Flourless Chocolate Cookies
Sometimes, you need a chocolate fix without the fuss of traditional baking, and that’s exactly why I made these Flourless Chocolate Cookies. They’re rich, chewy, and melt-in-your-mouth delicious. My family couldn’t get enough of them! The best part?
They’re naturally gluten-free, and you don’t even miss the flour. Whether you’re catering to dietary restrictions or just want a simple yet decadent treat, these cookies are perfect for any occasion. Trust me—once you try them, you’ll want to make these again and again!
Questions I Often Get Asked About This Recipe
Q: Can I substitute any ingredients if I don’t have them on hand?
A: Yes, if you don’t have powdered sugar, you can make your own by blending granulated sugar in a high-speed blender. For the chocolate, any high-quality cocoa powder will work.
Q: How do I store these cookies?
A: Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully! Just pop them in a freezer-safe bag and enjoy within 2 months.
Q: Are these cookies suitable for dairy-free diets?
A: Yes! If you use dairy-free chocolate chips, these cookies are both dairy- and gluten-free, making them a great option for those with food sensitivities.
Q: Why did my cookies spread too much?
A: The batter is naturally sticky and runny, but if your cookies spread too much, try chilling the dough for 15-20 minutes before baking to help them hold their shape better.
Q: Can I double this recipe?
A: Absolutely! This recipe doubles well, but I recommend baking in batches to avoid overcrowding the baking sheet.
What You Need to Make Flourless Chocolate Cookies
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 large egg whites
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
- A pinch of salt
How to Make Flourless Chocolate Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the powdered sugar, cocoa powder, and salt.
- Add in the egg whites and vanilla extract, stirring until combined. The batter will be thick and sticky.
- Fold in the dark chocolate chips.
- Using a spoon or cookie scoop, drop batter onto the lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the tops are glossy and crackled.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Chill the dough if you find the batter too runny. Just 15 minutes in the fridge can help the cookies hold their shape better.
- Use parchment paper to ensure the cookies don’t stick to the pan.
- Don’t overbake! The cookies should be glossy and slightly crackled on top. They’ll firm up as they cool, leaving you with a chewy center.
- For a richer taste, try adding a pinch of espresso powder to the dough to enhance the chocolate flavor.
Reader Reviews
“I made these for a gluten-free friend, and they were a hit! Super chocolatey and rich—definitely making them again!” – 5 stars
“These cookies were delicious, but mine spread a little too much. Still, they tasted amazing!” – 4 stars
“Such an easy recipe! My kids devoured them, and I loved that they were naturally gluten-free.” – 5 stars
“I had to substitute cocoa powder with carob powder, and it worked well. Tasted great!” – 4 stars
“Perfect for satisfying my chocolate cravings without all the flour. Yum!” – 5 stars
Printable Recipe Card
Flourless Chocolate Cookies
Rich and chewy flourless chocolate cookies that are naturally gluten-free. Perfect for satisfying your chocolate cravings with minimal ingredients!
Ingredients
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 large egg whites
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the powdered sugar, cocoa powder, and salt.
- Add in the egg whites and vanilla extract, stirring until combined. The batter will be thick and sticky.
- Fold in the dark chocolate chips.
- Using a spoon or cookie scoop, drop batter onto the lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the tops are glossy and crackled.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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If You Enjoyed This Recipe, Please Share!
If you loved these Flourless Chocolate Cookies as much as we do, please share this recipe with your friends and family! Whether it’s a picture on Instagram, a post on Facebook, or pinning it on Pinterest, spreading the word helps us grow our community of home bakers.
We’d love to see your creations, so don’t forget to tag us! Baking should be fun, easy, and delicious, and by sharing this recipe, you’re helping others discover a gluten-free treat that everyone will enjoy.
