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!

a flourless cookie being held up with a bite taken out.
Fudgy flourless chocolate cookies are the recipe I loved even before having to transition to a gluten-free diet. What a win!

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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
a stack of cookies on a cooling rack.
Be prepared for this batch of cookies to disappear fast! It’s a good thing they don’t stick around long because I feel like they are best the day they are made.

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.

dry ingredients whisked together.

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.)

a spoon coming out of the batter bowl.

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.

cookie scoop placing batter on a baking sheet.

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.

side by side comparison of gluten free flourless cookies baked without batter resting and cookies with batter rested

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

a flourless cookie being held up with a bite taken out.
4.12 stars (645 ratings)

Chewy, Fudgy Flourless Chocolate Cookies

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 24
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 52 minutes
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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Ingredients
 

Equipment

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

*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 (4/18/22) 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 is not recommended. 
  2. 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!
  3. The egg whites should be unbeatened when adding them in. 
  4. 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.
  5. 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. 
  6. 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.
 
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
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!