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Flourless Chocolate Cookies

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Rich and fudgey, Flourless Chocolate Cookies are a must-try dessert! Made with five simple and common ingredients, they take just minutes to make. As a bonus, these brownie flavored chocolate cookies just happen to be naturally gluten free and dairy free! 

A pile of flourless chocolate cookies sitting on a white cake stand with a blue background

I think of the richest, chocolatiest desserts, my mind usually leaps to something made with lot of butter, sugar and flour. I love baking with butter as much as the next dessert lover, but these Flourless Chocolate Cookies prove you don’t need it to create something delicious. My friends and family who’ve tried these cookies all rave about them, and for good reason!

These chocolate cookies bring together the best parts of brownies, fudge and cookies in one gluten free,  dairy free and nut free treat! But don’t worry, these cookies aren’t made with special ingredients such a gluten free flour or any sort of butter replacement.

Nothing like that here. These cookies simply don’t need the butter or flour. I’m not sure how, because these cookies 100% hold their own with any of my butter and flour filled favorites! 

A stack of chocolate cookies

Gluten Free Chocolate Cookies

I’m always on the hunt for good gluten free desserts. With so many people in my life who have gluten intolerance or allergies, I’m determined that they don’t have to skip out on tasty treats! 

There are tons of great gluten free flour mixes out there I use from time to time, like in these Gluten Free Brownie Bites. I created these Gluten Free Chocolate Muffins when we had my daughter on a gluten free diet and they were a huge hit as well! 

Sometimes, though, it’s nice to find a recipe that doesn’t require you to track down wheat flour substitutes. That’s where Flourless Chocolate Cookies come in. Made without any flour at all, I could hardly believe how well these cookies turned out the first time I made them.

A stack of chocolate cookies

Flourless Cookie Recipe

You know those days when only the chocolatey-est chocolate will do? Those days when you need something sweet and full of rich cocoa flavor and won’t hear another word about it? That’s the mood I was in when I decided to try these cookies.

This recipe doesn’t call for any butter or oil so I was initially skeptical, prepared for it to lack moisture or flavor. My skepticism disappeared the minute I bit into one of these flourless chocolate cookies. 

These chocolate cookies have a crisp exterior and delightfully fudgey inside. Eating them reminded me of the edge pieces of a pan of brownies, in the best possible way. Best of all, each bite delivered that pure rich chocolate taste I was looking for! 

Everyone who likes chocolate will love these cookies, not just your gluten free or dairy free friends. This was recipe was designed to not need any flour all so it doesn’t taste like anything is missing. With such a simple list of ingredients, I’m keeping this recipe in mind for anytime an unexpected chocolate craving strikes. 

Flourless Chocolate Cookies are gluten free, oil free, nut free, dairy free and 100% delicious! 

Close up of a stack of chocolate cookies

Recipe Notes

  • The egg whites do not need to be beaten individually, just add them and mix together. 
  • The egg whites in the dough give the cookies an appealing shiny “glaze” when baked. For an even shinier cookie, let the dough rest for 20 minutes before baking.
  • Transfer the cookies still on the parchment paper to continue cooling on a wire rack. Don’t try to take the cookies off the parchment while still warm–they’ll stick!
  • I used semi-sweet chocolate chips when I made these cookies this time. Milk or dark chocolate chips would also be a great option. 

Looking for more great gluten free cookie recipes? You’ll also love these amazing Flourless Peanut Butter Cookies and these Double Chocolate Oatmeal Cookies. 

All you need for the perfect dessert or after school snack is a plate of Flourless Chocolate Cookies with an ice cold glass of milk! (I also love them with a hot cup of coffee for the grown-ups.)

Flourless Chocolate Cookies

A naturally gluten free cookie, these chocolate treats are made without any flour or butter. Everyone in my family found Flourless Chocolate Cookies completely irresistible! 

Several pictures of chocolate cookies

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Pile of chocolate cookies

Flourless Chocolate Cookies

Gluten free cookies full of rich chocolate flavor.
5 from 1 vote
Print Pin Rate Save Saved!
Course: Dessert
Cuisine: American
Keyword: chocolate cookies, gluten free
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 122kcal
Author: Christi Johnstone

Ingredients

  • cooking spray
  • 2 1/2 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 4 egg whites cold
  • 1/4 tsp salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tsp vanilla optional

Instructions

  • Preheat oven to 350° and line two baking sheets with parchment paper or silicone baking mats, and very lightly grease with cooking spray.
  • In a large bowl, combine powdered sugar, cocoa powder, and salt. Stir in egg whites (they do not need to be beaten or mixed ahead of time) and vanilla then add chocolate chips. Mix well, but do not over mix.
  • Scoop tablespoon-size mounds onto prepared baking sheets, leave at least two inches between cookies as they will spread. Bake until set, approximately 10 to 12 minutes. Let cool on baking sheet for about 5 minutes then carefully transfer cookies to a cooling rack with a spatula to cool completely. 

