These Flourless Chocolate Cookies are chewy, fudgy, and full of chocolate flavor. Made with just a few simple ingredients and no added fat, they’re naturally gluten-free and ready in under 20 minutes.

No flour chocolate cookies on a cooling rack.

I’ve been making these flourless chocolate cookies for years, especially around the holidays. With crisp, crackly tops and soft, fudgy centers, they have just the right texture that everyone loves. Best of all, like my cantucci recipe, you only need one bowl, no mixer is required.

The recipe is inspired by François Payard’s famous chocolate walnut cookies.

Recipe Highlights

  • Minimal ingredients: Just six pantry staples. No flour, butter, or oil.
  • Naturally gluten-free: Also try my tofu chocolate pudding or 2-ingredient chocolate mousse for more easy gluten-free desserts.
  • Meringue meets brownie: Crisp on the outside, fudgy in the center.
  • Extra chocolatey: Made with both cocoa powder and chocolate chips.
  • Customizable: Add chopped nuts or swirl in peanut butter.

Key Ingredients & Easy Swaps

  • Powdered sugar: Also called confectioners’ or icing sugar, it acts like flour here. Sift it well for a smooth batter. Don’t use granulated sugar, honey, or sweeteners like stevia. It contains cornstarch, which helps the cookies hold their shape.
  • Cocoa powder: Both natural and Dutch process work. Dutch-process gives a darker color and milder taste, while natural cocoa powder has a more intense flavor. I usually go with Hershey’s Special Dark.
  • Egg whites: Fresh or from a carton. One large egg white equals about 2 tablespoons (30 g). Flax or whole eggs won’t give you the same chewy texture.
  • Chocolate chips: Bittersweet, milk, or white chocolate are all good options. For a dairy-free version, try chopped roasted nuts instead.
  • Vanilla extract: Replace with almond, peppermint, or orange extract to change things up.
  • Salt: It helps balance the sweetness and brings out the rich chocolate flavor.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Flourless Chocolate Cookies

  1. Mix the batter: In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Stir in the vanilla and one egg white until the mixture is thick and glossy. If it feels too dry, add the second egg white a little at a time. Fold in the chocolate chips.
  2. Scoop and bake: Drop mounds of batter onto a lined baking sheet using a cookie scoop. Bake at 350°F (175°C) for 12 to 14 minutes, until the tops are lightly cracked.
  3. Cool completely: Let the cookies cool completely on the baking sheet before removing. They’ll firm up as they cool.

Elena’s Tips

  • Start with one egg white: Some powdered sugars have more cornstarch, so the batter might feel too dry. Add the second egg white only if needed.
  • Don’t overmix: Stir just until the batter comes together. Mixing too much can make the cookies dry.
  • Line the tray: Use parchment paper and lightly spray it with non-stick spray so the cookies don’t stick.
  • Even sizes: A cookie scoop or small ice cream scoop helps keep them even, so they bake at the same time.
  • Give them space: These spread in the oven, leave a bit of room between each one.
  • Don’t overbake: Take them out when the tops look dry. They’ll set as they cool.
  • Let them cool fully: They’re soft when warm, don’t move them too soon.
  • If they stick: Gently slide a metal spatula under each cookie to lift them off.

How to Store & Freeze

Storage: Keep the cookies in an airtight container at room temperature. They stay fresh for up to 4 days and taste even better the next day.

Freezing: Freeze in a sealed freezer-safe bag for up to 3 months. They’ll soften slightly once thawed but still taste great.

Frequently Asked Questions

Are gluten-free chocolate cookies healthy?

They’re naturally gluten-free, but still quite sweet. Enjoy in moderation, like any treat.

Can I use melted chocolate instead of cocoa powder?

No, melted chocolate won’t work here. Cocoa powder acts like flour and gives the cookies structure.

If I use a silicone mat, would I still need to grease it?

No, there is no need to grease a silicone baking mat.

If you’ve made these flourless chocolate cookies, leave a comment and rating below. I’d love to know how they turned out for you.

flourless chocolate cookies on a black cooling rack.
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How To Make It: Flourless Chocolate Cookies

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12 cookies
(5 stars) 45 ratings
These flourless chocolate cookies have crisp, crackly tops and soft, fudgy centers. Chewy, rich, and naturally gluten-free, they’re made in one bowl with just a few ingredients.

Ingredients

  • 1½ cups (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

Equipment

Instructions

Prepare your baking sheet

  1. Preheat the oven to 350°F (175°C).
    Line a large baking sheet with parchment paper or a silicone baking mat. If you're using parchment paper, lightly spray it with nonstick cooking spray.

Make the cookie dough

  1. In a large bowl, whisk together powdered sugar, cocoa powder, and salt.
  2. Add the vanilla and one egg white, then stir until the batter is thick and fudgy. If it feels too dry, mix in the second egg white a little at a time.
  3. Fold in the chocolate chips.

Scoop and bake

  1. Use a cookie scoop to drop the batter onto your prepared baking sheet, leaving space between each cookie.
  2. Bake for 12-14 minutes, until the tops look glossy and slightly cracked. Rotate the baking sheet halfway through.
  3. Let the cookies cool completely on the baking sheet before removing them with a metal spatula.

Notes

  • Egg whites: Start with one and check the batter’s consistency before adding more.
  • Cocoa powder: Natural or Dutch-process, both work.
  • Parchment paper: Even if it’s nonstick, give it a light spray to prevent sticking.
  • Spacing: These spread as they bake, so don’t crowd the tray.
  • Don’t overbake: They’re ready when the tops look dry. Centers will firm up as they cool.
  • Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
  • Gluten-free: Check that your powdered sugar and chocolate chips are certified gluten-free.
  • Dairy-free option: Swap the chocolate chips for chopped roasted nuts or dried fruits.

Nutrition

Serving: 1 cookie, Calories: 113 kcal, Carbohydrates: 21.7 g, Protein: 1.4 g, Fat: 2.3 g, Saturated Fat: 1.3 g, Sodium: 5.6 mg, Fiber: 1.2 g, Sugar: 18.7 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Cookies
Cuisine: American