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I have long been a fan of the infamous flourless chocolate cake. Lucky for me, generally “flourless” anything  in the baking world is already gluten-free. I figured it would be hard to go wrong translating something as delicious as flourless chocolate cake to a cookie. And I was right! These are to die for. Death by chocolate if you will. They are very rich and chocolaty. I made giant cookies because I like them that way. Another great thing about these cookies is that they are so easy to make! They only have 6 ingredients which I always have on hand.

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These cookies would be great for so many occasions! They are portable, yet decadent enough for company. They would also be great with mint chips or broken up Andes for the holidays. I am all about the mint-chocolate combination. Yes, this recipe is a keeper at our house!

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Flourless Chocolate Cookies

Yield: 24 cookies

All the decadence of flourless chocolate cake baked into a rich and chocolaty cookie.

Ingredients

  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 to 4 egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup bittersweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray.
  2. In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Beat in two egg whites and the vanilla extract until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white - then a 4th one if it still seems too thick. Fold in chocolate chips.
  3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Cool completely. Enjoy!
http://blog.meaningfuleats.com/flourless-chocolate-cookies/

(recipe adapted from Recipe Girl)

 

41 Responses

  1. Jill Muldoon says:

    These look delicious! I'm definitely going to make them!

  2. Katie Mar says:

    no flour and these look sooo good?! that's awesome!

  3. spiceandmore says:

    These look sensational!

  4. Megs says:

    Definitely going to have to make these. I've never tried flourless cookies before!

  5. kdh says:

    Can you use the whole egg or will that change the texture too much?

  6. kdh says:

    can you use the whole egg instead of egg whites?

  7. Erin Collins says:

    I've never made them with the whole egg! If you decide to try it that way let me know how it goes :)

  8. Josie says:

    These look incredible, I’m really keen to try them.

  9. Carson Sheets says:

    I made these today. Something somewhere went wrong and the batter was a little liquidy. I made it into one whole cookie, seeing what would happen. It wasn’t pretty. But let me tell you – it was delicious!!! We could have snacked on that whole thing in one night if I hadn’t of hid it.

  10. Colleen says:

    I was so excited to try these, but they were terrible! Way too sweet and overly chewy.

  11. Elizabeth says:

    These are fabulous! I added a little peppermint extract to make them festive. They turned out great!

  12. Karen says:

    Made by hand (couldn’t be bothered to get the mixer out), and used 4 whole eggs to get the right texture. Natural, not dutch process cocoa, and I used 2 cups of chocolate chips. Also added in a cup of chopped pecans.
    DELICIOUS. Crisp, fudge-y, chewy. NOMNOM.

  13. Christina says:

    if I can’t have eggs, what else can I use instead?

  14. Paula Mann says:

    Amazing Cookies! They’re A-#1! A friend baked them for a gathering and they were a huge hit! Fudgy, moist – and super-chocolately: Yum-Yum!

  15. Paula Mann says:

    Super Chocolate-ly, Super Moist and Super Yum! A-#1!

  16. Jodie says:

    I just made these and they were kind of hollowish, there wasnt much cookie there. The dough was more like a batter, maybe I used too many egg whites? They’re good, just not fluffy or cookie like.

  17. Jessica says:

    Great recipe! I’d love to make these. Do you have any recommendations for adjusting the recipe to make it sugar free?

  18. […] spotted these flourless (so already gluten free, yaaay!) chocolate cookies and as soon as I get back stateside I’ll be trying them out. That look so […]

  19. Almond E. Brown says:

    I usually don’t leave comments but I had to tell you that these cookies are everything good in this world. OMG! OMG! OMG! Save me….nomnomnom!

  20. Robyn says:

    I made a few of these today. I have never tried a gluten free cookie or a flourless cookie. I really liked the cocoa flavoring. I disliked the powdered sugar, to me it was very over powering. Granted, I was using my mom’s powdered sugar so I really had no idea how old it was lol. I think I will experiment with these, and maybe use less powdered sugar and add some regular sugar? Either way, I hope to fit these to my liking as they satisfied my chocolate craving very quickly! Thanks!

  21. […] *Cookie recipe modified from Meaningful Eats.  […]

  22. Diana says:

    Wow these were good. Like used 3 whole eggs, and put in white choc chips because that’s all I had. They’re super sweet but I find most gluten free treats sweeter than usual. Loved these will try again with walnuts and dark choc chips and less sugar.

  23. Tiffany says:

    I made these today – flavor was great, however they came out hollow around the edges, only a small bit in the middle was actually chewy. I used just shy of 4 egg whites, so initially I thought it was too wet, but they really didn’t spread out at all, so maybe it was too dry. Who knows! I’ll have to play with it some more.

  24. Monique says:

    I use chick pea flour. They taste wonderful in bake goods. thanks for the recipe

  25. kacy says:

    I made these today and they taste good. The main issue I have is after chewing for a while, I end up with a mouthful of chocolate water and hard little bits that do not dissolve (I guess from the edges of the cookie?). Is this supposed to happen?

  26. Jennifer says:

    I just made these for the first time. After three egg whites, the consistency was still too thick. When I added the fourth, it was a little runnier than I expected. I cooked the first batch anyway, and they came out fine. But I was still looking for a slightly different texture, so I added the equivalent of what would be (for the entire recipe) 1 cup of almond meal. The taste and texture with this modification are exactly what I was aiming for – rich and chewy! Incidentally, I cooked them for 12 minutes with a Silpat on my cookie sheet.

  27. Jessica says:

    I miss eating good cookies since I found out about my gluten allergy. However, I don’t miss anything with these cookies! I added a cup of walnuts and they were divine…crunchy on the outside and chewy on the inside. Perfect!

  28. Karah says:

    Thank you for such a delicious recipe! I bought a flourless chewy cookie at Starbucks the other day for my sons to share, and they loved it. I looked it up online, and your recipe showed up in the search results. They looked exactly the same as Starbucks’s flourless chewy cookie and the ingredients were the same, so I tried baking up your version. They were just as big a hit as the Starbucks one even though I had to make them without the chocolate chips because I didn’t have any. My sons kept saying, “Yum! They taste just like the one from Starbucks!” So tasty and MUCH LESS EXPENSIVE! As a gluten-free family, we have eaten A LOT of GF cookies, and these rank as one of the best!

  29. Tess says:

    After adding two egg whites, I thought it was a little thick so I added a third. The dough quickly became batter (almost like cake batter) and I had to add more powdered sugar and cocoa to try to thicken it enough to drop them by the spoonful. They still tasted great but were pretty hollow and not the best consistency. Next time I’ll definitely only use 2 egg whites. If I hadn’t added a third, I’m sure they would have been perfect!

  30. Kim says:

    These cookies are fantastic. I added a little mandarin orange zest, and they were outstanding! Thanks for the recipe!

  31. Whitney O. says:

    I am pleasantly surprised at how easy and good these cookies are. I used the whites of two medium eggs and the cookies turned out brilliant. They were chewy and fudgy on the inside.

  32. Mary B says:

    These cookes are SO good!!! The fudge/brownie flavor is amazing! I will definitely be ,making these again!

  33. […] This is where I found the recipe for these cookies: Meaningful Eats […]

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