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These flourless chocolate cookies are crunchy meringue on the outside and fluffy and brownie-like on the inside. It melts in your mouth and is super delicious!
Whether you’re on a special diet or don’t have flour on hand, flourless cookies are the way to go. Try more recipes like Flourless Peanut Butter Cookies, Flourless Chocolate Brownies, and Amazing Flourless Chocolate Cake.
What are flourless chocolate cookies?
Obviously, as the name suggests, these chocolate cookies contain no flour, making them a great gluten-free dessert. But…that’s not what’s special about them! They use egg whites, so the texture is amazing! The inside of the cookie has a chewy texture similar to a brownie. The outside is crispy and has a macaron-like texture.
These chocolate cookies are not only unlike anything you’ve ever had, but they’re also super easy to make. The dough is ready in minutes with just 6 ingredients. Cooking is quick and easy. Trust me, you don’t have to miss this recipe.
Ingredients for flour-free cookies
These flourless chocolate cookies only require a few simple ingredients, but make delicious and sophisticated cookies that are perfect for any occasion. Check the recipe card at the bottom of the post for all exact measurements.
- Semi-sweet chocolate: The use of semi-sweet chocolate creates an exquisite balance.
- White meat: Bring the egg whites to room temperature before mixing.
- Cream of tartar: This gives the cookie a chewy brownie-like texture on the inside.
- icing sugar: Confectioners’ sugar gently sweetens these cookies.
- cocoa powder: This gives the dough the perfect chocolate flavor.
- Chocolate chunks: Chocolate chunks add an extra touch that takes this cookie to the next level.
How to make chocolate cookies without flour
Making these cookies is even easier than making regular cookies. Not to mention, these cookies are flour-free, so they’re perfect for everyone, even your gluten-free friends.
- Preparation: Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
- Melt the chocolate: Melt the semisweet chocolate in the microwave in 30 second intervals until completely melted. Set aside to cool while you whip the egg whites.
- Whisk: Add egg whites and cream of tartar to a large bowl. Beat until foamy with a hand mixer or stand mixer fitted with the whisk attachment. Add powdered sugar little by little while whisking. Beat until medium-soft peaks are reached.
- Whip through a sieve: Sift in the cocoa powder and whisk slowly until it penetrates into the egg whites. The mixture will look too soft to scoop with cookies, but the addition of melted chocolate will thicken it.
- Add chocolate: Stir in the cooled and melted chocolate until almost combined. Add the chopped chocolate and continue stirring until completely combined.
- Scoop fabric: Using a large cookie scoop (about 2 1/2 to 3 tablespoons), scoop the dough onto the prepared baking sheets, spacing them at least 2 inches apart.
- bake: Bake for 10-11 minutes. The top should crackle and the edges should set. Remove from the oven and Place the cookies on the baking sheet Leave for another 10-15 minutes until cool. Continue baking until cool and solidified.
easy tips
There are some preparations you can make ahead of time to ensure these flourless chocolate cookies come out perfect every time.
- Preparation bowl and beaters: Prepare the mixing bowl and beaters by wiping them with a clean paper towel dampened with distilled white vinegar. Meringues don’t like fat of any kind, whether it’s just a little egg yolk or leftover fat on your utensils.
- Use the right egg whites! Cartons of egg whites tend not to make the best meringues. We recommend using fresh eggs and letting them come to room temperature before using.
- No egg yolk: When you separate the egg whites by breaking them into a small bowl, make sure that the egg whites do not contain any yolk specks. Add each egg white individually to a large bowl to prevent one contaminated egg white from ruining all of them.
- Chocolate variations: Try changing up your melted chocolate or chocolate chunks by using milk chocolate instead of semi-sweet. Instead of chopped chocolate, you can use chopped nuts, coconut flakes, or even peanut butter chips.
store leftovers
- Can you freeze flourless chocolate cookie dough? Since this cookie is meringue-based, we do not recommend freezing the dough. Even if you store it in the freezer, it will not thaw properly.
- How to store freshly baked cookies: These flourless chocolate cookies are best eaten fresh. However, if you have any leftovers, you can store them in storage. airtight container Maximum 3 days.
Note: If the cookies are overbaked (you’ll know this because they’re crispy all the way through without a chewy center), you can store them overnight in an airtight container with slices of sandwich bread. The cookies will absorb the moisture from the bread, giving it a chewy texture.
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Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
Melt the semisweet chocolate in the microwave in 30 second intervals until completely melted. Set aside to cool while you whip the egg whites.
Add egg whites and cream of tartar to a large bowl. Beat until foamy with a hand mixer or stand mixer fitted with the whisk attachment. Slowly add the powdered sugar and whisk until fully absorbed. Beat until medium-soft peaks are reached.
Sift in the cocoa powder and whisk slowly until absorbed into the egg whites. This mixture will look too soft to scoop with cookies, but adding melted chocolate will thicken it. n
Stir in the cooled and melted chocolate until almost combined. Add the chopped chocolate and continue stirring until completely combined.
Using a large cookie scoop (about 2 1/2 to 3 tablespoons), scoop the dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake for 10 to 11 minutes, until the top is crackling and the edges are just set. Remove from the oven and leave the cookies on the baking sheet for another 10-15 minutes to cool. Continue baking until cool and solidified.
calorie: 87kcalcarbohydrates: 13gprotein: 1gfat: FourgSaturated fat: 2gPolyunsaturated fats: 0.1gMonounsaturated fats: 1gTrans fat: 0.01gcholesterol: 1mgsodium: Tenmgpotassium: 89mgfiber: 1gsugar: TengVitamin A: FiveIUcalcium: 8mgiron: 1mg
Nutritional information is automatically calculated and should only be used as a rough guide.