Flourless chocolate cookies are the best rich cookies with a crisp yet chewy meringue-like texture. They’re shiny, crackled, and so pretty. Perfect for your gluten-free friends, but honestly, everyone loves these cookies!
As I compile my list of Christmas cookies to bake this year, I will never forget about my gluten-free friends. These flourless chocolate cookies are specifically for them, but you may have to fight off everyone else to eat them.
These cookies are rich, chocolatey and chewy—they’re not missing a single thing even though they’re missing flour. In fact, the lack of flour is what makes the texture of these cookies SO GOOD.
Without flour, egg whites are the binder for our cookies. This means that the egg whites bake up slightly crisp yet chewy in the oven—exactly like the best pavlova or eton mess you’ve ever had.
Meringue is one of the best things in the dessert world if you ask me: sweet, crisp, chewy, fluffy and airy all at once. But this recipe for flourless chocolate cookies is the easiest way to enjoy meringue because we’re just going to stir the egg whites into the batter. We’re not whipping them with beaters or looking for soft or stiff peaks—literally just stir the egg whites with a spatula until the batter is wet. That’s it!
Since this recipe uses egg whites, here’s a list of recipes that use egg yolks.
Small batch flourless chocolate cookies
This is a small batch recipe that makes just 8 cookies, so it’s perfect if you just want a few chocolate cookies after making any of my dinner for two recipes. My husband and I can attest that 4 cookies per person is the appropriate serving size, hah! You have to eat 1 or 2 cookies right when they come out of the oven when they’re SUPER soft, but then you have to eat 2 more when they’re room temperature and have the perfect meringue-like crisp and chewy texture.
However, you can absolutely double this recipe to make more cookies to leave on your neighbors’ porches. One small note that if you double or triple the recipe, you still need to mind the spacing of these cookies on the cookie sheet. I know the batter doesn’t look like much, but it spread considerably while it bakes so cap it at 4 cookies per cookie sheet.
If you only have one baking sheet, it’s totally fine—just let the batter rest while the first 4 cookies bake, and then give you cookie sheet a quick rinse under cool water to cool it off before baking the last 4 cookies. Another great cookie to leave on people’s porches is my coconut sugar cookies.
How to make flourless chocolate cookies
- First, preheat the oven to 350 and line 2 cookie sheets with parchment paper. See notes above about how to bake this recipe if you only have 1 cookie sheet. Gather your ingredients: powdered sugar, cocoa powder, and salt in a bowl.
- Use a whisk to combine all of the dry ingredients. A whisk can break up any lumps in the powdered sugar or cocoa powder, which is super important for these cookies. You don’t want to bite into a cookie and have a dry clump of anything!
- As mentioned, these cookies are so unfussy! You literally just add the egg whites and vanilla extract to the bowl and stir. It’s going to take a long time to incorporate everything, but just stir, stir, and stir some more!
- Once everything is a homogenous wet batter, stir in the chocolate chips.
- Scoop out the cookies using my favorite cookie scoop, remembering to space them to only 4 cookies per pan.
- Bake the cookies for 14-15 minutes, until the cookies are shiny and crackled on top. Let the cookies cool on the baking sheet for 10 minutes to help them set, and then move them to a cooling rack. The cookies will be completely stuck to the parchment paper, so use a strong metal spatula and a swift strong motion. You may now eat a few cookies warm and then save the remaining ones for when they’re completely cool. Just trust me on this one.
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips
1. Preheat oven to 350. Line 2 sheet pans with parchment paper. Ensure the parchment paper lays flat, or else ripples and bumps will cause misshapen cookies.
2. In a large bowl, whisk together the powdered sugar, cocoa powder, and salt until no lumps remain.
3. Next, make a well in the center of the dry ingredients, and pour in the egg whites and vanilla extract. Using a spatula, stir the mixture until it comes together and resembles brownie batter. It will take a while to blend everything!
4. Using a cookie scoop, portion out 4 cookies on each sheet pan. While you’re scooping, stir the mixture frequently so that the chocolate chips are evenly distributed in each cookie. Place the cookies are at least 3” apart on the baking sheets, because they will spread considerably in the oven.
5. Bake the cookies for 14-16 minutes. When the cookies are done, they will be shiny and crackled on top. Let them cool on the pan for 10 minutes before using a strong metal spatula to scrape them off to a cooling rack.
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Amount Per Serving: Calories: 134Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 147mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 2g