These Flourless Chocolate Cookies are deliciously fudgy, with tons of rich chocolate flavor and nutty pecans. The cookies have zero gluten and are 100% scrumptious.
If you love chocolate cookies, then you should try these Double Chocolate Cookies (VIDEO) and Chocolate Chip Walnut Cookies.
Table Of Contents
Recipe Details
I love these Flourless Chocolate Cookies because they are so gooey and rich, they satisfy any chocolate craving. They make a great addition to a cookie platter or holiday party.
- TASTE: Chocolatey, nutty, and decadent, these cookies are so good. You’ll love the way the sweetness and bitterness from the dark chocolate balance each other out.
- TEXTURE: Without flour, these cookies become soft, chewy, and gooey. The fudgy texture is addictively good.
- TIME: They only take 30 minutes to make.
- EASE: These cookies are so simple. With just a handful of ingredients and a dozen steps, you can serve these cookies anytime, or freeze them for later.
What You’ll Need
Ingredient Notes
- Powdered sugar- This acts as part of the base of these cookies in place of the flour. It also makes them plenty sweet.
- Egg whites- These help bind the ingredients together and add moisture.
- Dark chocolate- The bitterness in this chocolate is the perfect counter to the sweetness of the sugar.
- Cocoa powder- This is also dark chocolate to introduce less sweetness and more rich chocolatey flavor.
- Salt- This balances out the sweet.
- Pecans- Toasted pecans have a delicious nutty aroma and flavor that works great in these fudgy cookies.
Add-ins and Substitutions
- Substitute other nuts- Make these Flourless Chocolate Cookies with macadamia nuts, walnuts, cashews, or hazelnuts.
- Add chocolate chips- Add some dark chocolate chips, semi sweet chocolate chips, white chocolate chips, or even peanut butter chips to these cookies.
- Add espresso powder- The bitterness of the espresso enhances the sweetness of the cookies and makes a nice addition.
- Make them mint chocolate- Add some mint extract to make these mint chocolate cookies.
How to Make Flourless Chocolate Cookies
- Prep the baking sheets. Line 2 baking sheets with parchment paper and set aside.
- Melt the chocolate. Add the finely chopped dark chocolate to a microwave-safe bowl and heat for 20 seconds at a time, stirring in between, until fully melted. Set it aside.
- Whip the eggs. In a separate bowl, whip the egg whites using an electric hand mixer on high speed for about 1 minute.
- Add the sugar. Then add the powdered sugar and mix it in for another minute.
- Add the rest of the ingredients (except pecans). Next, add the cocoa powder, salt, and vanilla extract. Mix everything thoroughly.
- Add the pecans and chocolate. Now use a spatula to fold in the melted chocolate and finely chopped pecans.
Pro Tip: The cookie batter/dough will look runny at first, but it will thicken up quite fast. Don’t worry.
- Scoop and bake. Scoop out mounds of the cookie batter using a medium-sized scoop and place them 2 inches apart on your prepared baking sheet. Bake for about 10 minutes at 350 degrees F. Once they’re baked, lightly tap the baking sheet on the counter to slightly flatten the cookies.
Recipe Tips
- Slowly melt the chocolate- Make sure you stir every 20 seconds to make sure you just melt it and don’t overheat it. This can cause it to scorch and be ruined.
- Whip the eggs- Whipping the egg whites on high speed will help them foam up and incorporate air into the cookie dough, making them lighter and fluffier.
- Spread the cookie dough out- Leave about 2 inches in between the cookies because they will spread a bit and this will keep them from running into each other.
- Be gentle- These cookies are very delicate, so let them cool for a bit and carefully remove them from the baking sheet with a spatula.
FAQs
What is flourless cookie made of?
These flourless chocolate cookies are made with egg whites, powdered sugar, and cocoa powder making up the bulk of the cookie instead of flour, resulting in a rich and gooey cookie that’s soft and chewy.
What does less flour do to a cookie?
