Flourless Chocolate Cookies


Here is a flourless cookie that will leave people questioning if they are truly flourless. You can’t even tell they lack flour with their deliciously chewy texture, soft centers and slightly crisp edges. They are everything you look for in a cookie. Their chocolatey decadence really shines through because there is no flour to tone down that rich flavor. These are much like an over the top brownie, but in cookie form.

Flourless Chocolate Cookies | Cooking Classy

You won’t believe that a cookie this good was so easy to make. One bowl, a short list of basic pantry staples (yes Maldon is a pantry staple) and less than 10 minutes prep and you’ve got cookies baking in the oven. I love these slightly warm, too warm they’ll fall apart, but if you reach that key cooling point these just melt away in your mouth. Enjoy!

Flourless Chocolate Cookies | Cooking ClassyFlourless Chocolate Cookies | Cooking ClassyFlourless Chocolate Cookies | Cooking ClassyMaldon


Flourless Chocolate Cookies

Yield: About 20 cookies

Prep Time: 10 minutes
Cook Time: 14 minutes


  • 3 cups powdered sugar*
  • 3/4 cup unsweetened cocoa powder
  • 1 Tbsp cornstarch
  • 1/4 tsp salt
  • 2 large egg whites
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup chocolate chips (semi, milk, bitter, whichever you prefer)
  • Maldon sea salt , for sprinkling tops (optional)


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch and salt until well blended. Add in egg whites, egg and vanilla extract and mix until well combined. Fold in chocolate chips. Drop dough by the heaping tablespoonfuls onto prepared baking sheets, spacing cookies 2-inches apart. Bake in preheated oven until cookies are puffed and crackled, about 14 minutes, rotating sheets to opposite rack once during baking. Remove from oven and sprinkle tops lightly with Maldon sea salt if desired. Allow to cool on baking sheet 5 - 10 minutes then cool on a wire rack. Store in an airtight container at room temperature.
  3. *If making these gluten-free be sure the powdered sugar and chocolate chips are gluten-free.
  4. Recipe Source: adapted slightly from Bon Appetit


  • Katrina @ Warm Vanilla Sugar: I love how these cookies look like brownies!! So yummy! April 7, 2014 at 10:06am Reply

  • Norma | Allspice and Nutmeg: So chocolatey, love that. April 7, 2014 at 10:26am Reply

  • Laura (Tutti Dolci): These cookies are simply stunning, love them! April 7, 2014 at 10:32am Reply

  • Chrystin: THESE LOOK AMAZING! Need to make them ASAP. I made your Peanut Butter Chocolate Chip Cookie recipe last week and the cookies lasted less than two days. Whoops!

    Kisses from Buenos Aires xx
    http://amateandarottweiler.blogspot.com.ar/ April 7, 2014 at 12:05pm Reply

  • Julia @Vikalinka: Oh these looks absolutely wonderful, I can’t believe they are flourless! I can’t wait to try them. Gorgeous photos! April 7, 2014 at 12:11pm Reply

  • Averie @ Averie Cooks: I made flourless chocolate cookies about this time last year and they were a bucket list recipe for me and I am so glad to see yours! They’re beautiful! These images are just stunning and love how they’re so different than most of your photos. So, so beautiful! Pinned of course! April 7, 2014 at 12:56pm Reply

  • KCO: These are amazing! I needed to use up some egg whites and this was perfect. I’m not much of a baker so I can attest that this was definitely an easy recipe. Thank you! April 7, 2014 at 1:58pm Reply

    • Jaclyn: I’m so happy to hear you liked these cookies and I’m glad you thought they were easy to make! Thanks so much for your feedback! April 7, 2014 at 6:09pm Reply

  • Angelyn @ Everyday Desserts: Wow! These look so incredible!! April 7, 2014 at 2:10pm Reply

  • Stacy | Wicked Good Kitchen: Gorgeous flourless chocolate cookies, Jaclyn! Love your styling and photography here and that “fudgy shot”. ;) Just beautiful. Thank you for sharing. Pinning (of course)! April 7, 2014 at 4:01pm Reply

