolate COOKIES TO YOUR PINTEREST BOARD!

Let’s be friends on Pinterest! I’m always sharing great recipes!

a flourless chocolate cookie being held up with a bite taken out

Chewy, Fudgy Flourless Chocolate Cookies

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!
4.12 from 636 votes
Print Pin Rate
Prep Time: 35 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 47 minutes minutes
Servings: 24
Author: Melissa Erdelac

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
US Customary – Metric
Prevent your screen from going dark

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!
COOKBOOK SALE!Get 30% OFF this Gluten-Free Digital Cookbook Bundle, essential GF breads, desserts, and lunch recipes!
LET’S BE FRIENDS ON INSTAGRAM!Follow @mamagourmand and tag me in the recipe pic!

Recipe Notes

*If you skip letting them sit out for 30 minutes, they will still turn out fine. They will have a slightly different appearance and spread a bit more while baking. (See image posted above)
UPDATE (4/18) Some readers have commented the cookies were very sweet. Adding chopped nuts gives the cookies a great salty crunch and really balances the flavors. When adding nuts the cookies will be rounder and might have to bake 1-2 minutes longer.
 
Best Tips and Troubleshooting
  1. Substituting a sugar alternative for the powdered sugar. Keto friendly Swerve, granulated sugar, Truvia, or Splenda may not be used.
  2. 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!
  3. Forgetting to spray the parchment paper with cooking spray first.
  4. Whipping the egg whites first. Although this won’t yield a total disaster, it does change the texture and shape of the cookie.
  5. 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.
  6. 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. 
  7. 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.
 

Nutrition

Calories: 131kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 106mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5IU | Calcium: 10mg | Iron: 1mg
Course: Dessert
Categories: Baking Christmas Cookies Dairy Free Desserts Fall Freezer-Friendly Game Day Gluten Free Holidays Quick and Easy Recipes Spring Summer Valentines Winter
Previous Post: « Easy Buckeye Turtles Recipe
Next Post: How to Make Gluten-Free Pie Dough (Best Results) »

Reader Interactions

Comments

  1. Ruth says

    August 14, 2020 at 1:29 PM

    Very Humid day so these were flatter than I’d had them before (I didn’t make them the first time I tried). I’m wondering if beating the whites could have made them less flat. BUT everyone seemed to enjoy them.

    Reply
    • Melissa says

      August 15, 2020 at 10:00 AM

      Hi Ruth,
      Yes the humidity probably did have something to do with it, especially if you did the step where they sit before baking. You can try beating the egg whites, but not exactly to the point of stiff peaks. This would definitely make the cookies rounder and a more airy texture.
      Best,
      Melissa

      Reply
  2. Archie says

    July 13, 2020 at 3:41 PM

    Way too sweet. The rule is for every tablespoon of cocoa use 1 tablespoon of keto friendly sugar. I added hazelnuts and peanut butter to this and it was still too sweet and chalky… Not a fan

    Reply
    • Melissa says

      July 14, 2020 at 8:44 PM

      Sorry to hear when you substituted keto sugar the adaptation didn’t work out to your liking. As I said in the post, readers haven’t had much success substituting other sugars and it’s not recommended.
      Best,
      Melissa

      Reply
  3. raquel says

    July 3, 2020 at 9:46 AM

    the consistency is crumbly on the outside, very gooey on the inside. not sure if i undercooked them. VERY VERY sweet. not a huge fan.

    Reply
  4. Michele Reagor says

    June 26, 2020 at 6:15 PM

    Loved these cookies. I added walnuts and throughly enjoyed them. Took some to my mother and she wanted the recipe. Will make them again for sure!

    Reply
    • Melissa says

      June 28, 2020 at 6:33 PM

      Yay! Thank you, Michele, for letting me know!
      Best,
      Melissa

      Reply
  5. Susan says

    June 19, 2020 at 6:23 PM

    Yummy! Deep rich and oh, so good. Followed the directions exactly, very happy with the way they came out.

