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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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!
Has anyone double this recipe? Did they turn out ok?
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.
Do you leave at room temp for the 30 minutes or in the fridge?
Hi Kelsey, at room temperature 🙂
It was delicious. But mine didn’t hv the crack top.
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!
Thank you and 100% agree! We LOVE these cookies at our house.
Can you use Swerve confectioners sugar?
I personally haven’t tried it, but since this recipe is primarily egg whites and sugar, I’m not confident it would work. 😟
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!
Thanks Megan for trying out the Swerve. I know a lot of people have been curious. Was it a no go?
Best,
Melissa
how was it with swerve after your test?
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
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!
My cookies did not flatten out when I baked them. They stayed in balls. Did I miss a step?
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?
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.
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!!
Do you beat the egg whites first to make a meringue, and then fold in, or just keep the egg whites liquidy?
No, you just keep them as is. No need to beat them first. Enjoy Amy!
My batter was VERY think, any idea of what I did wrong?
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!
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!
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.
my batter came out very liquidy
Hmmm…I’m not exactly sure why. Did you use regular confectioner’s sugar?
In the nutrition statement, the carbs that are stated…are those for the entire batch or per cookie?
Per cookie I think
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.
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.
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?
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?
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.
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.
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)?
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!
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!
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
Can u use a whole egg ??
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!
Love love love this recipe
Aww, thank you Bonnie. I love, love you telling me. 🤗
Have you tried with crushed peppermint candy and if so before baking?
I haven’t personally, but I know others have written in and said they have tried and it turned out great!
I like to use the Andes mints baking chips instead of chocolate chips. They turn out really good.
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.
That’s so sweet of you. I’m glad you (and your friend) enjoyed them!