Flourless Chocolate Cookies
Updated
Updated
I can’t get over how rich, chewy, and fudgy these Flourless Chocolate Cookies are—they taste and look just like a thin, crackly-topped brownie, only better. Every bite is packed with deep chocolate flavor and that perfect mix of crisp edges and soft, gooey centers I can’t resist. The best part? They’re completely gluten-free, but so decadent that no one would ever guess it. And since they’re so simple to whip up, I find myself making them whenever a chocolate craving strikes!
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5 STAR REVIEW
Easy Chocolate Cookie Recipe
Looking for a gluten-free cookie recipe that still tastes amazing? Look no further! These Flourless Chocolate Cookies are fantastic! I’ve added 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!
Not including the salt, this chocolate cookie recipe only requires 4 ingredients—so easy!
Helpful Tips
- 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.
- Room temperature. The egg whites should be at room temperature so they blend more evenly into the batter. This also 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.
Flourless Chocolate Cookies
Ingredients
- 3 cups powdered sugar
- ¾ cup cocoa powder
- ½ tsp coarse salt
- ⅓ cup mini chocolate chips
- 1 cup finely chopped pecans
- 4 large egg whites, room temperature, lightly beaten
Instructions
- Preheat oven to 325°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 stick. Eat and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Flourless Cookies Step by Step
Get the oven going and prepare the baking sheets: Preheat the oven to 325°F, place the racks in the middle, and line two baking sheets with parchment paper.
Make the batter: Whisk 3 cups powdered sugar, ¾ cup cocoa powder, and ½ tsp coarse salt together, and then stir in ⅓ cup mini chocolate chips and 1 cup finely chopped pecans. Add 4 egg whites and stir just until the ingredients come together.
Form the cookies: Drop the batter by large tablespoons 3 inches apart onto parchment-lined baking sheets, as they will spread quite a bit while cooking.
Bake and cool: Bake for about 22-25 minutes, rotating the baking sheets halfway through, until cookie tops are dry and crackled. Transfer the cookie sheets to a wire rack to let the cookies cool completely.
Serve: Carefully lift the cookies off the parchment paper, as they sometimes stick. Eat and enjoy!
How to Store
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.
What to Serve with Flourless Chocolate Cookies
I like to enjoy a cookie (or two!) with a refreshing glass of boba tea or a tall glass of Southern style sweet tea. If I’m making a few batches of cookies for the holidays, this peppermint milk is a great companion.
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
Great recipe for flourless chocolate cookies! I added 1 tsp of vanilla, and they are delicious!
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!