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Flourless Chocolate Cookies

February 10, 2014 by Audra 51 Comments

Anything called “flourless chocolate” always hooks me from the get go. I love a rich and dense flourless chocolate cake, or tart or cupcakes and these cookies are no exception. They seem too good to be true. No gluten? No dairy? Other than the chocolate and powdered sugar- they actually seem dare I say “healthy-ish”? I mean without butter/oil/flour it’s a step beyond regular cookies right? I think so…especially when you bite into one and discover the texture. Crispy edges, chewy, fudgy centers and loads of chocolate- what is not to love?

An added bonus is that these are gluten free so they are the perfect treat to make for any loved ones who can’t handle the wheat. (Though to be honest- they are SO good that they’ll possibly not even believe that these don’t contain any flour.)

Even though I don’t really “celebrate” Valentine’s Day, I love any excuse to make chocolatey desserts for the ones I love the most. Any holiday that seems to be generally centered on sweets is a winner in my book right? These cookies are definitely a crowd pleaser and too easy to not go whip up a batch right now!! :)

Print
Flourless Chocolate Cookies
Yield: about 2 dozen cookies
 
Ingredients
  • 2½ cups powdered sugar
  • ½ cup unsweetened cocoa powder (I used dark dutch process)
  • ½ teaspoon kosher salt
  • 3 egg whites (from large eggs)
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips or roughly chopped chocolate
  • flaky sea salt, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees F and line cookie sheets with parchment paper or silpats. (Using 2 helps to keep a nice rotation of cooling/baking going.) Set aside.
  2. In a large bowl stir together the powdered sugar, cocoa powder, and salt. Fold in the egg whites until well combined, followed by the vanilla, and chocolate chips. (The batter will look like brownie batter with lots of chocolate chip lumps.)
  3. Using a small/medium cookie scoop- portion dough about 2 inches apart on your cookie sheet. (They spread quite a bit.) Sprinkle with sea salt. (the dough looks a bit funny but they will bake up beautifully)
  4. Bake for 13-15 minutes or until the edges are set, the tops are shiny and slightly cracked. Allow cookies to cool 100% before removing from the trays with a spatula.
Notes
Recipe adapted from: Food 52
3.5.3251

Filed Under: Cookies, Dessert, Recipes, Valentine's Day Tagged With: Chocolate

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Comments

  1. Taylor @ Food Faith Fitness says

    February 10, 2014 at 7:17 am

    Love that these are flourless and they look so fudgy and chocolatey! And they’re easy too? These are rockin’ my cookie world!

    Reply
  2. shreya says

    February 10, 2014 at 7:35 am

    The egg whites dont have to be whipped at all?

    Reply
  3. Lily @ Life, Love, and Cupcakes says

    February 10, 2014 at 8:04 am

    YUM! I feel like a lot of chocolate cookies just aren’t chocolatey enough, but these sound PERFECT!

    Reply
  4. Katrina @ Warm Vanilla Sugar says

    February 10, 2014 at 9:38 am

    I love a good chewy chocolate cookie like this! Delicious!

    Reply
  5. Leah says

    February 10, 2014 at 9:46 am

    yes do you whip the egg whites or just put them in please let us know. these cookies are perfect for passover as there is no flour

    Reply
    • Audra says

      February 10, 2014 at 11:00 am

      No whipping needed!

      Reply
  6. Kayle (The Cooking Actress) says

    February 10, 2014 at 11:06 am

    mmmmm, I’m like you: I hear flourless chocolate anything and I come running!

    These are also, like, totally healthyish. I deem acceptable for breakfast :P

    Reply
  7. carrie @ bakeaholic mama says

    February 10, 2014 at 11:08 am

    You are the second blogger I have seen post flourless cookies today. I think it’s a sign that I need to make a batch! They look great.

    Reply
  8. Taylor @ greens & chocolate says

    February 10, 2014 at 11:30 am

    I’d say without butter and flour, these are practically health food! These look insanely delicious!

    Reply
  9. Marissa @ In My Yellow Cardigan says

    February 10, 2014 at 12:25 pm

    I gasped at my desk seeing these. They look AMAZING and so CHOCOLATEY. ERRMAGHERD!

    Reply
  10. Sara @ Confectionary Tales says

    February 10, 2014 at 1:02 pm

    I’ve never made flourless cookies but oh my god I might have to start. Would it be bad to eat the whole batch by myself? Today’s my 1 year anniversary of moving to LA..

