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.

Course Cookies

Cuisine American

Prep Time 5 mins

Cook Time 12 mins

Total Time 17 mins

Servings cookies

Calories 113

Author Elena Tomasi

Ingredients

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

Instructions

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.

Notes

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.

Nutrition