Flour acts as a foundation for cookies as well as a complement to the wet ingredients. Using no flour like in these flourless chocolate cookies creates a very moist and chewy treat that uses sugar and cocoa powder as the base. This makes them extra sweet and chocolatey.
Serving Suggestions
These Flourless Chocolate Cookies are fudgy, chocolatey, and nutty. They are perfect additions to cookie platters, served with cake, chocolate, or your favorite coffee.
- Cookies: Pair these cookies with some Classic Shortbread Cookies, Chocolate Meringue Cookies, Linzer Cookies with Raspberry Jam, or Almond Flour Chocolate Chip Cookies.
- Cake: Serve them with a slice of Tiramisu Cake (VIDEO), Chocolate Cheesecake Bars, Cranberry Orange Bundt Cake, or Chocolate Honey Cake (Spartak Cake).
- Chocolate: Enjoy these Flourless Chocolate Cookies with some Chocolate Bark, Coffee Chocolate Mousse, Chocolate Creme Brulee, or Chocolate Covered Dates.
- Coffee/Tea: Indulge in one of these cookies with a Pumpkin Spice Latte, Iced Caramel Macchiato, Iced Matcha Latte, or Brown Sugar Boba.
Make This Recipe in Advance
Make ahead: You can make this cookie dough and store it in the fridge overnight before baking the cookies.
Storing: Store these Flourless Chocolate Cookies in an airtight container at room temperature for up to 5 days, or in the fridge for a week.
Freeze: Because these cookies are so moist, separate them with parchment paper or wax paper in a freezer-safe bag or container. Freeze for up to 3 months.
More Decadent Cookies!
Full Recipe Instructions
Flourless Chocolate Cookies
Fabulously fudgy and gooey, these Flourless Chocolate Cookies are so decadent. They're made with powdered sugar, dark chocolate, and pecans.
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Servings: 35 cookies
Calories: 76kcal
Ingredients
- 7 oz dark chocolate chopped
- 4 egg whites room temperature
- 1 3/4 cup powdered sugar
- 1/3 cup Dutch-process cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup pecans chopped (optional)
Instructions
- Line 2 baking sheets with parchment paper and set aside. Then preheat your oven to 350ºF.
- Add the finely chopped dark chocolate into a microwave-safe bowl. Then heat the chocolate 20 seconds at a time stirring in between. Once the chocolate is fully melted, set it aside for later.
- In a separate bowl whip the egg whites using an electric hand mixer on high speed. This should take about 1 minute.
- Then add powdered sugar and mix it in for another minute.
- Next, add the cocoa powder, salt, and vanilla extract. Mix everything thoroughly.
- Now use a spatula to fold in the melted chocolate and finely chopped pecans. Note: The cookie batter/dough will look runny at first, but it will thicken up quite fast.
- Scoop out mounds of the cookie batter using a medium-sized scoop and place them 2 inches apart on your prepared baking sheet and bake for about 10 minutes. Once they’re baked, lightly tap the baking sheet on the counter to slightly flatten the cookies.
Notes
- Slowly melt the chocolate- Make sure you stir every 20 seconds to make sure you just melt it and don’t overheat it. This can cause it to scorch and be ruined.
- Whip the eggs- Whipping the egg whites on high speed will help them foam up and incorporate air into the cookie dough, making them lighter and fluffier.
- Spread the cookie dough out- Leave about 2 inches in between the cookies because they will spread a bit and this will keep them from running into each other.
- Be gentle- These cookies are very delicate, so let them cool for a bit and carefully remove them from the baking sheet with a spatula.
Nutrition
Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 24mg | Potassium: 68mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 1mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Marina says
What temperature do these need to be baked at? I’m not seeing it..
Dina says
Hi Marina, I just checked and realized you are right, it was missing somehow. I am so sorry! The temp should be 350 degrees F. I just updated the recipe with the correct oven temp. Thank you for bringing that to my attention.