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!
Notes
Nutrition
Jenny says
Yummm! Love a good flourless chocolate cookies recipe!
Tammy Swanson says
Just made these turned out perfect was so easy!!
Jenny says
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?
Amy @Belly Full says
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.
Chris says
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 . .
Sarah Gail Sullivan says
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
Edan says
I made these today. Followed directions and they are great. Did not need water.
Brit says
With sugar it looked like 94 Cal a cookie (if you get 18 out of it) if you use a stevia sub, 56 Cal.
Carolyn says
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!
lois says
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.
lois says
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.
Amy @Belly Full says
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.
lois says
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.
Sharon says
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.
Dawn says
Can almonds be used instead of pecan?
Esther Korn says
My son is allergic to tree nuts. Can I substitute pecans with anything else or can I leave them out altogether? Thank you!
Amy @Belly Full says
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.
Ileana Keller says
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)
Amy @Belly Full says
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.
Maria says
Would like to know if this worked?
Diane Kimes says
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
Dana @ Foodie Goes Healthy says
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!
Amy @Belly Full says
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.
Lynn Pennington says
Can I make these with 2 whole eggs instead of 4 egg whites?
Amy @Belly Full says
No. For them to turn out, they need the 4 egg whites at room temp.
Nancy says
How many cookies does one batch make?
Amy @Belly Full says
That information is in the printable recipe card, thanks!
kitty sorgen says
Amy, would these freeze ok?
Amy @Belly Full says
Can’t see why not…
Mo says
Would no flour make them gluten free!
Amy @Belly Full says
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.
Tracy says
I didn’t see vanilla on the ingredients list. Did I miss something?
Amy @Belly Full says
Nope, no vanilla in these cookies. I was just using that ingredient as an example per Mo’s question.
Roxana | Roxana's Home Baking says
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
Paloma says
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?
Beth says
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?
Amy @Belly Full says
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.
Beth says
Thank you!!
Anna Brock says
your recipe says slightly beaten, which is it please?
Beth says
Ok, I see now that you don’t fluff them. Made them tonight and they’re AMAZING!! Thank you for the recipe!
Amy @Belly Full says
Awesome! Thanks, Beth!
Stephanie says
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!
Thalia @ butter and brioche says
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!
HappyLuckyBlessed says
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!
Amy @Belly Full says
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.
Joanne says
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.
dina says
great flourless cookies!
Cindy says
Can’t wait to try these – do you think they’d work with a sugar substitute for baking?
Amy @Belly Full says
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!
Alice // Hip Foodie Mom says
oh my goodness, love these cookies!! perfection!
Michelle @ Healthy Recipe Ecstasy says
These look amazing! I can’t believe there’s no flour!
Christine at Cook the Story says
One cookie may be filling, but wouldn’t two be better? ;)
Amy @Belly Full says
Always!
Dani H says
I’ve gotta try these! Like now!
Amy @Belly Full says
Thanks, Dani! *mwah*
Dorothy @ Crazy for Crust says
These are totally on my bucket list! Oh my gosh, SO good. Pinned!
Amy @Belly Full says
Thank you, Dorothy! You’re the best. *mwah*
Amy @ Amy's Healthy Baking says
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!
Amy @Belly Full says
I thought about you after I made these! Thank you, Amy!
Carol at Wild Goose Tea says
Anything chocolate is of course wonderful. But this is soooooo perfect for my gluten free friends. Thank you!
Amy @Belly Full says
You bet, Carol!
Vickie says
Can these be made without the pecans?
Amy @Belly Full says
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!