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Flourless Chocolate Cookies

Published April 7, 2014. Updated March 9, 2020

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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

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4.67 from 3 votes
Print Recipe

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

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

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89 Comments

  • gloria

    Could there be a substitute for powdered sugar that would work for paleo eaters?

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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?

  • 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!