Flourless Chocolate Cookies Recipe: Gluten Free Chocolate Cookies
The ultimate flourless chocolate cookies recipe! These fudgy, chewy cookies are naturally gluten free and taste like chocolate brownie perfection.
Irresistible Flourless Chocolate Cookies: The Ultimate Gooey and Chewy Delight
It all began on a rainy afternoon. I had a craving for something sweet, warm, and deeply chocolatey, but I was completely out of flour. That’s when I remembered a recipe for flourless chocolate cookies I once saw in a cookbook—a simple treat that didn’t need flour. That first batch changed everything. What came out of my oven were perfectly chewy, gooey, fudgy cookies with rich chocolate flavor and a texture that reminded me of a brownie. Since then, I’ve made this cookie recipe countless times, tweaking it until it became my favorite.
Ingredients in This Recipe ⬇️
What Makes Flourless Chocolate Cookies Unique?
These flourless chocolate cookies stand out because of the intentional lack of flour. They use powdered sugar, unsweetened cocoa powder, and egg whites and vanilla instead of flour and butter, resulting in a cookie that’s naturally gluten free and still incredibly rich.
Embracing the Gooey and Chewy Texture
The inside of these cookies is soft and gooey, while the outside develops a thin, shiny shell. That contrast in textures is what makes them so addictive. They’re tender and slightly sticky in the center—everything you want in a chewy treat.
Chocolate Flavor Without the Flour
Thanks to the combination of powdered sugar and cocoa powder, plus the addition of chocolate chip and dark chocolate, these cookies pack a deep and rich chocolate flavor. You won’t miss the flour one bit.
🍫 Essential Ingredients for Flourless Cookies
| INGREDIENT | WHY IT MATTERS |
|---|---|
| 🍬 Powdered sugar | Provides sweetness and structure |
| 🍫 Unsweetened cocoa powder | Intensifies the chocolate base |
| 🧂 Cocoa powder and salt | Balances richness |
| 🌿 Vanilla extract | Enhances aroma |
| 🥚 Egg whites and vanilla extract | Binds and gives chew |
| 🍪 Chocolate chips | Creates gooey pockets |
| 🍫 Dark chocolate | Deepens overall flavor |
| ✨ Granulated sugar (optional) | Topping for extra texture |
🥄 Used in this recipe: Both confectioner’s sugar and confectioners sugar work perfectly.
How to Make the Best Gluten Free Chocolate Cookie Recipe?
This is a one-bowl recipe that’s easy, quick, and incredibly rewarding.
🍪 Steps for the Perfect Cookie Dough
- 🔥 Preheat oven to 350°F to ensure even baking.
- 🥣 In a bowl, whisk together the powdered sugar, cocoa powder, and salt.
- 🥚 In a separate bowl, whisk the egg, then add the egg whites and vanilla extract.
- 🍫 Combine everything into a thick, glossy batter.
- 🍪 Stir in chocolate chips and chunks of your favorite chocolate.
Using Unsweetened Cocoa Powder for Rich Flavor
The unsweetened cocoa powder gives these cookies their signature punch. Experimenting with different types of cocoa powder can produce amazing variations in taste.
Tips for Baking on Sheets with Parchment Paper
Use sheets with parchment paper or a nonstick silpat. I always scoop evenly spaced mounds of cookie dough with a cookie scoop for consistent sized cookies.
What are the Popular Variations of this Cookie Recipe?
Incorporating Chocolate Chip for Extra Indulgence
Use regular, mini, or flavored chocolate chip to change up the experience. I often mix in a handful of best chocolate chunks.
Exploring Different Types of Cocoa Powder
Try a mix of Dutch-processed and natural cocoa powder for a complex chocolate flavor.
Creating Brownie-Like Variants
Add a yolk to make them even more brownie-like. The texture becomes even more fudgy and satisfying.
How to Achieve the Ideal Gooey Texture in Chocolate Cookies?
The Role of Egg Whites and Vanilla Extract
The magic is in the egg whites and vanilla extract. Together, they create the glossy, sticky batter that leads to that gooey, soft middle.
Managing the Batter Consistency
If the batter is too thin, the cookies will spread too much. Let your eggs come to room temperature before starting for best results.
Perfect Timing in the Oven for Chewy Cookies
Bake for 10–12 minutes on sheet pans with parchment paper. You’ll know the cookies are done when the tops are cookies are shiny, glossy and lightly cracked, and still soft well in the center.
💡 Chef’s Fun Fact
Did you know cookies were originally just oven tests? Over time, they evolved into the sweet treat we all love today. 🍪 Discover the full history of cookies here.
Can You Store these Flourless Chocolate Cookies?
