Flourless Chocolate Cookies
These flourless chocolate cookies contain just six ingredients (powdered sugar, cocoa powder, egg whites, chocolate chips, vanilla extract, and salt) and they’re so easy to make. Stir all the ingredients together, scoop onto a pan, and bake!
You won’t believe the delicious result. Chewy and fudgy on the inside, slightly crispy around the edges. These cookies taste just like brownies with a macaron texture!
Flourless chocolate fudge cookies
If you’re looking for a simple chocolate cookie recipe that just happens to be gluten-free, this is perfect for you. It comes together quickly and creates the best, rich cookies. Everyone loves them!
A note about key ingredients
- Powdered sugar – This acts as flour in this recipe! You can’t replace it with honey, stevia, or xylitol. Make sure to sift it before mixing it with the other ingredients. Just a note: powdered sugar is also called confectioners’ sugar or icing sugar.
- Cocoa powder – You can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder. François Payard’s original recipe uses Dutch-processed cocoa powder, which has been treated with alkaline to give it a milder flavor and darker color. I prefer to use natural unsweetened cocoa powder. Use whichever one you have on hand.
- Eggs whites – Egg whites from a carton are perfect for this recipe. Egg whites give the cookies their meringue-like texture and they can’t be replaced with flax eggs or full eggs.
- Chocolate chips – Mini, bittersweet, milk, white, dark chocolate chunks….whatever you prefer. You can also leave out the chocolate chips and add toasted chopped nuts, crushed peppermint candies, or simply sprinkle the cookies with flaky salt before baking.
If making these chocolate cookies gluten-free, be sure the powdered sugar and chocolate chips you’re using are certified gluten-free.
How to make chewy chocolate cookies
Making these flourless cookies couldn’t be easier.
Prepare the batter – Whisk together the powdered sugar, cocoa powder, and salt. Add the egg whites and vanilla extract, stir to combine. Lastly, fold in the chocolate chips.
Scoop the batter – Scoop the batter onto the prepared baking sheet. Try using a cookie scoop for evenly sized cookies.
Bake the cookies – Bake until the tops of the cookies are glossy and lightly cracked.
Tips for the best gluten-free chocolate cookies
- Egg whites – Start with one egg white, and check the consistency. You’ll likely need 1 1/2 to 2 egg whites to create a brownie-like thick and fudgy batter.
- Baking sheet – Line your baking sheet with parchment paper AND spray the parchment paper with a non-stick cooking spray
- Space them out! – The cookies will spread in the oven so leave plenty of space between each cookie.
- Help! – They stick to the parchment paper if underbaked. If this happens, don’t panic! Slide a metal spatula underneath the cookie and carefully work your way around the cookie to unstick the edges.
Store cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
Frequently Asked Questions
Yes. They’ll lose their crispy edges after being frozen, but will still be delicious.
No, you will not get the same result
Sure, you can!
No, you don’t need to.
These cookies are gluten-free BUT that doesn’t mean that they are healthy, they contain a lot of sugar. Eat them in moderation! :)
If you make this recipe, please leave a feedback and rating in the comment section below. I always love hearing how it turns out for you! ♡
Adapted from François Payard’s famous chocolate walnut cookies.
More gluten-free recipes
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Flourless Chocolate Cookies
- 1 ½ cup (180 g) powdered sugar
- ⅓ cup (35 g) unsweetened cocoa powder
- a pinch of salt
- 1 or 2 large egg whites at room temperature
- 1 teaspoon vanilla extract
- ½ cup (90 g) semi-sweet chocolate chips
- Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or silicone baking mats. If you are using parchment paper, spray it with cooking spray.
- In a large bowl, whisk together the powdered sugar, cocoa powder, and salt.
- Add the vanilla extract, the egg white, and whisk until you obtain a thick but moist batter. IF it seems too thick, add another egg white.
- Fold in the chocolate chips.
- Using a cookie scoop or a large spoon, scoop the batter onto the prepared baking sheet. Leave enough space between each cookie as they will spread a bit.
- Bake for 12-14 minutes, until the tops are glossy and they begin to crack.
- Let the cookies cool completely before removing them from the baking sheet with a spatula.
- Egg whites – Don’t add that 2nd egg white too soon – it takes time for the dry mix to start absorbing the egg.
- Storage – Store cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.