    Reply
  6. Cathy says

    June 11, 2020 at 3:17 PM

    Very sticky to put on baking sheets but cake out good

    Reply
  7. T Roberts says

    June 3, 2020 at 4:05 PM

    Could Merangue Powder be used in place of liquid egg whites?

    Reply
    • Melissa says

      June 4, 2020 at 9:06 AM

      Hello,
      You probably could, but you would have to add some sort of liquid since the egg whites are the only source. You can try adding about 1/3-1/2 of water or milk with the powder to the batter. The dough needs to be very thick, so start with the lesser amount.
      Best,
      Melissa

      Reply
  8. Lori Jagla says

    May 27, 2020 at 4:55 PM

    Can you use whole eggs or does that change things too much?

    Reply
    • Lois says

      May 28, 2020 at 7:13 AM

      These cookies are like a super rich chocolate puffy meringue cookie and hard to beat! I would not use a whole egg because I believe it would make it heavy and you’d loose that light puffy cookie and probably end up with a flat, tougher…something. I save my occasional egg whites left over for these cookies. Make a tiramisu with the egg yolks. 🙂 Or, just buy egg whites in a carton for this. Basically the egg white is the carrier for the sugar and chocolate flavor and adds no flavor of its own. An egg yolk would change that. The powdered sugar can also be reduced but I’ve only played with it and don’t have measurements of what the minimum amount is that can be used.

      Reply
      • Melissa says

        June 1, 2020 at 10:01 AM

        Hi Lois,
        Thank you so much for chiming in! Such helpful tips!
        Best,
        Melissa

        Reply
  9. Camila says

    May 27, 2020 at 12:06 AM

    Can it be done in a skillet?

    Reply
    • Melissa says

      May 27, 2020 at 9:15 AM

      Sorry, I haven’t tried ths.

      Reply
  10. OsboChamp says

    May 22, 2020 at 10:51 PM

    This recipe was simple and tasty. My family enjoyed every bite.

    Reply
    • Melissa says

      May 23, 2020 at 3:52 PM

      Glad you enjoyed them!

      Reply
  11. LUCI says

    May 22, 2020 at 10:49 PM

    Thank you so much for sharing such a yummy treat with only six ingredients needed. It was really tasty and had a delicious sweet and salted taste along with a caramel texture. My family enjoyed every bite.

    Reply
    • Ladybug says

      May 22, 2020 at 10:53 PM

      I will try making this recipe.

      Reply
  12. Rachel says

    May 21, 2020 at 8:09 AM

    I tried these and the recipe worked well but I was so busy trying to find a well rated gluten free recipe that i didn’t realize how much they would taste like merengue, which I don’t really like. If you like merengues a lot you will love this recipe.

    Reply
    • Melissa says

      May 21, 2020 at 9:27 AM

      Hey Rachel,
      Thanks for taking the time to write. Sorry these cookies weren’t the taste you were looking for. Perhaps try my flourless nutella cookies. I think that sounds more like what you are looking for?
      Best,
      Melissa

      Reply
  13. Anonymous says

    May 19, 2020 at 10:47 AM

    So good!

    Reply
    • Melissa says

      May 19, 2020 at 7:29 PM

      So glad! Thank you!

      Reply
  14. Ayesha says

    May 17, 2020 at 4:10 AM

    Tried it last night and it turned out amazing !!
    I used less sugar about 3/4 of the recipe, as I was using regular cocoa powder and added Nescafé coffee granules with handful of salted peanuts !!
    Enjoyed it a lot , it was chewy and yummy 😋 Thanks for the great recipe 💕

    Reply
    • Melissa says

      May 17, 2020 at 4:31 PM

      Hi Ayesha,
      Thanks for sharing your tips and I love the additions! It sounds like such a great treat. So glad you enjoyed them!
      Best,
      Melissa

      Reply
  15. Tea says

    May 8, 2020 at 11:10 AM

    Great recipe- however, I found that the dough is too stiff to easily use my Cooke scoop. Two tablespoons was much easier,

