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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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.
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
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
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
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.
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!
Yay! Thank you, Michele, for letting me know!
Best,
Melissa
Yummy! Deep rich and oh, so good. Followed the directions exactly, very happy with the way they came out.
Very sticky to put on baking sheets but cake out good
Could Merangue Powder be used in place of liquid egg whites?
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
Can you use whole eggs or does that change things too much?
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.
Hi Lois,
Thank you so much for chiming in! Such helpful tips!
Best,
Melissa
Can it be done in a skillet?
Sorry, I haven’t tried ths.
This recipe was simple and tasty. My family enjoyed every bite.
Glad you enjoyed them!
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.
I will try making this recipe.
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.
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
So good!
So glad! Thank you!
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 💕
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
Great recipe- however, I found that the dough is too stiff to easily use my Cooke scoop. Two tablespoons was much easier,
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
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!!🤗
Hi Penny,
Amazing! Thank you so much for sharing. This will be so helpful for others to know!
Best,
Melissa
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?
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
Tried it.
Replaced the Dutch processed cocoa powder with regular powder and added 1/4 tsp baking soda.
Excellent recipe.
Thanks,
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
Can I use the entire egg instead of only whites? I never have use for only the yolks
Can I use the whole egg? I never have use for only yolks
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
3 Cups Powdered sugar + chocolate chips is how a momma feeds her family? Yikes!
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
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?
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
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.
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
so delicious if you are looking for a sweet treat. I used 70% chocolate and it had the perfect amount of sweetness for me.
Hi Chelsea,
Thanks for sharing! Was it 70% baking cocoa or chocolate chips?
Best,
Melissa
These are so fantastic!! Just ten minutes in the oven was plenty. Definitely recommend!!
Thanks for sharing, Annemarie. Glad you enjoyed it!
Best,
Melissa