This Flourless Chocolate Cookies recipe requires only 6 ingredients, is gluten-free and has several flavor combos to choose from!
I don’t know about you, but I can get some serious chocolate cravings. I’ve got an easy fix that you can whip up in about 20 minutes!
It’s these rich and delicious, Flourless Chocolate Cookies! The outside of this cookie is crunchy and crispy while the inside stays unbelievably moist and chewy. The great thing about this recipe is that you can make so many variations using different extracts! I love the combination of dark chocolate and peppermint extract, but there’s so many more to try!
Flourless Chocolate Cookies Ingredients:
- Powdered sugar
- Dark cocoa powder
- Egg whites
- Flavor extract of your choice (I love peppermint!)
- Dark chocolate chips
This recipe only requires one bowl so … there’s less cleanup when you’re done. Bonus!
How to make Flourless Chocolate Cookies:
- Stir the first five ingredients together in a batter bowl with a spatula (you’ll add the chocolate chips in step 3). Use a cookie scoop to measure out 6 cookies onto a baking sheet lined with a silicone baking mat.
- To make sure each cookie bakes perfectly round, use a toothpick to push the batter into a round shape if necessary.
- Next, drop a few chocolate chips on top of each cookie.
- Bake for 10-12 minutes, remove from the oven and let cool completely before removing from the tray.
See that glossy sheen and the crackle on the top? That’s how you know there ready to come out of the oven!Whether you like your chocolate mixed with flavors like peppermint, orange, rum extract or just plain chocolate, this cookie recipe is guaranteed to satisfy your sweet tooth every time!
There’s no way you’ll be able to eat just one of these bad boys. They are completely addictive, so…chocoholics beware!
More Gluten-Free Dessert Recipes:
Did you make these Flourless Chocolate Cookies? Rate the recipe along with a comment to let me know how it turned out!
Flourless Chocolate Cookies
- 1.5 cups powdered sugar
- 5 tablespoons dark cocoa powder
- 1/4 teaspoon salt
- 2 egg whites
- 1 teaspoon peppermint extract or extract of your choice
- 1/2 cup dark chocolate chips
- Preheat oven to 350° 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, 1/4 teaspoon salt, 2 egg whites and 1 teaspoon of peppermint extract until fully incorporated. Remember, it takes a minute for the egg whites to absorb the dry ingredients!
- Use a cookie scoop to place 6 mounds of cookie batter on the baking sheet. This is equal to 1 tablespoon of batter per cookie. Use a toothpick to shape the batter into a round shape if necessary.
- Drop a few chocolate chips onto each of the mounds.
- Bake until the tops of the cookies look glossy and crackled, about 10-12 minutes. Remove from the oven and let cool completely before removing from the baking sheet.
- Store in the fridge in an airtight container for up to 5 days.
- Note that it takes a few minutes for the egg whites to absorb the dry ingredients, and the batter to become smooth and glossy. At first it may seem like they won't combine, but keep at it! It will come together and be the consistency of brownie batter.
- A cookie scoop is the equivalent of 1 tablespoon so if you do not have a cookie scoop, use 1 tablespoon of batter per cookie.
- The cookies are done when the tops have taken on a glossy sheen and appear to be "cracking" on top. Start checking them at the 10 minute mark, as ovens can vary in temperature.
- Experiment with different flavors! Some extracts to try are; vanilla, orange, hazelnut, rum, strawberry, cinnamon ... the list is endless!
- DO NOT bake these cookies directly on a baking sheet. These cookies are sticky on the bottom so the best thing to use is a silicone mat on your baking sheet to make them easy to release once they've cooled. You can use parchment paper if you don't have a silicone mat.
- Don't try to cook more than 6 cookies at a time or you WILL end up with a mess! I've had reports that they've spilled over the side of the baking sheet or cooked into each other when too much batter was used!
- These cookies are even better the next day! Store them in an air-tight container in the fridge for up to 5 days. They are perfect to pack in your lunch if you find yourself getting a "sweet tooth" during the day.
- Regular dutch processed cocoa can be substituted for dark cocoa powder.
- Milk chocolate chips can be substituted for dark chocolate chips.