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

  • 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!!

  • 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 :)

  • Renee @ Awesome on $20

    I’ve never even heard of a flourless cookie before. I can’t wait to try these.

  • 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!

    • Jaclyn

      Jaclyn Bell

      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.

      • Tara

        I didn’t use Dutch processed cocoa – just regular ghiradella cocoa. Could that be it?!

        • Jaclyn

          Jaclyn Bell

          I don’t think that would make a difference! Sorry I wish I knew exactly what to tell you!

      • 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,

  • 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!

  • 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!