Flourless Chocolate Cookies

Flourless Chocolate Cookies - An easy recipe for flourless, no butter, no oil, gluten-free cookies. They taste like a rich and fudgy brownie!

These flourless chocolate cookies are rich, chocolaty, chewy on the inside and slightly crispy around the edges. They taste just like brownies.

You won’t believe how easy it is to make them. No mixer is required, they come together in one bowl and you probably have all the ingredients on hand.

The best part? They have no flour and no added fat. If you need the cookies to be gluten-free, check the packaging of the cocoa and chocolate chips to make sure they are gluten-free.

Warning: these cookies have no flour and no butter BUT that doesn’t mean that they are healthy, they contain a lot of sugar. Eat them in moderation! πŸ™‚ Β Anyway, one cookie is pretty filling.

Let the flourless chocolate cookies cool completely before removing them from the baking sheet with a spatula as they stick to the parchment paper.

These flourless chocolate cookies are definitely a crowd pleaser and too easy not toΒ whip up a batch right now!!

Recipe adapted fromΒ Recipe GirlΒ 

flourless chocolate cookies
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5 from 28 votes
Flourless Chocolate Cookies
Prep Time:
5 mins
Cook Time:
12 mins
Total Time:
17 mins
 
Course: Cookies
Servings:12 cookies

Rich, chewy, fudgy, flourless chocolate cookies. This easy recipe has no butter and no oil. 

Ingredients
  • 1 1/2 cup (180 grams) powdered sugar
  • 1/3 cup (35 grams) unsweetened cocoa powder
  • a pinch of salt
  • 1 or 2 large egg whites at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (90 grams) semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 180 degrees C (355 degrees F). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the icing sugar, cocoa powder and salt.
  3. 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.
  4. Fold in the chocolate chips.
  5. flourless chocolate cookies
  6. Scoop the batter onto the prepared baking sheet. Leave enough space between each cookie as they will spread a bit.
  7. flourless chocolate cookies
  8. Bake for 12-14 minutes, until the tops are glossy and they begin to crack.
  9. Let the cookies cool completely before removing them from the baking sheet with a spatula.
  10. Store the flourless chocolate cookies in an airtight container at room temperature for up to 3 days.
Nutrition Information
Amount per serving (1cookies) — Calories: 122, Fat: 4g, Saturated Fat: 2g, Sodium: 8mg, Carbohydrates: 27g, Fiber: 5g, Sugar: 16g, Protein: 3g

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Leave a comment or share a photo on Instagram with the hashtagΒ #aseasyasapplepie. We’d love to see what you come up with!

Flourless Chocolate Cookies - An easy recipe for flourless, no butter, no oil, gluten-free cookies. They taste like a rich and fudgy brownie! These Flourless Chocolate Cookies are crispy and chewy with a rich fudgy center that take just a few minutes to make. This easy recipe has no butter and no oil. Gluten-free #glutenfree #cookies #chocolate #baking #flourless

114 comments on “Flourless Chocolate Cookies”

  1. Stunning cookies and who would miss the flour? Can’t wait to try your recipe.

  2. I remember drooling over this one when I saw it on Pinterest. Thank you for making it gluten free so I can dive right in!

  3. These look so perfectly divine, and they are gluten free!!

  4. These cookies sound amazing!! I have never tried a flourless cookie so I would love to give this a try! New blog to me so following all your social media πŸ™‚

  5. These cookies look fantastic!!! I have never made flourless cookies before, I am intrigued.

  6. You can see from the pictures just how crispy these are on the outside and chewy on the inside! I love these, they look amazing! I will have to try them. πŸ™‚

  7. How could I not want one of these lovelies right now? I like cookies with chewy centers. It’s like a little treasure inside. This is a great recipe and the photos are delicious!

  8. So simple and soooo good looking!!!

  9. G’day Who doesn’t love chocolate cookies? Yours looks delish!
    Cheers! Joanne

  10. These flourless chocolate cookies sound fantastic and so simple to make.

  11. Flourless chocolate cookies are one of my favorites! The texture can’t be beat!

  12. These look awesome, definitely pinning them to try in the future!

  13. Wow! Look at that crackle, these Flourless Chocolate Cookies looks amazing!

  14. I have never made flourless cookies before! Definitely something you have inspired me to do, these chocolate cookies look delicious!

  15. These look delicious! Will def be making these! πŸ™‚

  16. I have never tried flourless cookies, yours look delicious. Might have to give them a try. πŸ™‚

  17. These look AMAZING! I had a flourless chocolate cookie in Starbucks and it was really tasty! This is definitely one to try! πŸ˜‰ xo

  18. I loveeee this chocolate cookie recipe. It looks so delicious!

  19. hi! these look great, but I’m wondering if coconut sugar or honey can be substituted for the powdered sugar, or is it too granulated?
    thanks!

