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!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
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
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
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.
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
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?
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
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!
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
Can I use powdered coconut sugar and carob to make it AIP?
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
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??
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
How do you store these?
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
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!
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
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
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
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
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
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!
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
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!!
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
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!
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
Swerve makes a powder sugar. I was hoping to see anyone used it in this recipe.
Hi Karey,
I don’t think it does work, unfortunately. A couple people wrote in with poor results 🙁
Melissa
These are amazing! I added white chocolate peppermint chips in addition to the chocolate ones and they turned out great.
Hey Jennifer, That’s a great idea for Christmas cookies too! Thanks for sharing 🙂
Best,
Melissa
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 !
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
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.
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
How long will these keep after baking?
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
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!
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
I love these cookies. They are quick and easy to make and taste delicious! Thank you
That’s so kind of you to take the time and let me know how much you enjoy them. Thank you!
Best,
Melissa
These friggin ROCK!!! OMG SOOO PERFECT!! THANK YOU!!!
Hey Theresa! You are so welcome and I’m so happy you feel the same way that I do about these cookies.
Best,
Melissa
Thanks for the recipe and all the clarification in the comments. Can’t wait to make theser
No problem! Enjoy!
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, 😍
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
Omg these are AMAZING!!! My daughter just sent GF and these will definitely make that transition easier. Thank you!!
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
No ones answered a great question. Are the egg whites just poured right in without whipping them? Thanks!:)
They are just poured right in. I will indicate on the recipe to clear up any future confusion! Thanks Nikki
Hi, I just want to double check that the egg whites are NOT beaten in this recipe?
They are just poured right in. I will indicate on the recipe to clear up any future confusion! Thanks Judith!
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.
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
Can yo use whole eggs for the egg whites?
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
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.
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
How much is 3 egg whites?
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
Hi what is the yield for this recipe?
Best
Eva
Hi Eva, It makes 2 dozen cookies. Enjoy!
Hi. How do you think these would turn out if I were to sub with Swerve confectioners sugar and use sugar free chocolate chips?
I’ve had a few readers try it and it sounds like it was a failed experiment, with the Swerve at least. Sorry 🙁
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.
Super bummer, Vanessa. I’m so sorry you wasted the ingredients and time 🙁 Sorry I’m kind of oblivious when it comes to Keto.
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
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!