These flourless chocolate cookies are like a rich and fudgy flat brownie. So easy to make and gluten free, but nobody will even miss the flour!
I’ve wanted to make these Flourless Chocolate Cookies for about…two years. But another cake salad casserole soup cookie recipe kept replacing it. #foodbloggerproblems.
I finally carved out 30 minutes and got after it – if for no other reason than to just cross them off my to-do list!
There’s plenty of rich chocolate and sweet powdered sugar to mask the absence of flour. If you gave these to someone and didn’t tell them, they probably wouldn’t even know.
They were super delicious and actually reminded me of brownies. Like a flat brownie. And one was pretty filling.
But I ate three. HA.
Not including the salt, these only require 5 ingredients – so easy!
These Peppermint Snowcap Meringues are also a wonderful gluten free option for the holidays!
Other Cookies you might enjoy!
Watch the video for Flourless Chocolate Cookies
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Flourless Chocolate Cookies
Ingredients
- 3 cups powdered sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon coarse salt
- 1/3 cup mini chocolate chips
- 1 cup finely chopped pecans
- 4 large egg whites ,room temperature, lightly beaten
Instructions
- Preheat oven to 325 degrees F, with racks in the middle. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the sugar, cocoa powder, and salt. Stir in the chocolate chips and pecans. Add egg whites and stir until just combined (do not over mix.)
- Drop batter by large tablespoons 3 inches apart onto the baking sheets (they spread quite a bit while cooking!) Bake for about 22-25 minutes, rotating baking sheets halfway through, until cookie tops are dry and crackled.
- Transfer sheets to a wire rack to let cookies cool completely.
- Carefully peel the cookies from the parchment if they tend to stick at all. Eat and enjoy!
Video
Notes
Nutrition
Other Notes
Yummm! Love a good flourless chocolate cookies recipe!
Just made these turned out perfect was so easy!!
Would love to make these cookies but I have never been able to separate my eggs, do you think it would be OK to just put in 4 whole eggs?
Hi Jenny – they won’t come out the way intended. If you can’t separate your eggs by hand, or you don’t have an egg separator, just use a slotted spoon; balance it over a glass and crack the eggs on top. The egg whites will drain into the glass.
Hi . . .Question for you . . . When using egg whites,have you or do you know if there is a difference to texture,if you sacrifice 4 eggs for the egg whites or using Simple egg whites in the carton from the store..Basically 2 Tablespoons per egg,so 8 Tbls.. made these for my wife’s birthday,, using cartooned egg whites, it was dryish,but baked them anyway.. Turned out different shape but chewy and great flavor… Making them again today and will strive for that liquidy texture..Maybe add another egg white if it is dry,, or use the 1/4 cup of water, as a previous poster did … Good recipe for flavor…Thoughts . .
Has anybody tried to make these cookies with stevia are any other sugar substance?They sound so good. Do you have the sugar,fat grams and calories on these cookies.Thanks
I made these today. Followed directions and they are great. Did not need water.
With sugar it looked like 94 Cal a cookie (if you get 18 out of it) if you use a stevia sub, 56 Cal.
I doubled the recipe, added a little vanilla, and used Ande’s Mint Baking Chips instead of mini chocolate chips. My dad is one guy who LOVES his flour. When I had my dad try one and told him there was no flour in them, he asked me if I was some kind of wizard. These are DIVINE! NumnumnumYUM!
so as not to lose all those ingredients, i added about a 1/4 cup water. the consistency was fine then so i baked them. they looked good and the taste is awesome, but i still don’t know where i went wrong! won’t try again until someone can help me figure out where i went wrong. of cusr i double checked all the ingredients and it all checked out. they really are very tasty.
i am in the middle of making these and the batter is extremely dry! the video shows is wet, not this. i am a seasoned cookie maker and i don’t know why this happened.
The batter should definitely be very wet, almost runny as the video shows. Are you sure you used the exact ingredients, as written? Without me being in the kitchen with you, I just can’t say what you did wrong.
as i said above i checked and double checked all the ingredients, i admit i do make mistakes but i can’t see it here. thnx for your reply.
Did you use large eggs? Recipes are written for large eggs unless otherwise stated. Medium eggs are less expensive, but do not get it for baking.
Can almonds be used instead of pecan?
My son is allergic to tree nuts. Can I substitute pecans with anything else or can I leave them out altogether? Thank you!
Hi Esther – sorry to hear that! My kids have a peanut allergy, so I understand. You can simply omit them and it won’t ruin the recipe.
