Flourless Chocolate Cookies Recipe

Whether you are on a special diet or don’t have any flour on hand, flourless cookies are the way to go! Try out more recipes like these Flourless Peanut Butter Cookies, these Flourless Chocolate Brownies, or this incredible Flourless Chocolate Cake!

What are Flourless Chocolate Cookies?

Obviously, as the name says, these chocolate cookies don’t contain any flour which makes these a great gluten-free dessert. BUT… That is not what’s so special about them! Because these cookies use egg whites, their texture is to die for! The inside of the cookies has a delightful chewy texture, almost like a brownie. The outside of the cookie is crispy and resembles that of a macaron. Not only are these chocolate cookies unlike any other that you’ve had, they are so simple to make! Using just six ingredients, the dough comes together in minutes. The cooking is quick and easy. Trust me, you don’t want to miss out on this recipe!

Ingredients in Flourless Cookies

These flourless chocolate cookies only require a few simple ingredients, yet they make a delicious and sophisticated cookie that is perfect for any occasion. Check out the recipe card at the bottom of the post for all of the exact measurements.

Semi-Sweet Chocolate: Using semi-sweet chocolate creates the perfect balance. Egg Whites: Let your egg whites come to room temperature before mixing them in. Cream of Tartar: This gives the cookies a chewy, brownie-like texture on the inside. Powdered Sugar: The confectioner’s sugar makes these cookies nice and sweet. Cocoa Powder: This adds the perfect chocolate flavor to the dough. Chocolate Chunks: An added touch, the chocolate chunks take this cookie to the next level.

How to Make Flourless Chocolate Cookies

The process of making these cookies is even easier than making normal cookies. Not to mention, because these cookies don’t use flour, they can be served to everyone… Even your gluten-free friends!

Prep Bowl and Beaters: Prep your mixing bowl and beaters (or whisk) by wiping them down with a clean paper towel damped with distilled white vinegar. Meringue doesn’t like any fat, whether it’s a tiny bit of egg yolk or residual fat on your tools. Use the right egg whites! Cartons of egg whites tend not to make the best meringue. It’s better to use the freshest eggs and bring them to room temperature before using them. No Yolk: Make sure your egg whites have NO specks of egg yolks in them when you are cracking the egg into a small bowl to separate out the egg white. Add each egg white individually to the large bowl in order to prevent one contaminated egg white from ruining all of them. Chocolate Variations: Try switching it up by using milk chocolate for the melted chocolate and chocolate chunks instead of semi-sweet. You can also substitute the chopped chocolate for chopped nuts, coconut flakes, or even peanut butter chips.