Flourless Chocolate Cookies

04.07.2014

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!

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Flourless Chocolate Cookies

Yield: About 20 cookies

Prep Time: 10 minutes
Cook Time: 14 minutes

Ingredients

  • 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)

Instructions

  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

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81 comments

  • 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

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

  • 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

  • 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

  • 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

  • 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

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