    Reply
    • Melissa says

      May 9, 2020 at 8:21 AM

      Hello,
      Sometimes readers have added a little dash of water to make the dough a little easier to handle. Egg whites come in varying sizes so it may be drier depending on the size of your egg. Glad you found a work around, though. Thanks for writing!
      Best,
      Melissa

      Reply
  16. Penny Gonzalez says

    May 7, 2020 at 4:30 PM

    I used splenda instead of powdered sugar and they were amazing!!! Sprinkled powdered sugar on top while still warm. Very chewy and yummy!
    I also added pecans!!🤗

    Reply
    • Melissa says

      May 7, 2020 at 7:14 PM

      Hi Penny,
      Amazing! Thank you so much for sharing. This will be so helpful for others to know!
      Best,
      Melissa

      Reply
  17. Anonymous says

    May 7, 2020 at 12:58 AM

    I tried to turn the recipe into a keto recipe. Mine did not turn out right the batter was all crumbled and the cookies are really hard. What did I do wrong?

    Reply
    • Melissa says

      May 7, 2020 at 9:37 AM

      I’m really sorry to hear that. I know those ingredients are very expensive. In the post above the recipe card I address making them Keto. Unfortunately others have tried and also didn’t have good results. So, it was nothing you did wrong, the substitute just doesn’t work with this recipe.
      Best,
      Melissa

      Reply
  18. Anonymous says

    May 6, 2020 at 5:58 AM

    Tried it.
    Replaced the Dutch processed cocoa powder with regular powder and added 1/4 tsp baking soda.
    Excellent recipe.
    Thanks,

    Reply
    • Melissa says

      May 6, 2020 at 9:02 AM

      Thank you so much for the suggestion. That will be very helpful for home cooks that don’t have dutch processed on hand.
      Best,
      Melissa

      Reply
  19. Dernielle says

    May 5, 2020 at 5:07 PM

    Can I use the entire egg instead of only whites? I never have use for only the yolks

    Reply
  20. Dernielle says

    May 5, 2020 at 5:06 PM

    Can I use the whole egg? I never have use for only yolks

    Reply
    • Melissa says

      May 6, 2020 at 9:01 AM

      Hi Dernielle,
      I haven’t’ tried this, but I do believe other readers have. It will slightly change the texture of the cookie, but it will still be delicious! I would use 2 whole eggs instead.
      Best,
      Melissa

      Reply
  21. Anonymous says

    May 5, 2020 at 6:38 AM

    3 Cups Powdered sugar + chocolate chips is how a momma feeds her family? Yikes!

    Reply
    • Melissa says

      May 6, 2020 at 8:58 AM

      Hello,
      I’m sorry you were so put off by this recipe. Yes, occasionally I do make treats like this for my family because food brings us joy!
      Best,
      Melissa

      Reply
  22. Anna says

    April 28, 2020 at 9:47 PM

    Hi, how will this turn out if I mix all the ingredients in a mixer like the Vitamix (same steps of adding ingredients)? Will I risk over mixing?

    Reply
    • Melissa says

      April 29, 2020 at 8:08 AM

      Hi Anna,
      The cookies will still turn out, but they will most likely have a different texture, a little more airy. It would be a great experiment to try, though! The batter does get thick to stir, so it would save you some effort. Let me know if you try!
      Best,
      Melissa

      Reply
  23. Mia says

    April 28, 2020 at 1:05 PM

    Hi! How will the recipe turn out if I do use a sugar alternative like Swerve or Stevia/Splenda? I know you specifically mentioned not to.

    Reply
    • Melissa says

      April 29, 2020 at 8:12 AM

      Hi Mia,
      Some people have had some success with a blend, but straight up Swerve doesn’t seem to have good results. However, I do think I remember one person writing in and saying they blended their sugar substitute so it was more like powdered sugar, and were successful with that. I just hate to make those suggestions because if it doesn’t turn out I know those products are very expensive!
      Best,
      Melissa

      Reply
  24. Chelsea says

    April 25, 2020 at 11:43 PM

    so delicious if you are looking for a sweet treat. I used 70% chocolate and it had the perfect amount of sweetness for me.

