Flourless Chocolate Cookies

When most people read “flourless chocolate cookies” they probably think “gluten-free” but I think “extra fudgey deliciousness”, and these cookies didn’t disappoint. They have tender crispy shells on the outside and rich gooey chocolate inside. Biting into one is a little bit like munching on a not-so-pretentious French macaron. As an added bonus, this recipe only requires a handful of ingredients that you probably already have in your cupboard. Simple, easy, and delicious—this is my kind of baking!

flourless chocolate cookie recipe

flourless chocolate cookie recipe

flourless chocolate cookie recipe

flourless chocolate cookie recipe

(The original recipe is from recipegirl.com, was edited by wellsphere.com, and then tweaked and paraphrased by me.)

1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/8 tsp salt
1–2 egg whites
1 1/2 tsp vanilla extract
1/2 cup chocolate chips

Preheat your oven to 350 F and line a cookie sheet with parchment paper. Sift the powdered sugar, cocoa powder, and salt into a bowl. Stir in the vanilla extract and 1 egg white until well combined. If your dough seems too dry, stir in half of the second egg white. The goal is to achieve a somewhat stiff dough—not too runny but not too dry either. It should hold its shape pretty well. If your dough is too runny, add a little more powdered sugar until it reaches more of a cookie dough consistency. When your dough seems just right, stir in the chocolate chips. Use a cookie scoop to plop the dough onto your lined cookie sheet. Bake for 12–14 minutes, or until the tops of the cookies start to crack. Let the cookies cool before removing them from the pan (if you can wait that long).

Makes 16 cookies.


  1. Maya

    I will definitely try these. Quite possibly tomorrow. But I’m wondering … Did you use you regular ole sifter? Because then it’s going to have confectioners sugar and cocoa powder in it next time I want to make Williams Sonoma’s buttermilk pancakes. I could try my mesh strainer and just shake it through but I still had lumps in my crepes when I tried that.

    What’d you use?

    1. Amanda (wit & whistle) Post author

      I used a fine mesh strainer that I got from Ikea a while back. It didn’t give me any lump troubles. I heard somewhere that you can whisk dry ingredients together instead of sifting them, but I’m not sure if that would work as well.

  2. Maya

    I do that sometimes (I’m pretty lazy about getting out my sifter) and it works all right. Neither are as good as the sifter, but I’m sure the strainer works fine.

  3. holly

    These look delicious. I tried some flourless chocolate cookies a while back and ended up with hot chocolate lava oozing all over my oven! These look so good I might have to try them though.

    1. Amanda (wit & whistle) Post author

      I thought mine were going to do that the first few minutes in the oven, but thankfully they started poofing up. I think the key (at least for this recipe) is to make sure the dough isn’t too runny.

  4. Kristin

    Long-time reader, first-time commenter :)

    I made these yesterday (a double batch), and while they didn’t turn out quite as pretty as yours, they are delicious. This recipe is definitely a keeper!

    Love your website!

  5. cheryl liz

    browse thru site, find yummy chocolate cookie recipe, pregnant belly says “want,” go make right away.
    you must have a full 16oz glass of milk per cookie. fun! :)

  6. Amber

    So I *tried this recipe. Key word. Tried. Well, I totally had my makeshift canisters mixed up and accidentally used FLOUR instead of powdered sugar! Not awesome. :*( I’m so mad at myself and so sad!! I will try another time though!

  7. Vered

    The worst cookies I’ve ever had! Tossed them to the trash immediately after tasting. Bad, bad reciepe!!! I don’t mean to bash the inventor of the cookies, but I’m really disappointed in spending the time and ingrediants than needing to throw away the creation.

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