Flourless Chocolate Chewy Cookies

This post may contain affiliate links. Read my disclosure policy.

Flourless Chocolate Chewy Cookies are crispy and chewy with a fudgy center that take just a few minutes to make and taste like they came from a bakery!

Flourless Chocolate Chewy Cookies are crispy and chewy with a fudgy center that take just a few minutes to make and taste like they came from a bakery!


Flourless Chocolate Chewy Cookies are going to be a staple of your Christmas cookie exchange this year if you try this recipe… I promise! They are so easy to make, look SO impressive and taste amazing! Plus when is the last time something was naturally gluten free so you can even serve these to people who aren’t used to getting cookies in the exchanges!

Flourless Chocolate Chewy Cookies are a bit more fragile than your average cookie because there is no flour in the recipe to help give it structure. What that leaves you with is a cookie that basically is like a meringue crisp topping, filled with delicious melted chocolate chips and the fudgiest center ever.

Plus chewy, yes chewy in that perfect warm cookie sort of way even when they aren’t warm! I’d wax poetic about these cookies even more but I feel like Toby (this clip is hilarious) in the episode of the office where he is listing the reasons why Hooter’s shouldn’t cater the casino party and the list keeps going and going…

Here’s my best Toby for you all: They’re super chocolatey, chewy, fudgy, crispy, EASY, quick, delicious, and will be enjoyed even by those who can’t tolerate gluten. Oh, and no butter! I know when I do Christmas baking I go through POUNDS of butter, so this is a nice departure from that!

Flourless Chocolate Chewy Cookies are crispy and chewy with a fudgy center that take just a few minutes to make and taste like they came from a bakery!

Save Recipes
Create An Account & Save Recipes

Tools used in this Flourless Chocolate Chewy Cookies recipe:
Silicone Mat: Helps keep your cookies baking evenly with no burned bottoms
Cookie Sheet: High quality and inexpensive, I have a whole stack of these!
Dark Chocolate Chips – My favorite dark chocolate chips, I keep them on hand in volume! More and more stores carry the brand now too, so when mine has a sale I buy 3 or 4 bags of every flavor. (Sometimes I can even get them for LESS than Nestle)
Unsweetened Cocoa Powder – This cocoa powder gives an amazing, dark, rich chocolate flavor. I also highly recommend the Trader Joe’s Brand of cocoa powder.
Espresso Powder: Intensifies chocolate flavors in baked goods and easy to store for future projects, I LOVE this espresso powder.
Fleur de Sel: An amazing finishing salt, this will help make the chocolate flavor pop!

Pin This

Like this recipe? Save it to your Pinterest board now!




Flourless Chocolate Chewy Cookies

4.92 from 12 votes
  • Yield: 12 cookies
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder
Flourless Chocolate Chewy Cookies are crispy and chewy with a fudgy center that take just a few minutes to make and taste like they came from a bakery!


  • 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt (not Kosher salt)
  • 3 large egg whites , room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder (optional, but makes a huge difference in the intensity of flavor)
  • 2 cups dark chocolate chips (you can also substitute your favorite kind of chocolate chip)
  • flaky sea salt , optional but a delish finish to the cookies


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Pre-heat the oven to 350 degrees.
  2. These cookies are quite large, so you want to be sure you either bake in batches or use two pans. Using a silicone mat (this will help keep the bottoms of your cookies from burning) or parchment paper line your baking sheets.
  3. Sift together into a large bowl the powdered sugar, cocoa powder and salt.
  4. Add in the egg whites, vanilla extract and chocolate chips. Stir until combined.

  5. Using a cookie scoop (1/4 cup measure) add 6 scoops to each baking sheet.
  6. Bake for 11-13 minutes until the tops are shiny and cracking.

  7. Let cool completely before removing from pan/silicone mat/parchment paper as they are fragile and can break easily (also due to size).
  8. If you like the flavor of sea salt and chocolate, sprinkle some Fleur de Sel onto the tops of the cookie dough before baking.

Nutrition Information

Yield: 12 cookies, Amount per serving: 295 calories, Calories: 295g, Carbohydrates: 49g, Protein: 4g, Fat: 10g, Saturated Fat: 9g, Sodium: 94mg, Potassium: 277mg, Fiber: 2g, Sugar: 39g, Vitamin C: 0.2g, Calcium: 97g, Iron: 1.1g

All images and text © for Dinner, then Dessert.

Keywords: chocolate, chocolate cookies, cookie recipes, cookies, Flourless Chocolate Chewy Cookies, flourless desserts

Flourless Chocolate Chewy Cookies collage

Flourless Chocolate Chewy Cookies are crispy and chewy with a fudgy center that take just a few minutes to make and taste like they came from a bakery!
Flourless Chocolate Chewy Cookies are crispy and chewy with a fudgy center that take just a few minutes to make and taste like they came from a bakery!

Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. I discovered chocolate chewy cookies years ago at a store in Houston and have always wanted to make them myself. I’m giving these 5 stars because the problem with my batch of cookies was totally on me and I can see past those to how delicious these would be if I hadn’t gone rogue on a couple of things. I didn’t have espresso powder so I ground my espresso roasted coffee into a fine powder. I should not have used a teaspoon of it, maybe more like half a tsp. I should have known the coffee flavor would be too strong. So they’ve become a morning cookie or for when my energy drops in the afternoon. ; ) I also did 1/4 cup scoops and only got 8 cookies which threw off the timing a bit. Next time I will scoop a bit less. I also added chopped pecans (yum!). Other than my mistakes, these are shiny, chocolaty, crispy and soft. None of them will go to waste and I will try again. They were very easy too!

  2. Made these and they turned out perfect! Thank you for this recipe. I love how they are so chocolatey and chewy and totally look like a cookie shaped cracked-chocolate-lava-flow. A very light and airy cookie, and surprisingly not overly sweet. I added powdered espresso as recommended and used the Hershey’s Special Dark Cocoa Powder I had on hand. And added chopped pecans to 1/2 of recipe to compare. Both ways were delicious!

  3. Can you make these with dutch cocoa or only regular? Since there isn’t baking powder or soda I wonder if it would make a difference?

  4. The recipe taste awesome. The cookies are perfect for cookie swap. The recipe make almost double what they are supposed to in one batch. I highly recommend these cookies, they are to die for. They are easy to make best of all fun. Thanks for this amazing recipe. ?

  5. The makes these a little more Christmas festive I replaced half of the chocolate chips with peppermint chips and then dusted the tops with crushed candy canes right after they came out of the oven. The chewy rich chocolate with the peppermint is so good, I’ve made these twice already this year, they’ve been a big hit!

  6. Are the egg whites supposed to be whipped? I followed recipe and the cookies spread so much. They didn’t puff at all. I feel like I did something very wrong.

    1. Hmm, baking can be tricky so it’s hard to say what might have happened. There’s no need to whip the egg whites though. Next time, try making sure the egg whites are as fresh as possible and bake them immediately.

  7. OMG! I just made these and they are INCREDIBLE! I followed the recipe exactly except that I put 11/ 2 cups of chips instead of two. They are so pretty and shiny on top, it looks like icing, but it’s not. They came out perfect, crispy outside and chewy on the inside. This was SUCH an easy recipe. Not too sweet at all to me. I am SO grateful I found this recipe. I am a chocoholic and don’t do well with any type of grains, even gluten free I have to be careful with. Thank you so very much!!!! BTW, I’m high altitude, 5000 feet, and they came out perfect.

      1. Just wanted to let you know that based on these comments I’m willing to try this recipe! Sounds good and willing to make dozens! Thanks for the help!

  8. So Yummy. I made these and used 1 cup semi sweet chocolate chips and 1 cup toasted chopped pecans. They turned out excellent. I made them a little smaller and got 20 cookies out of the recipe. Was wondering what is the best way to store? Should they be in an airtight container?

    1. I would store them in an air tight container at room temperature. They should last 2-3 days. So glad you enjoyed them.

  9. LOVED these cookies. Shiny and crunchy on the outside and pure chocolate happiness on the inside. Thank you! I would like to make them with a smaller cookie scoop. What do yo think?

  10. These are absolutely amazing! I have been looking for a recipe to duplicate these chocolate chewy cookies that I have only found in a grocery store in Austin, TX. Normally, I do not like cookies that are too chocolatey, but for some reason I love these cookies. The texture of them is fantastic, chewy on the inside and crunchy on the outside. I did add some toasted pecans, and just ended up using whatever kind of chocolate chips that I happen to have on hand. I also add espresso powder, cornstarch, use mexican vanilla and add sea salt to the tops before they bake. Made these a couple of times before….they are just so good! Thank you so much for sharing your recipe Sabrina! Awesome job!

    1. I haven’t tested it using anything else. If you decide to try, I’d love to know what worked for you. Good luck!

  11. Basically just chocolate paste or mush, mostly chocolate chips with a little scaffolding. Not terrible but not great…. Super sweet… Super easy to make.

    1. I had the same problem, I’m going to give it another go with different (and less) chocolate chips. Maybe sub some chopped nuts for part of the chips in the recipe. Mine didn’t seem to bake all the way through, but the “shell” was fantastic! I may also try at a lower temp this time around.

  12. I routinely reduce the sugar in cookie recipes by 1/3, and they always turn out perfectly. With this recipe, 2 cups of powdered sugar made perfect cookies. I added 2 tsp of espresso powder and that cut the sweetness further and enhanced the chocolate flavor. Delicious!

  13. Hello, Sabrina! My name is Elena. I live in Moscow, Russia. I signed up to your website and look forward to your recipes. I really like what you do. But I can not do the same, because we do not measure in cups, we measure in grams. Could you specify the grams in your recipes? I will be very grateful to you for this. Thank you.