    Reply
    • Melissa says

      April 26, 2020 at 7:53 AM

      Hi Chelsea,
      Thanks for sharing! Was it 70% baking cocoa or chocolate chips?
      Best,
      Melissa

      Reply
  25. Annemarie Rosano says

    April 25, 2020 at 6:46 PM

    These are so fantastic!! Just ten minutes in the oven was plenty. Definitely recommend!!

    Reply
    • Melissa says

      April 26, 2020 at 7:52 AM

      Thanks for sharing, Annemarie. Glad you enjoyed it!
      Best,
      Melissa

      Reply
  26. Celeste Anne Isaac says

    April 24, 2020 at 1:53 AM

    So easy, so quick, soooo yummy!

    Reply
    • Melissa says

      April 25, 2020 at 11:33 AM

      So glad you enjoyed, Celeste!
      Best,
      Melissa

      Reply
  27. Michelle says

    April 23, 2020 at 7:54 PM

    Thanks for sharing this! I’m trying to save flour so this was the perfect thing to satisfy my sweet tooth ♥️

    Reply
    • Melissa says

      April 25, 2020 at 11:34 AM

      Hi Michelle,
      I’m so glad! I have a lot of “flourless” recipes on the site. I hope you find some others helpful as well!
      Best,
      Melissa

      Reply
  28. Brittney says

    April 17, 2020 at 8:24 PM

    I tried using the Hershey’s Cocoa and they seemed to be very rich in the chocolate part. Might use less cocoa with it being Cacao.

    Reply
    • Melissa says

      April 19, 2020 at 9:10 AM

      Hi Brittney,
      Do you mean you used unsweetened cocoa powder? They are rich cookies, definitely for the chocolate lover!
      Best,
      Melissa

      Reply
  29. CJ says

    April 17, 2020 at 8:04 PM

    Just made these. New fam favorite!

    Reply
    • Melissa says

      April 19, 2020 at 9:08 AM

      So glad! Thanks for writing!

      Reply
  30. Juli says

    April 14, 2020 at 3:28 PM

    Omg!! This look so good! Can I use nesquik!?

    Reply
    • Melissa says

      April 14, 2020 at 8:17 PM

      Hi Juli,
      No, it has to be unsweetened baking cocoa powder. Nesquik has milk powder and sweetener in it, and these cookies are hold their own on the sweet factor!
      Best,
      Melissa

      Reply
  31. Vanessa says

    April 14, 2020 at 3:00 PM

    Thanks for sharing! Can I use cacao?

    Reply
    • Melissa says

      April 14, 2020 at 8:19 PM

      Hi Vanessa,
      I haven’t tried it with cacao, but I don’t think it would affect anything. Let me know how it works!
      Best,
      Melissa

      Reply
  32. Suzanne says

    April 14, 2020 at 2:59 PM

    This looks so good! What a fun one to have ready when you need to whip a treat together quickly!

    Reply
  33. Mary A Morse says

    April 13, 2020 at 10:32 AM

    Has anyone tried substituting Monkfruit powdered sugar with any success?

    Reply
    • Melissa says

      April 14, 2020 at 8:45 AM

      Hi Mary,
      I believe a couple people have written in and said the erythritol didn’t work, but I’m not sure about Monkfruit powdered sugar. If you give it a try, I would just do a half recipe to not waste all the expensive sweetener in case it doesn’t turn out.
      Best,
      Melissa

      Reply
  34. Cheryl says

    April 13, 2020 at 8:47 AM

    Made these! So good and easy. Better the 2nd day!

    Reply
    • Melissa says

      April 14, 2020 at 8:45 AM

      Hi Cheryl,
      These cookies usually don’t make it to the second day for us, but I’m impressed with your willpower!
      Best,
      Melissa

      Reply
  35. Anonymous says

    April 9, 2020 at 6:27 PM

    Totally dont know what happened to mine. Had brownie batter thick batter and they just didnt come together. May have to try again. Let them rest and they were just to runny on my cookie sheet.

