Flourless Chocolate Cookies: Fudgy, Chewy & Naturally Gluten-Free
These irresistible flourless chocolate cookies are rich, gooey, and taste like a brownie in cookie form. Naturally gluten-free and incredibly easy to make, they require no flour, no butter, and no mixer—just a bowl and a few pantry staples.
Yield: 24 cookies
Calories: 110kcal
Equipment
- Mixing bowls
- Whisk
- Silicone spatula
- Baking sheet
- Parchment paper or silpat
- Cookie scoop or tablespoon
- Cooling rack
Materials
- 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.