Flourless Chocolate Cookies
These glossy, rich Flourless Chocolate Cookies are packed full of chocolate chips and are a dreamy alternative to an ordinary meringue or chocolate chip cookie.
As a bonus, these cookies are made with whipped egg whites, which technically make them Chocolate Meringues! As a bonus, they are naturally gluten-free and are no ordinary treat!
Why You Must Make
- They’re rich, dense, and chewy!
- With both cocoa powder and chocolate chips, they’re ultra chocolaty!
- They’re naturally flourless so perfect for anyone who’s following a gluten-free diet.
Now if you’re like me, when you picture a chocolate meringue cookie, it’s kind of pale, crisp, and without an intense chocolate flavor. Well, when I saw photos of these chocolate meringue cookies AKA flourless chocolate cookies on a friend’s blog, I knew I’d be baking them immediately.
Then these cookies turned up on two other friends’ blogs. Yup, they were definitely worth baking and sharing here, too. Dark, dense, and chewy, these were perfect for both my family and for my book club’s summer dinner. The chocoholics at home gave their unwavering approval, and one of my book club friends made this immediately after receiving the recipe. A sure sign of a magnificent cookie.
What Readers Are Saying:
From Lisa via Pinterest: These are so easy to make and SOOOOO DELICIOUS! I will definitely be baking these cookies again and again!
From Diana via the comments: So good! My gluten-free son raves about them. Asked me to make another batch. Wish I had thought to teach him how to make them. My 60+-year-old arms get tired a lot faster than they used to, lol.
Ingredient Notes
- Kitchen Staples – Real Vanilla Extract, Table Salt
- Cocoa Powder – Not cocoa mix, but unsweetened cocoa powder
- Egg Whites – Use cold eggs as the yolk is less likely to break. Crack on a flat surface as this will minimize yolk breakage, too.
- Powdered Sugar – Sift to remove lumps
How to Make
- Place all the ingredients except the chocolate chips in a mixing bowl.
- Stir together until well combined.
- Add the chocolate chips and mix.
- Drop by tablespoons onto prepared baking sheets. Bake as directed.
Expert Tips
- A few notes about these chocolate meringue cookies. With this recipe, the egg whites are just stirred in with the other ingredients, which include a healthy dose of cocoa powder AND loads of semi-sweet chocolate chips. Unlike a typical meringue, no beating is needed, though it may take a bit of stirring to incorporate the wet ingredients into the dry. Once it comes together, then the chocolate chips are added to the mix.
- PRO-Tip: Overworking this batter will result in less glossy cookies. Mix just until the ingredients are combined.
- The batter has a flowing nature, so it’s hard to get beautiful round cookies without a little tweaking. At my house, I’m definitely the only one who cares about the aesthetic appearance of my desserts. If you don’t give a hoot, either, that’s just fine.
- But if you’re like me, you may want to push the dough mounds into more spherical shapes when they are hot out of the oven. I use a spatula for this tidying-up process.
- They will spread, so don’t crowd these on the cookie sheets.
- PRO-Tip: make sure you line your baking sheets with parchment paper. If your brand doesn’t have a glossy finish, you may want to spray it with a non-stick cooking spray as well. They must be removed to a cooling rack about a minute or two after taking them out of the oven or they will start to adhere to the paper. You will love the results even if they don’t look like Betty Crocker baked them!
- Store in an airtight container at room temperature for up to 1 week.
Recipes Made with Egg Whites
Meringue cookies are a terrific way to utilize leftover egg whites. Whether you’ve made creme brulee, chocolate pudding, lemon curd, or rich ice cream, there are times when only yolks are called for in a recipe. This is when plain or chocolate meringue cookies are perfect!
I also have a fabulous chocolate-dipped macaroon recipe calling for two egg whites, but when your husband declares he’s allergic to coconut so he doesn’t have to eat it, these don’t fly! My simple meringue cookies AKA egg white cookies are always a hit and this chocolate raspberry pavlova is killer!!!
So make sure to pin this post so you can whip up these cookies made with egg whites next time you have some to spare!
Frequently Asked Questions
Meringue cookies are typically made of whipped egg whites, sugar, and flavorings that are piped onto a baking sheet, then baked slowly at a low temperature.
These cookies are not traditional meringues but do contain egg whites and sugar. The egg whites are not whipped like in other meringue recipes. So by definition, these are not true meringues, but more like a cousin.
They will keep in an airtight container at room temperature for 2-3 days. They’ll also freeze well for up to 3 months.
More Recipes You’ll Love:
- Flourless Chocolate Torte from Well Plated
- Flourless Chocolate Kahlua Cake
- Triple Chocolate Fudge Cookies
- Dark Chocolate Pudding Cookies
- Chocolate Pudding Cake Recipe
- More of the Best Cookie Recipes
Flourless Chocolate Cookies Recipe
A delectable flourless chocolate cookie AKA chocolate meringue cookies, adapted from my friend, Chris, from The Sucre Cafe Farine
Ingredients
- 3 cups powdered sugar
- ½ cup plus 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 4 egg whites (no need to beat like with a traditional meringue)
- 1 tablespoon vanilla
- 2 ½ cups chocolate chips
Instructions
- Preheat oven to 350º. Line baking sheets with parchment. Spray the parchment with Pam cooking spray and using a paper towel, spread the Pam so that it covers the whole surface.
