This Flourless Chocolate Chip Cookies recipe uses just six ingredients and is naturally gluten-free. These cookies deliver a sinful chocolate flavor with chewy interiors and crisp, crackly tops—perfect for satisfying a chocolate craving in about 20 minutes.
If you find yourself craving chocolate, this is an easy fix you can whip up quickly. The exterior is crisp while the inside stays wonderfully moist and chewy.
One of the best things about this recipe is how adaptable it is—you can switch extracts to create different flavor profiles. Dark chocolate with peppermint is one of my favorites, but vanilla, orange, hazelnut, or rum extracts all work well.
Ingredients
- Powdered sugar
- Dark cocoa powder
- Egg whites
- Salt
- Flavor extract of your choice (peppermint recommended)
- Dark chocolate chips
This recipe comes together in a single bowl, which means minimal cleanup—always a bonus.
How to make Flourless Chocolate Chip Cookies
Preheat your oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
In a medium bowl, use a spatula to mix the powdered sugar, dark cocoa powder, salt, egg whites, and extract until fully combined. It may take a minute for the egg whites to absorb the dry ingredients; the mixture will come together into a smooth batter with a consistency similar to brownie batter.
Use a cookie scoop or a tablespoon to portion six mounds of batter onto the prepared baking sheet (approximately 1 tablespoon per cookie). If needed, use a toothpick to gently shape each mound into a round form so they bake evenly.
Press a few chocolate chips onto the top of each cookie mound.
Bake for 10–12 minutes. The cookies are done when the tops look glossy and show a crackled surface. Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring.
That glossy sheen and top crackle are the signs that the cookies are ready.
Whether you pair chocolate with peppermint, orange, rum, or keep it classic, this cookie recipe reliably satisfies any sweet tooth. Store cooled cookies in an airtight container at room temperature for up to three days.
These are addictive—plan for seconds. Chocoholics should beware!
More Gluten-Free Dessert Recipes:
- Gluten-free Pumpkin Cookies
- Low-fat Peanut Butter Balls
Flourless Chocolate Chip Cookies
Amy Duska
Pin Recipe
10
10
Ingredients
- 1.5 cups powdered sugar
- 5 tablespoons dark cocoa powder
- ¼ teaspoon salt
- 2 egg whites
- 1 teaspoon peppermint extract or extract of your choice
- ½ cup dark chocolate chips
Instructions
-
Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper.
-
In a medium bowl, use a spatula to combine 1.5 cups powdered sugar, 5 tablespoons cocoa powder, ¼ teaspoon salt, 2 egg whites and 1 teaspoon extract until fully incorporated. It may take a minute for the egg whites to absorb the dry ingredients; keep stirring until the batter is smooth and glossy.
-
Use a cookie scoop or 1 tablespoon to place six mounds of batter on the baking sheet. Shape each mound with a toothpick if needed, then drop a few chocolate chips onto each cookie.
-
Bake until the cookie tops are glossy and crackled, about 10–12 minutes. Remove from the oven and cool completely before removing from the baking sheet.
Video
Notes
- It takes a few minutes for the egg whites to absorb the dry ingredients; continue stirring until the batter becomes smooth and glossy.
- A cookie scoop equals about 1 tablespoon. If you don’t have one, portion the batter with a tablespoon.
- Start checking the cookies at 10 minutes; they’re done when the tops are glossy and show cracks.
- Try different extracts—vanilla, orange, hazelnut, rum, strawberry, or cinnamon all work well.
- Do not bake these cookies directly on a bare baking sheet; they can stick. Use a silicone mat or parchment paper for easy release.
- Bake no more than six cookies at a time on a single sheet to prevent spreading into each other.
- Regular Dutch-processed cocoa can replace dark cocoa powder, and milk chocolate chips can be used instead of dark.