These Flourless Chocolate Cookies won't last long in your cookie jar. They're filled with chocolate chips for those dessert fans who love to savor the deep flavor of chocolate.
Easy Flourless Chocolate Cookies Recipe
The beauty of flourless cookies is, they're naturally gluten free. While there's no flour or butter in these cookies, don't mistake them for diet food. There's a fair amount of sugar and that along with the cocoa form the batter. I love them as, I don't need to even pull out a mixer to make them, and they bake in a jiffy. We still love my chocolate chocolate chunk cookies and vintage chocolate peanut butter oatmeal cookies, but this just adds another cookie to the repertoire.
How to Make the Best Flourless Chocolate Cookies Recipe
See these tips for cookie making success:
- Ingredients you'll need to make homemade Flourless Chocolate Cookies? Powdered or confectioners sugar, Dutch process cocoa powder, salt, egg whites, vanilla and almond extract and semi sweet chocolate chips. Flourless cookies are naturally gluten free.
- Kitchen tools you'll need: A stand mixer or a hand mixer, measuring cups and spoon, whisk, large bowl, medium bowl, cookie scoop, baking pans and cooling rack.
- Different brands of powdered sugar use varying amounts of cornstarch. This may effect the thickness of the batter. The batter is thick and sticky by nature so, stir until the ingredients are evenly moistened no more no less.
- How do you sift dry ingredients? You don't have to have an old fashioned sifter to sift the dry ingredients together for these fudgy chocolate cookies. I am a skilled baker and I use a whisk to sift dry ingredients together all the time and it works like a charm. You can also use a fine mesh sieve, tap it gently on the side and sift directly into the mixing bowl.
- Don't use a whisk to mix the cookie dough. Once the ingredients for the cookies are sifted, switch from a whisk to a large spoon or non-stick spatula to make and mix the batter.
- When adding mix-ins like the chocolate chips in this recipe, fold in thoroughly to be certain the chocolate chips are evenly distributed throughout the batter.
- You may use semi-sweet or milk chocolate chips in these cookies.
- Can I add peanuts to these cookies? You could mix in ½ cup of chopped peanuts, walnuts, hazelnuts or pecans into the cookie batter, sure. When doing so, decrease the amount of chocolate chips in the recipe to ½ cup.
- Allow the cookies to cool on the baking sheet before attempting to move them to a cooling rack, so they'll keep their shape. These cookies are delicate while still warm.
- How long can you store this recipe for Flourless Chocolate Cookies? You can store these flourless chocolate chip cookies in an airtight container at room temperature for up to 5 days. Freeze baked and cooled flourless chocolate cookies for up to one month.
More Southern Style Cookie Recipes to Make
Whether you're looking for gluten free or just looking to change-up your desserts menu, my Flourless Chocolate Cake is a sure winner topped with whipped cream and fresh berries. More cookie recipes you may also like to try:
- Almond Joy Cookies are the bedtime snack of champions.
- Island inspired Key Lime Coconut White Chocolate Chip Cookies.
- Pecan Pie Thumbprint Cookies are the best of both worlds!
- Chocolate Kissed Coconut Macaroons are ideal for any special occasion.
- Easy Peanut Butter Cookies are a fan favorite.
- Heart shaped French Macarons are the perfect way to say "I love you."
- Blueberry Cookies from Spaceships and Laserbeams.
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Helpful Kitchen Items:
Flourless Chocolate Cookies
- 2 ⅓ cups powdered sugar
- 1 cup Hershey's Dark or Dutch process cocoa powder
- ¼ teaspoon salt
- 4 large egg whites
- 2 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 cup semi-sweet chocolate chips
- Line two large baking sheets with parchment paper and grease parchment or spray with cooking spray. Set aside.
- In a medium-size mixing bowl, use a whisk to sift together powdered sugar, cocoa and salt.
- In a separate bowl whisk together egg whites, vanilla and almond extract.
- Add wet to dry ingredients, mixing with a spatula until fully blended. The batter is thick, shiny and sticky.
- Add the chocolate chips. Mix well.
- Using a tablespoon or small cookie scoop, spread the batter into 2 ½ inch circles. Leave at least 2 inches between cookies. Rest on counter for 15 minutes while oven preheats.
- Preheat oven to 350°F. Bake cookies for 10-12 minutes or until tops are shiny and slightly crackled.
- Cool on pan for 10 minutes. Then, carefully remove to a cooling rack to cool completely.
- Store in an airtight container at room temperature separate layers with wax paper.
I loved this recipe as a kid but when my daughter and I made them yesterday the mix came out super runny. We had to add several tbls of corn starch. They are cooking now but I have a real bad feeling about them. Keeping my fingers crossed. Ty
Hi Ty, the batter for these cookies is flourless so, don't expect it to look like a typical cookie dough. As I discuss in the narrative, different brands of powdered sugar have varying amounts of cornstarch to keep it from caking. It is possible to add too much so, add carefully, should you choose to do so.
Thanks again Melissa. Love the website! Stay safe and healthy!
Same to you and yours!
Can you use Stevia or monk fruit instead of powdered sugar?
I haven't tested it, if you try it let us know how it goes!
I am diabetic and these sound like they are right up my alley and I'm anxious to try them. I enjoy your recipes and the website but it would be very, very helpful if you would list nutritional information. So many recipes look so scrumptious but because there is no nutritional information, I don't prepare them or same them. Thanks.
Hi Linda, thanks for visiting. Please utilize one of the 1000's of free online nutrition calculators for nutrition on this or any recipe you plan on using. These are not diabetic friendly. Here's an example of a nutrition calculator on My Fitness Pal.
Thanks for that helpful link. Much easier than trying to do manually! Love your recipes!
My pleasure, Susan!
Melissa, thanks so much for the link. There are several recipes I like and am grateful that I can now decern the nutrition for them.
You're welcome! I think it's better, as there are variables depending on the brands and ingredients you may use to recreate a recipe. Especially, with health concerns. I would also recommend you double check recipes that provide the nutritional breakdown to be certain they're accurate.