    • Hi Karen! I wouldn’t replace it with honey. You can try with coconut sugar, put it in the food processor and pulse until it becomes powdered sugar. Let me know if you try it and if it works πŸ™‚

  20. Just made these, and though I have made flourless chocolate cookies in the past, THESE were the absolute best ever. Thanks for the recipe!

  21. Just made these…they are awesome. I used egg white substitute that was equivalent to 1 egg they came out really crispy yet chewy. Thank you for the recipe!

  22. I tried these flourless chocolate cookies and 2 jumbo egg whites made the batter so runny i couldn’t use them, but 2 regular egg whites seemed to work. Then after I baked them til the tops were like glossy and cracking i let them cool down. Trying to get them off the parchment paper was a challange and the under sides seemed hollow. Flavor is awesome. What advise can you offer?

    • Helen, did you wait until they were completely cool before trying to take them off of the parchment paper? If they are the slightest bit warm, they will not come off.
      Maybe the jumbo eggs were too big and 1 would have been enough.
      Let me know if you try again!

  23. Does this recipe make 12 cookies?

  24. I was a little bit skeptic as I started to mix the batter but these are AH-MAZ-ING! My new favourite cookie and I was
    so please because I’m gluten intolerant and dairy intolerant. I made mine with dairy free/soy free/gf chocolate chunks and the are seriously to die for. The kids LOVED them. Will make these lots as they are so easy and something our whole family can enjoy.

  25. Wonderful! Two large egg whites were just right. I used Droste cocoa with gluten, soy, and dairy free chocolate chips. Don’t add that 2nd egg white too soon – it takes time for the dry mix to start absorbing the egg.

    • Thank you for your feedback Elizabeth! πŸ™‚

      • I used a Silpat–silicone half cookie sheet pan liner and after a bit of cooling the cookies came up easily. A silpat is around $20 per ‘silpat’ but WELL worth as it can be used over and over for several items.
        I have made this wonderful recipe using parchment paper to line the cookie sheet, however, I did spray a bit of cooking spray on top of the parchment………..Thanks for such a tasty cookie. I am not intolerant of anything food wise–my intolerance is bad language and mean folks !! Perhaps eating these cookies will make everyone just a little sweeter !!

      • I am glad you loved this recipe, Henny! I agree, the silpat mat is perfect for these cookies. πŸ™‚

  26. I had a flourless chocolate cookie at Starbucks and loved it, so decided to look for a recipe to make my own. My boyfriend and I made these and they were delicious!! Just like I had hoped. The only thing I might change next time is less chocolate chips. Some bites of the cookie taste little like a cookie and more like a bite of chocolate chips. But really, fabulous! I will definitely be making these more. Love the crunchy and gooey combination.

  27. I love this recipe and wondered if you could add finely ground walnuts.

  28. WOW!! I wanna give ’em 20 stars!!!
    These remind me of the Chocolate Chewies my mom & I were addicted to from a bakery in Hilton Head, SC, in the 1970s-80s. These seem even ‘wonderfuller’ now that I’ve developed severe reactions to both gluten & dairy…It’s SO hard to find GF/DF baked goods that are truly terrific….I worked as a baker for several years so am very hard to please. All those GF breads/cookies/cakes etc that I read people claiming ‘”they’re as good as the real thing!'” are, to me, much worse than sawdust.

    These chewies are amazing; wonderful chewy mouth feel, deep rich chocolate flavor yet light and airy, and just the right amount of sweetness. I had some of a 72% dark chocolate bar left, so I broke it up & replaced about 1/2 the semi-sweet chips with it (I used “Enjoy Life” brand mini-chips, which are GF, DF,, & seem to be everything else -free except taste….& they melt well too). The combo worked fantastically!,

    I ‘got invited to a friend’s house for dinner tomorrow & am supposed to bring dessert. I’m VERY doubtful there will be any left to take to my friend! –So much for the new, smaller jeans I just got! ;-p

  29. Dear Elena, I just made the cookies and they are spectacular, amazing!!!
    I did the recipe as it is written and the result were 24 cookies.
    Thanks a lot!!!
    Clemencia V.

    • Hi Clemencia! I am glad you liked them. Thank you for your feedback! πŸ™‚

      • Have some gluten free ladies and made these and they fell in love with them so did I. Added 1 tsp peanutbutter to the last 2 cookies. Also added pecans. Yummie they are a keeper. Freezes well so can take some out when i need them. Thank you

      • I am so glad your friends enjoyed these cookies! πŸ™‚ I love the addition of peanut butter! πŸ™‚

  30. Oh, my word! These were so easy and so delicious! These would be great for ice cream sandwiches too. Because there is just not enough sugar.

