These flourless chocolate cookies are crispy on the outside, gooey and chewy on the inside, and have a very rich chocolate flavor all the way through. You only need 5 simple ingredients to make them. If you’re feeling fancy, you can add toasted pecans and chocolate chips for even more textural variety.
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I love making these flourless chocolate crinkle cookies because they are just so freaking delicious. But they also have the added bonus of being gluten free!
These flourless chocolate cookies make a great addition to a Christmas cookie platter. Because, well, every Christmas cookie platter needs a chocolate cookie, right? Especially if it is a flourless fudgy chocolate cookie!
These flourless cookies are the perfect sweet treat for your sweetheart on Valentine’s day (I know my husband will be happy to get gluten free chocolate cookies!), or even a welcome flour-free dessert for Passover.
From electric mixers to rolling pins, baking pans, cookie scoops, and more, these are our favorite baking tools.
These fudgy flourless chocolate cookies get their rich chocolate flavor from unsweetened cocoa powder. Their beguiling texture—a combination of crisp, chewy, and gooey—comes from egg whites and powdered sugar.
I love making this flourless chocolate cookies recipe because it is quick and easy and uses ingredients I always have on hand.
These flourless chocolate cookies require just 5 simple ingredients!
This flourless chocolate cookie recipe uses only simple ingredients, but they are outrageously delicious. That they’re flour-free, making them both gluten-free and suitable for Passover, is just an added bonus without any downside.
You only need 5 ingredients to make flourless fudge cookies recipe. I make them with chocolate chips and pecans, but you can leave those out. Likewise, you can add additional items for added flavor and texture. Here’s what you need:
- Powdered sugar (also called icing sugar or confectioners’ sugar)
- Unsweetened cocoa powder
- Salt
- Egg whites
- Vanilla extract
- Optional additions include toasted chopped walnuts, pecans, hazelnuts, or peanuts, dark chocolate chips, semisweet chocolate chips, bittersweet chocolate chips, milk chocolate chips, toffee chips, or peanut butter chips
- Espresso powder or instant coffee is another optional add-in that balances the sweetness of the powdered sugar in these flourless chocolate cookies. A tablespoonful added with the cocoa powder is all you need.
- Or try replacing the vanilla extract with coffee extract.
How do you make them?
These cookies are quick and easy to make and you don’t even need an electric mixer! Here’s how:
- In a large bowl, whisk together the confectioners’ sugar (powdered sugar), cocoa powder, and salt. Stir in the nuts and other optional ingredients, if using.
- Whisk the egg whites until they froth up and then add them, along with the vanilla, to the cocoa mixture.
- Stir in the chocolate chips, if using.
- Use a small cookie scoop or a spoon to scoop the dough onto the prepared baking sheet lined with parchment paper. The cookies spread a bit, so make sure to leave a couple of inches in between the scoops of cookie batter.
- Bake until the tops of the cookies are cracked and glossy, about 10 minutes.
- Once the cookies are done baking, slide the whole parchment paper sheet onto a wire rack. Let the cookies cool completely before serving.
- Serve the cookies at room temperature, garnished with sprinkled powdered sugar, if you like.
- Once baked the cookies will keep at room temperature for up to 3 days, or you can freeze them for up to 3 months.
Flourless Chocolate Cookies Frequently Asked Questions
No! This flourless cookie recipe doesn’t contain any flour at all, so they are both flourless and naturally gluten free. How many flourless cookie recipes can you make without using any specialty gluten free ingredients?
Once baked these cookies will keep for up to 3 days stored in an airtight container at room temperature.
Yes. These cookies freeze really well. To freeze the cookies, arrange them in a single layer on a baking sheet lined with parchment paper and freeze them for at least 4 hours. Transfer the frozen cookies to a freezer-safe, resealable plastic bag. You can keep the frozen flourless chocolate cookies for up to 3 months. To serve, bring to room temperature.
More cookies for your holiday cookie platter!
I love making up a colorful platter of cookies for the holidays! Try adding these flourless chocolate cookies to a festive Hanukkah or Christmas cookie platter along with some cinnamon-and-orange-scented Honey Cookies, spicy Ginger Snap Cookies, and Coconut Macaroons.
For another gluten-free option, try these gluten free peanut butter cookies.
Add some Salted Toffee Cookies, Rhubarb Cookies, Dulce de Leche Cookies, Chocolate Rugelach, Czech Kolacky, and even Hamentashen (which are meant for another holiday altogether, but they are delicious and they look like pretty ornaments!) For Valentine’s Day (or any time you want to show some love), try these Heart Shaped Cookies. Or try this cookie dough fudge recipe.
If your oven is too busy at holiday time, you can make Air Fryer Cookies like Air Fryer Peanut Butter Cookies or Air Fryer Hot Cocoa Cookies.
Flourless Chocolate Cookies
Equipment
Ingredients
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup chopped toasted pecans optional
- ½ cup semisweet chocolate chips optional
- 3 large egg whites at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350° F, set the rack in the middle of the oven, and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Stir in the nuts and chocolate chips, if using.
- In a small bowl, whisk the egg whites until they are foamy, and then whisk in the vanilla. Add the egg white mixture to the cocoa powder mixture. Stir just to incorporate everything. Stir in the chocolate chips.
- Use a small cookie scoop or a spoon to scoop the dough onto the prepared cookie sheets, leaving about 2 inches of space in between. You’ll need to cook the cookies in 2 batches.
- Bake until the tops of the cookies are cracked and glossy, 9 to 11 minutes.
- Transfer the cookies on the parchment paper to a wire rack to cool completely.
- Repeat with the remaining cookie dough.
Notes
other additional ingredients to the cookies. Add any dry ingredients like chocolate or nuts to the cocoa powder mixture. Wet ingredients can be added along with the egg whites. 2. Make sure you line your cookie sheet with parchment paper so
that the cookies don’t stick. 3. These flourless chocolate cookies will keep at room temperature for up to 3 days. To keep them as fresh as possible, store them in
an airtight container. 4. You can freeze the baked flourless chocolate cookies on a parchment paper lined baking sheet. Once they are frozen, transfer the cookies to a resealable plastic bag and freeze for up to 3 months.
Nutrition
Does the dough freeze well before baking??
I don’t know as I’ve never tried freezing it. It is a very wet batter with whipped egg whites, so I am not sure I would try freezing it. It only takes a couple of minutes to make, so better to make it fresh.
Roughly how many cookies should this recipe make? I’ve never seen a recipe online that omitted this information before.