These rich and decadent Flourless Chocolate Cookies have a delicate crispy and chewy texture and are packed with chocolate flavor! Each bite of these delicious chocolate cookies is filled with the perfect amount of chocolate flavor for the true chocolate lover! Perfect for potlucks, special occasions, and Friday nights. Craving chocolate? Try my Flourless Chocolate Cake, Chocolate Sugar Cookies, and Chocolate Raspberry Cake!
Flourless Chocolate Cookies
These Flourless Chocolate Cookies are so rich, fudgy and delicious you’d never know they’re gluten free and dairy free!
These cookies are a great option for those on a gluten free or dairy free diet… but they’re so good, anyone would love them! The cookies have a very delicate texture, and are wonderfully crisp and chewy. They are so chocolaty that just 1 or 2 cookies are quite satisfying.
You’ll want to make a batch of these delicious cookies soon!
Flourless Chocolate Cookies
I have been making these fudge cookies for years, and with some trial and error, I have perfected them. Combining the cocoa along with the mini chocolate chips gives you an intense chocolatey treat.
Everyone will rave about how insanely good these cookies are, no matter where you serve them. They are seriously crowd-pleasing and chocolate lovers will rejoice!
Not surprisingly, we are pretty much addicted to cookies! How can we not be? They fit perfectly in your hands and can be transported pretty much anywhere. These are some of our top cookie recipes for all occasions:
- Toffee Cookies
- Chocolate Biscotti
- Rocky Road Cookies
- Chewy Chocolate Chip Cookies
- Cranberry Orange Cookies
What You’ll Need
You’ll be happy to know you only need 8 simple ingredients for these flourless chocolate cookies.
- Walnuts – I can’t get enough walnuts in my cookies, and that’s why I pack 1 ½ cups of finely chopped walnuts to every single batch. If you aren’t a fan of walnuts you can leave them out or swap them for your favorite nuts like pecans or hazelnuts.
- Egg whites – Using egg whites instead of the entire egg gives you the perfect texture and that flaky, brownie-like topping. It’s best to use room temperature eggs when baking.
- Powdered sugar – No granulated sugar in this recipe because there’s not butter to cream it with. The powdered sugar dissolves easily in the batter.
- Unsweetened cocoa powder – If you want rich flourless cookies, use unsweetened cocoa powder. Dutch cocoa powder can also be used.
- Salt – A little bit of salt actually makes the chocolate flavor even deeper.
- Vanilla extract – I use two teaspoons of vanilla to get the best chocolate cookie results ever. You could even swap it for almond extract if you want something a little different.
- Mini chocolate chips – You could use regular-sized chocolate chips, but the mini ones spread out more evenly in the cookies and it makes them so intensely good.
How Do You Make Flourless Chocolate Cookies?
Here is your easy to follow steps to make the best chocolate cookies in the world!
Toast Walnuts:
- Chop walnuts, then lay on a baking sheet and bake in a (preheated) 350*F oven for 6 minutes. Allow to cool.
Prepare the batter:
- Prepare two baking sheets.
- Beat egg whites until white and foamy, but are not stiff. Add in vanilla extract.
- Combine the powdered sugar, cocoa, salt, walnuts and chocolate chips.
- Add dry ingredients to the egg white mixture and stir just until well combined. The batter will look similar to a brownie batter.
Bake the cookies, cool, and enjoy:
- Use a 2 tablespoon sized cookie scoop to scoop mounds of batter onto the prepared baking sheet.
- Bake cookies until the cookies are puffed, shiny and cracked.
- Remove cookies from oven and allow cookies to cool.
- When the cookies have cooled, pull up one end of the parchment paper or Silpat and gently peel the liner off of each cookie. Move the cookies to a cooling rack.
Tips for the Best Flourless Chocolate Cookies
Here are some easy to follow tips to give you the best results every time you make a batch.
- Use high-quality cocoa and chocolate chips. Using great quality ingredients will yield the best decadent cookies.
- For best results, let the flourless chocolate cookies cool all the way before serving. (I won’t tell if you sneak one early though)
- It’s best to sift the powdered sugar, so it’s not too compact when you are preparing the cookies.
- Measure and use the correct amounts of all the ingredients. Due to the fact that there isn’t flour or gluten-in these cookies, you need to make sure to measure properly.
- Use a cookie scoop so that all cookies are similar in size.
- Don’t forget the parchment paper. These cookies will stick to foil or a baking sheet. You can also use a silicone baking mat if you have one.
FAQs
Can I make these cookies ahead of time? Yes, you can make these fudgy cookies ahead of time. Allow the cookies to cool all the way, then put them in a storage container with a sealed lid. They will last around 3-4 days and can be kept at room temperature.
Can I make these cookies for a crowd? Yes, absolutely you can bake these cookies for a crowd. They will get gobbled up quickly, so I recommend making more than you think you need. Depending on how big you make them, you will get 20 cookies per batch. So make as many batches as you need.
Can these cookies be frozen? Absolutely, you can freeze these cookies. It’s best to flash freeze them first so they don’t stick to themselves, then put them in a freezer bag or container. They will last 2-3 months in the freezer. Thaw on the counter before eating.
