Flourless Chocolate Chewy Cookies are a quick, easy, fudgy, gluten-free Holiday cookie that everyone will love!
With all of my Cookie Recipes to choose from it will be hard to pick a favorite but after trying this naturally gluten free, delicious, chocolatey, chewy cookies this is sure to be in your favorites.
Sabrina’s Flourless Chocolate Chewy Cookies Recipe
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?
Recipe Card
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees.
- 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.
- Sift together into a large bowl the powdered sugar, cocoa powder, salt, and espresso powder (optional).
- Add in the egg whites, vanilla extract and chocolate chips. Stir until combined.
- Using a cookie scoop (¼ cup measure) add 6 scoops to each baking sheet.
- Bake for 11-13 minutes until the tops are shiny and cracking.
- Let cool completely before removing from pan/silicone mat/parchment paper as they are fragile and can break easily (also due to size).
- 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
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Table of contents
About this Recipe
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!
Ingredients
- Dark Chocolate Chips: Dark Chocolate is my favorite flavor for this recipe.
- Unsweetened Cocoa Powder: Cocoa powder gives an amazing, dark, rich chocolate flavor.
- Espresso Powder: This intensifies chocolate flavors in baked goods and is easy to store for future projects.
- Fleur de Sel: An amazing finishing salt, this will help make the chocolate flavor pop even more!
Kitchen Tools & Equipment
- Silicone Mat: Helps keep your cookies baking evenly with no burned bottoms.
- Cookie Sheet: High quality and inexpensive cookie sheets are essential to this and other popular cookie recipes!
Variations
- Chocolate Chips: Feel free to use your favorite type of chocolate chips if you are not a fan of dark chocolate.
Related Recipes
More Chocolate Cookie Recipes
Photos used in previous versions of the post.
Dutch processed cacao?
If you’re unsure about choosing dutch-processed cocoa powder, just shop for it in your baking aisle near other similar ingredients. You’ll notice the label will say “Dutch-Processed” and the actual cocoa powder will be a bit darker than regular cocoa powder.
Amazing, very similar to a famous cookie at a bakery near Sacramento. They use walnuts instead of chocolate chips. Next time I will try 1/2 of each. Think might make smaller. Only got 14 cookies.
Hmm, thanks for your feedback. Yes, try smaller portions next time and thanks for the five star review Kris!
Anyone tried making these into smaller cookies? Or do they need the larger size to stay chewy in the middle? Thank you! Making them at cookie party this Saturday ?
Size will not affect the consistency of the cookie. Let us know how they turned out!
my cookie mix is watery… what do i do
Hi Jade, keep in mind this dough is flourless and turns out looking wet and shiny. If it is too watery to handle, my best trouble-shooting tips would be: double check your measurements, try chilling the dough, or try adding powdered sugar a tablespoon at a time. An air pocket in your powdered sugar measurement, for example, could cause there to be not enough dry ingredients from the start. Chilling the dough can fix the problem if your egg whites became too warm and loose. Finally, the extra powdered sugar will help the watery texture. Just don’t add too much at a time.
Can these be frozen? If so, individually or???
Yes you can Judy. This is optional but it prevents the cookies from sticking together if you flash freeze them for 30 minutes on parchment lined cookie sheet before storing in an air tight container. Place parchment paper between cookie layers. Thaw at room temp and if you want them to taste like you just baked them, put them in the oven at 275 degrees for 5 minutes or so before serving! Let us know how they turn out!
These look delicious. Can you freeze the dough and make them later?
Yes you can Emily. Put in an airtight container for up to 2 – 3 months!
These are AMAZING! Crispy outside and chewy in the middle. I also added chopped walnuts to mine. Definitely adding them to my baking Christmas list. Since I’m in Texas I made mine Texas Size ????
This was fun to read. Texas Size Cookies are the best! Thanks Connie, for the five star review.