Notes

For shinier cookies, rest dough at room temperature for 20 minutes before baking. 
Cookies are fragile when still warm, and a thin spatula works best. To make lifting cookies with a spatula easier, and to prevent cookies from sticking to spatula, lightly spray spatula with non-stick cookie spray prior to using it to lift cookies off baking sheet. 

Nutrition

Calories: 122kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 113mg | Fiber: 2g | Sugar: 16g | Vitamin A: 6IU | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!

About author Christi Johnstone of Love From The Oven

Christi is the baker, cook, blogger, food photographer, recipe developer and sprinkle lover behind Love From The Oven. As a busy mom, it's important to Christi that her recipes are family-friendly and picky eater approved. In addition to running Love From The Oven, Christi is the author of The My Little Pony Baking Book and Smart Cookie, and the co-author of Peeps-A-Licious.
Interested in working with Christi? please contact her by email.
This post may contain affiliate links, please see our disclosure policy.

Home » Baking & Sweets » Cookies » Flourless Chocolate Cookies

Baking & Sweets Cookies
February 4, 2020 by LOVE FROM THE OVEN

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  1. Amy says

    February 5, 2020 at 2:58 pm

    The ingredients list doesn’t say anything about vanilla but in the instructions it says to add vanilla? So, is there vanilla in these cookies and if so, how much?

    Reply
    • Christi Johnstone says

      February 5, 2020 at 4:22 pm

      Amy, there’s an optional tsp of vanilla. With prices of vanilla being so high the last few years, I usually don’t feel that it’s a “must” in a recipe such as this with a super chocolatey flavor.

      Reply
  2. Sheri says

    May 17, 2020 at 10:39 am

    So how would these do replacing the powdered sugar with Swerve confectioners sugar replacement?

    Reply
    • Christi Johnstone says

      May 17, 2020 at 10:47 am

      Sheri, I haven’t tried it so I’m afraid I can’t speak to the results. That said, given that the powered sugar is giving these cookies a large part of their structure (due to the lack of flour), I’m not sure what the end result would be like when using a replacement ingredient such as Swerve. The sugar is providing more than just flavor in these, so the sub would need to work exactly like powdered sugar does. Sorry I can’t be of more help.

      Reply
      • Jenny says

        May 17, 2020 at 1:51 pm

        What would happen if you used whole eggs

        Reply
        • Christi Johnstone says

          May 18, 2020 at 7:38 am

          The egg whites in this almost form a meringue which gives the cookie structure, and adding the yolks (fat) unfortunately would impact how the eggs foam for that.

          Reply
  3. Spencer says

    July 22, 2020 at 4:25 pm

    5 stars
    So tasty! And so easy. If you are craving some serious chocolatey goodness, make these!
    Also trust the recipe. The second time I made these they looked too thick and I added more egg white. They still turned out good. But they definitely didn’t need my not so great instinct in that moment, lol.

    Reply
  4. surya says

    September 15, 2020 at 4:52 am

    how do you mix the egg white? Is it firm ?

    Reply
    • Christi Johnstone says

      September 15, 2020 at 10:20 am

      Nope, just stir in as mentioned.

      Reply
  5. Nondini says

    September 15, 2020 at 7:57 am

    Do you beat the egg whites and mix it or just mix in egg white as it is ?

    Reply
    • Christi Johnstone says

      September 15, 2020 at 10:20 am

      Just mix it in as stated in the recipe. 🙂

      Reply
  6. Bianca says

    September 19, 2020 at 1:13 am

    Lovely recipe, but before I try it- what size eggs did you use? It just says 4 cold egg whites, so I don’t want to have too little/much egg white. Thanks in advance!

    Reply
    • Christi Johnstone says

      September 19, 2020 at 8:07 am

      Just your standard large eggs.

      Reply
  7. Mischel says

    November 9, 2020 at 11:48 pm

    Mine came out thinner than yours, and lighter in color. Is there a trick I missed? How did you get your shape so consistent? Yes, I’m a perfectionist 🙂

    Reply
    • Christi Johnstone says

      November 10, 2020 at 10:31 am

      The cocoa you use will impact the colors, I’ve found a really wide range in the color of cocoa powders. My favorites are Hershey Special Dark and Rodelle, though Rodelle tends to give more of a reddish brown color. While I prefer dark cocoa, many readers prefer a lighter version for taste, but that will impact color. For the shape, I use a cookie scoop, which likely helps with consistency. Make sure your egg whites are cold, and make sure not to over mix. Hope that helps!

      Reply
  8. JENNIFER says

    December 1, 2020 at 8:33 pm

    Can these cookies be frozen? Would like to start my Christmas cookies this weekend

    Reply
    • Christi Johnstone says

      December 2, 2020 at 10:20 am

      Jennifer, I have not tried it with this recipe. As they are a more delicate cookie, they would not be my top choice for freezing.

      Reply
Hi, I'm Christi I love sharing easy & delicious recipes that your family & friends will love. I'm a mom, cookbook author...Read More

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