    Reply
  11. Rachel @ Bakerita says

    February 10, 2014 at 5:11 pm

    You’re so right about flourless cookies – as opposed to “gluten-free” which is always a bonus of these cookies, considering most of my family is GF, flourless gives lovely connotations of chewy, dense, and rich chocolate cookies. These look like they fit all those criteria! Must try these out :D

    Reply
  12. Rachel @ Baked by Rachel says

    February 10, 2014 at 6:54 pm

    I’ve always been really intrigued by the flour-less recipes – I guess I need to get my butt in gear and try these. They look great!

    Reply
  13. Annie @ Annie's City Kitchen says

    February 10, 2014 at 9:25 pm

    i attempted some flourless cookies awhile back but they were a bit of a mess. This recipe seems a lot more doable!

    Reply
  14. Katrina @ In Katrina's Kitchen says

    February 11, 2014 at 9:45 am

    I tried making flourless cookies once and it was a big fat fail. You are inspiring me to try again! :)

    Reply
  15. Sophia says

    February 14, 2014 at 11:32 pm

    I added an extra 1/4 cup cocoa powder and baked for 13 minutes. When done i carefully removed right away to cool on wax paper (you need to clean the spatulas between each cookie to avoid tearing). So good!

    Reply
  16. Angie | Big Bear's Wife says

    February 15, 2014 at 2:02 pm

    I can’t wait to give these a try! I have tried other Flourless Chocolate Cookie recipes that didn’t work out for me BUT these look fantastic!

    Reply
  17. Karl L says

    February 17, 2014 at 11:19 am

    I made these on Saturday during yet another snowstorm in the East. I didn’t have any eggs and didn’t want to go the store. I used Meringue powder reconstituting as directed on the container. I have it around for icing and thought what the heck. The resultant “egg whites” looked a little funky but I mixed them in and the cookies turned out fantastic. I used Valrhona cocoa powder but had to sub in Milk choc chips. Really one of the best tasting cookies I’ve ever had and the first flourless ones I’ve made. Thanks for the recipe.

    Reply
  18. Emily @ Life on Food says

    February 22, 2014 at 6:41 am

    Chocolate cookies always give me issues. I just can never seem to get them right. These looks so good though it is worth another go.

    Reply
  19. Siri says

    February 24, 2014 at 6:08 pm

    I had to make these and share with my readers – SO GOOD:

    http://siriouslydelicious.blogspot.com/2014/02/flourless-chocolate-cookies.html

    Reply
  20. Sara @ Babucho Newcastle says

    February 28, 2014 at 3:29 pm

    These look amazing, wouldn’t have ever thought to try and make cookies without flour or something like oats, thanks for sharing.

    Reply
  21. j says

    March 1, 2014 at 8:11 pm

    Just made these! They are delicious and EXTREMELY rich. I had to bake them a little longer, but that may be due to living at high altitude. SO yummy and addictive. Thanks for the recipe.

    Reply
  22. naomi says

    March 25, 2014 at 1:37 pm

    these look amazing … but you don’t whip the eggs… do you beat them at all

    I am so confused … and want to make them … please HELP

    Reply
    • Audra says

      March 25, 2014 at 4:11 pm

      No- you don’t whip the eggs!

      Reply
    • Sophie says

      March 27, 2014 at 12:37 am

      You don’t have to whip the egg whites at all. They are just there for moisture and hold

      Reply
  23. Jennie says

    April 8, 2014 at 6:58 pm

    Hi, I don’t have any parchment on hand. Can I use aluminum foil or just spray the sheet?

    Reply
    • Audra says

      April 8, 2014 at 11:32 pm

      If you don’t have parchment or a silpat I would definitely spray your cookie sheet :)

      Reply
      • Jennie says

        April 9, 2014 at 3:49 pm

        I made them last night! Sprayed the cookie sheet and they slipped right off! They were sooooo perfect to satisfy my chocolate craving :)

        Reply
    • Sophia says

      April 9, 2014 at 3:43 pm

      I sprayed the sheet and that worked well. The cookies just didn’t spread as much. Perhaps if you flatten them a l=bit with a slightly wet spoon?
      I wouldn’t use foil–I think that would be a big mess

      Reply
  24. Jessica @ Sweet Menu says

    May 5, 2014 at 2:24 am

    Oooh wow, these cookies look sooo good! And no flour, wow!

    Reply
  25. Leah says

    May 10, 2014 at 10:51 am

    Omg these are amazing!!! I am on a low carb diet and these are a perfect treat that I dont feel super bad about! Awesome!!!

