Flourless Chocolate Cookies

April 7, 2014

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These Flourless Chocolate Cookies will leave people questioning whether or not they are truly flourless. You can’t even tell they lack flour thanks to their deliciously chewy texture, soft centers and slightly crisp edges. The ultimate chocolate cookies! 

Flourless Chocolate Cookies | Cooking Classy

The Best Flourless Chocolate Cookies

These flourless cookies 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.

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 salt is a pantry staple) and less than 10 minutes prep and you’ve got flourless chocolate cookies baking in the oven.

I love these slightly warm, as well. Too warm and they’ll fall apart, but if you reach that key cooling point these just melt away in your mouth.

Flourless Chocolate Cookies Ingredients

For these easy flourless cookies, you’ll need:

  • Powdered sugar
  • Unsweetened cocoa powder
  • Cornstarch
  • Salt
  • Eggs
  • Vanilla extract
  • Chocolate chips
  • Maldon sea salt (for sprinkling on top)

How to Make Flourless Chocolate Cookies

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • 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 onto prepared baking sheets.
  • Bake until cookies are puffed and crackled, about 14 minutes.
  • 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.

Does it Matter What Kind of Chocolate Chips I Use?

No, you can use whatever chocolate chips you have on hand. These chocolate cookies are extremely rich no matter what kind of chocolate you mix in.

Can I Sprinkle Regular Salt on Top if I Don’t Have Maldon?

Personally, I wouldn’t try that. Table salt is much finer and saltier than Maldon and would make these cookies too salty. Kosher salt might work instead of Maldon, but without testing I can’t know for sure.

Flourless Chocolate Cookies on red and white plates next to a glass of milkHow to Store Flourless Chocolate Cookies

Keep these flourless cookies in an airtight container at room temperature. They should stay fresh for 2 to 3 days if stored this way.

Tips for the Best Flourless Chocolate Cookies

  • If making these chocolate cookies gluten-free, be sure the powdered sugar and chocolate chips you’re using are certified gluten-free.
  • Let these cookies cool slightly before enjoying them. If you try to eat them straight out of the oven, they’ll fall apart in your hands.
  • If you don’t have chocolate chips, feel free to use finely chopped chocolate from a bar.

flakes of maldon sea salt

More Flourless Desserts You’ll Love:

4.5 from 2 votes

Flourless Chocolate Cookies

These Flourless Chocolate Cookies will leave people questioning whether or not they are truly flourless. You can't even tell they lack flour thanks to their deliciously chewy texture, soft centers and slightly crisp edges. The ultimate chocolate cookies!
Servings: 20
Prep10 minutes
Cook28 minutes
Ready in: 38 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

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • 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. 

Notes

  • Recipe Source: adapted slightly from Bon Appetit
  • If making these gluten-free, be sure the powdered sugar and chocolate chips are certified gluten-free.
  • Store these cookies an airtight container at room temperature.
Nutrition Facts
Flourless Chocolate Cookies
Amount Per Serving
Calories 130 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 44mg2%
Potassium 57mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 23g26%
Protein 2g4%
Vitamin A 32IU1%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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84 Comments

  • Sandra Pinnel

    Hi Jaclyn! I am concentrating on making some changes in what I consume, and am trying to eliminate grains, so I was immediately attracted to this flourless recipe. However, I have always preferred vanilla rather than chocolate flavoring in a cookie. I was wondering if the cocoa powder in this recipe provides a sort of replacement for the flour, or if I could make them with perhaps white chocolate chips and just leave the cocoa powder out? Alternatively, what do you think about me using Old English vanilla custard powder in place of the cocoa powder? Thank you for your suggestions. I actually returned to your site tonight to get a recipe for meringue cookies and then browsed around your site a bit and saw this flourless recipe! I bookmarked your website, and you are now my “go-to” recipe gal that I shall consult from now on. I recently moved into a new apartment building that is equipped with brand new appliances, and the oven is so precise and works great, so I’m going to put it to good use! Thank you, Jacklyn

    • Jaclyn

      Jaclyn Bell

      Unfortunately only the cocoa works here. The others would likely make a thinner/sweeter batter that would spread more.