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!! :)
Taylor @ Food Faith Fitness says
Love that these are flourless and they look so fudgy and chocolatey! And they’re easy too? These are rockin’ my cookie world!
shreya says
The egg whites dont have to be whipped at all?
Lily @ Life, Love, and Cupcakes says
YUM! I feel like a lot of chocolate cookies just aren’t chocolatey enough, but these sound PERFECT!
Katrina @ Warm Vanilla Sugar says
I love a good chewy chocolate cookie like this! Delicious!
Leah says
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
Audra says
No whipping needed!
Kayle (The Cooking Actress) says
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
carrie @ bakeaholic mama says
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.
Taylor @ greens & chocolate says
I’d say without butter and flour, these are practically health food! These look insanely delicious!
Marissa @ In My Yellow Cardigan says
I gasped at my desk seeing these. They look AMAZING and so CHOCOLATEY. ERRMAGHERD!
Sara @ Confectionary Tales says
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..
Rachel @ Bakerita says
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
Rachel @ Baked by Rachel says
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!
Annie @ Annie's City Kitchen says
i attempted some flourless cookies awhile back but they were a bit of a mess. This recipe seems a lot more doable!
Katrina @ In Katrina's Kitchen says
I tried making flourless cookies once and it was a big fat fail. You are inspiring me to try again! :)
Sophia says
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!
Angie | Big Bear's Wife says
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!
Karl L says
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.
Emily @ Life on Food says
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.
Siri says
I had to make these and share with my readers – SO GOOD:
http://siriouslydelicious.blogspot.com/2014/02/flourless-chocolate-cookies.html
Sara @ Babucho Newcastle says
These look amazing, wouldn’t have ever thought to try and make cookies without flour or something like oats, thanks for sharing.
j says
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.
naomi says
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
Audra says
No- you don’t whip the eggs!
Sophie says
You don’t have to whip the egg whites at all. They are just there for moisture and hold
Jennie says
Hi, I don’t have any parchment on hand. Can I use aluminum foil or just spray the sheet?
Audra says
If you don’t have parchment or a silpat I would definitely spray your cookie sheet :)
Jennie says
I made them last night! Sprayed the cookie sheet and they slipped right off! They were sooooo perfect to satisfy my chocolate craving :)
Sophia says
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
Jessica @ Sweet Menu says
Oooh wow, these cookies look sooo good! And no flour, wow!
Leah says
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!!!
Kim says
A coworker made these cookies and brought them to the office this morning….OH MY GOSH… they rock!
Elle says
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!!!
Audra says
I think you did the right thing adding more egg white :)
NRS says
Audra, what size scoop did you use for these? 1 Tablespoon or bigger? Thanks!
Ruth Baker says
Are these gluten free since they have no flour?
sophia says
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
Ruth Baker says
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?
sophia says
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 :)
Audra says
I didn’t add any extra- they just kinda moved to the top I guess!
Ruth Baker says
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
Audra says
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!
Ruth Baker says
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.
Audra says
Thanks for your comment- hopefully that helps others too :)
Rachel Choe says
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?
Audra says
It’s possible your eggs were larger than what I used and there may have been too much liquid in the batter?
Rachel Choe says
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~
Audra says
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.
Rachel Choe says
Thank you! Regardless, it was a delicious cookie!
Absolutely loved it. Am going to try a ton of your other recipes soon :)
Alisa Abecassis says
Holy cow, these have got a TON of sugar. Gluten Free yeah, but not exactly healthy….
Audra says
Well they are chocolate cookies after all! ;)