    Reply
    • Melissa says

      April 10, 2020 at 2:01 PM

      Hello,
      I’m sorry to hear that. Egg whites aren’t an exact size, so perhaps yours were on the smaller side. Some readers have added a couple dashes of water if their batter was dry to make them come together. I apologize for any wasted ingredients. That’s the worst!
      Best,
      Melissa

      Reply
  36. Arline says

    April 2, 2020 at 6:20 PM

    Made these for my gluten-free neighbor. She said they were amazing! I agree! Followed the recipe using regular cocoa. Baked about 15 minutes because I think my oven bakes a little lower temperature. Followed all the tips. Absolutely delicious!

    Reply
    • Melissa says

      April 3, 2020 at 2:57 PM

      Hi Arline,
      This is the great thing about these cookies – whether you are gluten free or not, everyone loves them! Thank you so much for taking the time to write and let me know how they turned out.
      Best,
      Melissa

      Reply
  37. Jenny K says

    March 26, 2020 at 7:48 AM

    Followed directions exactly and they turned out perfect! Added mini marshmallows to a few for my daughter and they toasted nicely in the oven as well.

    Reply
    • Melissa says

      March 27, 2020 at 10:09 AM

      Hi Jenny,
      Toasted marshmallows?! What a fantastic idea! You can even add peanuts and make a rocky road version. Yum! Thanks for writing!
      Best,
      Melissa

      Reply
  38. Lindsey says

    March 10, 2020 at 6:27 PM

    I think my batter is really thick. It does not look like yours in the video. I used 3 large eggs and the vanilla and it still seemed really thick. I was able to roll them into round balls. Do you think adding one more egg white would help thin it out?

    Reply
    • Melissa says

      March 10, 2020 at 8:06 PM

      Hi Lindsey, If you are able to roll them into balls, then yes it sounds thicker than it should be. Some readers have added a little water or you can add another egg white. Sorry for the late reply. I’m giving up my phone and computer in the evenings for Lent and it’s been a struggle!
      Best,
      Melissa

      Reply
  39. Anna says

    March 4, 2020 at 10:09 AM

    I made these with powdered coconut sugar and they are amazing. I froze them since I am the only one who will eat them and they froze wonderfully as well. Thank you for sharing!

    Reply
    • Melissa says

      March 5, 2020 at 8:09 AM

      Hi Anna! Thanks for sharing! I’m so glad to know that unrefined powdered coconut sugar works well in the recipe. Even though lots of people in the house will devour these quickly, I always freeze them because I have no will power against them!
      Best,
      Melissa

      Reply
  40. Mary says

    March 1, 2020 at 11:21 AM

    Can these be frozen? I am making desserts for my daughter wedding and want to make them a week or 2 in advance.

    Reply
    • Melissa says

      March 1, 2020 at 1:38 PM

      Hi Mary,
      Yes they can be frozen. I do it all the time because they are best enjoyed the day they are made. Just cool them completely and wrap stacks of 2 together in plastic wrap. Transfer, in a single layer, to a gallon ziplock bag or container to freeze.
      Best,
      Melissa

      Reply
  41. Angelica BAsoalto says

    February 28, 2020 at 6:54 AM

    Looks so delicious!!!
    Question… If I’m on a Keto Diet… may I use another type of Sugar?
    Thanks

    Reply
    • Melissa says

      February 28, 2020 at 1:51 PM

      Hi Angelica,
      Some readers have written in about trying it with sugar free substitutes, and of all the ones I heard about, I don’t think the results were good. 🙁
      Best,
      Melissa

      Reply
  42. Martha says

    February 20, 2020 at 4:18 PM

    I cut the powdered sugar to 2 1/2 cups and they were still plenty sweet . May even try 2 cups, otherwise , they are a hit 😁

    Reply
    • Melissa says

      February 21, 2020 at 8:03 PM

      Hi Martha,
      I’ve always been scared to cut the sugar because I thought the cookies wouldn’t hold their shape. From reading comments on pinterest, though, it seems like other readers have had success with this. Thank you so much for sharing!
      Best,
      Melissa

      Reply
  43. Suzanne says

    February 18, 2020 at 3:50 PM

    These look so good! Does the batter get runny?