    • Jaclyn: Thanks so much Stacy! April 7, 2014 at 6:08pm Reply

  • kjp: making these tonight thanks!!!! also, please let me know the name of those plates and where you bought them….I found a set of 8 at my local antique store and have been looking online but cannot find the name of them! thank you!!!!! April 7, 2014 at 4:16pm Reply

    • Jaclyn: I bought them on ebay recently. Try searching this: Tonquin Royal Staffordshire England Clarice Cliff RED. I saw them on Saveur and spent about 2 hours searching and finally found them :). April 15, 2014 at 9:07pm Reply

  • Yammie @ Yammie’s Noshery: Jaclyn! Your photography is getting better every day! P.S. These cookies. Whoa. I just ate my computer. April 7, 2014 at 5:39pm Reply

    • Jaclyn: Thanks so much Yammie :)! April 7, 2014 at 6:08pm Reply

  • Meriem @ Culinary Couture: I LOVE flourless chocolate cookies. I want to try all the variations- I’m moving this one to the top of my list! Gorgeous pictures! April 7, 2014 at 9:05pm Reply

  • ATasteOfMadness: You are so right. I would have had no idea that these cookies were flourless. They look like little brownies disguised as cookies. I love it! April 7, 2014 at 11:15pm Reply

  • Chloe @ foodlikecake: I love these! And you have amazing pictures :-) April 8, 2014 at 4:12am Reply

    • Jaclyn: Thanks so much Chloe! April 21, 2014 at 10:29pm Reply

  • Julie @ Lovely Little Kitchen: These are just too tempting! My craving for chocolate is flaring up… making these today! Love that the recipe is so simple too. April 8, 2014 at 6:34am Reply

  • Sylvie: I liked these, but really just one or two and with lots of milk. I handed them off to my husband to share at the office this morning just because I felt like it was too much sugar for the both of us to devour, and, I can really taste the powdered sugar. You know how powder sugar can have that taste? It was good, worth making from time to time. April 8, 2014 at 7:27am Reply

  • Karly: Ooh, so fudgy! Love the addition of the salt! April 8, 2014 at 7:52am Reply

  • Rachel @ Bakerita: Since my dad went gluten free, I’m always on the hunt for good gluten free chocolate desserts! These look absolutely amazing, and fit right into that category. Pinned! April 8, 2014 at 9:59am Reply

  • Kayle (The Cooking Actress): I’m obsessed with gorgeous big flaked sea salt like that, ESPECIALLY on top of such decadent, perfect, chocolatey cookies!!! Mmmmm! April 8, 2014 at 4:12pm Reply

  • Tara: These cookies looked great but were a complete flop. They came out completely flat, even the batch where I refrigerated the bowl and froze the cookie sheet before putting in the oven. Your photos look beautiful and maybe I’m just not used to flourless cooking. The taste was ok but you could taste the egg whites and the texture was weird. They did smell great though while baking! April 9, 2014 at 7:26pm Reply

    • Jaclyn: Sorry that happened! Did you scoop and level when measuring the dry ingredients, rather than spoon/pour and level? The two methods can make quite a difference. April 9, 2014 at 9:42pm Reply

      • Tara: I didn’t use Dutch processed cocoa – just regular ghiradella cocoa. Could that be it?! April 15, 2014 at 9:21pm Reply

        • Jaclyn: I don’t think that would make a difference! Sorry I wish I knew exactly what to tell you! April 21, 2014 at 11:07pm Reply

      • Victoria: Same here. I made it and it was runny. Added 1/4 cup powedered sugar and 1 tbsp cocoa powder with the same result.
        Will put it on top of my cheesecake instead, October 24, 2017 at 2:39am Reply

  • Terri/LoveandConfections: Sounds delicious! I really want to make these now! April 14, 2014 at 10:37am Reply

  • Renee @ Awesome on $20: I’ve never even heard of a flourless cookie before. I can’t wait to try these. April 15, 2014 at 11:10pm Reply

  • Anna: These look amazing! I’m going to make these tonight. My husband and daughter are gluten free. I appreciate that these don’t have a bunch of weird ingredients in them and I don’t have to go buy 5 different types of flour to make these :) April 16, 2014 at 3:41pm Reply

  • Terri: I made these for my Community Group, most of whom are much younger than me, but I am doing GF, so I make things I can eat!! ;-)

    I made them a week ago and they were easy and amazing!
    All of them are @ 22-35 and they LOVED them!!