I don’t use sugar, can I use coconut flour instead?
And I can use 6 tbs of sugar free syrup and some stevia
I am on a low carb sugar free diet (Atkins)
That’s altering the chemistry in these cookies quite a bit and I can’t vouch for the results, sorry. But you could certainly try it.
Would like to know if this worked?
If you use erythritol, Lakanto, or a powdered Stevia one-to-one ratio substitute you could make them according to the recipe. There would be no need to sub coconut flour. Any of those sweeteners would be no-carb, although the erythritol and Lakanto do have a cooling effect on the tongue (as if it had mint in it, but no mint taste). On the plus side, they don’t taste like Stevia. lol
So these cookies don’t have any oil or butter either? Do you think they could be made into smaller bites? They look amazing and I’m excited to try them!
I’ve never altered this recipe from the way it’s written, so I can’t say for sure. You could probably make them smaller, but you’d likely need to bake them for less time. And they might end up more crunchy and less chewy. Keep a close eye on them.
Can I make these with 2 whole eggs instead of 4 egg whites?
No. For them to turn out, they need the 4 egg whites at room temp.
How many cookies does one batch make?
That information is in the printable recipe card, thanks!
Amy, would these freeze ok?
Can’t see why not…
Would no flour make them gluten free!
Yep! Assuming that the brands you use for the other ingredients don’t contain gluten. Hershey’s chocolate and McCormick vanilla both claim to be gluten free.
I didn’t see vanilla on the ingredients list. Did I miss something?
Nope, no vanilla in these cookies. I was just using that ingredient as an example per Mo’s question.
Oh my! How I wish I had your will power! These cookies look absolutely amazing! I don’t think I could have stopped myself at just 3. Brownie cookies are one of my favorites
Thanks for bringing them to the #chocolateparty
They look amazing, I’m dying to try them. But I’m in the middle of a sugar free diet right now. Has anyone tried them with stevia instead of sugar?
When I add the egg whites, I’m just supposed to add them straight, without being whisked, right? It makes a big difference (I would think) if I make the egg whites fluffy vs. straight egg whites. :) No fluffing necessary?
Hi Beth! Just lightly beaten with a whisk, but not with an electric mixer. You don’t want soft peaks or to have them fluffy.
Thank you!!
your recipe says slightly beaten, which is it please?
Ok, I see now that you don’t fluff them. Made them tonight and they’re AMAZING!! Thank you for the recipe!
Awesome! Thanks, Beth!
I tend to like flourless chocolate cakes better than a real chocolate cake (I know, right???), but I’ve never had a flourless chocolate cookie. I ‘m running out of cookies in the freezer, and I think that gives me the perfect excuse to try these this weekend!
this is a great recipe idea.. love that they are flourless and still look so good. definitely will be trialling this recipe, thanks for sharing!
Oh my! So good! Followed the recipe exactly and yielded 18 cookies — which is perfect because these aren’t the kind of cookies you just keep popping in your mouth. First — they are HUGE, and second — they are decadent so one is perfect for that sweet craving.
These would be a fantastic perfect cookie to make for a dinner party dessert!! Thank you so much for this recipe – Love!
So glad you loved them! I’ve made them a few times now. And you’re right – as I said in my post, one is very rich and filling.
Oh I know that laundry list of recipes from years ago that are NEED TO MAKES all too well. I really should get to some of those.
And who needs flour when there is chocolate involved?! I mean, really.
great flourless cookies!
Can’t wait to try these – do you think they’d work with a sugar substitute for baking?
Hi Cindy – not really, but I don’t cook with sugar substitutes, so I couldn’t say for sure. Only way to find out – try it and report back!
oh my goodness, love these cookies!! perfection!
These look amazing! I can’t believe there’s no flour!
One cookie may be filling, but wouldn’t two be better? ;)
Always!
I’ve gotta try these! Like now!
Thanks, Dani! *mwah*
These are totally on my bucket list! Oh my gosh, SO good. Pinned!
Thank you, Dorothy! You’re the best. *mwah*
Cookies that taste like brownies?? That’s pure heaven to me!! It’s so hard to choose between the two; this is seriously brilliant. Already pinned!
I thought about you after I made these! Thank you, Amy!
Anything chocolate is of course wonderful. But this is soooooo perfect for my gluten free friends. Thank you!
You bet, Carol!
Can these be made without the pecans?
Sure, although that will change the texture and consistency, and alter the over results. I personally haven’t ever left them out, so I can’t say, but it should be fine. Try it!