This Flourless Chocolate Chip Cookies recipe uses just six ingredients and is naturally gluten-free. These cookies have crunchy, crackly tops and satisfyingly chewy centers—perfect for when a chocolate craving hits.
If you’re short on time, these rich flourless chocolate cookies come together in about 20 minutes. The exterior bakes to a crisp while the inside remains moist and chewy. The recipe is extremely versatile—try different extracts to change the flavor profile. I especially like dark chocolate with peppermint extract, but vanilla, orange, rum, or hazelnut also work beautifully.
Ingredients
- 1.5 cups powdered sugar
- 5 tablespoons dark cocoa powder
- 2 egg whites
- 1/4 teaspoon salt
- 1 teaspoon flavor extract of your choice (peppermint recommended)
- 1/2 cup dark chocolate chips
This recipe requires only one bowl, so cleanup is quick and easy.
How to make Flourless Chocolate Chip Cookies
Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper.
In a medium bowl, use a spatula to combine the powdered sugar, cocoa powder, salt, egg whites and extract until smooth and glossy. It can take a minute for the egg whites to absorb the dry ingredients—keep stirring until the mixture reaches the consistency of brownie batter.
Use a cookie scoop or a tablespoon to portion the batter into 6 mounds on the prepared baking sheet (about 1 tablespoon per cookie). If needed, use a toothpick to gently round the tops so each cookie bakes evenly.
Press a few chocolate chips onto the top of each mound so they show on the finished cookie.
Bake for about 10–12 minutes, until the tops are glossy and cracked. Remove from the oven and allow cookies to cool completely on the baking sheet before transferring. The glossy sheen and top cracks are the signs the cookies are perfectly baked.
These cookies are great plain or flavored. Try peppermint, orange, vanilla, rum, hazelnut, or cinnamon extracts to create new variations. Store cooled cookies in an airtight container at room temperature for up to three days.
Warning: they’re addictive—one is never enough for chocoholics!
More Gluten-Free Dessert Recipes:
- Gluten-free Pumpkin Cookies
- Low-fat Peanut Butter Balls
Flourless Chocolate Chip Cookies
Amy Duska
Pin Recipe
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Ingredients
- 1.5 cups powdered sugar
- 5 tablespoons dark cocoa powder
- ¼ teaspoon salt
- 2 egg whites
- 1 teaspoon peppermint extract or extract of your choice
- ½ cup dark chocolate chips
Instructions
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Preheat oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
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In a medium bowl, combine powdered sugar, cocoa powder, salt, egg whites and extract with a spatula until fully incorporated and glossy. It may take a minute for the egg whites to absorb the dry ingredients.
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Use a cookie scoop or a tablespoon to place 6 mounds of batter on the baking sheet (about 1 tablespoon per cookie). Shape with a toothpick if needed and drop a few chocolate chips on top of each mound.
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Bake until the cookie tops are glossy and cracked, about 10–12 minutes. Remove and cool completely on the baking sheet before transferring.
Video
Notes
- It takes a few minutes for the egg whites to absorb the dry ingredients; keep stirring until the batter becomes smooth and glossy, similar to brownie batter.
- A cookie scoop equals about 1 tablespoon. If you don’t have one, measure 1 tablespoon of batter per cookie.
- Start checking the cookies at 10 minutes; they’re done when the tops are glossy and cracking.
- Try different extracts—vanilla, orange, hazelnut, rum, strawberry, or cinnamon all work well.
- Do not bake these cookies directly on a bare baking sheet; they can stick. Use a silicone mat or parchment paper for easy release.
- Bake only six cookies at a time on a single sheet to avoid spreading into each other.
- Regular Dutch-process cocoa can be substituted for dark cocoa powder, and milk chocolate chips may be used in place of dark.