    I love meringue type cookies anyway these reminded me of those, but amazingly better!!

    I’m now making them part of my regular cookie cache!!
    Thank you so much for this awesome recipe!! April 17, 2014 at 1:04pm Reply

    • Jaclyn: I’m so glad you liked these Terri! Thanks for your comment! April 23, 2014 at 8:42pm Reply

  • Michelle: not to sound dumb but why the sea salt? April 28, 2014 at 10:53am Reply

    • Jaclyn: Just for flavor – to give it a little of the sweet and salty flavor. You should try it :). April 28, 2014 at 11:23am Reply

  • What’s Up Wednesday |: […] I tried a new recipe, Flourless Chocolate Cookies. Yum. They’re sort of fudge-y and super rich, and also very easy to make. […] April 30, 2014 at 12:01am Reply

  • Avra-Sha Faohla: My batter was REALLY liquidy and it spread out flat, even though I followed the directions. What do you think I did wrong? April 30, 2014 at 6:10pm Reply

    • Jaclyn: I’m guessing one of the measurements was off a little or did you maybe use sweetened cocoa powder? So sorry that happened though! May 9, 2014 at 10:59pm Reply

      • Avra-Sha Faohla: What? There’s such a thing as sweetened cocoa powder?! No, my cocoa powder was the normal unsweetened variety. And I really don’t think I measured anything wrong. Weird.

        Oh, well! May 11, 2014 at 11:25pm Reply

    • Melissa: I bet your egg whites/eggs were larger than Jaclyn’s. A weight measurement or liquid measurement would be helpful! July 17, 2014 at 6:52pm Reply

      • Avra-Sha Faohla: Hey, Melissa, you might be right! If I remember correctly, I was in my parents’ house when I made these cookies–and they always buy extra large eggs! Still, it’s a little weird, because I’ve done a whole lot of baking with those eggs and I’ve never had a cookie so drastically affected by the little extra egg-stuff. . . . July 17, 2014 at 8:42pm Reply

  • Flourless Chocolate Cookies | We Like Two Cook: […] Recipe from Cooking Classy […] July 22, 2014 at 6:54am Reply

  • Recommended Baking Adventures: August 2014 | The Sarah Page: […] go to work the Friday before a three day weekend, I figured we deserved a treat, and brought these flourless chocolate cookies into work. Gluten free and pretty much dairy free, they are pretty consumable by everyone. The […] September 1, 2014 at 8:20am Reply

  • Seiya: Okay, so I tried making these last night and followed the recipe to a T. Unfortunately, my batter turned out really wet, similar to brownie batter. Was it supposed to turn out like that? I tried molding them into cookies but the batter was so wet, they all just spread out. O ended up making brownies instead. Still good tho! November 15, 2014 at 7:05pm Reply

    • Jaclyn: That’s not what should happen but you could try chilling the dough if that happens again and that should help set it. November 15, 2014 at 11:22pm Reply

  • flourless peppermint fudge cookies | muffins & mixtapes: […] 3.2.2885 Adapted from Cooking Classy. […] December 7, 2014 at 11:58am Reply

  • Marie: I just made these for the first time, and they came out perfect! The batter was quite stiff, and the cookies were beautifully crackled when they came out of the oven. A couple of tips for the wet batter people: use large eggs, not extra large; measure dry ingredients by spooning into a cup and leveling off with a knife -don’t pack it down; and lastly, mix in the wet ingredients by hand, not with a mixer. My daughter who has celiac disease was thrilled with these cookies!! December 15, 2014 at 11:33am Reply

    • Jaclyn: Thanks for the tips Marie! I’m so glad your daughter liked these! December 15, 2014 at 4:53pm Reply

