CHEWY, FUDGY FLOURLESS CHOCOLATE COOKIES (2024)

By Melissa Erdelac · April 9, 2018 (updated December 14, 2022) · 541 Community Comments

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Chewy, Fudgy Flourless Chocolate Cookies are a naturally gluten free chocolate cookie thatonly takes five ingredients to make. If you are looking for an extremely decadent, chocolate fudge cookie that tastes exactly like the Starbucks version, you have come to right place!

Flourless chocolate Cookies Recipe

Chewy, fudgy Flourless Chocolate Cookies recipe is a great introduction to gluten free baking. Just like No Bake Cookies, you won’t have to mess around with (expensive!) gluten free flour blends.

Plus, chances are you have all the five simple ingredients for these chewy, chocolate cookies right in your kitchen.

Even if gluten free baking is of no concern to you, these cookies will not disappoint. They have a crackly, crunchy exterior with a whole lot of gooey, fudgy goodness inside, just like gluten-free brownie cookies.

Flourless chocolate chip cookies’ unique texture and structure comes from the egg whites, which essentially makes this a meringue cookie. Since they taste like light, puffs of rich chocolately heaven, be forewarned they are eaten quickly!

Love FLOURLESS COOKIE RECIPES? Discover 20 of thebest flourless recipes and make cookies using simple, naturally gluten free, affordable ingredients!

What’s the secret ingredient?

Using dutch cocoa powder in place or regular / natural baking cocoa helps offset any potential bitter cocoa aftertaste. Dutch cocoa powder is alkalized, so it has a smoother, less acidic taste, and is great in flourless recipes such as these cookies and chocolate almond flour cake.

If you don’t have dutch cocoa on hand, natural baking cocoa may be used or try these Gluten Free Chocolate Cookies recipe.

natural unsweetened cocoa versus Dutch-processed

Look if the recipe calls for baking soda or not. Baking soda will react with natural baking cocoa to take away the acidity, so regular cocoa is fine in this case.

If a recipe calls for only baking powder or no leavening agents, use Dutch cocoa powderinterchangeably. Dutch cocoa will elevate the taste ofchocolate whipped cream frosting, hot fudge, and your favorite brownie recipe.

Read more about the difference between natural and Dutch-processed cocoa.

Can these Cookies Be Made Keto Without Powdered Sugar?

Some readers have written in about their attempts to make these flourless cookies keto. Unfortunately it doesn’t seem like their attempts have been successful and they have wasted (expensive!) sugar free xylitol.

This cookie recipe only uses powdered sugar and egg whites for the structure. Replacing the sugar with such a chemically different, keto-friendly, compound changes the recipe too much. Sadly, it yields some disappointing results.

How to Make FlourlessChocolateCookies Recipe

1. Prepare baking sheet with parchment paper sprayed with cooking spray. Preheat oven to 350 degrees fahrenheit.
2. In a large bowl whisk cocoa powder, powdered sugar, and salt together in a large bowl.
3. Add the egg whites and vanilla extract. Stir to combine. The batter will get very thick and require some oomph to stir. TIP: Using a silicone spoon helps immensely with being able to stir, scrape, and fold until all the ingredients are moistened.Fold in the chocolate chips or any additional add-ins. (Scroll down for more add-in options)
4. Scoop batter onto the prepared baking sheet. TIP:Using a small cookie scoop quickly makes evenly sized cookies. If you are a baker, this tiny little cookie scoop will change your life.
5. Allow cookies to rest on baking sheet for 30 minutes before baking. This will result in a better shaped cookie. (See image below) But, truth be told, these things will be eaten either way.
6. Bake for 10-12 minutes, or until tops are glossy and slightly cracked. Cool completely on the baking sheet before transferring.

What else can I add?

• chopped walnuts, pecans or pistachios
• [peanut butter chips
• crushed peppermint candies
• substitute chopped dark chocolate chunks for chocolate chips
• sprinkle with flaky sea salt before baking
• drizzle melted white chocolate over cooled cookies
• substitute orange extract
• crushed peanuts sprinkled on top

troubleshooting

Avoid a disappointing baking disaster! Here are some common mistakes made when baking this flourless cookie recipe.

1. Substituting a sugar alternative for the powdered sugar. Keto friendly Swerve, granulated sugar, Truvia, or Splenda may not be used.
2. Not lining the baking sheet with parchment paper. I often see readers post their cookie “failures” on a baking sheet lined with aluminum foil. Foil is a no no!
3. Forgetting to spray the parchment paper with cooking spray first.
4. Whipping the egg whites first. Although this won’t yield a total disaster, it does change the texture and shape of the cookie.
5. Letting the batter sit too long before scooping onto the baking sheet. Once the egg whites, powdered sugar, and baking cocoa are mixed, scoop the batter onto the baking sheet.
6. Many readers have asked about adding the whole egg. While some have had success with this, I have not. It added too much liquid and the cookies were extremely flat and chewy.
7. If the batter is too thick to incorporate the dry ingredients, you can add a couple drops of water just till it comes together. Avoid adding too much extra liquid, though, or the cookies will spread and become thin.

SAVE THIS RECIPE FOR fudgy flourless chocolate COOKIES TO YOUR PINTEREST BOARD!

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