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Flourless Chocolate Brownie Cookies

February 10, 2014126 Comments 4.3

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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.

flourless chocolate brownie cookies recipe

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!

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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 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.

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Flourless Chocolate Brownie Cookies

4.28 from 33 votes
Recipe barely adapted from and with thanks to Bon Appetit
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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 24 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

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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 2/1014 – recipe card updated 7/11/22}

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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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  2. Anonymous says

    Hi. I am new to no gluten, and this recipe sounds wonderful. Can you exchange natural cocoa for the dutch? Thank you for sharing this with us!

    Reply

    • Mary says

      You can use whichever cocoa you prefer. Personally, I like the dutch or an extra dark, but any cocoa powder will work here. Enjoy!

    • Anonymous says

      Interesting facts on the differences between regular & Dutch cocoa….a few things not mentioned in this link are : Because Dutch process cocoa has a neutral pH and is not acidic like natural cocoa, it cannot be used in recipes that use baking soda as the leavening agent, which relies on the acidity of the cocoa to activate it. Rather, Dutch process cocoa can be used in recipes that use baking powder (instead of baking soda) for leavening.[2]
      The Dutch process:[1]
      Lowers acidity
      Increases solubility
      Enhances color
      Smooths flavor
      Compared to other processes, Dutch process chocolate contains lower amounts of flavonols (antioxidants) AND an important point: Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods, consiederably higher that Dutch processed cocoa. Happy baking! http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=82261

    • Anonymous says

      I've been gluten free for four plus years now…..best health decision I've ever made! My severe RA symptoms improved dramatically in just two weeks. Thanks for sharing this recipe!

    • Mary says

      I buy dutch cocoa or ghiradelli's unsweetened dark/dutch mix cocoa powder depending on what is available in the stores. You can use any variety of cocoa powder to make these though. We simply prefer the darker chocolates. I hope that helps!

    • Mary says

      I've never tried that, but honestly, I don't think it will work the same. These cookies are all about the texture and I'm not sure you'll be able to recreate them with a different sugar. If you do play with the recipe, let me know how it works for you!

  12. Michael Williams says

    Ok. I just prepared these a couple hours a ago. Here's my advice. DON'T EVEN CONSIDER MAKING THESE THINGS, unless you're prepared to 'pig out' on the most decadent, delicious cookies you've ever experienced. I made these for a 'gluten free' friend but by the time we see her, these will be long gone. Thank you, I think, for such an outstanding recipe.

    Reply

  13. Anonymous says

    I made these and they all ran together into a big blob. Thought I could break it into brittle and they shattered like glass. The taste is delicious but I just couldn't get them to resemble a cookie. We are sprinkling it on yogurt, etc. don't want to waste the chocolate.

    Reply

    • Mary says

      I would add a bit more flour next time. Mine didn't spread very much at all. I'm guessing that the Crisco affected them differently. Glad you still like the taste!

    • Mary says

      Sorry, that should have said, add a bit of flour, if they are spreading. However, they really shouldn't do that. I'd maybe try removing an egg white from the recipe if there is too much liquid. I've heard that these cookies work differently at different altitudes.

    • Mary says

      I'd add another egg if they are that dry. I'd double check the ingredients first though and make sure that nothing was missed.

    • Mary says

      I'd try adding a bit more flour if they are spreading across the pan. I'd need to know what isn't "working" in order to do more than guess though. Good luck.

    • Mary says

      My apologies! The usual fix for cookies that are spreading is to add a tablespoon or two more flour. I must have been really tired to answer that way on this recipe. So sorry about that! I'm not sure why your cookies were spreading. You could try reducing the egg whites to 1 and see if that helps. Good luck!

  16. Jennifer Cornejo says

    These cookies were delicious!! Very accurate to the name of brownie cookies. I enjoyed them most warm out of the oven with a glass of milk. I only made half the recipe, since it's only me and my husband in the house. I prefer fresh made cookies and find if cookies sit for more than a few days, we just wont eat them. It was perfect!

    Reply

    • Anonymous says

      I have found out that if you have Tupperware (has to be Tupperware) you may put cookies into the container after they are completely cooled and they will last and be the same as if they were just baked that day. I even baked date squares in Dec. and it's almost scary, they are actually edible. I did throw them away but, the consistency was the same as the first day I put them in there.

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