These cookies are glossy, crackled, soft in the middle and slightly crisp at the edges. Packed with chocolate flavor and naturally gluten-free, these flourless chocolate cookies require only five simple ingredients and are loved by everyone.
Why You’ll Love this Flourless Cookies Recipe
When I plan my holiday cookie list, I never forget friends who avoid gluten. These flourless chocolate cookies are perfect for them — and for everyone else who will want to sneak a few. They have the rich, fudgy chew of a brownie with a meringue-like crisp exterior, and you won’t miss the flour at all.
In place of flour, egg whites act as the binder. They bake into a thin crisp shell with a tender, chewy interior, similar to the texture of pavlova or eton mess. The result is a cookie that’s airy, chewy and delightfully chocolatey.
This recipe keeps things simple: we’re not whipping the egg whites to peaks. Instead, you fold room-temperature egg whites directly into the dry mixture until the batter is cohesive. No electric mixer required — just a spatula and a little patience.
Flourless Chocolate Cookie Recipe Ingredients
- Powdered sugar — Also called confectioners’ sugar. It’s finely ground and contains a small amount of cornstarch. Do not substitute granulated sugar; powdered sugar is required for the right texture.
- Cocoa powder — Use natural, unsweetened cocoa made from 100% cacao for the best chocolate flavor.
- Egg whites — Two large egg whites at room temperature. Room-temperature whites incorporate more easily into the dry ingredients.
- Vanilla — Pure vanilla extract complements and enhances the chocolate.
- Chocolate chips — Semisweet, dark, or milk chocolate chips all work; dark chips give a richer flavor.
How to Make Flourless Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. If your parchment has ripples, smooth it out to avoid misshapen cookies.
- Whisk the dry ingredients — powdered sugar, cocoa powder and salt — until no lumps remain. A whisk helps break up any clumps so every cookie bakes evenly.
- Make a well in the center of the dry ingredients and pour in the room-temperature egg whites and vanilla. Stir with a spatula until the mixture comes together into a thick, glossy, brownie-like batter. It will take several minutes to fully combine; keep stirring until it’s uniformly wet.
- Fold the chocolate chips into the batter. Using a cookie scoop, portion the mixture onto the prepared sheets — four cookies per sheet works well for this small-batch recipe. Space cookies at least 3 inches apart; they will spread while baking.
- Bake for 14–16 minutes, until the tops are shiny and crackled. Let the cookies cool on the baking sheet for about 10 minutes so they set, then transfer them to a wire rack. They may cling to the parchment, so use a sturdy metal spatula and a quick motion to lift them free. Enjoy one or two warm, then allow the rest to cool to room temperature for the ideal crisp-chewy texture.
This small-batch recipe yields eight cookies, making it perfect when you want just a few treats. Four cookies per person is a generous serving — one or two fresh from the oven and another one or two at room temperature will satisfy most chocolate cravings.
Flourless Chocolate Cookie Storage
Store these cookies at room temperature for a few days in an airtight container. Do not refrigerate. The batter should be made and baked the same day; it won’t freeze well for later baking.
Flourless Cookie Recipe FAQ
For this recipe yes—the cookies are both flourless and gluten-free. However, not every flourless recipe is automatically gluten-free, so always check ingredient labels if you avoid gluten.
Eggs are the most common binder in flourless baking. Other options for binding include mashed banana or pumpkin, depending on the recipe.
A flourless recipe simply omits wheat flour. Flourless baked goods often have a dense, fudgy texture, like flourless cookies or flourless chocolate cake.
Other holiday cookies you may like:
Peanut Butter Blossoms
Chocolate Shortbread
Almond Bars
Gingersnaps
Christmas Lights Cookies
Flourless Chocolate Cookies
Chewy yet crisp flourless chocolate cookies.
10 minutes
14 minutes
10 minutes
34 minutes
Ingredients
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two sheet pans with parchment and smooth the paper flat. Whisk together powdered sugar, cocoa powder, and salt until no lumps remain. Make a well in the center and add the egg whites and vanilla. Stir with a spatula until the batter comes together and resembles brownie batter. Use a cookie scoop to portion four cookies per sheet, stirring frequently so chocolate chips distribute evenly. Leave at least 3 inches between cookies. Bake 14–16 minutes until shiny and crackled on top. Cool on the pan for 10 minutes, then use a sturdy metal spatula to transfer cookies to a cooling rack.
Notes
Small-batch recipe makes eight cookies. Enjoy warm or cooled for different textures.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 134Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 147mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 2g
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