    Reply
    • Melissa says

      February 19, 2020 at 7:32 PM

      Hi Suzanne,
      No, the batter stays pretty thick.

      Reply
  44. Lin says

    February 16, 2020 at 1:37 PM

    Can you use regular coco

    Reply
    • Melissa says

      February 16, 2020 at 1:54 PM

      Yes, regular cocoa is perfectly fine to use!

      Reply
  45. Vanessa says

    February 4, 2020 at 2:08 PM

    Thanks for sharing! Do they keep long?

    Reply
    • Melissa says

      February 4, 2020 at 7:00 PM

      They are best enjoyed the day they are made. I will freeze any leftovers and take them out as needed.
      Best,
      Melissa

      Reply
  46. Suzanne says

    February 4, 2020 at 2:07 PM

    These look amazing! Thanks for sharing the comparison photo! Sometimes its easy to think that step should be skipped but clearly not!

    Reply
  47. Kate says

    January 14, 2020 at 10:04 AM

    I make this for my family’s Christmas party because my sister can’t have flour. It ended up being a hit! 4 people asked me for the recipe! I didn’t have any left over.

    Reply
    • Melissa says

      January 14, 2020 at 9:03 PM

      Wow, 4 people?! That’s amazing! I love what a crowd pleaser these cookies are, even if you can have gluten. Thank you so much for taking the time to write!
      Best,
      Melissa

      Reply
  48. Natalie says

    January 12, 2020 at 12:34 PM

    I LOVE how shiny they were out of the oven.

    Can I add 1 teaspoon of instant espresso powder To this recipe ? I think this would deepen the chocolate flavor.

    Reply
    • Melissa says

      January 12, 2020 at 4:16 PM

      Hi Natalie,
      For sure! That is a great idea. I’m obsessed with King Arthur’s espresso powder. I add it to all things chocolate!
      Best,
      Melissa

      Reply
  49. Diane Eichelman says

    December 30, 2019 at 6:31 PM

    I did not follow the recipe exactly, thinking I knew better, and used the wisk beater of my electric mixer. I won’t do that next time, but they were still delicious and everyone loved them!

    Reply
    • Melissa says

      December 31, 2019 at 9:32 AM

      Hi Diane,
      So glad they still turned out for you. Thanks so much for taking the time to write. I really appreciate it!
      Best,
      Melissa

      Reply
  50. Henri says

    December 13, 2019 at 3:07 PM

    I made these today and I’m not sure if I did something wrong, they kind of puffed up like macaroons but they were also hallow… I’m not I’ve done😅

    Reply
    • Melissa says

      December 15, 2019 at 9:13 PM

      Hi Henri,
      Just wondering, did you whip the egg whites? Perhaps you did make macaroons! 🤔
      Best,
      Melissa

      Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

WELCOME TO MAMAGOURMAND!

headshot of Melissa Erdelac

Hey! I’m Melissa,  mother of 4, who loves to make soul-warming comfort food that keeps the taste, but takes out the fuss. My family-friendly recipes are deceptively gluten free, using simple grocery store ingredients that appeal to all food lovers.

Tell Me More…

FOR BAKING LIKE A

5 EASY TIPS

GLUTEN FREE PRO

gluten free dishes EVERY TIME!

No spam, PINKY SWEAR!

SIMPLE HACKS for fail proof

Categories

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

As Seen On

Copyright ©2023, MamaGourmand.
  • Back to Top
  • Contact
  • About
  • Recipes
  • Web Stories
  • Nutrition Disclaimer
  • Privacy Policy
  • Facebook
  • Pinterest
  • Yummly
  • Email