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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.
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 2/1014 – recipe card updated 7/11/22}
I just made these with Hershey's coca, super simple and delicious!!!! New favorite cookie!
Just made these. Delicious! I, too, used Hershey's and I wouldn't change a thing. I did use mini choc chips. Yummy. I'm making dinner for a family that is GF, we are not, it was wonderful to have a recipe that will please both. One note: my batter was very, very thick. Not sure why. I got 24 cookies, though I'll be telling my family it made 22. 😉
These are very good – have made many times!
Sounds delicious … does anyone have a calorie count on these cookies?
These look wonderful and healthy too! My kind of cookie – chewy chocolate!
This is my first gluten free recipe ever and the cookies were a huge hit! Thanks for making me look good 😉
made these tonight, though the dough was very stiff and not runny like you said. I used icing sugar, Fryer’s cocoa, 2 large egg whites and 1 large egg and salt. They turned out rather chewy and not looking like your picture. Oh well.
Your recipes are amazing delicious an I’m always cooking up something from your site Thankyou
While these taste delicious, any tips for getting them off the parchment paper? 😕
Hi, I’m not too experienced in baking, but I was wondering if you needed to beat the egg whites prior to putting them in?
Thanks!
The egg whites are added to the other ingredients as a liquid. They do not need to be beaten first. Happy Baking!
What can I sub the Powder Sugar with?
Left them in for only 10 minutes and they turned out perfectly! Crunchy outside and gooey inside…yum!
Ooey goey! They just about triple in size, so when she says tablespoon she really means it! I used Hershey’s dark cocoa, they look burnt but are oh so delicious. They thin out a lot too, like a brownie crisp. Delish!
Wonderful!! Oh my!! I tripled the recipe because I had two containers of 3 egg whites each leftover from holiday cooking. I am glad I did because this means more deliciousness! ! I used an 18/8 scoop so the cookies came out a big larger, yielded 5 dozen, and baked them for the full 12 minutes. They are crunchy and gooey as promised. Thanks for a great recipe!! This is a keeper!
When I made these I greased the pan because I didn’t have parchment paper and they stuck to the bottom of the pan. I needed them for a dinner party later that day and don’t have any more ingredients to make something else so I rolled them into what I called cookie dough balls and they were a huge success! If you run into the same problem I did I suggest rolling them into small balls.
My family really enjoyed these!
These look and smell delicious, but mine really spread out (I didn’t quite stick to the 1 TBSP and must have put them too close together). However, mine are too sticky and thin to get off the parchment paper. Hmm… any suggestions? I’m going to try letting them stay on the pan and firm up just a bit more. I’m not sure where I could have gone wrong besides my slightly larger scoop.
On second thought, I’m wondering if mine turned out differently since I didn’t use the electric mixer, rather, I mixed them by hand. Anyone else have this experience?
That would definitely make a difference. And the scoop size will affect it as well. They DO spread quite a bit.
How do you replace the chocolate chips?