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3 Flourless Chocolate Cookies on a small white plate

Flourless Chocolate Cookies

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 These glossy, rich Flourless Chocolate Cookies are packed full of chocolate chips and a dreamy alternative to an ordinary meringue or chocolate chip cookie.

As a bonus, these Chocolate Meringues naturally gluten-free and are no ordinary treat!

Flourless Chocolate Cookies on a small oval plate with a glass of milk

Flourless Chocolate Cookies AKA Chocolate Meringue Cookies

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 my friend’s blog, The Cafe Sucre Farine, 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.

 3 Flourless Chocolate Cookies on a small white plate

Tips for Making These Flourless Chocolate Cookies

  • 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: Over working this batter will result in less glossy cookies. Mix just until 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 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!
Flourless Chocolate Cookies in a white ceramic bowl

Recipes Made with Egg Whites

Meringue cookies are a terrific way to utilize leftover egg whites. Whether you’ve made creme bruleechocolate pudding, lemon curd or a 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!

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Flourless Chocolate Cookies

Flourless Chocolate Cookies

A delectable flourless chocolate cookie AKA chocolate meringue cookies, adapted from my friend, Chris, from The Sucre Cafe Farine

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 24 cookies


  • 3 cups powdered sugar
  • 1/2 cup plus 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 egg whites (no need to beat like with a traditional meringue)
  • 1 tablespoon vanilla
  • 2 1/2 cups chocolate chips


  1. Preheat oven to 350º. Line baking sheets with parchment.
  2. 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.
  3. 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.


Powdered sugar contains cornstarch which is vital for this recipe to work. If you can't eat powdered sugar or cornstarch, beware that the batter may not solidify.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 33mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 1g


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flourless chocolate cookies pin collage

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40 comments on “Flourless Chocolate Cookies”

  1. I would have never guessed these were a meringue cookie

  2. These look super duper chocolaty. Now the temps just need to drop a bit so I can turn the oven back on.

  3. 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!

  4. 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.

  5. 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.

  6. wow these are just beautiful I love that sheen they have!

  7. I am making these. Read all the tips in the comment section also. These look delicious.

  8. 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.

  9. Cookies turned out perfectly
    I used teflon reusable baking mats

    I let them set a few minutes then peeled them off paper

  10. 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!

  11. 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 🙂

  12. I am a SUCKER for chocolate cookies! LOVE that these are flourless!

  13. These look amazing!

  14. That glossy cracked top – making my mouth water just looking at them! They won’t last long in my house!

  15. So simple! These look incredible!

  16. 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!!

  17. 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!

  18. 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!

  19. Possibly the best cookie I’ve ever had.

  20. 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!

  21. 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. 

  22. Guess you should specify powdered sugar must contain cornstarch. 

  23. 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

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