- Stir together all the ingredients except the chocolate chips. The mixture will eventually come together.
- Scrape the bowl and mix again. Stir in the chocolate chips.
- Drop by tablespoonfuls onto prepared baking sheets. Reshape if necessary (I used my spatula).
- Bake till the tops are slightly cracked and glossy, about 15 minutes.
- Cool only briefly before moving to a cooling rack. Cookies are fragile, but they will stick to parchment if not removed shortly after baking.
Notes
Powdered sugar contains cornstarch which is vital for this recipe to work. If you can't eat powdered sugar or cornstarch and omit or substitute, beware that the batter may not solidify.
These cookies don't contain oil or butter so they tend to stick. Make sure to use parchment paper AND Pam cooking spray so they don't adhere to the pan or paper.
Store in an airtight container at room temperature for up to 1 week.
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Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 33mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 1g
69 Comments on “Flourless Chocolate Cookies”
How long do these keep and how should I store them?
Hi, Roxie,
Store these cookies in an airtight container at room temperature for up to 1 week. Hope you enjoy!!! Liz
Our powdered sugar doesn’t contain cornstarch. What should I do than? How much can I add?
Great question, Tamara. It looks like the manufacturers use 3% cornstarch in their powdered sugar, so about 1 1/2 teaspoons per cup. For each cup, remove that amount of powdered sugar and add the cornstarch. Whisk together to use. Hope that helps!
Thank you, Liz! These will become a go-to for a higher protein chocolate cookie fix! Absolutely YUMMY!
So true! I’m glad they were a hit, Vicki!!!
I love chocolate chip cookies and I love that these are double chocolate chip cookies. These look so good and easy to make!
Flourless chocolate cookies look delicious I have made it, My kids enjoyed it.
I’ve been struggling with cocoa powder recipes usually finding whatever I create to be way too bitter. These are perfectly delicious and have a great texture! The only problem I’m having is the cookies STICK to the parchment paper regardless of how long I let them cool for. I’ve tried moving them immediately, waiting 2 minutes, 5 minutes, 10 minutes, and 20 minutes, and each time they are GLUED to the paper, destroying them as I try to scoop them up. They are still delicious, but would love any assistance on how to get them not to stick!
Hi, August, I didn’t have this problem the first time I made them, but I did when I made them again recently. Spraying the parchment paper with Pam does help. You can use a paper towel to help smear the spray all over the parchment before adding the cookie dough. I hope that helps!
Can cartoned egg whites be used instead of shelled egg whites?
Hi, Carolyn, Unfortunately, the pasteurization process used before packaging the egg whites in a carton will prevent the whipped egg whites from stabilizing properly. So it’s best not to use them.
I am so hooked on these!
After eating a bunch of these delicious cookies, I discovered they are awesome in plain Nonfat Greek Yogurt! Sort of like a Chocolate chip cookie granola, mixed up in yogurt with some frozen raspberries 😋👍 Yum!!
Mmmmmm….that sounds delicious, Luann! So glad you are enjoying these cookies!
Was making an aioli yesterday and needed something to do with all my egg whites…needless to say, we will be making this again and again. I had to double the recipe, so I added some melted baking squares to the mix since I did not have enough cocoa powder. I also didn’t watch the video until after and had added some additional cornstarch and powdered sugar to thicken the “dough” some more. I also put the mix in the fridge between baking my batches. My husband and in-laws could not stop eating these cookies! So delicious!!
Oh, I’m so glad you enjoyed these, Ashley!! Thanks for your tips as they will definitely help future bakers!!!
These cookies look so delicious! Can’t wait to make them for our coffee hour after Church. I might make them with the powdered sweetener and add some cornstarch and a tablespoon of instant coffee to boost the chocolate flavour of the cocoa powder. ????
Being a chocolate lover and a cookie monster, this cookie is yelling at me “EAT ME!”. And it’s so easy.
Ooo these cookies look terrific and sound delicious! Loving their wonderful exterior – so glossy and crackling, just like brownies. Great job!
I’m always looking for gluten free recipes. Love how chocolatey these are.
They remind me of my favourite chewy brownie cookies! Excellent!
So good! My gluten-free son raves about them. Asked me to make another batch. Wish I had thought to teach him how to make them. My 60+-year-old arms get tired a lot faster than they used to, lol.
Love this, Diana!!! I’m so happy they were a hit with your son!
Think one could sub nuts for chocolate chips?
Hi, Liz, that should work fine! Hope you enjoy.
Would this work with Swerve icing “sugar”?
Hi, Katie, I’m not sure the “chemistry” would be the same with Swerve as these are meringues. I checked a keto friend’s blog and she has a chocolate meringue using regular and powdered Swerve so It can be done. But I’m not sure if making this recipe exactly the same subbing out the sugar would work. If you’re willing to try, please report back!
I love baking cookies but I haven’t tried making a flourless one. This looks really lovely and easy to make. Thank you for sharing this! I am so excited to try it.
