Crispy and chewy at the same time, intensely chocolatey and rich, these Flourless Chocolate Cookies are closer in flavor to a brownie than a traditional cookie. I was craving something sweet and chocolate this weekend, but I didn’t want to spend a whole lot of time baking.
I’ve had this Gluten Free Chocolate Cookie recipe saved to try for a while now and this was the perfect opportunity to try it out. Since I didn’t have a ton of free time on my hands, I appreciated how quick the recipe was to make without sacrificing good taste.
It only took a few minutes to whisk the batter together and these cookies were in and out the oven in very little time at all. For the chocolate lover in your life, these cookies are the ultimate treat!
Gluten Free Chocolate Cookies
When I’m in the mood for chocolate, I’m in the mood for Chocolate. Nothing else will do. And there’s no dessert that better satisfies my chocolate cravings, when they come, than a brownie or a chocolate-y cookie (except maybe Chocolate Fudge).
This cookie combines the best of both desserts. Flourless Chocolate Brownie Cookies have a crisp exterior that remind me of the edge pieces of a brownie. We all know those are the best pieces, right? The inside of these cookies is moist and rich with sweet chocolate heaven in every bite.
I love that this is a naturally gluten free dessert recipe, too! While I have no problem adapting favorite cookie recipes to be gluten free, having recipes on hand without any flour substitutions needed is convenient. Instead of using wheat flour substitutes, you simply omit any flour altogether!
The flourless nature of this cookie also makes it even fudgier, almost like eating pure chocolate but in cookie form. I’m so excited to have an out-of-this-world tasty cookie that all my friends and family can enjoy, whether they eat gluten or not.
Chocolate Brownie Cookies Recipe
It’s almost ridiculously easy to make these tasty cookies. This simple flourless cookie recipe uses a short list of easy to find ingredients that you probably already have in your pantry:
- Powdered sugar
- Cocoa powder
- Eggs (yolks and whites divided)
- Chocolate chips
- Salt
How to Make Flourless Chocolate Cookies
- Preheat the oven to 350 degrees. Whisk together the dry ingredients and add the eggs. Whisk again until smooth. Stir in the chocolate chips.
- Drop by tablespoons onto a parchment lined baking sheet. Bake 12 minutes, until the cookies are just set. They should be puffy and cracked across the top. Let cool for 2 minutes on the baking sheet before transferring to a wire cooling rack. Let cool completely before storing in an airtight container. Enjoy!
Recipe Notes:
- The batter will look far more liquidy than a traditional cookie dough. Don’t worry; it works!
- Using an electric mixer makes it even easier to whip together the eggs, sugar and cocoa powder. That said, it doesn’t take much more effort (or time) to do it by hand.
- I love the semi-sweet chocolate chips in this cookie recipe. If you’re a dark chocolate fan, feel free to substitute dark chocolate chips (or use half and half). Milk chocolate chips will also work but you’ll loose some of that deep cocoa flavor. In any case, the cookies will still be delicious!
Naturally Gluten Free Desserts
Some of my family’s all time favorite desserts happen to be gluten free. When I’m making treats to bring to an event or party, I always try to bring at least one item that folks with a gluten allergy or intolerance can still enjoy.
In these cases, the naturally gluten free dessert recipes are my go-tos. Along with these chocolate cookies, I love Flourless Hot Chocolate Cake, Flourless Chocolate Turtle Cookies and these Italian Almond Cookies.
You’ll also love these gluten free dessert recipes for Monster Cookie Dough Bites and Monster Cookie Bars.
Gluten free desserts can still be sweet, chocolatey and decadent and nothing proves it like these Flourless Chocolate Brownie Cookies.
Flourless Chocolate Cookies
A naturally gluten free dessert that’s full of chocolate flavor, these treats are a delicious hybrid of chocolate cookie and fudgey brownie.
Flourless Chocolate Brownie Cookies
Ingredients
- 3 cups powdered sugar
- ¾ cups dutch process cocoa powder
- 1 teaspoon kosher salt
- 2 large egg whites
- 1 large egg
- ⅔ cup bittersweet or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Whisk together the dry ingredients and add the eggs. Whisk again until smooth. (Using an electric mixer will make this even easier, but it's simple enough by hand as well.) Stir in the chocolate chips.
- Drop by tablespoons onto a parchment lined baking sheet. Bake 12 minutes, until the cookies are just set. They should be puffy and cracked across the top. Let cool for 2 minutes on the baking sheet before transferring to a wire cooling rack. Let cool completely before storing in an airtight container. Enjoy!
Notes
Nutrition
{originally posted 2/1014 – recipe card updated 7/11/22}
Pauline says
Turned out completely wrong 🙁 texture was gummy and no matter how much I turned the temp down they all burnt.
Was so excited to bake this for Friendsgiving this weekend, but looks like I’m going to have to buy a pie now.
Mary Younkin says
That’s very odd, Pauline. This is a pretty reliable recipe. Were you using parchment paper under the cookies? I hate it when recipes don’t work out, so I do understand your frustration. Without being in your kitchen with you, it’s hard to guess what might have gone wrong.
J says
Ive checked about 20 sites for this recipe lol. I havent made them with your whole egg yet.
Mine always come out wrong. First batch tasted burnt at the time recommended(they cracked), ive got a fan-assisted oven so I turned it down a notch. Im baking a batch right now and theyve been in for 25 minutes without cracking on top. I guess those are burnt too but why didnt they crack? I dont understand it.
Mine never look like the picture that ive seen replicated on many sites. This is one from the batch I have just burnt but they always have shape – splattered underneath that shiny top. Everyone elses look rounded.
