Flourless Chocolate Cookies
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 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.
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: Overworking 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 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!
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 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!
More Recipes You’ll Love:
- Flourless Chocolate Torte from Well Plated
- Chocolate Peanut Butter Sandwich Cookies from Texanerin Baking
- Flourless Chocolate Cake with Ganache and Coconut from Rachel Cooks
- Marbled Flourless Chocolate Cake
- Flourless Chocolate Kahlua Cake
- Triple Chocolate Fudge Cookies
- Dark Chocolate Pudding Cookies
- Chocolate Pudding Cake Recipe
- More of the Best Cookie Recipes
- 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
- Preheat oven to 350º. Line baking sheets with parchment.
- 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.
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.
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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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