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 the optional add ins like pecans and/or chocolate chips.
Course Dessert Recipes
Cuisine American
Keyword chocolate cookies, cookies, flourless cookies, gluten free cookies
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
1. You can add nuts, dark chocolate chips, espresso powder, or 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.