    1. Hi!! I updated my site a bit ago and now the recipe cards now have an option to change it to grams. It’s highlighted in green below the ingredient list. If you click on it, it’ll change it for you.

  14. Hi! I just tried to bake these cookies and my batter was too runny. I tried to bake any way and they came out flat and dull. Where did I go wrong?? Was I supposed to beat the egg whites first?


    1. Hmmm, I’m not sure what might have happened. The egg whites are the only liquid and they don’t need to be beat. If you’d like to troubleshoot, send me an email at contact @ dinnerthendessert .com and we can try and figure it out together.

  15. I would love to make these for a large holiday dinner, and am hoping to prepare as much in advance as possible – do you know if these cookies freeze well after being baked, or if I could possibly freeze the dough and then bake the day of the dinner?

  16. So good, like I bought them from a bakery. My husband who “doesn’t like sweets” asked for seconds 😀

    I made these with half the sugar and they turned out great. No crackle on the surface like in the photos, but perfect chewy texture and not too sweet. Yielded 8 cookies. Recommended! Thanks for another great recipe.

  17. I have a question about the egg whites. Do you beat the eggs until fluffy before stiring them into the recipe? The cookies look like a Cookie Tammy Poe made for La Grande Orange and I am hoping they are as one of the same.

      1. I wondered this too. I baked them without whipping the egg whites, but have you ever done this with this recipe, and, if so, what were the results?

  18. I’m known as THE COOKIE LADY! I love to bake and have been doing it for 65 years! My granddaughter was diagnosed as gluten and dairy intolerant! And she loves to bake! Thank you for this PHENOMINAL recipe, I cannot thank you enough! These are delicious cookies; I used Pernigotti cocoa (unsweetened chocolate) and miniature chips. These were so easy and so delicious; such an easy recipe—my new favorite!

  19. Tried this recipe. The cookies looked amazing and the first bite was okay. But honestly, this recipe is horrendous and a huge waste of perfectly good ingredients. If you’re looking for a gluten free cookie, try something else. These taste like pure sugar and made me feel nauseous. I’m so sad because I wanted to like these and the chocolate flavour is wonderful. But something about the icing sugar makes them vomit inducing.

    1. Hi Kelly, I’m so sorry you’re not a fan of the cookies. The chocolate flavors were good but the issue was they were too sweet for you? I think sometimes the absence of flour can intensify the flavors in the cookies so if you’re looking for a recipe with a more muted sugar flavor and can eat flour I recommend //dinnerthendessert.com/dark-chocolate-crinkle-cookies/ which are less sweet. If you need something gluten free I highly recommend the blog Dishing Delish, she has great gluten free recipes. Sorry you felt like it was a waste of ingredients.

    2. Really? This is your comment? If you didn’t like them, isn’t enough to simply say that? I found them to be very tasty, as did my guests, who devoured them after dinner. I had some difficulty getting the cookies off the parchment paper, but I’m willing to try the the recipe again. Thank you to the recipe author for posting it; nothing ventured, nothing gained.

  20. I made this recipe today and I loved it! However, my cookies did not spread not were they shiny. Any idea what I might have done wrong? Are the chocolate chip suppose the melted before adding into the mixture?

    1. I don’t melt the chocolate chips before adding. Were your egg whites fresh? I find if I use eggs I’ve had for a while sometimes I don’t get that luster from the egg whites. Also, the not spreading is interesting because without the flour these cookies love to take up space on the cookie sheet. Did you make and bake them directly? Or did you chill them at all? Sometimes if chilled it can make the texture of the dough look more like a fudge than a softer cookie dough. If you want to troubleshoot via email I am always around too, contact @ dinnerthendessert.com 🙂

  21. This is close to a recipe I’ve been using for a couple of years, except that mine has an additional 2 cups of nuts, chopped medium/fine. My favorite is to use walnuts, but I have also made the recipe with either almonds or pecans, and with a mix of three chopped nut types, all with delicious results. It literally doubles the batch size (who doesn’t love more cookies!?). It does help cut down the intense level of sweetness, but remains both “melt-in-the-mouth” and “chewy”, with a lovely bit of a crunch from the nuts. It is nice to see your recipe as an option for folks with nut allergies!

  22. I tried the cookies today and they are delicious. Easy to make and full of chocolate flavor. I wish I had used sea salt to top them off with I know that would have made them amazing

  23. Hello, i’m french (sorry for my bad english!) and i found that these cookies had too much sugar (maybe it’s cultural 🙂 ) but i liked The texture! Do you Think The texture will ne The same if i put only 1 cup of sugar? Thank you

    1. So sorry this message got snagged in my spam filter! These cookies are incredibly sweet, I mean really really sweet which I think is intensified by the lack of flour. I don’t know how the chemistry of the baking would be affected with such a drastic cut in the sugar though. If you do try it I would love to hear how they turned out.