Flourless Chocolate Cookies

April 7, 2014

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)

Flourless Chocolate Cookies on a red and white plate

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:

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
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 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

  1. Preheat oven to 350 degrees F. 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. 

  3. Drop dough by the heaping tablespoonfuls onto prepared baking sheets, spacing cookies 2-inches apart. 

  4. Bake in preheated oven until cookies are puffed and crackled, about 14 minutes, rotating sheets to opposite rack once during baking. 
  5. 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. 

Recipe 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.
Course: Dessert
Cuisine: American
Keyword: Flourless Chocolate Cookies
Author: Jaclyn

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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!

  • Kim

    Hi will it affect the recipe should I reduce the amount of sugar needed for this?

  • 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!

  • 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!

  • 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.

  • 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.