Name: Recipe "Flourless Chocolate Cookies"
Prep time: 10 min
Cook time: 12 min
Total time: 40 min
Ingredients: 1.5 cup dark chocolate almonds (chopped); 3 cup powdered sugar; 0.5 cup dutch processed cocoa powder; 0.5 tsp sea salt; 1 cup mini semi-sweet chocolate chips; 4 egg whites; 2 tsp vanilla extract

I fell hard for these flourless chocolate cookies during a trip to Jackson Hole. At Persephone Bakery, I tried one and savored every bite. I couldn’t stop thinking about them. Since I can’t drive to Wyoming every week, I set out to make my own version. After a few tries, I landed on a cookie that I think is even better than the original. It’s so rich and fudgy that you’d never guess they have no flour.

Why These Flourless Chocolate Cookies Are a Favorite

These cookies have a rich, fudgy texture thanks to the combination of dark chocolate almonds and cocoa.
They come together quickly with just a few ingredients and one bowl.
They are naturally gluten-free, so everyone can enjoy them.

Key Ingredients for Flourless Chocolate Cookies

Dark chocolate almonds: These add crunch and extra chocolate flavor. Look for dark chocolate covered almonds in the snack aisle. Chop them finely for even distribution.
Dutch-processed cocoa powder: It gives the cookies a deep, dark color and a less acidic flavor. Natural cocoa works, but the cookies will be lighter in color and slightly more tangy.
Egg whites: They provide structure without flour. Make sure to beat them to foamy, not stiff, peaks. If you overbeat, the cookies may become dry and crumbly.

Kitchen Tools for Flourless Chocolate Cookies

Stand mixer or hand mixer: for beating the egg whites to the right consistency.
Cookie scoop: for uniform cookies that bake evenly.
Silpat baking mat or parchment paper: prevents sticking and makes cleanup easy.
Wire cooling rack: helps cookies cool without becoming soggy.

Tips for Making the Best Flourless Chocolate Cookies

Beat the egg whites until they are foamy and white, but not stiff. Stop as soon as they hold a soft shape when you lift the whisk. The batter will be thick like brownie batter, so don’t add extra liquid. Use a cookie scoop to portion the dough for even baking. Bake until the cookies are puffed, shiny, and cracked on top, which takes about 12 to 13 minutes. Let them cool on the baking sheet for a few minutes before transferring to a wire rack, because they are fragile while warm.

If you don’t have dark chocolate almonds, substitute regular almonds or walnuts. For a dairy-free version, choose dairy-free chocolate chips and check your cocoa. You can use regular-sized chocolate chips instead of mini ones. To boost the chocolate flavor, add a pinch of cinnamon or a teaspoon of espresso powder to the dry ingredients.

What to Serve with Flourless Chocolate Cookies

These cookies are perfect with a cold glass of milk or a hot cup of coffee. For something extra, sandwich two cookies with a scoop of vanilla ice cream for a quick ice cream sandwich. You can also dust them with a little powdered sugar for a pretty finish.

How to Store Flourless Chocolate Cookies

Store the cookies in an airtight container at room temperature for up to a week. They also stay soft and fudgy in the refrigerator for up to two weeks. Keep them layered with parchment paper to prevent sticking.

How to Freeze Flourless Chocolate Cookies

To freeze baked cookies, arrange them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container. They will keep for up to three months. Thaw at room temperature before serving. You can also freeze the unbaked dough balls; bake from frozen, adding a minute or two to the baking time.

Flourless Chocolate Cookies FAQs

Why did my cookies spread too much?

If your egg whites were overbeaten or the batter was too warm, the cookies may spread. Beat the egg whites only until foamy, not stiff. If your dough seems soft, chill it for 15 minutes before baking.

What cocoa powder works best?

Dutch-processed cocoa gives these cookies a deep, dark color and a mellow flavor. Natural cocoa works too, but the cookies will be slightly lighter and more tangy. For the classic fudgy look, go with Dutch-processed.

Can I use milk chocolate chips?

Milk chocolate chips will make the cookies sweeter and less intense. You can use them, but the cookies may not be as rich. Stick with semi-sweet or dark for the best fudgy flavor.

Recipe

Flourless Chocolate Cookies

Flourless Chocolate Cookies – the BEST chocolate cookies and they are gluten-free! Chocolate lovers will go crazy for these cookies! They are the ultimate chocolate cookie!

easyVegetarian

10 min

Prep Time

12 min

Cook Time

40 min

Total Time

Servings

Dessert

Course

American

Cuisine

274 kcal

Calories

Ingredients

Servings

1.5 cup dark chocolate almonds, chopped
3 cup powdered sugar
0.5 cup dutch processed cocoa powder
0.5 tsp sea salt

1 cup mini semi-sweet chocolate chips
4 egg whites
2 tsp vanilla extract

Instructions

1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2
In a medium bowl, combine the chopped almonds, powdered sugar, cocoa, salt, and mini chocolate chips. Stir to combine. Set aside.
3
In the bowl of a stand mixer, use the whisk attachment to beat egg whites until they are white and foamy, but are not stiff peaks. Fold in the vanilla extract.
4
Add the dry ingredients to the bowl of beaten egg whites and gently stir with a spatula until combined. The batter will be thick, like brownie batter.

5
Use a 2 tablespoon sized cookie scoop to form cookie dough balls. Place the dough balls about two-inches apart on prepared baking sheet.
6
Bake cookies for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove cookies from oven and allow cookies to cool on the baking sheet for 3-5 minutes. Use a spatula to remove cookies from the baking sheet and place on a wire cooling rack to cool completely.
7
Note-if you don’t have cocoa almonds, you can use regular almonds or walnuts. If you need the cookies to be gluten-free, make sure you check the packaging of the chocolate chips and cocoa to make sure they are gluten-free.

Nutrition (per serving)

274kcal

Calorie breakdown

Protein3%10 kcal

Fat33%93 kcal

Carbohydrates64%184 kcal

How this was calculated — 7 of 7 ingredients matched

dark chocolate almondsChocolate, dark, 60-69% cacao solids2084 kcal

powdered sugarSugars, powdered2801 kcal

dutch processed cocoa powderCocoa, dry powder, unsweetened274 kcal

sea saltSalt, table0 kcal

mini semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

egg whitesEgg, white, raw, fresh2 kcal

vanilla extractVanilla extract29 kcal

Serving size ≈ 61 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chocolate, cookies, dessert, gluten-free, glutenFree, Oven Baked, vegetarian

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