Flourless Chocolate Brownie Cookies {naturally gluten free recipe}

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flourless chocolate brownie cookies recipe

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!

flourless chocolate brownie cookies recipe

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

  1. Preheat the oven to 350 degrees. Whisk together the dry ingredients and add the eggs. Whisk again until smooth. Stir in the chocolate chips.
  2. 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 CakeFlourless 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.

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Flourless Chocolate Brownie Cookies {naturally gluten free recipe}

4.52 from 25 votes
Recipe barely adapted from and with thanks to Bon Appetit
Pin Print Review
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies

Ingredients 

  • 3 cups powdered sugar
  • 3/4 cups dutch process cocoa powder
  • 1 teaspoon kosher salt
  • 2 large egg whites
  • 1 large egg
  • 2/3 cup bittersweet or semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350 degrees. 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

These cookies are almost ridiculously easy to make. Whisk together the cocoa and the sugar, add a pinch of salt and then whisk in the eggs. Toss a handful of chocolate chips in right at the end and you're done. The batter will be more liquid than traditional cookie dough, but don't worry, it works.

Nutrition

Calories: 93kcal · Carbohydrates: 20g · Protein: 1g · Fat: 2g · Saturated Fat: 1g · Cholesterol: 8mg · Sodium: 108mg · Potassium: 48mg · Fiber: 1g · Sugar: 18g · Vitamin A: 21IU · Calcium: 10mg · Iron: 1mg
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{originally posted 2/1014 – recipe notes updated 1/10/20}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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.2 stars

    • 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.

  2. 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.

  3. 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!5 stars

  4. 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 disappointed1 star

    • 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.

  5. 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!4 stars

    • 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!

  6. 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?

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