Variations To Try
Even though these cookies are delicious as is, here are some tasty and fun variations on this flourless chocolate cookie recipe:
- Add a little sea salt to the top before baking.
- Swap in your favorite chopped nut for the walnuts.
- Try a different flavored chip such as peanut butter, dark chocolate, or vanilla chips.
- Use dutch cocoa powder instead of regular unsweetened cocoa powder.
- A different flavor extract can yield really tasty results. Try mint, orange, almond, peppermint, etc.
More Cookie Recipes
- Peanut Butter Cookies with Chocolate Filling
- Chewy Lemon Sugar Cookies
- Coconut Macaroons
- Graham Cracker S’mores Cookies
- Chocolate Crinkles
How to Make Flourless Chocolate Cookies
Flourless Chocolate Cookies
Ingredients
- 1 1/2 cups walnuts finely chopped
- 4 egg whites
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons unsweetened cocoa powder additional
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
Instructions
- Chop walnuts, then lay on a baking sheet and bake in a (preheated) 350*F oven for 6 minutes. Allow to cool.
- Prepare two baking sheets by lining with parchment paper or a Silpat type liner, and set aside.
- In the bowl of an electric mixer (or use an electric hand mixer) beat egg whites until they are well combined, white and foamy, but are not stiff (about 2 minutes on medium-low speed). Add vanilla.
- In a medium bowl combine the powdered sugar, cocoa, salt, walnuts and chocolate chips. Stir to combine.
- Add the bowl of dry ingredients to the bowl of beaten egg whites and stir with a spatula just until well combined. The batter will look similar to a brownie batter.
- Use a 2 tablespoon sized cookie scoop to scoop mounds of batter onto the prepared baking sheet. Space the batter several inches apart (6 cookies per baking sheet).
- Bake cookies in a (preheated) 350* oven for 11-13 minutes, until the cookies are puffed, shiny and cracked. Remove baking sheet from oven and allow cookies to cool on the baking sheet at least 3-5 minutes. When the cookies have cooled, pull up one end of the parchment paper or Silpat and gently peel the liner off of each cookie. Move the cookies to a cooling rack.
Video
Notes
Tools Needed
Cookie Scoop | Silicone Baking Mat | Hand Mixer or Stand Mixer If you are baking these cookies for someone on a strict gluten free diet, please check the packaging of the chocolate chips to make sure there are no gluten ingredients. If you are baking these for someone on a dairy free diet you can omit the chocolate chips, or use a dairy free option. If you do not care for nuts, I'm sure they can be omitted, but the texture of these cookies is so delicate I think the walnuts add a really nice element of texture.Nutrition
Originally published January 6, 2014.
Hi Glory! 🙂 Thank u so much for this and I’d really love to try this recipe, however, my mom is diabetic so I want to cut down the sugar. Do you think it’s possible for me to use Splenda sweetener? Thank you. 🙂
Would these be diabetic friendly? Do you carb. and sugar count????
Has anyone tried these w/o the nuts yet? I’d love to make these for my son’s class since there are multiple allergies, but I can’t use nuts either. I want to know if the consistency holds up without the walnuts. Thanks!
Thank you for this recipe. I made these and they were delicious. I live on the wild side so I used the whole egg. They are very rich and decadent. Perfect for the cookie exchange. Merry Christmas!!
These cookies are well done but the ingredients and measurements are off.
2 tsp of mint for this amount of egg white and sugar is very overpowering in a chocolate cookie. I can barely taste the cocoa – I would recommend cutting that amount in half.
I also found that the 2tbsp size cookie drop was aggressively large. I would again recommend 1 tsp for the size.
I also noticed cooking time was drastically different. I baked mine for a maximum of 8 minutes. At 10 minutes the bottoms (and tops) were completely scorched. I would also suggest where are you placing the cookies in the oven? Bottom, top, middle?
I do really enjoy these cookies however I feel as if this particular recipe wasn’t actually tested.
Thanks,
Jackie.
Hi Jackie, There is no mint listed in the recipe. I agree 2 tsp. would be too much.
Feel free to make the cookies any size you like, I used a 2 Tablespoon scoop, but smaller cookies would be equally delicious. Certainly if you are baking smaller cookies that will effect the bake time. I always bake in the center of the oven. Feel free to adjust the time as needed for your oven, or your baking sheets. I bake on stainless steel baking sheets lined with Silpat liners, if you are using something different that may effect your results. Happy baking!
I also over-beat my egg whites just a bit so they weren’t quite as flat as your’s but they were still delicious! Very pleased! Thanks!
Personally I didn’t like them. First of all I overlooked mine so the top was chewy, but I tasted the bottom and it tasted too much like powdered sugar rather than a fudgy chocolate that I was hoping. Yours look much better though and problably taste better! Thanks for the recipe though, I like the style of your website and your pictures
This is so irresistable. Im going to try it in my kitchen soon. Lovely snaps
YUM! Thank you for sharing this recipe.. I just baked them up for my husband and daughter who are GF. Really chewy, chocolately and like a brownie cookie. Thanks again and I am looking forward to your book!
Yay, so glad they enjoyed them! Thanks Kris!
oh my! they seems so delicious!I’ll try to make them, I love choco-chewy biscuits! Your blog it’s just so fabulous! Best – Cris