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}
BakeryDiva says
I made these and I have a few tips. 1) DO NOT OVERBAKE. 2) These are very sweet, but good. 3) They get hard fairly quickly, so either eat them right away, or store in AIRTIGHT container. They are a good cookie for gluten free people.
mmw2008 says
Looks good!
No flour nor butter excellent.
Thanks for sharing.
Anonymous says
You mentioned Crisco in your comment to a question asked…but I did not see where the recipe called for oil at all???? Did I miss something?
Mary says
Definitely no Crisco. An earlier comment from a reader stated that they tried making the cookies with Crisco. I was replying to that comment, but it looks like the original reader comment was deleted after I replied. Sorry for the confusion!
Jessica Harris says
They tasted wonderful, but mine stuck to the parchment like crazy and were difficult to remove without breaking into pieces. I follow the recipe as stated, with two minute cooling time?
Mary says
That's strange. They will stick like glue to a cookie sheet if it isn't lined with parchment, but mine typically come right off the parchment. I've also made these on silicone mats. If you have one, you might want to try that next time. I'm sorry yours stuck like that!
Anonymous says
Probably used wax paper… easy to mix up.
Mom24 says
KAF recommends spraying the parchment with nonstick spray for these.
Elisha says
OMG, I just made these and am speechless! They were SUPER simple and taste AMAZING!!! These definitely will not last a week in my home!
Anonymous says
Please help me. I've tried making these cookies twice now and the batter turns out SUPER dry and almost looks like molasses in texture. I've followed the directions and used proper dry measurements and i can't figure out what in the world i'm doing wrong.
Thank you for your help.
Mary says
How do they turn out after baking? If they are too dry, I'd add an egg white and see if that helps. The batter is slightly different, but it should still work like regular cookie dough.
Anonymous says
Not as bad as i thought they would turn out, but they look so much darker than yours so maybe i need to cut back on the cocoa? I did have to use Hershey's Dark because i couldn't find the dutch.
I appreciate you taking the time to comment. I really love the look of your cookies.
Mary says
The Special Dark Cocoa is going to make the cookies almost black. The cocoa is providing structure to the cookies though, so you can't really cut back on it. I've also made these with regular Hershey's cocoa and they worked great, so if you want a lighter color, that is an option. Hopefully they will turn out prettier for you next time!
michelle says
Would it be possible to exclude the chocolate chips in the recipe?
Mary says
Yes, these cookies will be fine without the chocolate chips. Enjoy!
Madison says
My dough was sooo stiff that I couldn't even work it. I added an extra egg and it it currently baking and spreading like wildfire across the pan. Fortunately, I am only baking a test cookie. I have added about a 1/4 c of flour to see how it does….
Mark W says
My dough was too thin, I could tell they were going to run together before I put them in the oven. Should I pack the powdered sugar and cocoa to get them to look like a cookie or how do i get the right consistency?
there still delish!
Mary says
Did you try baking a cookie with the really thin batter to test it? It should be very liquid, almost pourable and similar in consistency to brownie batter.
Katherine Kelley says
HELP! I am making these right now, and the batter is so thick I can't even get a wooden spoon through it to mix it (after a large mass glued to the inside of a whisk made me change to a spoon). Followed recipe exactly. How can I make the batter a little thinner without destroying the finished product? Haven't even tried to add the chocolate chips yet.
Mary says
I use an electric mixer most of the time, but I've also used a spoon. The batter is very thick, but you should be able to stir it. You could add a tablespoon of water next time if it is truly too thick to stir, but I haven't seen that before. Hopefully they worked out for you!
Kathy Kelley says
Thank you, Mary! I wound up adding a teaspoon of cold coffee and that helped with the thickness. The cookies stuck horribly to the parchment paper, but were very good.
Live To Bake says
I made these for my siblings and they went absolutely crazy over them, but I have a question, is the batter supposed to be really runny? When I poured the patter onto the baking sheet the batter was extremely runny so some of the batter ran into each other. Also, I had a really hard time getting these off the parchment paper. I am a teen, but I have made several different cookie recipe's, and I have never had a problem with the cookies sticking to the paper. The taste is great though!!!
Anonymous says
Mmmm. I just made these about two minutes ago and they are SO good. I halved the recipe and didn't use an egg yolk because I didn't know how to halve that ;p Turned out really well! Thanks!
Anonymous says
Made these cookies a few times, and here are some lessons I learned along the way: 1 – add the egg whites in batches so you can make adjustments to the batter; if you've added too much liquid, try adding nuts or more chocolate chips, 2 – add 1/2 tsp of instant coffee powder to counteract the sweetness and enhance chocolate flavor, 3 – wait for the cookies to cool completely before removing from baking sheet. Hope these tips help.
Kristine Corcoran says
I just made these and they were fantastic. They were very easy to make and not too sweet,considering there is 3 cups of powdered sugar in the recipe. Thanks for the great recipe.
Anonymous says
comacted sugar and coco powder??? hahahha and people think you have to buy wierd flours… :b sounds good to me!
Charity Giboney says
Thank you for a wonderful recipe! A couple of notes: to cut the sweetness I added 1tsp of instant coffee. I substituted half the chocolate chips with peanut butter chips, yum! I then allowed the mixture to set in the fridge for 20 minutes. This was super important because when I tried baking a single test cookie it ran too much and became an over cooked super thin mess. Once I allowed the mixture to set they came out perfectly. Also found allowing the cookies to cool completely on Silpat, about 15 minutes, before moving to wire rack. I tried moving a cookie after the 2 minutes in recipe and it stuck terribly. Thank you again for a wonderful addition to my cookie recipes!
Connie Hatch-Feir says
I'm confused – in some replies you state that the batter should be runny; in others you say it should be thick, like brownie batter. I really want to make these (I'm a gluten free chocoholic), but based on all the comments, I'd like a little more direction. Can you clarify, please?
Mary says
I apologize for the confusion. The batter should be the consistency of brownie batter. Thick, but pourable. It should not be stiff at all.
Anonymous says
are you reffering to confectioners sugar or any sugar will do? thanks for the response in advance
Mary says
You need confectioner's sugar (i.e. powdered sugar) for this recipe.
Anonymous says
I just tasted the last tiny cookie made from scooping out the last bit of batter, and it was *really* salty! I'm hoping the others aren't as extreme? Anyone else had this problem? I used sea salt instead of kosher salt, but I thought they were the same thing…
Mary says
Unfortunately, kosher salt and sea salt are not the same. Kosher salt has much bigger flakes (not grains) and a teaspoon's worth of sea salt is probably almost double the "saltiness." I'm sorry for the confusion! I use kosher salt almost exclusively and I will always note it in the recipe when I use an alternate salt.
Anonymous says
Thanks! I'm trying again tonight.