Chewy, Fudgy Flourless Chocolate Cookies

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!

Prep Time 10

Cook Time 12

Rest 30

Total Time 52

Servings

Author Melissa Erdelac

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

*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

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.

Nutrition