Flourless Chocolate Cookies
These Flourless Chocolate Cookies are so easy to make: just stir together a few simple ingredients, scoop onto a pan, and bake for 12 minutes.
You won’t believe the delicious result! Ultra-chewy, rich chocolate cookies with no added fat, and no gluten. These flourless cookies get their texture from egg whites, and their flavor from cocoa powder and chocolate chips (which represent the only fat in the recipe).
Flourless chocolate cookie recipe
If you’re looking for a delicious one-bowl chocolate cookie recipe, this is perfect for you. It comes together quickly and creates the best, rich cookies. Everyone loves them!
Chewy and fudgy on the inside, slightly crispy around the edges. They taste just like brownies with a macaron texture!
They are a little tricky to make, especially the first time, because you need to judge the egg white addition. But they’re well worth the effort. And you won’t have any issues if you read this post carefully for some handy tips.
Ingredients and substitution suggestions
These chocolate fudge cookies use minimal ingredients that are already in your pantry.
- Powdered sugar – powdered sugar, also called confectioners’ sugar or icing sugar acts as flour in this recipe. For best results, sift it before mixing it with the cocoa powder. You can’t replace it with honey, stevia, or xylitol.
- Cocoa powder – you can make these cookies with 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.
- 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 walnuts or pecans, or crushed peppermint candies.
- Vanilla extract – can be replaced with a different flavor. Try mint, orange, almond, or peppermint.
- Salt – enhances the cocoa flavor.
How to make chewy chocolate cookies
This recipe couldn’t be easier. You don’t even need a mixer— just 1 bowl and a stiff rubber spatula!
Prepare the batter – in a large mixing bowl, whisk together the dry ingredients (powdered sugar, cocoa powder, and salt). Add the wet ingredients (egg white and vanilla) to the dry ingredients, and stir until everything is fully combined.
At first, it will seem like the mixture is too dry and won’t come together, but keep mixing and it will eventually form a thick, glossy dough similar to brownie batter. If you’ve stirred enough and it’s still thick, add the other egg white.
Lastly, fold in the chocolate chips.
Scoop the batter onto the prepared baking tray – I recommend you use a cookie scoop to do this.
Bake the cookies – bake until the tops of the cookies are glossy and lightly cracked. Remove from the oven, and allow them to cool right on the pan. When they’re nearly cool, carefully loosen them from the pan with a spatula.
Tips for the best gluten-free chocolate cookies
- Egg whites – you’ll determine the amount of egg whites you use based on the consistency of your batter. After you add the first one, if the mixture is still very dry and powdery and you stirred for several minutes, go ahead and add the second or just another half. Remember: You can always add an extra egg white, but you can’t take it back!
- Grease your parchment paper – line your baking sheet with parchment paper AND spray the parchment paper with a non-stick cooking spray (Yes, you need both: parchment and spray).
- Use a cookie scoop for even portioning – the easiest way to portion the dough onto the baking sheet and get evenly sized cookies, it’s with a spring-loaded ice cream scoop or cookie scoop.
- Space them out! – the cookies will spread in the oven so leave plenty of space between each cookie.
- Don’t over-bake them – as soon as the center of these chocolate cookies no longer looks wet, they are done. They will firm up as they cool, don’t be tempted to leave them in the oven.
- Let them cool completely – they are quite soft when they’re done. If you try to pick one up before it’s cooled, it will fall apart.
- Help! They are stuck! – They stick to the parchment paper if underbaked or you didn’t grease the parchment paper. 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.
Different brands of powdered sugar will have varying amounts of cornstarch. This can affect the cookie mixture, making it more or less dry.
These chocolate cookies store well and even taste better with time. Cool completely, and keep them in an airtight container at room temperature for up to 3-4 days.
For longer storage, wrap well and freeze. They’ll lose their crispy edges after being frozen, but will still be chewy and delicious.
Frequently Asked Questions
No, you will not get the same result.
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! :)
Can I use melted chocolate instead of cocoa powder to make these cookies?
No, it will not work in this recipe. Because these cookies are flourless, the cocoa powder acts like flour in the recipe to hold the cookies together.
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 recipe. His original recipe uses walnuts instead of chocolate chips.
More gluten-free recipes
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Flourless Chocolate Cookies
- 1 ½ cup (170 g) powdered sugar
- ⅓ cup (30 g) unsweetened cocoa powder
- a pinch of salt
- 1 or 2 large egg whites at room temperature
- 1 teaspoon vanilla extract
- ½ cup (85 g) semi-sweet chocolate chips
Prepare your baking sheet
- Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. If you are using parchment paper, spray it with cooking spray.
Make the cookies
- In a large bowl, whisk together the powdered sugar, cocoa powder, and salt.
- Add the vanilla extract and the egg white, and mix with a stiff rubber spatula or wooden spoon until you obtain a thick, fudgy batter. Only IF it seems too thick or too dry, 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 the cookies
- Bake for 12-14 minutes, until the tops are glossy and they begin to crack, rotating the pan halfway through the baking time.
- Let the cookies cool completely before removing them from the baking sheet with a spatula.
- Egg whites – start with one egg white, and check the consistency. Don’t add that 2nd egg white too soon – it takes time for the dry mix to start absorbing the egg.
- Parchment paper – line your baking sheet with parchment paper AND spray the parchment paper with a non-stick cooking spray
- Use a cookie scoop – for even portioning
- Space them out! – the cookies will spread in the oven, leave plenty of space between each cookie.
- Don’t over-bake them – as soon as the center of these cookies is no longer look wet, they are done.
- Let them cool completely – if you try to pick one up before it’s cooled, it will fall apart.
- Storage – store cookies in an airtight container at room temperature for up to 3-4 days or freeze them for up to 3 months.
- Gluten-free – If making these chocolate cookies gluten-free, be sure the powdered sugar and chocolate chips you’re using are certified gluten-free.
- Scaling the recipe – you can easily double or triple the recipe. Simply click on the number of servings in the recipe card and slide the toggle that appears to the number of servings you want to make. The ingredient amounts will change accordingly.