Can you use liquid egg whites from a carton?
Helena, I have not tested this with egg whites from a carton, but it “should” work. The egg whites in the recipe are not beaten like in a regular meringue. If you give them a try, let me know how it goes! Fingers crossed for you 🙂
Liz, just wanted to let you know that I saved the recipe with cornstarch-free powdered sugar by adding a more cocoa a spoonful at a time until the batter was a thicker consistency
Whew. What a good idea! So glad you found a solution. Thanks so much for reporting back. Happy New Year!!!
Guess you should specify powdered sugar must contain cornstarch.
Good idea! Sorry you can’t use cornstarch as this is a tried and true recipe 🙁
Made recipe exactly as written. Batter is totally liquid – no way to make cookies. Maybe because I used organic powdered sugar to avoid cornstarch?? Very disappointing.
Yes, you need to make this recipe as written as the cornstarch is vital for the recipe’s success. Sorry they didn’t work for you, Vickie!
Hi there,
I made this’ll today and was pleased with the outcome, however it is a little on the sweet side for me. Do you think it would be possible to pulverize freeze dried berries and replace some of the chocolate and powdered sugar with them?
Interesting question, Emily. I think you might be OK replacing some of the chocolate chip, but I’d be concerned that removing some of the powdered sugar might effect the structure of the cookies. Since there is no flour, the cornstarch in the powdered sugar most likely picks up part of flour’s role. Hope that helps. Let me know how it goes!
Possibly the best cookie I’ve ever had.
Subbed out vanilla for orange extract when I made these for Thanksgiving. They were such a hit that there are requests (demands, lol) to bring them for Christmas. Tomorrow night is baking night!
Hooray! Thanks for reporting back, Tricia! Merry Christmas!!
Look great and ready to try this! Have you added walnuts ever? Maybe mix choc chips and walnuts? Any suggestions ?
I haven’t tried adding any nuts or chocolate chips, but that sounds delicious! The batter does best if you use it as soon as it’s mixed well, so I’d add them right away and start scooping! Enjoy!
Made these as the recipe shows. They are amazing! My husband even loved them- after I guaranteed they weren’t a weird cookie ????. I would love to see it tweaked for low carb. Anyone made it with Truvia or Steevia turned into ‘powdered sugar’?
LOL, your husband sounds like mine! I don’t have any experience with trying this with any sugar substitutes, but I’ll let you know if I ever spot a low carb version. Thanks for stopping by!
I just tried these and replaced the powdered sugar with Lakanto monkfruit powdered sugar. I also replaced the chocolate chips with Bhu Fit vegan sugar free chocolate discs. They aren’t pretty, but they are delicious! Oh, and only cooked them 12 minutes on convection bake. Yum!!
Great to know a healthier version worked. Thanks for your review, Denise!
Wow, delicious!!
So simple! These look incredible!
That glossy cracked top – making my mouth water just looking at them! They won’t last long in my house!
These look amazing!
I am a SUCKER for chocolate cookies! LOVE that these are flourless!
Love them!
I wanted to try this last time I visited but didnt have the ingredients I just checked and have it all now. Going to see if my grandson likes them he will help me make them 🙂
This recipe reminds me of the chocolate flourless cookies you can buy at Whole Foods. I bet these are just as tasty and cheaper to have on hand! 🙂 I also could easily make this Keto by subbing the sugar. Can’t wait to try it out!
Cookies turned out perfectly
I used teflon reusable baking mats
I let them set a few minutes then peeled them off paper
Thanks so much for reporting back—especially with what worked for you! Have a great weekend, Deb!
Can these be frozen? Or if not, how long will they stay fresh?
I have not tried freezing these, but with meringues in general, you can freeze them, but if there is any condensation in the container, they will not fare well when they defrost. They’ll stay fresh for at least a few days in an airtight container.
I am making these. Read all the tips in the comment section also. These look delicious.
wow these are just beautiful I love that sheen they have!
I made these for a friend who has to eat gluten-free food. Her and her husband loved them and asked for the recipe. I did not have parchment paper so I used aluminum foil. I removed the cookies immediately and carefully after baking. I had no problem with sticking. I ony baked them for 13 minutes. So, keep in mind ovens vary with cooking time.
Thanks for your feedback, Mary. So glad your friends enjoyed these! Happy holidays!!!
I just made these. I did 3 sheets – the first 2 stuck like crazy. And, they were hot, so it was painful to take them off the parchment. The 3rd sheet I had to leave, since I had to run out of the house. They were cool when I tried to take them off. They came off easily. I highly recommend leaving them until cool on the parchment.
Thanks for your review, Andrea! I will edit the instructions with your tip.
Has anyone tried these using the whole egg?
Hi, Betty,
Since they are also known as chocolate meringue cookies, I’d guess that you’d want to stick to egg whites only. But if you’re the kind of baker who likes to experiment, it might be fun to try—though I think the extra liquid might make the batter a bit too loose. Let me know if you go for it 🙂 Thanks!
These look super duper chocolaty. Now the temps just need to drop a bit so I can turn the oven back on.
I would have never guessed these were a meringue cookie