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Flourless Chocolate Cookies
These cookies are a chocolate lovers dream! Slightly crisp on the outside, chewy, fudgy and super chocolatey on the inside! They happen to be naturally gluten-free, dairy-free and butter free! Makes 10-12 3 ½ inch cookies.
Servings: 10 -12 large cookies
Ingredients
Flourless Uber-Chocolatey Cookies
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder gluten-free
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 large egg whites preferably room temperature
- 1 large egg preferably room temperature, lightly whisked
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
Instructions
Flourless Uber-Chocolatey Cookies
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch and salt. ( I used the whisk attachment of a stand mixer)
- Add egg whites, egg and vanilla and mix until well combined. (using the paddle attachment of a stand mixer)
- Fold in chocolate chips.
- Drop dough by the spoonfuls onto prepared baking sheets, spacing cookies approximately 2 inches apart as they will spread.
- Bake 10-12 minutes or until puffed and crackled.
- Let cool.
- Stores well in airtight container, at room temperature for several days.
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These cookies are absolutely amazing!!! They are so rich and fudgy! I threw in some dried cherries for half of the cookies as well because I just love the chocolate and cherry flavor profile! They are amazing both ways! They are so delicious! I just love them! I also think walnuts would be an awesome add in as well! These flourless uber-chocolatey cookies remind me so much of a brownie, so I would bet walnuts would compliment them too! Thank you so much for such an awesome and simple recipe. This is a ten star recipe!!!!
Such a great add! I am going to have to try that! And yes, walnuts would be a great add too! So happy you love them as much as we do and thanks for the yummy ideas!
These look amazing! Could I substitute cacao powder for cocoa? Is one drier than the other? Thanks!
Thank you! And great question! I haven’t done it but it should work! Let me know if you make them.
So you use the electric stand up mixer or
We whisk by hand?
Hi Danielle. Great question! I tend to use my electric standup mixer for everything but you could whisk by hand if you prefer.
I make these for my son who loves cookies but is allerg6to wheat. I omit the almond flour ( he can’t eat nuts either). I use 4 egg whites and no whole egg. But they are just as yymmy.
Thanks Elisa! So happy you love these too! The recipe doesn’t call for almond flour though and is already nut free… did I make a mistake somewhere?
Forget to post that I add about half cup or more of white chocolate chips as well.
Such a great idea! Love white chocolate chips!
I have a egg allergy along with dairy and gluten. Has anyone tried making these with an egg replacement? If so how did they turn out and what egg replacement did you use?
That’s a great question! If you try, please let me know 🙂
You can also substitute the egg for chia seeds.
2 tablespoons of chia for 1/4 cup of warm water
Blend in a coffe grinder machine if possible the chia then mix with the water and let it sit for about 5 minutes or until hardening.
This amount it’s the equivalent of a hole big egg.
Hope it helps
REALLY? I’m so excited to try. Eggs are becoming problematic on top of GF. I’m excited for this tip. THANKS
These look phenomenal! 😀 I can’t wait to make them, definitely going to have to hide them from my hubby or he’ll eat them all!!
Thanks Catherine! If you like chocolate, you’ll LOVE these! And it’s always a good idea to keep a secret stash for yourself. Lmk when you make them 🙂
Oh my goodness! These are so delicious!!!! Any chance anyone knows the macros tho? Nutrition info? ?
Thanks Brie! At this this time don’t offer nutritional info on recipes– sorry! But happy you love the cookies!
After drooling over the posts, I had to make and lucky me, everything was already in my pantry! So quick and as good as everyone says. My kids are one bite and said, “can you make these again?” So good for gf!!
Love it! And isn’t it the best when you have all the ingredients all ready in your pantry?
Thank you for this great recipe. I am new to GF and these were a welcome treat. The whole family loved them and my mother in law even asked for the recipe. They were easy to make and took no time to bake. I can see many batches being made in the future. Can’t wait to try the blueberry crumble next!
Aw, this makes me so happy! Especially when you are new to gluten-free eating, it is great to find some treats you love! Can’t wait for you to try the blueberry crumble!
I made these and they did not turn out! They taste delicious but ended up spreading and turning into one big chocolate blob. My family crumbled it and ate it over ice cream, so all is well 🙂 I wonder what I missed. Any tips?
hmmmm, do you mean the cookies spread into each other when baking? It’s a very sticky batter and they do spread while baking so you definitely need to have 2 inchs between them…. am I answering your question?
Made these a couple of weeks ago and LOVED them!! They’re like brownies but cookie shaped. I used extra dark chocolate pieces in mine and they were so so rich and yummy 🙂
Could I replace the powdered sugar with stevia or any other sugar free replacement?
Great question! Unfortunately, I don’t think it would work in this recipe.
These were so simple to make and are OFFICIALLY our new favorite cookie in the house! Can’t wait to make them again.
Yesss! Happy you LOVE them! Thanks Christine!
Hi, doesn’t it turn out too sweet with 3 cups of powdered sugar?
They are a little sweet but more chocolatey than sweet because the cocoa is unsweetened
Made these last night – they were sooo goood, and I’m usually not a chocolate-on-chocolate fan! I used semi-sweet chips (all we had in the house at 9pm, hah!) and they worked great. Next time I will try to make them a bit smaller – I ended up with 10 cookies but they took a long time to bake through (probably close to 30 mins). For others who try this recipe: make sure to bake until the tops look dry!
Happy you love them! Great tips!
My Grandma and I made these cookies and they where so good. The only thing is we let them cool for about an hour and when we took them off of the parchment paper some of them fell apart. This website has saved my family from not eating gluten sweets. Thanks for all the great recipes!
Happy you loved them! Sorry some fell apart… I haven’t had that happen with these cookies. Happy you’re loving our gluten-free treats!
Looks amazing! Just wondering could the batter be put in a small brownie pan and bake in one pan?
That’s an interesting idea! They really are like brownie cookies! You could try it but I am uncertain of cooking time, you’d have to watch it and if the top is done before the center, cover loosely with foil and keep baking. Let me know if you try it!
Hi i just tried these cookies and amazing, the only thing i used 1 cup of sugar instead.
still pretty gook will make again
Happy you enjoyed them! Were they super fudgy with less sugar?
Can I ask if you used normal sugar or castor sugar?
We used powdered or confectioner’s sugar
Yes they are ! Have to admit did them yesterday and almost gone whole family loved them!
They never last long!
I’d really like to try these but need them to be egg free due to allergy. What egg replacement would you recommend?
Great question! I tend to use flax egg as an egg replacer when a recipe calls for 1 egg, but don’t think it works well when a recipe calls for multiple eggs so I’m honestly not sure…
I baked flourless chocolate chip cookies & it was delicious! Thanks:)