These Chewy Flourless Chocolate Cookies are absolutely decadent. If you like chocolate, you will love these double chocolate cookies.
Nearly guilt free chocolate, since they don’t use butter, plus they are gluten free. They are just as delicious as the ones that are fresh from the bakery.
Years ago, I tasted the best flourless chocolate cookies from a local artesian bake shop. Ever since then, I’ve been trying to find a recipe that was similar in taste and texture. This one adapted from “Dinner Then Dessert” comes really close.
These flourless chocolate cookies are great anytime, they are also a well sought-after cookie, at cookie swaps, during the holidays. Enjoy!
Tips for making flourless chocolate cookies
Batter: The consistency of the batter will be similar to that of brownies. Use just the whites of large eggs, do not add the yolks, or the cookies will not turn out.
Sugar: This recipes calls for powdered (confectioners) sugar, which helps the cookies to spread and be the right consistency when baked. Do not substitute granular sugar, it just doesn’t work for this chocolate cookie recipe.
Chocolate: I like to use a roughly chopped bar of Ghirardelli Intense Dark Chocolate (72%), because it gives the cookies a very deep, rich, chocolate flavor. Chips can also be used in these cookies.
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Flourless Chocolate Cookies
Equipment
- baking sheet
- parchment paper or silicone pad
- 1 1/2 tablespoon cookie scooper
Ingredients
- 3 cups powdered sugar confectioners' sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 large egg whites do not use the yolk in this recipe
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder optional
- 3/4 cup dark chocolate chips or chunks (I like to use a roughly chopped bar of Ghirardelli intense dark chocolate – 72% cacao)
- 1 1/4 cups chopped pecans, or walnuts (You can also substitute an additional 1 cup of chocolate instead of using nuts)
- flaky sea salt, optional to finish cookie
Instructions
- Pre-heat the oven to 350 degrees F.
- These cookies are quite large, so you want to be sure you either bake in batches or use two pans. Use a silicone mat or parchment paper to line your baking sheets.
- In a large bowl, mix together the powdered sugar, cocoa powder and salt.
- Add in the egg whites, vanilla extract and chocolate chips. Stir with a spoon until combined.
- Using a cookie scoop (1-1/2 tablespoon) add 6 scoops to each baking sheet.
- Bake for 11-13 minutes or until the tops are shiny and cracking
- Let cool completely before removing from pan, keep in mind that they are very fragile while warm.
I love these cookies, very chocolatey….perfect in every way. Julie