  • MJ: I never comment on blogs but I have made these cookies twice this week and they are amazing!!! I saw these on a Buzzfeed post and decided to try them for a holiday party. They were a huge hit. The texture is sublime and the salt on top really takes the cookie to another level. I have already promised to make these again in a few weeks for my friend with celiac disease. Great recipe! December 17, 2014 at 7:27am Reply

  • PrasKon: Hi,
    I am trying these as I type, but my dough has become very runny..my proportions are as per your recipe. When I place them in the baking tray the cookies are spreading. Anything I cab do to salvage? Should I add a little more corn starch? December 20, 2014 at 9:38pm Reply

    • Jaclyn: Yes I would try to add a little more cornstarch or chill the dough maybe. December 21, 2014 at 12:04am Reply

  • Elle: Great cookies. My eggs must have been larger because I had to add 1/4 cup more cocoa and 3/4 cups of sugar to get the dough to where it needed to be. Maybe that was the issue some of your readers have been having. Next time I will add one egg at a time and if it doesn’t need all three that’s okay. I’m a trained pastry chef who loves wheat flour, and my sisters are gluten intolerant… Thank you for the amazing recipe. January 2, 2015 at 10:14pm Reply

  • Cass: Darn…mine was super duper runny, like cake batter. I used AA Large egg whites/ egg, 3 cups of powder sugar (actually added in another half cup to try and thicken it up some…unsweetened cocoa powder and no luck. Im also an experienced baker so I dont think it was human error. Ive got the dough in the refrigerator now, hopefully it will thicken up. January 5, 2015 at 8:02pm Reply

  • Cass: OK update. I chilled the dough and it was still thin, but I quickly spooned it onto the sheet and popped in the oven. The cookies set enough that while thin, they were still good. In-between cookie sheets I put the dough back into the refrigerator. Mine were not thick and brownie like, but still were very chewy. January 5, 2015 at 9:05pm Reply

  • Heather: I made these and they turned out beautiful. Tried them again -failure. Adjusted, tried them again -failure. Adjusted, tried them again -failure!!! Arg! Runny flat mess. I adjusted the Egg and powdered sugar. January 9, 2015 at 12:07pm Reply

  • Cindy Collins: My daughter made these for Christmas and they spread but were yummy. I made them yesterday–room temperature eggs (put in a bowl of warm water for 10 minutes or so) and researched how many ounces a “cup” of chocolate chips is. Good thing I did–it’s 6 ounces. Not as pretty as pictured, but didn’t spread. Delicious! January 12, 2015 at 9:16am Reply

  • gloria: Could there be a substitute for powdered sugar that would work for paleo eaters? January 14, 2015 at 5:24am Reply

    • Jaclyn: Not that I’m aware of, sorry! January 15, 2015 at 8:52pm Reply

  • liz: Can anybody tell me the calories, fat ect in these cookies. ….I made them turned out wonderfully but just curious. January 21, 2015 at 12:42pm Reply

  • Cookie boo: My batter was a little thin also however if you let it sit about 20 min it gets more firm. Must be the powdered sugar setting up. Mine puffed up but didn’t crackle. The taste was phenomenal! For The second batch, when I pulled them out of the oven, I used the side of a fork to punch down and make them crackle. They came out great! Thank you for a yummy recipe. January 31, 2015 at 7:58pm Reply

  • Alexa: Made these today, absolutely delicious! I used cacao for the chocolate chips and used Mediterranean Sea salt. They were a huge hit at home, thank you! March 5, 2015 at 6:36pm Reply

  • Natalie: I’m wondering how far in advance I can make these cookies? They look wonderful. Thank you!! March 29, 2015 at 8:15pm Reply

    • Jaclyn: They should be fine to make a day or two in advance. April 26, 2015 at 12:12am Reply

  • ACurtis: I swear these look just like the cookies you can get at Starbucks! Was wondering, can these be made using raw cacao instead of the cocoa powder? and if so, how much raw cacao?

    I’m also trying to cut down on the amount of sugar I consume; using Lilly’s chocolate chips (made with Stevia) will help, but I’m a little sad that it takes that much powdered sugar to make these. :(

    But I do have to admit that when I want a truly decadent desert, these are hands down my favorite!

