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!
Looking for more gluten free cookies? Don’t miss our Meringue Cookies – make them vanilla or chocolate!
Easy Chocolate Cookies
Looking for a gluten free cookie recipe that still tastes amazing? Look no further! These Flourless Chocolate Cookies are fantastic! 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’re like a flat brownie!
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Chocolate Cookie Recipe Ingredients
Not including the salt, this chocolate cookie recipe only requires 4 ingredients – so easy! Here’s what you need:
(Scroll below to the printable recipe card for details and measurements.)
- Powdered sugar
- Cocoa powder
- Large egg whites
- Coarse salt
- Mini chocolate chips
- Chopped pecans (optional)
How to Make Flourless Cookies
These cookies are very simple and only require a few steps. Here’s a summary:
(Scroll down to the printable recipe card for all the details and don’t miss the video below.)
- Make the batter. 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.)
- Form the cookies. Drop batter by large tablespoons 3 inches apart onto parchment-lined baking sheets (they spread quite a bit while cooking!)
- Bake and Cool. 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.
- Serve. Carefully peel the cookies from the parchment if they tend to stick at all. Eat and enjoy!
Tips for Success
These gluten free chocolate cookies are super easy to make! Be sure to follow these simple tips to ensure they come out perfectly.
- Use only egg whites. For proper results, you will only use the egg whites. If you use the whole egg, these cookies will not turn out.
- Egg whites should be room temperature. This helps them blend more evenly into the batter and helps the dough rise more easily than cold eggs.
- Don’t over mix. Stir the batter until just combined. Over-mixing can result in a dry, crumbly cookie.
- Leave proper space in between the cookies. The batter spreads quite a bit, so make sure to leave ample space between the cookies on the baking sheet, at least 3-inches.
Video: How to Make Chocolate Cookies
Storing Leftovers
Cookies may be stored up to 3 days in an airtight container. Or cool completely and then transfer to a freezer-safe plastic bag and freeze for up to 2 months. Thaw in the fridge overnight.
More Easy Cookie Recipes:
- Easy Sugar Cookies (only 3 ingredients!)
- Chocolate Sugar Cookies
- Chocolate Crinkle Cookies
- THE BEST No Bake Cookies
- Easy Peanut Butter Cookies
- Famous DoubleTree Cookies
- Rolo 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 TikTok, 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!
I can’t wait to try this recipe!!! Does it make a difference if it’s Dutch processed or dark cocoa?
It shouldn’t matter. Enjoy!
These are so good! Gluten Free too amazing !
We’re gluten free but still have a sweet tooth! So was thrilled to find this cookie recipe. We loved them!
Wondering if I could leave out cocoa and use other flavor of chips? Cinnamon chips, and add regular cinnamon, about a teaspoon do you think?
This recipe needs the cocoa powder for the cookies to turn out.
Yummm! Loved these so much!
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.
I used 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.
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.
Delicious and easy. So happy I found this recipe- my new favorite!
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.
Made these but with finely chopped almonds instead of pecans. They were GREAT!!
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.
Loooooooved these!! Going to make a double batch next time.
My family loves these cookies so much. I make extra and freeze them. Awesome recipe.
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.
These were so easy to make and tasted delicious!
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?
These are DELISH!! They really do taste like a flat brownies. Which I love!
Awesome! Thanks, Beth!
your recipe says slightly beaten, which is it please?
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 until now. These did not disappoint. So excited to have a gluten free dessert that doesn’t taste like cardboard!
This is a great recipe. Loved that they’re flourless and still look and tasted great. 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!
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! Came out perfectly.
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, loved 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? ;)
These are totally on my bucket list! Oh my gosh, SO good. Pinned!
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!
Anything chocolate is of course wonderful. But this is soooooo perfect for my gluten free friends. Thank you!
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!