Best Practices to Store in an Airtight Container
Once baked, always let the cookies cool and then store in an airtight container between sheets with parchment. This prevents sticking and keeps them soft.
How Long Do Chocolate Flourless Cookies Last?
At room temp: up to 5 days
Frozen: up to 2 months in packs of 4 cookies or 8 cookies
Reheating Tips to Retain Chocolate Flavor
Microwave for 8 seconds or warm in a 300°F oven for 3–5 minutes for that just-baked gooey center.
Frequently Asked Questions
Q1. Are these cookies gluten free?
Yes! They’re gluten-free and naturally gluten free.
Q2. Do they really taste like a brownie?
Absolutely. Many say they taste like a brownie more than a chocolate cookie.
Q3. Can I use any cocoa powder?
Yes. Feel free to explore different types of cocoa powder.
Q4. How many cookies does this recipe make?
Depending on size, around 20–24 sized cookies.
Q5. Why are my cookies flat?
You may have under-measured dry ingredients or skipped the preheat step.
Q6. Can I reuse the batter later?
Yes, this cookie dough can be refrigerated for 1–2 days.
Q7. What if I don’t have a cookie scoop?
Use a tablespoon or small ice cream scoop.
Q8. Are these cookies part of a cookbook?
Yes, this flourless chocolate cookie recipe comes from my work as a cookbook author.
Q9. What ingredients are used in this recipe?
This recipe uses powdered sugar, egg whites, vanilla extract, and chocolate chip.
Q10. Can I make cookies using other chocolates?
Yes! These are great cookies using chopped bars or even flavored chips.
My Secret Baking Rules
Before mixing the sugar mixture, I always double-check the consistency of my batter. It should be thick, shiny, and just loose enough to spread slightly. I use large egg whites at room temperature and gently stir the egg whites before combining them with the dry ingredients. This little step makes a big difference.
If you want perfectly portioned cookies, use a tablespoon or a cookie scoop to drop the batter evenly onto your baking sheet. I learned this method from a payard-inspired recipe that I adapted years ago—and it’s become one of my most popular recipes ever since.
Once baked, I always let them cool completely on the tray before transferring them to a rack. It’s crucial to cool completely to preserve that chewy texture in the center. If you’re looking to expand your baking rotation, subscribe and get new recipes just like this every week.
And remember: for a glossy finish, stir the egg whites a second time after folding in the chips—just until the batter becomes glossy again.
Final Thoughts
These flourless chocolate cookies are everything I love about baking: simple, rich, satisfying, and perfect for sharing. With a fudgy middle, chewy bite, and crackled top, they’re a chocolate cookie that feels like a brownie and eats like a dream.
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If you loved these Flourless Chocolate Cookies, don’t miss our full collection of irresistible dessert recipes. From the creamy layers of our Easy Tiramisu and Banana Pudding to the eye-catching Tanghulu and gooey Strawberry Cheesecake Cinnamon Rolls, there’s a sweet treat for every craving. Try classic favorites like Old-Fashioned Custard Pie or Old-Fashioned Banana Pudding, or celebrate with crowd-pleasers like our stunning Ice Cream Cake, decadent Dubai Chocolate Bar, or rich Kentucky Derby Pie. And if you’re a cookie fan, our Pistachio Pudding Cookies are a must-try!
Flourless Chocolate Cookies: Fudgy, Chewy & Naturally Gluten-Free
Equipment
- Mixing bowls
- Whisk
- Silicone spatula
- Baking sheet
- Parchment paper or silpat
- Cookie scoop or tablespoon
- Cooling rack
Ingredients
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4 large egg whites
- 1½ cups chocolate chips
- Optional: 1 tablespoon granulated sugar for topping
- Optional: ½ cup chopped dark chocolate or your favorite chocolate
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a nonstick silpat.
- In a large bowl, whisk together the powdered sugar, cocoa powder, and salt.
- In another bowl, whisk the egg, then add the egg whites and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a thick, glossy batter forms.
- Stir in the chocolate chips and chopped chocolate.
- Use a cookie scoop or tablespoon to drop evenly spaced mounds of batter onto the baking sheet.
- Bake for 10–12 minutes, or until the tops are glossy and lightly cracked, and the cookies are still soft in the center.
- Let them cool completely on the baking sheet before transferring to a wire rack.
Video
Notes
💡 Tips, Suggestions & Variations:
- Add 1 egg yolk to the batter for an even more fudgy texture.
- Sprinkle sea salt or extra chocolate chips on top before baking for a bakery-style finish.
- Use mini chocolate chips or white chocolate chunks for variety.
- Refrigerate leftover batter and bake later—it's great cold!
- Make a double batch and freeze unbaked dough balls for up to 2 months.
Nutrition
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
