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.
Naturally Gluten Free Flourless Chocolate Cookies
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.
Helpful Tips for Making Flourless Chocolate Cookies
- 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.
- Once the ingredients are sifted, switch from a whisk to a large spoon or non-stick spatula to mix the batter.
- Mix and mix a little more, to be certain the chocolate chips are evenly distributed throughout the batter.
- You may use semi-sweet or milk chocolate chips in these cookies.
- Allow the cookies to cool on the baking sheet before attempting to move to a cooling rack so, they’ll keep their shape.
Other Flourless Desserts to Enjoy
Whether you’re looking for gluten free or just looking to change-up your desserts menu, my flourless chocolate cake is a sure win. You may also enjoy this recipe for flourless banana nut pancakes from Skinnytaste for breakfast or brunch.
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Helpful Kitchen Items:
Flourless Chocolate Cookies
- 2 1/3 cups powdered sugar
- 1 cup Hershey's Dark or Dutch process cocoa powder
- 1/4 tsp salt
- 4 large egg whites
- 2 tsp pure vanilla extract
- 1/4 tsp 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 Tbsp or small cookie scoop, spread the batter into 2 1/2 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.