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

  • Emily

    How long do these cookies last? I’m planning on baking them over the weekend and bringing them to my friends on the weekdays

  • Christina

    trying to get ahead and baking things ahead of time for a party next weekend- do you think I could make the dough and freeze it?

    • Jaclyn

      Jaclyn Bell

      I don’t think this is a dough I’d recommend freezing, it is somewhat temperamental and has a fair amount of egg.

  • ACurtis

    I swear these look just like the cookies you can get at Starbucks! Was wondering, can these be made using raw cacao instead of the cocoa powder? and if so, how much raw cacao?

    I’m also trying to cut down on the amount of sugar I consume; using Lilly’s chocolate chips (made with Stevia) will help, but I’m a little sad that it takes that much powdered sugar to make these. :(

    But I do have to admit that when I want a truly decadent desert, these are hands down my favorite!

    When making gluten free cookies/without flour, the kind of eggs you use makes a BIG difference. When it says large eggs–they mean only large eggs. Not medium, not extra large. Has to do with the moisture/liquids to dry ingredients ratio. (gluten free household here)

    For those looking for nutrient/fat/calorie content, Starbucks makes a flourless chocolate cookie, and their recipe looks like it has about the same ingredients. Here is their nutritional analysis for those who are interested: http://www.starbucks.com/menu/food/bakery/flourless-chewy-chocolate-cookie?foodZone=9999

    I can’t wait to try to make these myself. Crossing fingers they work out!

  • Natalie

    I’m wondering how far in advance I can make these cookies? They look wonderful. Thank you!!

  • Alexa

    Made these today, absolutely delicious! I used cacao for the chocolate chips and used Mediterranean Sea salt. They were a huge hit at home, thank you!

  • Cookie boo

    My batter was a little thin also however if you let it sit about 20 min it gets more firm. Must be the powdered sugar setting up. Mine puffed up but didn’t crackle. The taste was phenomenal! For The second batch, when I pulled them out of the oven, I used the side of a fork to punch down and make them crackle. They came out great! Thank you for a yummy recipe.

  • liz

    Can anybody tell me the calories, fat ect in these cookies. ….I made them turned out wonderfully but just curious.