Marie Saba

From My Kitchen To Yours

Flourless Chocolate Cookies

These flourless chocolate cookies are rich, fudgy, and packed with chocolate flavor. Made without flour, they come together with egg whites, powdered sugar, cocoa powder, vanilla, mini chocolate chips, and finely chopped pecans. The cookies bake up with crisp, crackly edges and irresistibly chewy centers, making them an easy gluten-free chocolate cookie for any occasion.

The batter is very wet and sticky, so be sure to use a cookie scoop to place these on the parchment-lined baking sheet. Leave plenty of space between the cookies, too, as they do spread as they bake.

Looking for some other cookies? Try our Soft and Chewy Molasses Cookies, Bakery-Style Chocolate Chip Cookies, Bakery-Style Snickerdoodles, Oatmeal Raisin Cookies, Cowboy Cookies, or Soft Peanut Butter Cookies.

Flourless Chocolate Cookies

Ingredients

3 cups (360 g) confectioners’ sugar
⅔ cup (57 g) unsweetened cocoa powder
¼ teaspoon Kosher salt
4 large egg whites
1 Tablespoon vanilla
1 cup (165 g) mini chocolate chips
½ cup (56 g) finely chopped pecans

Instructions

Line a baking sheet with parchment. Preheat oven to 350 (176 F).
In a medium bowl, whisk together sugar, cocoa powder, and salt. Set aside.
In a small bowl, whisk together egg whites and vanilla. Add egg mixture to cocoa powder mixture and stir to combine. Add chocolate chips and pecans; stir to combine.
Using a 1½ Tablespoon cookie scoop, scoop portions of batter onto parchment-lined baking sheet, about 3 inches apart.
Bake 15-18 minutes, until cookies are cracked and centers are set but still soft. Let cookies sit on baking sheet for 5 minutes; then carefully transfer to a wire rack and finish cooling.

Notes:

How to Store Cookies: Cool cookies completely. Store in an airtight container at room temp for up to 4 days.

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!