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.
These cookies are delicious. I tried different times to cook cookies. (5,8, and 10 minutes) I was unsure as to my ovens heat capabilities. To answer comments as to why cookies were flat- the answer is that they were under cooked about 3 minutes. The comment that the cookies tasted like powdered sugar – the reason cookies dry ingredients were not mixed all the way. You need to have a mixture that is chocolate all the way.
I made these and they turned out as described, but they just did not taste as good as I had expected.
Have you ever tried adding oatmeal to these?
I wonder if I can use Sugar free chocolate chips and powdered sugar substitute for a low carb option?
I’ve only made the recipe as listed, but please feel free to experiment. I can’t think of what would possibly be a substitute for the powdered sugar, and since there are very few ingredients in this recipe, the powdered sugar represents quite a bit of the bulk.
Great cookies!!! can I freeze them?
These cookies are killer! A couple of comments. Using just what I had in the house, I used pecans, jumbo sized eggs and regular sized dark choc chips. You could sub raisins for the pecans if you prefer, I think that would work well. the mix was quite dry, despite the jumbo eggs. I had a hard time mixing it up, so I just added an extra splash of vanilla and problem solved. Mine turned out puffier than shown. Not a problem. Do not even think of baking these without parchment. Let them cool completely on the parchment, before trying to peel off or they will break, or the tops will come off. I got 3.5 dozen with about a 1 oz cookie scoop. Crispy, meringue like on the outside, chewy/fudgy in the middle. This is definitely going to be one of my standby recipes.
I just made these. They seemed to turn out but I had a couple issues. First. the flaky top seemed to separate from the rest of the cookie a bit. It flakes of off some of them really easily. Also, I used parchment and I had a very hard time getting them off! The ones on my old hand-me-down cookie sheet came off a little easier, and the ones on my newer Air Bake type sheets were very sticky. I baked them for about 12 minutes. I didn’t use the walnuts and I used regular chocolate chips. I tried to do the 2 TBS size, but while I thought they ended up less than that, I only got about 18 cookies, so maybe size was an issue?. I’ll know for next time to use my older cookie sheets since it seems like they over do the bottoms a little more–which in this case is good! I did transfer the parchment with the sticky ones back to the other cookie sheet and cooked them another five minutes or so and they definitely firmed up enough to pull off. They taste yummy, though! My Celiac son approves 🙂
Hi! They look delicious! One question though, dont u use any oil or butter? Thanks.
Hi Lina, The recipe is correct and complete as listed. They do not have any oil or butter.
What is the calorie count and how many cookies for one serving? Thank you! I have to try these.
Hi Bonnie, I have no idea the exact calorie count, but if you wanted to input the ingredients into an on-line calorie calculator I’m sure you could work it out. There is virtually no fat in the cookies, but of course the sugar accounts for the bulk of the calories. These are not a health food, but they are a delicious treat.
What is the carb count on these?