Mary Younkin says
I have no idea why your cookies aren’t working out when using other recipes. But if you haven’t tried this recipe yet, it’s kind of hard for me to guess. Be sure you’re using parchment paper when you bake them, that’s the most common mistake.
RK says
hi! question: how many would this recipe yield?
Mary Younkin says
This recipe yields about 2 dozen cookies, RK.
Heather says
They turned out perfectly! Very chocolatey, crisp on the outside, chewy inside. I wanted to make sure they would work, so I halved all the ingredients, but added the entire egg and they are delicious!
Mary Younkin says
I’m thrilled that you love the cookies, Heather!
Jacob says
Terrible. I followed the recipe to the ounce and Before even putting it in the oven the cookies were so liquidy it all spread out together. Complete fail.
My kids were so disappointed
Mary Younkin says
Without being in your kitchen with you, I can’t guess what might have gone wrong, Jacob. This is a very liquid batter (similar to brownie batter) but it shouldn’t have spread across the pan.
LMarie says
First batch looked good but were undercooked – I think it’s because I made them too big. Second batch turned out amazing! However, a couple of them stuck to the parchment paper and no matter what I tried I could not get the paper off. All in all though, around 14 perfect cookies. They are delicious!
Mary Younkin says
I’m not sure why just a couple cookies would’ve stuck like that, Marie. That might have been an issue with the parchment. I’m so glad that you like the cookies!
Tania says
Hi I work with a countertop oven and can bake about 10 brownies at a time.
Would the second batch of brownies go flat if I mix the entire batter at one go and bake a second batch after the first is done?
Mary Younkin says
I think they’ll be just fine resting on the counter for that amount of time, Tania.
Peter Williams says
Recipe looks interesting. Too bad amounts are not included.
Mary Younkin says
Everything is shown in the recipe card at the bottom of the post, Peter.
Oaktree says
Hello! Made the recipe and broke a wooden spoon stirring the ingredients together 🙂 I’m not sure how you could whip it? It was the consistency of very thick brownie batter. That being said, they baked up perfectly and taste phenomenal!
Mary Younkin says
I’m glad you liked the cookies!
Camille Jones says
I am making them as I type and I had to look at the recipe again to see what ingredient I must have left out to make it runny because my dough is like tar. I did cook my first batch at 325 instead of 350 but they didn’t spread out at all. So I pressed them with a spoon and it made them look better. I am cooking this second batch to see if it improves. Well, that didn’t work either so I pressed with the spoon again. 3rd pan will be cooked again at 325 for 14 minutes and press about half way through. I would love to see your dough with it’s “liquid” consistency. It tastes okay though. 🙂
Mary Younkin says
I’m glad they turned out okay, despite the confusion, Camille. The “liquid” batter should resemble a brownie batter. It really is a strange cookie, but luckily they are delicious and worth it!
Denisha says
This recipe is not good because it does not tell you how to make the batter to be liquid there are no ingredients to help with that.
Mary Younkin says
The eggs in the recipe provide the liquid, Denisha.
Kristen says
These turned out ok, but following the recipe with one whole egg and 2 egg whites didn’t work at all, the “batter” was so dry it wasn’t even batter, I had to add an entire extra egg. Then, every single cookie may as well have been super glued to the parchment paper. They were terribly difficult to pry off (even after fully cooled) and many got destroyed in the process.
Mary Younkin says
That’s very strange, it sounds like there was another issue at hand. It sounds super frustrating, Kristen. I haven’t had that happen before. The “batter” should be very liquid. Perhaps an accidental mis-measurement? or an ingredient issue? did you by chance substitute anything in the recipe?
Kate says
These look delicious- I have a cousin visiting who’s gluten free and I always feel bad that we don’t have a dessert for her to eat. Could I use regular cocoa powder instead of dutch-processed? Thanks!
Mary Younkin says
Yes, that will work, Kate.
Jonna Eggl says
Can these be pre-made and frozen?
Mary Younkin says
I don’t think I’ve frozen these before, but I am fairly certain they’ll freeze as any other cookie does. Happy baking!
Ari says
To make the batter more stiff, I put the bowl in the fridge for 30 mins before baking and they spread just as much as a regular chocolate chip cookie. I also added a teaspoon of vanilla for extra flavor. They are really yummy, taste just like a chewy brownie.
Scott R says
Within the past few months we’d have to go gluten free for one of our sons, and baking gluten free has not gone well. My four year old daughter loves to bake with me, but we’ve done it far less often because we haven’t had gluten free recipes that worked.
These turned out AMAZINGLY! We did everything the recipe called for (minus substituting baking cocoa powder). They tasted great, the texture was like a warm brownie, and they even looked like the picture. Thank you for a recipe my four year old daughter and I can make together and my son loves!
Mary Younkin says
I’m so very happy to hear that the cookies were a hit, Scott!
Stephanie Thom says
2/10/23
I am baking these now! I just had one still warm. We had a bakery that made these when I was a kid. I have tried several versions. This one is by far the easiest and delicious. I used semi sweet chips in half and then chopped a milk chocolate bar in half. So good. As much as I love dark chocolate the milk chocolate was my favorite. thanks for the delicious recipe~
Mary Younkin says
So glad you like the cookies, Stephanie.
Angie says
The recipe is fine. Turned out, but the salt ruined them..
Don’t think the recipe I used before called for any salt. (couldn’t find it)
Mary Younkin says
Hi, Angie! Sorry to hear that your cookies didn’t turn out very well; is there a chance that you might have used sea salt instead of kosher salt? It’s much stronger when measured in the same amounts.