These Flourless Chocolate Cookies are gooey perfection. Made with only 6 simple ingredients and hard to resist! Crispy exterior with a soft melted chocolate center.
Chocolate lovers, this cookie is for you. It’s made with minimal ingredients and comes together quickly. The end result is a slightly crisp exterior with a molten chocolate filling.
Full disclosure, in place of flour I used powdered sugar. That means these cookies are SWEET. Adjust to your taste.
Recipe Features:
- Dairy Free: It might shock you to find there is no butter in these cookies!
- Minimal Ingredients: only SIX ingredients total.
- Potentially Gluten Free: Depending on the brand you use, this recipe can be made to fit with a gluten free lifestyle.
What You’ll Need:
I’m going to break down all of the ingredients, but want to start by mentioning if you have any dietary restrictions you need to pick your ingredients carefully. Be sure to read the labels of any product you use.
- Powdered Sugar
- Cocoa Powder
- Salt
- Egg Whites
- Vanilla
- Chocolate Chips
A quick glance should show that most of these are pantry staples! That means you can make these today!
Step by Step Instructions:
- Preheat the oven to 350 degrees. Line two cookie trays with parchment paper. Don’t skip this step. These cookies will stick to the tray without.
- Whisk together the powdered sugar, cocoa powder, and salt until there are no lumps.
- Whisk the egg whites and vanilla in a medium measuring cup until slightly frothy. Mix into the dry ingredients until a dough forms.
- Fold in the chocolate chips.
- Spoon heaping tablespoon full of the batter onto your lined trays, spacing 2 inches apart.
- Bake 10 to 12 minutes, or until the tops are cracked and the edges curled. Cool completely on the baking tray.
Tips and FAQ’s:
I like to think these flour-less double chocolate cookies are great as-is. However, taste testers had a split opinion. Below are some helpful tips.
- The use of powdered sugar makes these extra sweet. Use dark chocolate or semi sweet chips to help balance the flavors.
- Optionally, you can cut the powdered sugar to 2-3/4 cup and increase the cocoa to 3/4 cup.
- The dough should be thinner than the classic cookie. Almost brownie consistency.
This recipe is part of an amazing list of healthy treats! Be sure to check out some other blogs for dietary restricted goodies.
- Apple Cider Donuts by The Urben Life
- Vegan Pumpkin Coffee Cake by The Baking Fairy
- Vegan Chocolate Ginger Cookies by The Zestfull
- Top 8 Allergen Free Carrot Cake Loaf by The Frugalista Mom
- Vegan Pecan Bars by Messy Vegan Baker
- Flourless Chocolate Cookies by One Sweet Appetite
- Vegan Pumpkin Granola by Jess Baumgardner
- Vegan & Gluten Free Pumpkin Blondies by Spabettie
- Paleo Almond Butter Cups by I Chews U
- Vegan & Gluten Free Apple Pie Pancakes by Kvetching In The Kitch
- Pumpkin Spice Latte Rice Krispie Treats by PlantCrush
- Vegan Pumpkin Spice Waffles by Color Me Courtney
- Vegan Pumpkin Pecan Cupcakes by Mrs Neil’s Vegan Meals
Related Recipes:
- No-Flour Peanut Butter Cookies
- The BEST Chocolate Cake
- Chocolate Biscotti Recipe
- Easy Chocolate Mug Cake
- The BEST Double Chocolate Cookies
- Chocolate Waffles
Flourless Chocolate Cookies
These Flourless Chocolate Cookies are gooey perfection. Made with only 6 simple ingredients and hard to resist! Crispy exterior with a soft melted chocolate center.
Ingredients
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 3 large egg whites
- 1 teaspoon vanilla extract
- 3/4 cup semis sweet or dark chocolate chips
Instructions
1. Preheat the oven to 350 degrees. Line two cookie trays with parchment paper. Don’t skip this step. These cookies will stick to the tray without.
2. Whisk together the powdered sugar, cocoa powder, and salt until there are no lumps.
3. Whisk the egg whites and vanilla in a medium measuring cup until slightly frothy. Mix into the dry ingredients until a dough forms.
4. Fold in the chocolate chips.
5. Spoon heaping tablespoon full of the batter onto your lined trays, spacing 2 inches apart.
6. Bake 10 to 12 minutes, or until the tops are cracked and the edges curled. Cool completely on the baking tray.
Notes
If you have any dietary restrictions you need to pick your ingredients carefully. Be sure to read the labels of any product you use.
- The use of powdered sugar makes these extra sweet. Use dark chocolate or semi sweet chips to help balance the flavors.
- Optionally, you can cut the powdered sugar to 2-3/4 cup and increase the cocoa to 3/4 cup.
- The dough should be thinner than the classic cookie. Almost brownie consistency.
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Nutrition Information:
Yield: 12 Serving Size: 2 cookiesAmount Per Serving: Calories: 202Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 62mgCarbohydrates: 38gFiber: 2gSugar: 34gProtein: 2g
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