  31. I made these yesterday and they were wonderful; rich and chewy on the inside and flaky on the outside. The whites of two large eggs made the batter cohesive but not runny. I added chopped walnuts to half of the cookies which gave them a good, hearty texture.

    I was thinking about decreasing the amount of sugar the next time I made them. For my own taste, they were just a little too sweet. Can I just cut back the sugar or should I maybe substitute with corn starch?

    • Thank you for your feedback, Catherine!
      I was reading through the comments on another blog and somebody replaced some of the sugar with cornstarch..so I guess it should be ok πŸ™‚

  32. Love these cookies! Have made them several times and even used pecan pieces which was a great addition. I liked using egg whites in a carton and I found parchment paper to be a must. Otherwise the cookies travel too much. Parchment grabs the batter nicely. Love this recipe!

  33. Hehe gonna try to make this. But if I may ask, can I store it for more than 3-4 days?

  34. Can I use white chocolate chips, instead of normal ones? These look divine by the way!

  35. That’s strange. They will stick like glue to a cookie sheet if it isn’t lined with parchment, but mine came right off the parchment paper. I’ve also made these on silicone mats. If you have one, you might want to try that next time. I’m sorry yours stuck like that!

  36. Can you use stevia instead of the sugar?

    • I actually have not tried these with stevia – it sounds like a great idea but I’m not entirely sure how it will turn out. If you try, let me know how it goes!

  37. Hey. This recipe looks amazing, but I just have one question. Can you make them without the chocolate chips?

  38. I am making these for thanksgiving as a gluten free option! They look so good can’t wait to try!

  39. These cookies are amazing! So simple to make, but so decadent. I’ve made them twice this week. Thank you!

  40. Made them last night. My batter was very liquidy. When spooned onto parchment paper they ran and were paper thin. Still tasted great. Almost like brownie brittle Any suggestions to thicken natter?

  41. These cookies are fabulous! I doubled the recipe but I used 2 large egg whites & 1 jumbo because they came from my neighbors chickens & I thought that would work.
    I used mini dark chocolate chips & added toasted chopped pecans. The dough was pretty stiff. The first batch came out pretty puffy, didn’t spread much, but they are absolutely delicious! The second batch I pressed flat with my fingers & lowered the oven temp to 325, they look more like your photos. Next time I’ll use the 4 egg whites & not beat them quite so much. Thank you for a really fabulous & easy gluten-free cookie.

  42. These were so so so good. Thank you for a new staple in our home!

  43. Hi Elena
    I’m making these and I’m wondering if you specifically make them by hand, or have you used a mixer? I added two whites (lg) in the beginning and the batter is pretty runny, so i moved to the mixer and trying to beat longer to thicken. It’s thickening a bit but still pretty runny…. I might have to scrap and start agsin again with just one white. Your thoughts?

  44. Hi.
    Do you just add the egg white or do you mix it into snow first and then add it?

  45. Would it be possible to use coconut sugar instead of powder sugar?

  46. Just made these cookies. They a really yummy and so easy to make!

  47. Do they freeze well?

    • Freeze them after they have been baked and cooled completely. To serve, allow them to thaw in the fridge overnight in the wrapping, and then put them out at room temperature for about 2-4 hours.

  48. My kids are dairy and egg free and my husband is gluten-free; finding a dessert we all can enjoy is not easy! A simple swap of egg-replacer and dairy free chips and we have all found our favorite dessert! Thank you. Thank you. Thank you!

  49. Absolutely addictive! I made a batch the other day and they turned out incredible; so much so that I made a half batch the following day with the leftover ingredients oops. Not only were they delicious, but they were completely gluten free! Forwarded the recipe to my friends that can eat gluten and those who cannot. Will definitely be making this my new go-to recipe! πŸ™‚Β 

  50. My 12 year old with Celiacs wanted something sweet and we didn’t have much in the house but happened to have ingredients for these. She made them all by herself they are amazing! Thanks for sharing!

  51. I made them and they taste good, but they came out super thin. How do I make them a bit thicker/rounder? Thanks!

  52. Just made the fudgy cookies . I couldn’t wait to try them so good and it’s great as it’s gluten free. Thank you

  53. Hi Elena,

    I am sugar free and was wondering if xylitol would work?Β 

    Thanks so much!

    Marie

    • Hi Marie!
      I have not tried these with xylitol – it sounds like a great idea but I’m not entirely sure how it will turn out. If you try, let me know how it goes!

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