    When making gluten free cookies/without flour, the kind of eggs you use makes a BIG difference. When it says large eggs–they mean only large eggs. Not medium, not extra large. Has to do with the moisture/liquids to dry ingredients ratio. (gluten free household here)

    For those looking for nutrient/fat/calorie content, Starbucks makes a flourless chocolate cookie, and their recipe looks like it has about the same ingredients. Here is their nutritional analysis for those who are interested: http://www.starbucks.com/menu/food/bakery/flourless-chewy-chocolate-cookie?foodZone=9999

    I can’t wait to try to make these myself. Crossing fingers they work out! April 9, 2015 at 4:31pm Reply

  • Christina: trying to get ahead and baking things ahead of time for a party next weekend- do you think I could make the dough and freeze it? May 17, 2015 at 3:44pm Reply

    • Jaclyn: I don’t think this is a dough I’d recommend freezing, it is somewhat temperamental and has a fair amount of egg. May 22, 2015 at 9:12pm Reply

  • Emily: How long do these cookies last? I’m planning on baking them over the weekend and bringing them to my friends on the weekdays May 28, 2015 at 7:36pm Reply

    • Jaclyn: They last a couple of days, I’d probably say about 2 or 3. May 29, 2015 at 11:01am Reply

      • Emily: Okay thanks so much! May 29, 2015 at 4:50pm Reply

  • Ahntara: You lost me at sugar… December 19, 2015 at 10:41am Reply

  • Sprinkle Of Sugar: Thank you so much for this recipe! Whole Foods used to make a cookie called a Chocolate Chewy and they stopped carrying it about a year ago. I have been looking for a recipe like it ever since and it seems like this is it! These cookies are wonderful and are delicious with walnuts mixed in. March 11, 2016 at 9:04pm Reply

  • Amy McCord: Do you need to beat the egg whites before adding to the dry ingredients? Other similar recipes I’ve made call for beating the whites to stiff peaks first. I want to make your recipe as yours calls for cocoa powder rather than melted chocolate, which is what my other recipes calls for. April 1, 2016 at 1:07pm Reply

  • Kristin H: This cookie recipe is fantastic! I’ve tried a similar recipe before, although it required 4 egg whites. I don’t know if it was the cornstarch or the fact there was a whole egg in it, but I found these weren’t SO chewy (like with this other recipe… which was still good). These were a little softer, which I liked, and I think this recipe is better. I love that these cookies are so quick and easy to throw together! No creaming. No chilling! Sometimes, you just want to get cookies made quickly, and this is a great recipe for that. I always have a stash of egg whites in my freezer, and this is a great recipe to use up some of those whites. Thanks again for another fantastic-keeper of a recipe! May 9, 2016 at 1:24pm Reply

    • Jaclyn: So glad you loved it Kristin! May 9, 2016 at 3:36pm Reply

  • Derek: don’t bother making these. followed the recipe EXACTLY. EXACTLY. batter turned out like brownie mix. which of course led to completely flat cookies that looked like chocolate pancakes. garbage. these were for a cookie party, and it was a complete waste of 15 cups of powdered sugar and 15 eggs.

    didn’t even bake the last two thirds of the batter, due to the fact that they are absolute garbage. nothing better than wasting my entire night for nothing. stay away! December 8, 2016 at 6:33pm Reply

  • Laura Dembowski: I made these cookies with carob and loved them! I can’t believe how easy they are to make. I posted the recipe on my blog and would love if you’d take a look :) http://piesandplots.net/flourless-chocolate-cookies-sundaysupper/ November 5, 2017 at 11:00am Reply

    • Jaclyn: They turned out great! Thanks for sharing Laura! November 6, 2017 at 10:57am Reply

  • Kim: Hi will it affect the recipe should I reduce the amount of sugar needed for this? November 6, 2017 at 4:34am Reply

  • Kim: Hi will it affect the recipe should I reduce the amount of sugar needed for this? Appreciate it! November 6, 2017 at 4:35am Reply

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