    Reply
  26. Kim says

    May 13, 2014 at 2:11 pm

    A coworker made these cookies and brought them to the office this morning….OH MY GOSH… they rock!

    Reply
  27. Elle says

    June 12, 2014 at 11:06 pm

    I made these tonight and they were delicious! The only modification I made was adding a fourth egg white. Even though my eggs were labeled large , I found the mixture very dry and there was too much dry ingredient unblended remaining. For next time, can I add a bit of water if I find the mixture too dry?
    Thanks for a great recipe!!!

    Reply
    • Audra says

      June 17, 2014 at 9:34 pm

      I think you did the right thing adding more egg white :)

      Reply
  28. NRS says

    July 14, 2014 at 5:26 pm

    Audra, what size scoop did you use for these? 1 Tablespoon or bigger? Thanks!

    Reply
  29. Ruth Baker says

    January 7, 2015 at 8:53 am

    Are these gluten free since they have no flour?

    Reply
    • sophia says

      January 7, 2015 at 10:50 am

      Yes, however, if you are baking for someone who truly can’t have any gluten you need to buy gluten-free powdered sugar. The regular kind is made with cornstarch and does contain gluten in trace amounts. If you are just gluten-free as a diet tho you will be fine

      Reply
  30. Ruth Baker says

    January 7, 2015 at 8:57 am

    Did you add any extra chocolate chips to the top of the cookie after you put it on the baking sheet or do they truly come out with all the nice chips showing on the top like they are in the picture?

    Reply
    • sophia says

      January 7, 2015 at 10:52 am

      It’s been a while since I made these, but that I remember they come out basically like the picture without any extra chips. of course, you could always save out some chips from the amount called for and put them on top.

      BTW, I’ve had some fun adding things like nuts, cranberries, etc. in place of or in addition to the chips :)

      Reply
    • Audra says

      January 7, 2015 at 5:59 pm

      I didn’t add any extra- they just kinda moved to the top I guess!

      Reply
  31. Ruth Baker says

    January 7, 2015 at 6:58 pm

    I made these today and they taste wonderful!!! One thing that was different was that they came out really big and really flat and thin. Tasted great just too thin. Any ideas on what I might do to keep them thicker? I did use the Meringe Powder as another poster said she did and they came out great. I am going to use regular egg whites next time. Thanks

    Reply
    • Audra says

      January 9, 2015 at 11:28 am

      Hmm- I’m not sure since I didn’t use the meringue powder. I would definitely stick to the egg whites as that’s what worked for me!

      Reply
  32. Ruth Baker says

    January 16, 2015 at 5:05 pm

    Tried using the Meringue Powder method – came out very flat and thin but tasted good. Remade them using actual egg whites – were perfect and tasted even better.

    Reply
    • Audra says

      January 16, 2015 at 8:47 pm

      Thanks for your comment- hopefully that helps others too :)

      Reply
  33. Rachel Choe says

    November 1, 2015 at 4:54 pm

    I just made these and they are delicious! Thank you so much~
    The only problem I had with them is that my cookies were sort of breaking apart in and there wasn’t enough “body” in the middle so they were fragile :(
    Any advice on how to combat this?

    Reply
    • Audra says

      November 5, 2015 at 1:00 pm

      It’s possible your eggs were larger than what I used and there may have been too much liquid in the batter?

      Reply
      • Rachel Choe says

        November 5, 2015 at 1:03 pm

        That’s possible. Although I also used large eggs, but I’ll keep that in mind the next time I bake them again! If it still seems too wet, can I balance it out with more cocoa powder?

        Thanks again~

        Reply
        • Audra says

          November 5, 2015 at 2:16 pm

          I would say rather than that, reserve some of the egg white to add in if the batter doesn’t ribbon off the spoon. It’s a wet batter for sure but it shouldn’t appear watery. I’ll also note that these cookies aren’t super thick- I mean the insides shouldn’t sink in either.

          Reply
          • Rachel Choe says

            November 5, 2015 at 2:39 pm

            Thank you! Regardless, it was a delicious cookie!
            Absolutely loved it. Am going to try a ton of your other recipes soon :)

  34. Alisa Abecassis says

    December 20, 2015 at 12:07 pm

    Holy cow, these have got a TON of sugar. Gluten Free yeah, but not exactly healthy….

    Reply
    • Audra says

      December 20, 2015 at 12:52 pm

      Well they are chocolate cookies after all! ;)

      Reply

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