Flourless Chocolate Cookies

Name: Flourless Chocolate Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1 tablespoon cornstarch; 1/4 teaspoon salt; 2 large egg whites; 1 large egg; 1 teaspoon vanilla extract; 1 cup dark chocolate chunks

Author: Charlotte Wagner

Published: 28 November 2025

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Flourless Chocolate Cookies are what chocolate dreams are made of: crinkly, glossy tops, crispy edges, and centers that taste like the fudgiest brownie in cookie form. The first time these came out of the oven in my kitchen, the rich cocoa aroma had everyone wandering in, asking when they’d be ready. One bite of that chewy, gooey middle and we were all hooked.

What makes this recipe extra special is how simple and inclusive it is. With no flour, these cookies are naturally gluten-free yet still taste incredibly indulgent and decadent. They’re perfect for sharing with friends who can’t have wheat or for those nights when you just need a deep, dark chocolate fix made from pantry staples.

Why You’ll Love These Flourless Chocolate Cookies

Trust me, these cookies are about to become your new favorite dessert. Here’s why:

No flour needed: Perfect for gluten-free friends or when you’re out of flour (we’ve all been there!)
Rich chocolate flavor: Like biting into a fudgy brownie, but in cookie form
Super easy to make: Just mix, scoop, and bake, no fancy techniques required
Crispy outside, soft inside: That perfect texture contrast makes them irresistible
Ready in under 30 minutes: Because sometimes you need chocolate NOW

Seriously, these cookies check all the boxes. My family begs me to make them weekly!

Ingredients for Flourless Chocolate Cookies

Here’s what you’ll need to make these chocolatey wonders. I promise, it’s all simple stuff you might already have in your pantry!

2 1/2 cups powdered sugar: This gives our cookies that melt-in-your-mouth texture
1/2 cup unsweetened cocoa powder: Use the good stuff here, it makes all the difference
1 tablespoon cornstarch: Our secret for that perfect chewy texture
1/4 teaspoon salt: Just a pinch to balance all that sweetness
2 large egg whites + 1 whole egg: Room temperature works best for smooth mixing
1 teaspoon vanilla extract: Pure vanilla if you’ve got it
1 cup dark chocolate chunks: Chop a bar if you can’t find chunks (my personal favorite trick)

See? Nothing fancy, just pure chocolate goodness waiting to happen. Now let’s get baking!

How to Make Flourless Chocolate Cookies

Okay, let’s get to the fun part: Making these dreamy cookies! I promise it’s easier than you think. Just follow these simple steps, and you’ll have chocolate heaven in no time.

Preparing the Dough

First, whisk together all those dry ingredients:

Powdered sugar, cocoa powder, cornstarch, and salt until they’re completely mixed.
No lumps allowed! Then add the egg whites, whole egg, and vanilla.
Mix until you get this gorgeous, thick batter that looks like chocolate pudding.
It should be smooth but still hold its shape when you scoop it.
Now gently fold in those chocolate chunks.
Oh, that sound of chocolate hitting batter is pure music!

Baking the Cookies

Use a tablespoon to scoop mounds onto your lined baking sheet, spacing them about 2 inches apart.
They’ll spread a bit, so give them room to breathe.
Bake at 350°F for 10-12 minutes.
You’ll know they’re done when the edges look set, but the centers are still soft, with those beautiful crackly tops.
Don’t overbake them, we want that fudgy middle!

Cooling and Serving

Let the cookies cool on the baking sheet for about 5 minutes.
This helps them firm up. Then carefully transfer them to a wire rack.
Try to wait until they’re fully cooled before eating (good luck with that!).
They’re perfect with a glass of cold milk or a hot cup of coffee.
Enjoy the chocolate bliss!

Tips for Perfect Flourless Chocolate Cookies

After making these cookies more times than I can count, I’ve learned a few tricks to guarantee perfect results every time. Here are my best tips:

Use good chocolate: Splurge on high-quality dark chocolate chunks or chop up your favorite chocolate bar
Don’t overmix: Stop stirring as soon as the batter comes together to keep them tender
Room temp eggs: They incorporate better into the batter for smoother cookies
Watch the bake time: Pull them out when edges are set, but centers still look soft
Let them cool: They firm up as they cool, so resist eating them right away (hard, I know!)

Follow these simple tricks, and you’ll have bakery-worthy cookies every time!

Variations for Flourless Chocolate Cookies

Want to mix things up? I love playing with this recipe! Try adding a teaspoon of espresso powder to the dry ingredients: It makes the chocolate flavor sing.
Swap dark chocolate for white chocolate chips when you’re feeling fancy.
Or toss in some chopped walnuts or pecans for crunch.
Sea salt sprinkled on top right after baking? Absolute perfection.
The best part? Even with these tweaks, they’re still gloriously gluten-free.

Storing and Reheating Flourless Chocolate Cookies

These cookies stay delicious for days if you store them right! Pop them in an airtight container at room temperature, and they’ll keep fresh for up to 5 days. If you want that just-baked warmth, microwave one for 10 seconds and boom, instant chocolate happiness.

For longer storage, freeze them between layers of parchment paper. They thaw beautifully when your cookie craving hits!

Nutritional Information for Flourless Chocolate Cookies

Just so you know what you’re enjoying, each cookie has about 110 calories with 4g fat and 10g sugar.

Remember, these numbers are estimates:

Exact amounts depend on your specific ingredients.

I say enjoy them guilt-free, because life’s too short not to savor good chocolate!

FAQs About Flourless Chocolate Cookies

Can I use milk chocolate instead of dark?

Absolutely! Milk chocolate makes them sweeter, while dark gives that rich depth. My kids prefer milk chocolate chunks, but I’m team dark all the way.

Why did my cookies turn out flat?

Oh no! Usually, this means your oven wasn’t hot enough, or you forgot the cornstarch. Next time, try chilling the dough for 15 minutes before baking.

Can I make these vegan?

You bet! Swap the eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The texture changes slightly, but they’re still delicious.

How do I know when they’re done baking?

Look for set edges and those beautiful crackly tops. The centers should still look soft; they firm up as they cool.

Can I freeze the dough?

Yes! Scoop the dough balls onto a tray, freeze solid, then transfer to a bag. Bake straight from frozen, adding 1-2 extra minutes.

Simple & Delicious Chocolate Desserts to Try

If you loved these Flourless Chocolate Cookies, here are more rich, indulgent, and chocolate-forward treats your readers will enjoy baking next.

Twix Cookies: Recreate candy bar bliss with caramel-chocolate layers in cookie form.
Chocolate Flan: Indulge in creamy custard topped with silky chocolate ganache.
Cranberry Pistachio Shortbread Cookies: Add festive crunch with nuts and tart berries to your cookie tray.
Cheesecake Stuffed Chocolate Chip Cookies: Bite into gooey cheesecake filling in soft chocolate chip dough.

Try these crowd-pleasers next and keep the chocolate lovers happy! Perfect for quick desserts or holiday baking.

Why This Flourless Chocolate Cookies Recipe Stands Out

This Flourless Chocolate Cookies recipe delivers intense, fudgy perfection with crispy edges and chewy, brownie-like centers using just a handful of pantry staples, no flour needed for naturally gluten-free bliss. The glossy, cracked tops and rich cocoa depth make them irresistible for chocolate lovers, while their simplicity means bakery-quality results in minutes.

Ready for chocolate heaven? Try this recipe today, share your results in the comments, and follow on Instagram for more easy recipes!